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INVESTIGATION OF THE CHANGES IN THE REOLOGICAL PROPERTIES OF POMEGRANATE JUICE WITH OHMIC ASSISTED VACUUM EVAPORATION SYSTEM

Yıl 2020, Cilt 45, Sayı 4, 748 - 762, 21.06.2020
https://doi.org/10.15237/gida.GD20049

Öz

In this study, the change in rheological properties of the pomegranate juice during evaporation process up to 40% TSS content by the ohmic assisted vacuum evaporation (OAVE) method applied at different voltage gradients (7.5, 10 and 12.5V/cm) was examined and compared by vacuum evaporation (VAE) method. It was determined that the best model characterizing the rheological behavior of pomegranate juice concentrates for all TSS contents investigated during the evaporation process was the Power Law Model. It was determined that µapparent and n values predicted with this model tend to increase as TSS content increased. It has been determined that pomegranate juice concentrates having high consistency coefficient can be obtained with OAVE process applied in high voltage gradients (10 and 12.5 V/cm). In addition, it was concluded that the OAVE process in low voltage gradient could be applied as alternative method for concentrate production with a consistency similar to VAE process.

Kaynakça

  • Al-Maiman, S.A., Ahmad, S. (2002). Changes in physical and chemical properties during pomegranate (Punicagranatum L.) fruit maturation. Food Chemistry, 76(4), 437-441.
  • Altan, A., Maskan, M. (2005). Rheological behavior of pomegranate (Punicagranatum L.) juice and concentrate. Journal of Texture Studies, 36(1), 68-77.
  • Al-Said, F.A., Opara, L.U., Al-Yahyahi, R.A. (2009). Physico-chemical and textural quality attributes of pomegranate cultivars (Punicagranatum L.) grown in the Sultanate of Oman. Journal of Food Engineering, 90(1), 129-134.
  • Bozkir, H., Baysal, T. (2017). Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics. Journal of Food Process Engineering, 40(5), 1-9.
  • Bozkurt, H., Icier, F. (2009). Rheological characteristics of quince nectar during ohmic heating. International Journal of Food Properties, 12(4), 844-859.
  • Bozkurt, H., Icier, F. (2010a). Electrical conductivity changes of minced beef–fat blends during ohmic cooking. Journal of Food Engineering, 96(1), 86-92.
  • Bozkurt, H., Icier, F. (2010b). Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering, 96(4), 481-490.
  • Bozkurt, H., Icier, F. (2012). The change of apparent viscosity of liquid whole egg during ohmic and conventional heating. Journal of Food Process Engineering, 35(1), 120-133.
  • Cassano, A., Drioli, E., Galaverna, G., Marchelli, R., Di Silvestro, G., Cagnasso, P. (2003). Clarification and concentration of citrus and carrot juices by integrated membrane processes. Journal of Food Engineering, 57(2), 153-163.
  • Cemeroğlu, B. (2010). Gıda analizleri (2nd ed.). Gıda Teknolojisi Dernegi Yayınları. Ankara.
  • Cevik, M., Sabancı, S., İcier, F., Yıldız H. (2014). Changes on rheological properties of pomegranate (punicagranatum l. hicaznar) juices during concentration process. Bulgarian Chemical Communications, 46 (Special issue B), 87-91.
  • Cevik, M., Tezcan, D., Sabancı, S., İcier, F. (2016). Changes in rheological properties of koruk (unripe grape) juice concentrates during vacuum evaporation. Akademik Gıda, 14(4), 322-332.
  • Cevik, M., Icier, F. (2018). Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. Journal of Food Process Engineering, 41(4), e12675.
  • Chin, N.L., Chan, S.M., Yusof, Y.A., Chuah, T.G., Talib, R.A. (2009). Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93(2), 134-140.
  • Cho, W.Il., Yi, J.Y., Chung, M.S. (2016). Pasteurization of fermented red pepper paste by ohmic heating. Innovative Food Science and Emerging Technologies, 34, 180-186.
  • Cokgezme, O.F., Sabanci, S., Cevik, M., Yildiz, H., Icier, F. (2017). Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system. Journal of Food Engineering, 207(4), 1–9.
  • Constenla, D.T., Lozano, J.E., Crapıste, G.H. (1989). Thermophysical properties of clarified apple juice as a function of concentration and temperature. Journal of Food Science, 54(3), 663–668.
  • Dak, M., Verma, R.C., Jaaffrey, S.N.A. (2007). Effect of temperature and concentration on rheological properties of ‘‘Kesar’’ mango juice. Journal of Food Engineering, 80(4), 1011-1015.
  • Darvishi, H., Mohammadia, P., Fadavi, A., Koushesh Saba, M., Behroozi-Khazaei, N. (2019). Quality preservation of orange concentrate by using hybrid ohmik-Vacuum Heating. Food Chemistry, 289, 292-298.
  • Fadavia, A., Yousefi, S., Darvishi, H., Mirsaeedghazi, H. (2018). Comparative study of ohmic vacuum, ohmic, and conventional-vacuum heating methods on the quality of tomato concentrate. Innovative Food Science and Emerging Technologies, 47, 225-230.
  • Gabsi, K, Trigui, M, Barrington, S, Helal, N.A., Taherian, A.R. (2013). Evaluation of rheological properties of date syrup. Journal of Food Engineering, 117, 165-172.
  • İçier, F. (2003). Gıdaların ohmik ısıtılmasının deneysel ve kuramsal olarak incelenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, İzmir, Türkiye, 245s.
  • Icier, F., Tavman, S. (2007). Ohmic heating behaviour and rheological properties of ice cream mixes. International Journal of Food Properties, 9(4), 679-689.
  • Icier, F., Bozkurt, H. (2011). Ohmic heating of liquid whole egg: rheological behavior and fluid dynamics. Food and Bioprocess Technology, 4(7), 1253-1263.
  • Icier, F., Yildiz, H., Sabanci, S., Cevik, M., Cokgezme, O.F. (2017a). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241-246.
  • Icier, F., Cokgezme, O.F., Sabanci, S. (2017b). Alternative thawing methods for the blanched/non‐blanched potato cubes: microwave, ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering, 40(2), e12403.
  • Juszczak, L., Fortuna, T. (2004). Effect of temperature and soluble solids content on the viscosity of cherry juice concentrate. International Agrophysics, 18, 17-21.
  • Kaur, N., Singh, A.K. (2016). Ohmic Heating: Concept and Applications-A Review. Critical Reviews in Food Science and Nutrition, 56(14), 2338-2351.
  • Krokida, M.K., Maroulis, Z.B., Saravacos, G.D. (2001). Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data. International Journal of Food Properties, 4(2), 179-200.
  • Maskan, M. (2006). Production of pomegranate (Punicagranatum L.) juice concentrates by various heating methods: colour degradation and kinetics. Journal of Food Engineering, 72(3), 218-224.
  • Morell, P., Fiszman, S.M., Varela, P., Hernando, I. (2014). Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids, 41, 343-353.
  • Onsekizoglu Bagci, P. (2015). Potential of membrane distillation for production of high quality fruit juice concentrate. Critical Reviews in Food Science and Nutrition, 55(8), 1098-1113.
  • Ozgen, M., Durgac, C., Serce, S., Kaya, C. (2008). Chemical and antioxidant properties of pomegranate cultivars grown in mediterranean region of Turkey. Food Chemistry, 111(3), 703-706.
  • Ozkan, N., Ho, I., Farid, M. (2004). Combined ohmic and plate heating of hamburger patties: quality of cooked patties. Journal of Food Engineering, 63(2), 141-145.
  • Quek, M.C., Chin, N.L., Yusof, Y.A. (2013). Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition. Journal of Food Engineering, 118, 380-386.
  • Reznick, D. (1996). Ohmic heating of fluid foods. Food Technology, 250–251.
  • Sabanci, S., Icier, F. (2017). Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. Journal of Food Engineering, 212, 262-270.
  • Sabanci, S., Icier, F. (2019). Effects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentrates. International Journal of Food Engineering, 15 (9), 20190055.
  • Sabanci, S., Cevik, M., Cokgezme, O.F., Yildiz, H., Icier, F. (2019). Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation. Journal of the Science of Food and Agriculture, 99 (5), 2589-2595.
  • Sastry, S.K., Salengke, S. (1998). Ohmic heating of solid–liquid mixtures: A comparison of mathematical models under worst-case heating conditions. Journal of Food Process Engineering, 21, 441-458.
  • Sensoy, I., Sastry, S.K. (2004). Ohmic blanching of mushrooms. Journal of Food Process Engineering, 27, 1-15.
  • Steffe, J.F. (1996). Rheological Methods in Food Process Engineering. 2nd Edition, Freeman Press, East Lansing.
  • Vardin, H., Fenercioğlu, H. (2003). Study on the development of pomegranate juice processing technology, Clarification of pomegranate juice. Nahrung/Food, 47(5), 300-303.
  • Yildiz, H., Bozkurt, H., Icier, F. (2009). Ohmic and conventional heating of pomegranate juice: effects on rheology, color, and total phenolics. Food Science and Technology International, 15(5), 503-512.

OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ

Yıl 2020, Cilt 45, Sayı 4, 748 - 762, 21.06.2020
https://doi.org/10.15237/gida.GD20049

Öz

Bu çalışmada, nar suyunun ohmik destekli vakum altında evaporasyon (OAVE) yöntemi ile farklı voltaj gradyanları (7.5, 10 ve 12.5 V/cm) uygulanarak %40 suda çözünür kuru madde (SÇKM) içeriğine kadar konsantre edilmesi sırasında reolojik özelliklerindeki değişim incelenmiş ve vakum altında evaporasyon (VAE) yöntemi ile karşılaştırılmıştır. Evaporasyon işlemi sırasında incelenen tüm SÇKM içeriklerinde nar suyu konsantrelerinin reolojik davranışını en iyi ifade eden modelin Üssel Model olduğu tespit edilmiştir. Bu model ile öngörülen görünür viskozite (µgörünür) ve akış davranış indeksleri (n) değerlerinin SÇKM içeriği arttıkça artma eğilimi gösterdiği belirlenmiştir. Yüksek voltaj gradyanlarında (10 ve 12.5 V/cm) uygulanan OAVE işlemi ile yüksek kıvam katsayısına sahip nar suyu konsantrelerinin elde edilebileceği tespit edilmiştir. Ek olarak, VAE işlemine benzer karakterde kıvama sahip konsantre eldesi için ise düşük voltaj gradyanında uygulanan OAVE işleminin alternatif olarak uygulanabilir olacağı sonucuna ulaşılmıştır.

Kaynakça

  • Al-Maiman, S.A., Ahmad, S. (2002). Changes in physical and chemical properties during pomegranate (Punicagranatum L.) fruit maturation. Food Chemistry, 76(4), 437-441.
  • Altan, A., Maskan, M. (2005). Rheological behavior of pomegranate (Punicagranatum L.) juice and concentrate. Journal of Texture Studies, 36(1), 68-77.
  • Al-Said, F.A., Opara, L.U., Al-Yahyahi, R.A. (2009). Physico-chemical and textural quality attributes of pomegranate cultivars (Punicagranatum L.) grown in the Sultanate of Oman. Journal of Food Engineering, 90(1), 129-134.
  • Bozkir, H., Baysal, T. (2017). Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics. Journal of Food Process Engineering, 40(5), 1-9.
  • Bozkurt, H., Icier, F. (2009). Rheological characteristics of quince nectar during ohmic heating. International Journal of Food Properties, 12(4), 844-859.
  • Bozkurt, H., Icier, F. (2010a). Electrical conductivity changes of minced beef–fat blends during ohmic cooking. Journal of Food Engineering, 96(1), 86-92.
  • Bozkurt, H., Icier, F. (2010b). Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering, 96(4), 481-490.
  • Bozkurt, H., Icier, F. (2012). The change of apparent viscosity of liquid whole egg during ohmic and conventional heating. Journal of Food Process Engineering, 35(1), 120-133.
  • Cassano, A., Drioli, E., Galaverna, G., Marchelli, R., Di Silvestro, G., Cagnasso, P. (2003). Clarification and concentration of citrus and carrot juices by integrated membrane processes. Journal of Food Engineering, 57(2), 153-163.
  • Cemeroğlu, B. (2010). Gıda analizleri (2nd ed.). Gıda Teknolojisi Dernegi Yayınları. Ankara.
  • Cevik, M., Sabancı, S., İcier, F., Yıldız H. (2014). Changes on rheological properties of pomegranate (punicagranatum l. hicaznar) juices during concentration process. Bulgarian Chemical Communications, 46 (Special issue B), 87-91.
  • Cevik, M., Tezcan, D., Sabancı, S., İcier, F. (2016). Changes in rheological properties of koruk (unripe grape) juice concentrates during vacuum evaporation. Akademik Gıda, 14(4), 322-332.
  • Cevik, M., Icier, F. (2018). Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. Journal of Food Process Engineering, 41(4), e12675.
  • Chin, N.L., Chan, S.M., Yusof, Y.A., Chuah, T.G., Talib, R.A. (2009). Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93(2), 134-140.
  • Cho, W.Il., Yi, J.Y., Chung, M.S. (2016). Pasteurization of fermented red pepper paste by ohmic heating. Innovative Food Science and Emerging Technologies, 34, 180-186.
  • Cokgezme, O.F., Sabanci, S., Cevik, M., Yildiz, H., Icier, F. (2017). Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system. Journal of Food Engineering, 207(4), 1–9.
  • Constenla, D.T., Lozano, J.E., Crapıste, G.H. (1989). Thermophysical properties of clarified apple juice as a function of concentration and temperature. Journal of Food Science, 54(3), 663–668.
  • Dak, M., Verma, R.C., Jaaffrey, S.N.A. (2007). Effect of temperature and concentration on rheological properties of ‘‘Kesar’’ mango juice. Journal of Food Engineering, 80(4), 1011-1015.
  • Darvishi, H., Mohammadia, P., Fadavi, A., Koushesh Saba, M., Behroozi-Khazaei, N. (2019). Quality preservation of orange concentrate by using hybrid ohmik-Vacuum Heating. Food Chemistry, 289, 292-298.
  • Fadavia, A., Yousefi, S., Darvishi, H., Mirsaeedghazi, H. (2018). Comparative study of ohmic vacuum, ohmic, and conventional-vacuum heating methods on the quality of tomato concentrate. Innovative Food Science and Emerging Technologies, 47, 225-230.
  • Gabsi, K, Trigui, M, Barrington, S, Helal, N.A., Taherian, A.R. (2013). Evaluation of rheological properties of date syrup. Journal of Food Engineering, 117, 165-172.
  • İçier, F. (2003). Gıdaların ohmik ısıtılmasının deneysel ve kuramsal olarak incelenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, İzmir, Türkiye, 245s.
  • Icier, F., Tavman, S. (2007). Ohmic heating behaviour and rheological properties of ice cream mixes. International Journal of Food Properties, 9(4), 679-689.
  • Icier, F., Bozkurt, H. (2011). Ohmic heating of liquid whole egg: rheological behavior and fluid dynamics. Food and Bioprocess Technology, 4(7), 1253-1263.
  • Icier, F., Yildiz, H., Sabanci, S., Cevik, M., Cokgezme, O.F. (2017a). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241-246.
  • Icier, F., Cokgezme, O.F., Sabanci, S. (2017b). Alternative thawing methods for the blanched/non‐blanched potato cubes: microwave, ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering, 40(2), e12403.
  • Juszczak, L., Fortuna, T. (2004). Effect of temperature and soluble solids content on the viscosity of cherry juice concentrate. International Agrophysics, 18, 17-21.
  • Kaur, N., Singh, A.K. (2016). Ohmic Heating: Concept and Applications-A Review. Critical Reviews in Food Science and Nutrition, 56(14), 2338-2351.
  • Krokida, M.K., Maroulis, Z.B., Saravacos, G.D. (2001). Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data. International Journal of Food Properties, 4(2), 179-200.
  • Maskan, M. (2006). Production of pomegranate (Punicagranatum L.) juice concentrates by various heating methods: colour degradation and kinetics. Journal of Food Engineering, 72(3), 218-224.
  • Morell, P., Fiszman, S.M., Varela, P., Hernando, I. (2014). Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids, 41, 343-353.
  • Onsekizoglu Bagci, P. (2015). Potential of membrane distillation for production of high quality fruit juice concentrate. Critical Reviews in Food Science and Nutrition, 55(8), 1098-1113.
  • Ozgen, M., Durgac, C., Serce, S., Kaya, C. (2008). Chemical and antioxidant properties of pomegranate cultivars grown in mediterranean region of Turkey. Food Chemistry, 111(3), 703-706.
  • Ozkan, N., Ho, I., Farid, M. (2004). Combined ohmic and plate heating of hamburger patties: quality of cooked patties. Journal of Food Engineering, 63(2), 141-145.
  • Quek, M.C., Chin, N.L., Yusof, Y.A. (2013). Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition. Journal of Food Engineering, 118, 380-386.
  • Reznick, D. (1996). Ohmic heating of fluid foods. Food Technology, 250–251.
  • Sabanci, S., Icier, F. (2017). Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. Journal of Food Engineering, 212, 262-270.
  • Sabanci, S., Icier, F. (2019). Effects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentrates. International Journal of Food Engineering, 15 (9), 20190055.
  • Sabanci, S., Cevik, M., Cokgezme, O.F., Yildiz, H., Icier, F. (2019). Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation. Journal of the Science of Food and Agriculture, 99 (5), 2589-2595.
  • Sastry, S.K., Salengke, S. (1998). Ohmic heating of solid–liquid mixtures: A comparison of mathematical models under worst-case heating conditions. Journal of Food Process Engineering, 21, 441-458.
  • Sensoy, I., Sastry, S.K. (2004). Ohmic blanching of mushrooms. Journal of Food Process Engineering, 27, 1-15.
  • Steffe, J.F. (1996). Rheological Methods in Food Process Engineering. 2nd Edition, Freeman Press, East Lansing.
  • Vardin, H., Fenercioğlu, H. (2003). Study on the development of pomegranate juice processing technology, Clarification of pomegranate juice. Nahrung/Food, 47(5), 300-303.
  • Yildiz, H., Bozkurt, H., Icier, F. (2009). Ohmic and conventional heating of pomegranate juice: effects on rheology, color, and total phenolics. Food Science and Technology International, 15(5), 503-512.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Makaleler
Yazarlar

Mutlu ÇEVİK> (Sorumlu Yazar)
MUNZUR ÜNİVERSİTESİ
0000-0003-4847-4910
Türkiye


Ömer Faruk ÇOKGEZME Bu kişi benim
EGE ÜNİVERSİTESİ
0000-0001-9806-2282
Türkiye


Serdal SABANCI>
MUNZUR ÜNİVERSİTESİ
0000-0003-1630-0799
Türkiye


Filiz İÇİER>
EGE ÜNİVERSİTESİ
0000-0002-9555-3390
Türkiye

Destekleyen Kurum Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, TOVAG Grubu
Proje Numarası 114O117
Teşekkür Bu çalışma TÜBİTAK TOVAG 114O117 ve Ege Üniversitesi EBİLTEM2015/BİL/010 nolu projeler kapsamında maddi olarak desteklenmiştir. Yazarlar maddi desteklerinden dolayı TÜBİTAK TOVAG Grubuna, Ege Üniversitesi BAP Koordinatörlüğüne ve ÇERTÜKLER MAKİNE MÜHENDİSLİK’e teşekkür ederler.
Yayımlanma Tarihi 21 Haziran 2020
Yayınlandığı Sayı Yıl 2020, Cilt 45, Sayı 4

Kaynak Göster

Bibtex @araştırma makalesi { gida717317, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2020}, volume = {45}, number = {4}, pages = {748 - 762}, doi = {10.15237/gida.GD20049}, title = {OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ}, key = {cite}, author = {Çevik, Mutlu and Çokgezme, Ömer Faruk and Sabancı, Serdal and İçier, Filiz} }
APA Çevik, M. , Çokgezme, Ö. F. , Sabancı, S. & İçier, F. (2020). OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ . Gıda , 45 (4) , 748-762 . DOI: 10.15237/gida.GD20049
MLA Çevik, M. , Çokgezme, Ö. F. , Sabancı, S. , İçier, F. "OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ" . Gıda 45 (2020 ): 748-762 <https://dergipark.org.tr/tr/pub/gida/issue/55060/717317>
Chicago Çevik, M. , Çokgezme, Ö. F. , Sabancı, S. , İçier, F. "OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ". Gıda 45 (2020 ): 748-762
RIS TY - JOUR T1 - OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ AU - MutluÇevik, Ömer FarukÇokgezme, SerdalSabancı, Filizİçier Y1 - 2020 PY - 2020 N1 - doi: 10.15237/gida.GD20049 DO - 10.15237/gida.GD20049 T2 - Gıda JF - Journal JO - JOR SP - 748 EP - 762 VL - 45 IS - 4 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD20049 UR - https://doi.org/10.15237/gida.GD20049 Y2 - 2020 ER -
EndNote %0 Gıda OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ %A Mutlu Çevik , Ömer Faruk Çokgezme , Serdal Sabancı , Filiz İçier %T OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ %D 2020 %J Gıda %P 1300-3070-1309-6273 %V 45 %N 4 %R doi: 10.15237/gida.GD20049 %U 10.15237/gida.GD20049
ISNAD Çevik, Mutlu , Çokgezme, Ömer Faruk , Sabancı, Serdal , İçier, Filiz . "OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ". Gıda 45 / 4 (Haziran 2020): 748-762 . https://doi.org/10.15237/gida.GD20049
AMA Çevik M. , Çokgezme Ö. F. , Sabancı S. , İçier F. OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ. GIDA. 2020; 45(4): 748-762.
Vancouver Çevik M. , Çokgezme Ö. F. , Sabancı S. , İçier F. OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ. Gıda. 2020; 45(4): 748-762.
IEEE M. Çevik , Ö. F. Çokgezme , S. Sabancı ve F. İçier , "OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ", Gıda, c. 45, sayı. 4, ss. 748-762, Haz. 2020, doi:10.15237/gida.GD20049

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