A Research on the Possibility of Using Watermelon in the Fruit Juice Industry (in English)

Year 1990, Volume: 15 Issue: 6, - , 01.12.1990

İbrahim A. Hayoğlu Hasan Fenercioğlu

Abstract

In this research an investigation on the possibility of using watermelon in the fruit juice industry was carried out. For this purpose watermelons of “Halep karası” variety widely grown in the Çukurova Region were used. To obtain the juice samples the red fleshy portion of watermelons was passed through the pulper. After preheating the juice at 95 oC for 10 sec. Necessary adjustments were made to obtain the predetermined sugar acid ratio of 11 to 0.8%. The bottled juice samples were heated in hot water at 70o, 80o, 90o and 100 oC for 5 to 20 minutes. One half of the pasteurized samples were stored at room temperature whereas the second half were stored at +5 oC. All samples of various heat treatments were evaluated by sensory tests once a month during the 3 month-storage and by chemical analysis. The results obtained were as follows: - The natural sugar-acid ratio was found to be weak. However, among a widely adjusted range of sugar-acid rations, the 11 to 0.8 by percentage was determined to be best by sensory evaluations for fresh watermelon juice. - Pasteurization of the juice was found to affect the taste and color varyingly depending on the temperature applied. - The control which was unheated and kept at –20 oC possessed the natural characteristics of the watermelon juice throughout the 3 month-storage and was easily differentiated among o group of samples at each taste panel.   

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Karpuzun Meyve Suyu Sanayiinde Kullanım Olanakları Üzerinde bir Araştırma (İngilizce)

Abstract

Karpuzun meyve suyu sanayiinde kullanım olanaklarını konu alan bu çalışmada karpuz suyu ön ısıtmadan sonra tat dengesi ayarlanmış ve şişelenerek 70-100 oC’ler arasında pastörize edilmiştir. Oda şartlarında ve +5 oC’de 3 ay saklanan örneklerde ayda bir gerekli analiz ve ölçümler yapılmıştır. Karpuz sularında en çok tercih edilen şeker – asit oranı 11/0.8 (%) olarak belirlenmiş, 70 oC’de 5 ve 10 dk.’lık ısıl işlem uygulamasının yeterli olmadığı ve tüm pastörize karpuz sularının tat ve aromasında zayıflama olduğu görülmüştür. Saklama sıcaklığına bağlı olarak pastörize karpuz sularının duyusal özelliklerinin değişmediği ve derin dondurucuda (-20 oC) saklanan taze karpuz suyu örneklerinin, renk ve tat özellikleri bakımından herhangi bir değişme göstermediği belirlenmiştir.  

Keywords

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