Portakal Suyunun Pastörizasyonunda Mikrodalga ve Termosonikasyon Uygulamalarının Kalite Üzerine Etkileri

Bu çalışmanın amacı, mikrodalga, termosonikasyon ve geleneksel olmak üzere üç farklı yöntemle portakal sularının pastörize edilmesi ve kalite özelliklerinin kıyaslanmasıdır. Bu çalışmada termosonikasyon, mikrodalga (540, 720, 900W) ve geleneksel yöntemle aynı sıcaklıkta (85°C) pastörize edilen taze sıkılmış portakal sularında pektin metil esteraz enzim inaktivasyonu incelenmiş ve C vitamini, renk değerleri, toplam fenolik madde ve toplam karotenoid miktarları ölçülmüştür. Geleneksel, termosonikasyon ve mikrodalga ile pastörize edilen portakal sularının işlem süreleri sırasıyla 180, 120 ve 60-85 s olarak tespit edilmiştir. Pektin metil esteraz enziminin aktivasyonu en fazla (%95,64) 900 W gücünde mikrodalga uygulamasında saptanmıştır. Toplam fenolik madde içeriğindeki kayıp taze portakal suyuna kıyasla termosonikasyon işlemi ile %6,15 iken, geleneksel yöntemde bu kayıp %16,11 olarak bulunmuştur. Toplam renk farkı 7,98 değeri ile en düşük termosonikasyon uygulamasında bulunmuş, en yüksek C vitamini içeriği (52,52 mg/100 mL) ise 540 W gücünde mikrodalga uygulaması ile pastörize edilen örneklerde saptanmıştır.

The Effects of Microwave and Thermosonication Applications on the Quality in The Pasteurization of Orange Juice

The aim of the study was pasteurization of orange juces using microwave, thermosonication andtraditional methods and comparing the quality properties. In this study thermosonication, microwave(540, 720, 900W), and traditional pasteurization methods were used for pasteurization of orange juiceat 85°C. Pectin methlyesterase enzyme inactivation and Vitamin C, colour, total phenolic content,total carotenoid content were measured. It was determined that the processing times of orange juicespasteurized by traditional, thermosonication and microwave were 180, 120, and 60-85 s, respectively.The highest pectin methlyesterase enzyme inactivation (%95.64) was found after the microwavepasteurization at 900 W. The loss was found in the total phenolic content of orange juice was 6.15%by thermosonication process, whereas this loss was 16.11% by traditional method compared to freshorange juice. The total colour difference was found the lowest in thermosonication application witha value of 7.98, and the highest vitamin C content (52.52 mg/100 mL) was detected in the microwavepasteurization group of 540 W.

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