Aslıhan DEMİRDÖVEN, Ahsen REYMAN, Taner BAYSAL

Üzüm Suyu Üretiminde Elektriksel Ön İşlem Uygulamalarının Verim Ve Kalite Üzerine Etkileri

Araştırmada hammadde olarak Foça Karası (Izmir-Türkiye) kırmızı üzüm çeşidi kullanılmıştır. Üzüm mayflesine presleme öncesinde ohmik ısıtma, mikrodalga ısıtma ve geleneksel ısıtma uygulamaları yapılmıştır ve preslenmiştir. Elde edilen üzüm suları 90 °C'de 1.5 dakika süreyle pastörize edilmiştir. Üretimler sonras›nda ohmik ve mikrodalga ısıtma uygularının üzüm suyu verimleri hesaplanmıştır. Ek olarak pastörizasyon öncesi ve sonrasında ki toplam antosiyanin ve fenolik madde içerikleri ile renk (L, a, b, !E, !C), viskozite, pH, obriks ve toplam asitlik değerleri belirlenmiştir. Sonuçlara göre en yüksek meyve suyu verimi mikrodalga ve ohmik ›s›tma uygulanan örneklerde saptanmıştır; mikrodalga uygulamas› ile %15; ohmik ısıtma uygulamas› ile %10 verim artışı sağlanmıştır. Aynı zamanda ön işlem mikrodalga ve ohmik ısıtma uygulamalarıyla antosiyanin ve toplam fenolik madde içeriklerinde de kontrol grubu örneklere göre artışı olduğu belirlenmiştir (P² 0.05).

Effects Of Electrical Pre-Treatment Applications On Yield And Qality Of Grape Juice

Foça Karası (Izmir-Turkey) variety red grapes are used as raw material and grape mash subjected to ohmic heating, microwave heating and conventional thermal treatment before pressing and pressed. Then grape juice samples were pasteurized at 90 °C for 1.5 minutes. After production of red grape juices; effects of ohmic heating and microwave heating treatment on the yield of grape juice were calculated. In addition anthocyanin contents, total phenolics, color (L, a, b, !E, !C) values, viscosity, pH, obrix and total acidity were analyzed before and after pasteurization. The results showed that highest yield were determined for microwave and ohmic heating applied samples; the increasing of yield was found 10% for ohmic heated samples and 15% for microwave heated samples. Microwave and ohmic heating applications before pressing step also increased anthocyanin and total phenolic compounds of grape juice comparing the control samples (P² 0.05).

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