Processing of yogurt-based products with pulsed electric fields: Microbial, sensory and physical evaluations

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dc.authoridJin, Tony/0000-0003-0504-5817
dc.contributor.authorYeom, HW
dc.contributor.authorEvrendilek, GA
dc.contributor.authorJin, ZT
dc.contributor.authorZhang, QH
dc.date.accessioned2024-09-18T21:05:21Z
dc.date.available2024-09-18T21:05:21Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractYogurt-based products similar to a dairy pudding dessert were formulated and processed by mild heat and pulsed electric fields (PEF) to investigate the effects of combined mild heat and PEF treatment on the microbial stability and quality of high viscosity foods. Commercial plain low fat yogurt was mixed with fruit jelly and corn syrup and processed by mild heat treatment at 60C for 30 s and 30 kV/cm electric field strength for 32 mus total treatment time using OSU-2C pilot plant scale PEF system. Control and processed products were aseptically packaged and stored at 4 and 22C. Mild heat combined with PEF treatment significantly decreased the total viable aerobic bacteria and total mold and yeast of yogurt-based products during storage at both 4 and 22C (P less than or equal to 0.05). Mild heat treatment alone without any PEF treatment did not prevent the growth of microorganisms in yogurt-based products. Sensory evaluation indicated that there was no significant difference between the control and processed products (P :5 0.05). Color, pH and degreesBrix were not significantly affected by mild heat and PEF processing conditions.en_US
dc.identifier.doi10.1111/j.1745-4549.2004.tb00818.x
dc.identifier.endpage178en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-6944246288en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage161en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2004.tb00818.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13527
dc.identifier.volume28en_US
dc.identifier.wosWOS:000224162900001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOrange Juiceen_US
dc.subjectNonthermal Pasteurizationen_US
dc.subjectPilot-Planten_US
dc.subjectShelf-Lifeen_US
dc.subjectMicroorganismsen_US
dc.subjectQualityen_US
dc.subjectPreservationen_US
dc.subjectGrowthen_US
dc.subjectYeastsen_US
dc.titleProcessing of yogurt-based products with pulsed electric fields: Microbial, sensory and physical evaluationsen_US
dc.typeArticleen_US

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