Ripe olive (Kaliforniya) tipi zeytinin sterilizasyonu
Sterilization of ripe olive (Californian olive)
- Tez No: 114094
- Danışmanlar: PROF. DR. FİKRET PAZIR
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Ripe olive, olive, Sterilization, Fo Values, Ripe olive, olive, Sterilization, Fo Values
- Yıl: 2001
- Dil: Türkçe
- Üniversite: Ege Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 144
Özet
ABSTRACT STERILIZATION OF RIPE OLIVE(Californian Olive) ABDOLLAHI, Firoozeh M.Sc.in Food Eng. Supervisor: Prof.Dr.Fikret PAZIR January 2001, 83 page In this study it was proposed to determine sterilization parameters of Ripe Olive. Sterilization was carried out at different constant temperatures for targeted different Fo values. It was also repeated at different temperatures for constant Fo values. Following sterilization, pH, acidity, saltiness, hardness and color analyses were conducted during 6 weeks storage period to reach a balance between olive brine solution. The effects of different temperature values on pH, acidity, saltiness, hardness, color, metal retention and sensory properties were studied at constant Fo values. The effects of different Fo values on same parameters at constant temperatures were also investigated. However microbiological analyses were carried out on raw material and on sterilized olives. As a result of physical, chemical and microbiological analyses, desired properties and microbiological safety were decided according to different sterilization conditions.
Özet (Çeviri)
vn ABSTRACT STERILIZATION OF RIPE OLIVE(Californian Olive) ABDOLLAHI, Firoozeh M.Sc.in Food Eng. Supervisor: Prof.Dr.Fikret PAZIR January 2001, 83 page In this study it was proposed to determine sterilization parameters of Ripe Olive. Sterilization was carried out at different constant temperatures for targeted different Fo values. It was also repeated at different temperatures for constant Fo values. Following sterilization, pH, acidity, saltiness, hardness and color analyses were conducted during 6 weeks storage period to reach a balance between olive brine solution. The effects of different temperature values on pH, acidity, saltiness, hardness, color, metal retention and sensory properties were studied at constant Fo values. The effects of different Fo values on same parameters at constant temperatures were also investigated. However microbiological analyses were carried out on raw material and on sterilized olives. As a result of physical, chemical and microbiological analyses, desired properties and microbiological safety were decided according to different sterilization conditions.
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