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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice</title><author><name sortKey="Demirdoven, Asl Han" sort="Demirdoven, Asl Han" uniqKey="Demirdoven A" first="Asl Han" last="Demirdöven">Asl Han Demirdöven</name><affiliation><nlm:aff id="Aff1">Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gaziosmanpaşa University, 60100 Tokat, Turkey</nlm:aff></affiliation></author><author><name sortKey="Baysal, Taner" sort="Baysal, Taner" uniqKey="Baysal T" first="Taner" last="Baysal">Taner Baysal</name><affiliation><nlm:aff id="Aff2">Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">25190836</idno><idno type="pmc">4152480</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4152480</idno><idno type="RBID">PMC:4152480</idno><idno type="doi">10.1007/s13197-012-0700-5</idno><date when="2012">2012</date><idno type="wicri:Area/Pmc/Corpus">000504</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice</title><author><name sortKey="Demirdoven, Asl Han" sort="Demirdoven, Asl Han" uniqKey="Demirdoven A" first="Asl Han" last="Demirdöven">Asl Han Demirdöven</name><affiliation><nlm:aff id="Aff1">Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gaziosmanpaşa University, 60100 Tokat, Turkey</nlm:aff></affiliation></author><author><name sortKey="Baysal, Taner" sort="Baysal, Taner" uniqKey="Baysal T" first="Taner" last="Baysal">Taner Baysal</name><affiliation><nlm:aff id="Aff2">Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2012">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compared with untreated control juices and conventional thermally heated juices on the aspect of PME inactivation and some quality characteristics. Reduction of PME activities was found approximately 96 % in OH groups where conventional thermally heated juice has 88.3 % reduction value. Total pectin content was increased 1.72–2 % after OH applications. Ascorbic acid contents of OH samples were found between 43.08–45.20 mg/100 mL where conventional thermally heated juice has 42.9 mg/100 mL. As a result, it was determined that OH can be applied as a thermal treatment on orange juice production in moderate temperatures for PME inactivation and may improve functional properties of orange juice.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">25190836</article-id><article-id pub-id-type="pmc">4152480</article-id><article-id pub-id-type="publisher-id">700</article-id><article-id pub-id-type="doi">10.1007/s13197-012-0700-5</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Demirdöven</surname><given-names>Aslıhan</given-names></name><address><phone>+90-356-2521616</phone><fax>+90-356-2521729</fax><email>ademirdoven@hotmail.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Baysal</surname><given-names>Taner</given-names></name><address><email>taner.baysal@ege.edu.tr</email></address><xref ref-type="aff" rid="Aff2"></xref></contrib><aff id="Aff1"><label></label>Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gaziosmanpaşa University, 60100 Tokat, Turkey</aff><aff id="Aff2"><label></label>Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey</aff></contrib-group><pub-date pub-type="epub"><day>19</day><month>4</month><year>2012</year></pub-date><pub-date pub-type="ppub"><month>9</month><year>2014</year></pub-date><volume>51</volume><issue>9</issue><fpage>1817</fpage><lpage>1826</lpage><history><date date-type="rev-recd"><day>3</day><month>3</month><year>2012</year></date><date date-type="accepted"><day>4</day><month>4</month><year>2012</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2012</copyright-statement></permissions><abstract id="Abs1"><p>Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compared with untreated control juices and conventional thermally heated juices on the aspect of PME inactivation and some quality characteristics. Reduction of PME activities was found approximately 96 % in OH groups where conventional thermally heated juice has 88.3 % reduction value. Total pectin content was increased 1.72–2 % after OH applications. Ascorbic acid contents of OH samples were found between 43.08–45.20 mg/100 mL where conventional thermally heated juice has 42.9 mg/100 mL. As a result, it was determined that OH can be applied as a thermal treatment on orange juice production in moderate temperatures for PME inactivation and may improve functional properties of orange juice.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Orange juice</kwd><kwd>Ohmic heating</kwd><kwd>Optimization</kwd><kwd>Pectin methylesterase</kwd><kwd>Quality</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2014</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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