Affiliation:
1. Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gümüşhane University, Gümüşhane, Turkey
2. Faculty of Engineering, Department of Food Engineering, Giresun University, Giresun, Turkey
Abstract
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.
Funder
T.C. Gida Tarim ve Hayvancilik Bakanligi
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Reference59 articles.
1. Some Physical, Chemical, and Rheological Properties of Sweet Sorghum (Sorghum Bicolor(L) Moench) Pekmez (Molasses)
2. Aliyazicioglu R, Kolayli S, Kara M, Yildiz O, Sarikaya AO, Cengiz S, et al. (2009). Determination of chemical, physical and biological characteristics of some pekmez (molasses) from Turkey. Asian Journal of Chemistry 21(3): 2215–2223.
3. Effect of Blanching by Ohmic Heating on the Osmotic Dehydration Behavior of Apple Cubes
4. RHEOLOGICAL BEHAVIOR OF POMEGRANATE (PUNICA GRANATUM L.) JUICE AND CONCENTRATE
5. Ames JM. (1992). The Maillard Reaction. In: Hudson, BJF (Ed.) Biochemistry of Food Proteins. Boston, MA: Springer US; pp. 99–153.
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献