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, Sterilizasyon, Zeytin, 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: Belirtilmemiş.
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.
Benzer Tezler
- Çanakkale Geyikli yöresinde organik ve konvansiyonel olarak yetiştirilen Ayvalık ve Gemlik zeytin çeşitlerinin farklı olgunluk dönemlerinde uçucu aroma bileşenlerinin karşılaştırılması
Comparison of aroma volatile components of Ayvalik and Gemlik olive cultivars growing organically and conventionally in Çanakkale Geyikli region during different maturity periods
ALİ UYAR
Yüksek Lisans
Türkçe
2020
ZiraatÇanakkale Onsekiz Mart ÜniversitesiBahçe Bitkileri Ana Bilim Dalı
PROF. DR. MURAT ŞEKER
- Bazı zeytin çeşitlerinin farklı olgunluk dönemlerinde pomolojik ve biyokimyasal özelliklerindeki değişim
Change in pomological and biochemical characteristics of some olive cultivars at different maturity stages
MEHMET ALİ GÜNDOĞDU
Doktora
Türkçe
2018
ZiraatÇanakkale Onsekiz Mart ÜniversitesiBahçe Bitkileri Ana Bilim Dalı
PROF. DR. KENAN KAYNAŞ
- Pseudomonas sp. ile zeytinyağı fabrikası atığından biyosürfektan eldesi
A Study on technique of obtaining biosurfactant from olive oil mill effluent (OOME) esing pseudomonas sp.
UĞUR SIDAL
- Zeytinyağı işletmeleri için atık su değerlendirme sisteminin geliştirilmesi
Development of the wastewater treatment system for olive oil mills
TANER AKBAŞ
Yüksek Lisans
Türkçe
2006
ZiraatAdnan Menderes ÜniversitesiTarım Makineleri Ana Bilim Dalı
DOÇ.DR. MUSTAFA BÜLENT COŞKUN
- Zeytin(Olea europaea L.) bitkisinde periyodisite ile ilişkili miRNA'ların karakterizasyonu
Characterization of alternate bearing-associated miRNAs in olive (Olea europaea L.)
HURİYE YANIK
Yüksek Lisans
Türkçe
2013
BiyolojiÇankırı Karatekin ÜniversitesiKimya Ana Bilim Dalı
DOÇ. DR. TURGAY ÜNVER