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Apricot Nectar Processing by Pulsed Electric Fields
- Evrendilek, Gulsun Akdemir, Altuntas, Julide, Sangun, Mustafa Kemal, Zhang, Howard Q.
- International journal of food properties 2013 v.16 no.1 pp. 216-227
- Botrytis cinerea, Erwinia, Escherichia coli O157, Listeria monocytogenes, Maillard reaction, Pseudomonas syringae, Staphylococcus aureus, acidity, apricots, ascorbic acid, beta-carotene, color, electric field, ions, microorganisms, mineral content, models, nectar, pH, pulsed electric fields
- Application of pulsed electric fields to process apricot nectar by determining the pH, °Brix, total acidity, conductivity, color, non-enzymatic browning index, concentration of mineral ions, and retention of ascorbic acid and beta carotene as well as inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas syringae subs. syringae, Erwinia carotowora, Penicillum expansum, and Botrytis cinerea was explored in this study. Processing of apricot nectar did not cause a significant difference in measured attributes (p > 0.05). However, inactivation of all microorganisms was significantly increased with increased electric field strength and treatment time (p ≤ 0.05). Microbial inactivation data fit both the Weibull distribution and log-logistic model.