Pamukkale Üniversitesi Bilimsel Araştırma Projeleri Birimi
2016FBE007
Çalışmada hammadde olarak kullanılan taze karadut meyvesinin sağlanmasındaki katkılarından dolayı GÜMÜŞSÜ GIDA A.Ş.’ne teşekkür ederiz.
In this paper, the effect of heat treatment on rutin and total phenolic compounds in black mulberry juice with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C is analyzed and experimental results are presented. Firstly, fresh black mulberry fruits were processed to black mulberry juice and then thermal treatment is performed. Liquid chromatographic and spectrophotometric methods were used for the analysis of rutin and total phenolic compounds, respectively. During thermal processing, degradation of rutin and total phenolic compounds in black mulberry juice were fitted to a first-order reaction kinetic model. Arrhenius relationship was used for the description of temperature dependence of reaction. Activation energies for rutin and total phenolic compounds between 70 to 95 °C were found as 50.53 and 34.89 kJ mol-1, respectively.
2016FBE007
Primary Language | Turkish |
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Subjects | Food Engineering |
Journal Section | Araştırma Makaleleri |
Authors | |
Project Number | 2016FBE007 |
Publication Date | September 15, 2020 |
Submission Date | February 13, 2020 |
Published in Issue | Year 2020 Volume: 24 Issue: 3 |
Indexing and Abstracting