APRICOT NECTAR PROCESSING BY PULSED ELECTRIC FIELDS

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dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.contributor.authorAltuntas, Julide
dc.contributor.authorSangun, Mustafa Kemal
dc.contributor.authorZhang, Howard Q.
dc.date.accessioned2024-09-18T20:02:35Z
dc.date.available2024-09-18T20:02:35Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractApplication 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.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [104O585]en_US
dc.description.sponsorshipThe authors would like to thank the Scientific and Technological Research Council of Turkey (TUBITAK) for supporting TUBITAK KARIYER project (project number 104O585) and Dimes ida San ve Tic Ltd Sti (Tokat, Turkey) for providing apricot nectar.en_US
dc.identifier.doi10.1080/10942912.2010.551307
dc.identifier.endpage227en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84868648819en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage216en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2010.551307
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7887
dc.identifier.volume16en_US
dc.identifier.wosWOS:000310610600019en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApricot nectaren_US
dc.subjectFood qualityen_US
dc.subjectFoodborne pathogensen_US
dc.subjectFood spoilage fungien_US
dc.subjectMicrobial inactivationen_US
dc.subjectPulsed electric fieldsen_US
dc.titleAPRICOT NECTAR PROCESSING BY PULSED ELECTRIC FIELDSen_US
dc.typeArticleen_US

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