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| Rezaee, F.; Esehaghbeygi, Ali; Mirhosseini, M.; Alemrajabi, A. A.. |
| Electrohydrodynamic (EHD) enhanced drying of kiwi slices using multiple point-to-plate electrode arrangements under a DC voltage was carried out in an experiment to compare with those of oven drying at 60 ºC and ambient-air at 25 ºC. The EHD was run at high electric field of 375 V mm-1 using thirteen ionizing needles to a plate electrode. The effects compared included drying rate, temperature, energy consumption, color, and shrinkage. Samples dried by the EHD and oven showed nearly the same values of moisture content whereas that of the air-dried sample was 3.5 times higher at the end of a 7-hour drying. The sample subjected to EHD preserved the same temperature during the drying. Compared with oven drying, EHD’s energy consumption was negligible. EHD and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: EHD; Non-thermal; Drying rate; Color. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5036 |
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| Yıkmış,Seydi; Aksu,Harun; Çöl,Başak Gökçe; Alpaslan,Mehmet. |
| ABSTRACT Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L *, a * and b *) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 °C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Non-thermal; Ultrasound; Pasteurization.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100404 |
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| YIKMIŞ,Seydi. |
| Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flavonoids, antioxidants, total sugar, HMF, sensory evaluation andmicrobiological) on ultrasonic and functional sirkencubin syrup. Ultrasound treatments (26 kHz frequency, 60% amplitude, all samples 200 mL, 80 W power) with different times (2, 5, 8, 10 and 15 minutes) were applied using an ultrasonic processor. The increase in ultrasound time increased most bioactive compounds compared to control samples... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ultrasound; Sirkencubin syrup; Non-thermal; Antioxidant; Functional. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100258 |
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