EVALUATION OF THE EFFECT OF DIFFERENT HEAT PRETREATMENT ON CHEMICAL PROPERTIES OF GRAPE JUICE

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ASEFI N.; JAFARIAN P.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Food Technology and Nutrition Year:2018 | Volume:15 | Issue:3 (59) Page(s): 65-72

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Title

EVALUATION OF THE EFFECT OF DIFFERENT HEAT PRETREATMENT ON CHEMICAL PROPERTIES OF GRAPE JUICE

Author(s)

ASEFI N. | JAFARIAN P. | Issue Writer Certificate

Keywords

GRAPE JUICEQ2

MICROWAVE HEATINGQ1

OHMIC HEATINGQ1

THERMAL HEATINGQ1

Abstract

Introduction: Grape is one of the most cultivated fruit in the world. Recently various methods have been employed to improve the efficiency of juice extraction. In this research project Gizil Ozom variety (red grape) in the form of paste is used as raw material to extract the juice.Materials and Methods: Grape mash is subjected to OHMIC HEATING, MICROWAVE HEATING and conventional thermal treatment before pressing. The juice samples were pasteurized at 88oC for 2 minutes. After production of the juice the effects of ohmic, microwave and conventional heating on the yield of GRAPE JUICE, anthocyanin content, total phenolics, viscosity, pH, brix and total acidity were determined before and after pasteurization.Results: The results showed that the highest yields were obtained when microwave and ohmic treatments were applied to the samples and the yields were 8% and 13.2% for ohmic and microwave heated samples, respectively. Application of ohmic and microwave operations prior to pressing step, caused increases in anthocyanin and phenolic contents of GRAPE JUICE in contrast to the control samples (P<0.05). Brix was the highest for the sample treated with microwave. Significant differences were observed in pH values for the samples treated with OHMIC HEATING.Conclusion: The results of this study showed that microwave and OHMIC HEATING can be used as pretreatments for the production of GRAPE JUICE.

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APA: Copy

ASEFI, N., & JAFARIAN, P.. (2018). EVALUATION OF THE EFFECT OF DIFFERENT HEAT PRETREATMENT ON CHEMICAL PROPERTIES OF GRAPE JUICE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 15(3 (59) ), 65-72. SID. https://sid.ir/paper/143115/en

Vancouver: Copy

ASEFI N., JAFARIAN P.. EVALUATION OF THE EFFECT OF DIFFERENT HEAT PRETREATMENT ON CHEMICAL PROPERTIES OF GRAPE JUICE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2018;15(3 (59) ):65-72. Available from: https://sid.ir/paper/143115/en

IEEE: Copy

N. ASEFI, and P. JAFARIAN, “EVALUATION OF THE EFFECT OF DIFFERENT HEAT PRETREATMENT ON CHEMICAL PROPERTIES OF GRAPE JUICE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 15, no. 3 (59) , pp. 65–72, 2018, [Online]. Available: https://sid.ir/paper/143115/en

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