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    APRICOT NECTAR PROCESSING BY PULSED ELECTRIC FIELDS
    (Taylor & Francis Inc, 2013) Evrendilek, Gulsun Akdemir; Altuntas, Julide; Sangun, Mustafa Kemal; Zhang, Howard Q.
    Application of pulsed electric fields to process apricot nectar by determining the pH,. Brix, total acidity, conductivity, color, non-enzymatic browning index, concentration of mineral ions, and retention of ascorbic acid and beta carotene as well as inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas syringae subs. syringae, Erwinia carotowora, Penicillum expansum, and Botrytis cinerea was explored in this study. Processing of apricot nectar did not cause a significant difference in measured attributes (p > 0.05). However, inactivation of all microorganisms was significantly increased with increased electric field strength and treatment time (p <= 0.05). Microbial inactivation data fit both the Weibull distribution and log-logistic model.
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    Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice
    (Wiley, 2010) Altuntas, Julide; Evrendilek, Gulsun Akdemir; Sangun, Mustafa Kemal; Zhang, Howard Q.
    P>Pulsed electric fields (PEF) processing of sour cherry juice with the measurement of pH, boolean OR Brix, titratable acidity, conductivity, colour (L*, a* and b*), nonenzymatic browning index, metal ion concentration, total ascorbic acid and total antocyanin content as well as microbial inactivation were searched in the study. Applied PEF treatment parameters did not cause any significant difference on measured properties of sour cherry juice (P > 0.05). On the other hand, inactivation of Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Erwinia carotowora, Pseudomonas syringae subs. syringae, Botrytis cinerea and Penicillum expansum significantly increased with increased electric field strength and treatment time (P < 0.05). It was revealed that PEF is a viable option to process sour cherry juice with significant amount of microbial inactivation and without adversely affecting important physical and quality parameters.
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    PROCESSING OF PEACH NECTAR BY PULSED ELECTRIC FIELDS WITH RESPECT TO PHYSICAL AND CHEMICAL PROPERTIES AND MICROBIAL INACTIVATION
    (Wiley, 2011) Altuntas, Julide; Evrendilek, Gulsun Akdemir; Sangun, Mustafa K.; Zhang, Howard Q.
    Applicability of pulsed electric fields (PEFs) to process peach nectar as a function of electric field strength and treatment time with respect to microbial inactivation and measurement of physical and chemical properties of peach nectar was evaluated. No significant difference was detected in terms of pH, degrees Brix, titration acidity (TA), conductivity, color (L*, a* and b*), nonenzymatic browning index (NBI), metal ion concentration, ascorbic acid content and beta carotene concentration between control and PEF-treated peach nectar samples (P > 0.05). On the other hand, Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Erwinia carotowora, Pseudomonas syringae, Botrytis cinerea and Penicillum expansum were significantly inactivated (P <= 0.05). PEF can successfully be applied to peach nectar with significant amount of microbial inactivation without a significant adverse effect on physical and chemical properties.
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    Pulsed electric fields: Processing system, microbial and enzyme inhibition, and shelf life extension of foods
    (Ieee-Inst Electrical Electronics Engineers Inc, 2007) Min, Seacheol; Evrendilek, Gulsun Akdemir; Zhang, Howard Q.
    Pulsed electric field (PEF) nonthermal food processing has been of growing interest owing to because of its excellent potential in providing consumers with microbiologically safe and fresh quality foods. Application of high-voltage electric fields at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides the most current information about PEF food processing. It reviews the systems for PEF processing and its effects on the inhibitions of microorganisms and enzymes and sensory and nutritional properties of foods. Regulatory issues of PEF processing are discussed as well.