Evrendilek, Gulsun AkdemirAltuntas, JulideSangun, Mustafa KemalZhang, Howard Q.2024-09-182024-09-1820131094-29121532-2386https://doi.org/10.1080/10942912.2010.551307https://hdl.handle.net/20.500.12483/7887Application 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.eninfo:eu-repo/semantics/closedAccessApricot nectarFood qualityFoodborne pathogensFood spoilage fungiMicrobial inactivationPulsed electric fieldsArticle16121622710.1080/10942912.2010.5513072-s2.0-84868648819Q2WOS:000310610600019Q3