Ozon kullanımının üzüm pekmezinin HMF miktarına etkisi

Year 2018, Volume: 5 Issue: 1, 1 - 5, 22.10.2018

Gökhan Durmaz

Abstract

Bu
çalışmada ozon gazı ile muamele edilen üzüm şıralarından elde edilen
pekmezlerin HMF düzeyi, pH ve duyusal özellikleri incelenmiştir. Ozon jeneratöründen
elde edilen yüksek saflıktaki ozon gazı, özel bir aparat kullanılarak 15 brikse
ayarlanmış üzüm şırasına farklı sürelerde (0, 10, 20, 30, 40 ve 50 dk) ve
sıcaklıklarda (10, 25 ve 35 ⁰C ) verilmiştir. Elde
edilen sonuçlar, ozon uygulamasının üzüm şırasının pH ve HMF düzeyinde ciddi
bir azalmaya yol açtığını göstermiştir. Sıcaklığın HMF ve pH değerine etkisinin
istatistiksel olarak anlamlı olmadığı belirlenmiştir. Ozonlanmış üzüm şıralarından
elde edilen pekmezler duyusal analize tabi tutulmuş ve kısa süre (10-20 dk)
ozonlanmış şıradan elde edilen pekmezin, ozonlanmamış pekmezle benzer duyusal
özellikler gösterdiği, ancak ileri düzey ozonlanmış pekmezde yabancı bir tat
oluştuğu gözlenmiştir. Elde edilen sonuçlar ışığında, düşük-orta düzeyde
ozonlama ile pekmez üretiminde ciddi bir problem olan yüksek HMF düzeyinin,

Keywords

Üzüm, pekmez, HMF, ozon

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