RDL Thesis logo
Master'sOpen Access
TR
|EN

Effects of pressing media and storage conditions on cloud stability of natural cloundy apple juice

2005
0 views
0 downloads
Advisor: Y.doç.dr. Mustafa Karhan

Abstract (EN)

ABSTRACT EFFECTS OF PRESSING MEDIA AND STORAGE CONDITIONS ON CLOUD STABILITY OF NATURAL CLOUDY APPLE JUICE Nedim TETİK M.Sc, Thesis in Food Engineering June 2005, 69 pp. In this study, natural cloudy apple juices were produced by addition of ascorbic acid to the mash and nitrogen injection into mash tank, using different mixtures of apple varieties. Juices produced were stored at 5° and 20°C for 6 months. During the storage, turbidity units and colour values were determined at 1 month intervals. Use of Golden delicious and Amasya varieties and applications of 500 mg/1 of ascorbic acid prevent mash from oxidation and nitrogen injection into mash tank, in addition to lower storage temperature, were effective in order to obtain stable cloudiness and colour of the product. KEYWORDS: Natural cloudy apple juice, cloud stability, NTU, total colour change 11

Author

Nedim Tetik

Institution

Akdeniz University
Akdeniz University
Institute of Graduate Studies in Science
Food Engineering

How to Cite

Nedim Tetik (Master Thesis). Effects of pressing media and storage conditions on cloud stability of natural cloundy apple juice, 2005, Akdeniz University.

Keywords

License

Tüm Hakları Saklıdır

This work is shared under the specified license terms.

More theses from Akdeniz University