Dondurulmuş portakal suyu konsantrelerinde mayaların davranışları üzerine bir araştırma
Başlık çevirisi mevcut değil.
- Tez No: 18068
- Danışmanlar: PROF.DR. BÜLEND EVLİYA
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Depolama, Mayalar, Pastörizasyon, Portakal suyu konsantresi, Şoklama, Storage, Yeasts, Pasteurization, Orange juice concentrated, Shocking
- Yıl: 1991
- Dil: Türkçe
- Üniversite: Çukurova Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
31 SUMMARY Frozen orannt? juice? concentrate was the basic raw material of beveraye industry and its consumption is more than the others frozen fruit juice concentrates. The content of acid and Brix <^r& high in orange juice concentrates. Although high acid and Brix are the factors to prevent the development of microorganisms» bacteria, moid and especially yeasts may cause some kind of spoilage. The purpose of this study is to examine the position of yeasts in frozen orange juice concentrates. While orange juice concentrates which are produced for the purpose of export at Devsan Food Industry are being filled, 10 samples are taken into jars which are resist against to heat under the aseptic condition. The yeast peviously isolated and identified as morphologically which is the S, c&revi&iae sp* lias been grown from the outlet of evaporator and added to the sampels with water in such a way that 10'1 eel.1 /ml... of yeast would be present, in concentrate which was.12 Brix. After homogenJ sation is obtained, it has been divided into 7 parallels, one of them has been used for chemical and physical analysis and tests. The others, have been used for microbiological analysis which has been required., In the chemical and physical analysis, following results have been found j Brix: 65.2-66.0“B, titration acid (as citric acid) s 4.00-4.60 g /İ00 g, pHs 2.88-3.76,, vitamin C: 530-5981 ppm., formol numbers.15.8-19.4 mval/L, peel oils % 0.00526- -0.00527, the total of precipitated pulp: 1.5-4.5, ratios.14.1-16.1 ° 8/ % acid, cloud contents 0.3, jelly test and pektin esterase test were negative, stevens stability was normal.32 One of para 'i lels which is hold for microbiological analysis has been analysed to Malt Extract Agar to determine the numbers of yeast which is content at the beginning. The first analysed samples have been frozen at -36 °C and throughout.12 hour on the conditions of fabrics. After frozen, one parallel has been analysed by the using of MEA as media. After that parallels 4 have been stored at -.18° In storage for 4 weeks. During storage at -.18 °C microbiological analysis has been made? for four times (once a week ) » The purpose of this analysis is to examine the behaviours of yeas! belongs to samples during the freezing and storage at -18 °C. Microbiogical analysis has been made from orange juice concentrate samples to Malt Extract Agar. In this analysis the average number of yeasts were 5 before shocking (at the beginning) 2,4x10”* cell /ml..., after shocking 2,44x10^ ceil/mLj after first week 2,24x10^ cell/ml.., after second week.1,98x10'' cell/mL, after fourth week.1,74x10'" ceJ 1 /ml.. As a result, the higyenic and sanitation must be obeyed at the production of orange juice concentrate, the temperature of shocking and storage have been cared, while the orange juice concentrate had been diluting and orange juice syrup had been making the temperature of Rasterisation had been paid attention, diluted concentrate must be used.1 mined i a t e i y.
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