Results 171 to 180 of about 196,439 (208)

Process parameters optimization of sweet orange juice ohmic heat-assisted vacuum evaporation and assessment of concentrate quality. [PDF]

BMC Biotechnol
Vangapandu VR, Bitra VSP.
europepmc   +1 more source

Quality retention and energy optimization in ohmic vacuum concentration of white mulberry syrup. [PDF]

Sci Rep
Kakaeie S, Saba MK, Darvishi H, Mansouri S.   +3 more
europepmc   +1 more source

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Rheological properties of sour-cherry juice and concentrate

International Journal of Food Science and Technology, 2007
AbstractRheological properties of sour cherry juice were determined by a Controlled Stress Rheometer. Sour cherry juice with different solid contents (40, 45, 50, 55, 60, 65, 68.5 and 70 Brix) was prepared using a rotary evaporator after squeezing and filtration of sour cherries.
Kadir B. Belibağli, Ali C. Dalgic
exaly   +2 more sources

ASSESSMENT of the EXPONENTIAL MODEL to SOUR CHERRY JUICE FILTRATIONS

Journal of Food Processing and Preservation, 1991
De La Garza and Boulton's “Exponential model” of wine filtrations simulated the data satisfactorily in the cake filtration of sour cherry juice. There was an inverse relation between the filtration rate and the resistance. Increase in the amount ofprecoating decreased the filtration rate.
SERPIL SAHIN, LEVENT BAYINDIRLI
openaire   +2 more sources

Mathematical modeling of continuous induction heating of sour cherry juice

Journal of Food Process Engineering, 2022
AbstractInduction heating is a noncontact heating method that enables heating of ferromagnetic materials. In this study, continuous induction heating system was custom set up and experimental and numerical results were compared. Sour cherry juice was heated to a target temperature value (75°C) at three different flow rates (200–250‐300 ml/min) and ...
Filiz Icier, Orhan Kaya
openaire   +3 more sources

SOUR CHERRY (PRUNUS CERASUS L.) ANTHOCYANINS: EFFECTS OF JUICE PROCESSING ON PHENOLIC COMPOUNDS AND BIOAVAILABILITY

Acta Horticulturae, 2014
Sour cherry (Prunus cerasus L.), has gained growing interest in recent years due to the envisaged health benefits associated with a regular intake of anthocyanins and related polyphenolic compounds. Turkish sour cherries are widely consumed as processed products and are renowned for their high juice quality.
Toydemir, G., Boyacioglu, D., Beekwilder, M.J., de Vos, R.C.H., Hall, R.D., Capanoglu, E.   +5 more
openaire   +3 more sources

Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate

Journal of Food Science, 1994
ABSTRACT The effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (‐18 to 37)°and 50 to 80°C. Anthocyanin degradation could be modeled as a first‐order rate reaction, with rates of 33.97 × 10 minus;3
B. CEMEROGLU, S. VELIOGLU, S. ISIK
openaire   +1 more source

The effect of depectinization and clarification on the filtration of sour cherry juice

Journal of Food Engineering, 1993
Abstract Filtration rate and resistance are affected by the operations prior to filtration in fruit juice production lines. In this research, the effects of depectinization and clarification on filtration resistance and rate were evaluated. Filtration studies on raw juice, depectinized juice and depectinized plus clarified juice were compared. It was
Serpil Şahin, Levent Bayindirli
openaire   +1 more source