PROCESSING OF PEACH NECTAR BY PULSED ELECTRIC FIELDS WITH RESPECT TO PHYSICAL AND CHEMICAL PROPERTIES AND MICROBIAL INACTIVATION

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dc.contributor.authorAltuntas, Julide
dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.contributor.authorSangun, Mustafa K.
dc.contributor.authorZhang, Howard Q.
dc.date.accessioned2024-09-18T21:05:21Z
dc.date.available2024-09-18T21:05:21Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractApplicability 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.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [104O585]; Dimes Gida San ve Tic Ltd. Sti (Tokat, Turkey)en_US
dc.description.sponsorshipWe would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK) for supporting TUBITAK KARIYER (project number 104O585) project and Dimes Gida San ve Tic Ltd. Sti (Tokat, Turkey) for providing fresh peach nectar.en_US
dc.identifier.doi10.1111/j.1745-4530.2009.00549.x
dc.identifier.endpage1522en_US
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-80053469142en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1506en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.2009.00549.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13526
dc.identifier.volume34en_US
dc.identifier.wosWOS:000295326700009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPectin Methyl Esteraseen_US
dc.subjectSour Cherry Juiceen_US
dc.subjectShelf-Lifeen_US
dc.subjectOrangeen_US
dc.subjectMicroorganismsen_US
dc.subjectApricoten_US
dc.titlePROCESSING OF PEACH NECTAR BY PULSED ELECTRIC FIELDS WITH RESPECT TO PHYSICAL AND CHEMICAL PROPERTIES AND MICROBIAL INACTIVATIONen_US
dc.typeArticleen_US

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