|
|
|
|
| LEADER |
01000naa a22002652 4500 |
| 001 |
NLM321334175 |
| 003 |
DE-627 |
| 005 |
20231225175604.0 |
| 007 |
cr uuu---uuuuu |
| 008 |
231225s2022 xx |||||o 00| ||eng c |
| 024 |
7 |
|
|a 10.1177/1082013221991616
|2 doi
|
| 028 |
5 |
2 |
|a pubmed24n1071.xml
|
| 035 |
|
|
|a (DE-627)NLM321334175
|
| 035 |
|
|
|a (NLM)33573408
|
| 040 |
|
|
|a DE-627
|b ger
|c DE-627
|e rakwb
|
| 041 |
|
|
|a eng
|
| 100 |
1 |
|
|a Tunç, Merve Tuçe
|e verfasserin
|4 aut
|
| 245 |
1 |
0 |
|a Production of grape pekmez by Ohmic heating-assisted vacuum evaporation
|
| 264 |
|
1 |
|c 2022
|
| 336 |
|
|
|a Text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a ƒaComputermedien
|b c
|2 rdamedia
|
| 338 |
|
|
|a ƒa Online-Ressource
|b cr
|2 rdacarrier
|
| 500 |
|
|
|a Date Completed 14.12.2021
|
| 500 |
|
|
|a Date Revised 14.12.2021
|
| 500 |
|
|
|a published: Print-Electronic
|
| 500 |
|
|
|a Citation Status MEDLINE
|
| 520 |
|
|
|a Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE methods were compared in terms of physicochemical properties, HMF (5-hydroxymethylfurfural) contents, rheological properties, and energy consumptions. ΩVE was run at four different voltage gradients (17.5, 20, 22.5, and 25 V/cm). Total process times for grape pekmez production were determined as 57, 28.5, 32, 39, and 50 minutes for CVE, ΩVE (25 V/cm), ΩVE (22.5 V/cm), ΩVE (20 V/cm) and ΩVE (17.5 V/cm), respectively. Energy consumption of CVE method was higher than ΩVE method for all voltage gradients. Energy efficiency increased as the voltage gradient increased. There was no significant difference between CVE and ΩVE methods for HMF contents. The results show that the ΩVE method could be an alternative to the CVE process for grape pekmez production
|
| 650 |
|
4 |
|a Journal Article
|
| 650 |
|
4 |
|a HMF
|
| 650 |
|
4 |
|a Ohmic heating
|
| 650 |
|
4 |
|a pekmez
|
| 650 |
|
4 |
|a vacuum evaporation
|
| 700 |
1 |
|
|a Akdoğan, Arda
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Baltacı, Cemalettin
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Kaya, Zeliha
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Odabaş, Halil İbrahim
|e verfasserin
|4 aut
|
| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 28(2022), 1 vom: 05. Jan., Seite 72-84
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
|
| 773 |
1 |
8 |
|g volume:28
|g year:2022
|g number:1
|g day:05
|g month:01
|g pages:72-84
|
| 856 |
4 |
0 |
|u http://dx.doi.org/10.1177/1082013221991616
|3 Volltext
|
| 912 |
|
|
|a GBV_USEFLAG_A
|
| 912 |
|
|
|a SYSFLAG_A
|
| 912 |
|
|
|a GBV_NLM
|
| 912 |
|
|
|a GBV_ILN_350
|
| 951 |
|
|
|a AR
|
| 952 |
|
|
|d 28
|j 2022
|e 1
|b 05
|c 01
|h 72-84
|