Çukurova Bölgesinde yetiştirilen washington navel ve kozan portakallarının limonin içerikleri ve bazı özellikleri üzerinde, derim zamanı, don koşulları ve portakal suyuna uygulanan ısıl işlemin etkileri
Başlık çevirisi mevcut değil.
- Tez No: 38842
- Danışmanlar: PROF.DR. ALİ ALTAN
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Donma, Hasat zamanı, Isıl işlem, Limonin, Meyve suları, Portakal, Portakal suyu, Çukurova bölgesi, Freezing, Harvesting date, Heat treatment, Limonin, Fruit juices, Orange, Orange juice, Çukurova region
- Yıl: 1995
- Dil: Türkçe
- Üniversite: Çukurova Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
59 in orange juice (WILSON and CRUTCHFIELD, 1968) was found that it is not suitable for repeatable results in available conditions. The centrifuge capable separatory funnels which were used in extracting limonin from orange juices were determined this purpose enough; for these reasons, it was determined that the sufficiently sensitiv and meaningful results were not taken with these measurements. The d-limonen contents which were determined by indirect method (bromate method) of the samples which were exposed to both heat processing and freezing conditions were found lower (while the d- limonen amount of Washington navel's first picking date fresh sample was 648 mg/L, in heat process sample this rate was decreased 236 mg/L, in frost sample this rate was decreased 36 mg/L). In this case, for the healthy adjudge about the oxidation and evoperation rates, the comperative assigns were made by direct and indirect methods. In the sensory panel, it was determined that the panelists could perceived 4-6 mg/L limonin, they could not perceived definitely 4 mg/L limonin and less than it, they could perceived easily 6 mg/L limonin and more than it, but the difference in the limonin concentrations + 2mg/L levels they could not perceived, they were interfered. Bitterness as regards, frost and heat processed samples were taken the highest points (6.4 - 9.4). The fresh samples were taken low points (0.6 - 2.6). Heat processed samples were taken higher points (2.3 - 4.1) than the fresh samples. The heat processing application was decreaed % light transmittance (was increased the cloudness levels) and L-Ascorbic acid amounts of orange juices (in Washington orange juices L-A.A. loss was medium % 12, in Kozan orange juices L-A.A. loss was medium % 18). The fresh samples' L-A.A. amounts of Washington navel orange juices were showed a slight liking decrease among the maturation period (from 44.92 mg/100 mL to 43.90 mg/100 mL), opposite of this the fresh58 SUMMARY In this research, the most important citrus varieties namely that Washington navel and Kozan native oranges, which were grown in Çukurova region picked up at three different times during the commercial maturation periods according to the sampling methods. These oranges were brought to the laboratory. In the laboratory, the samples were divided into two groups. The oranges which were in the first group, were subdivided into two portions. The first fresh portion was put into the deep-freezer without any delay and the juice of second portion was heated 95 ± 1 °C, 10 minutes, then this was put into the deep-freezer, too, until analyzing. The oranges which were in the second group, brought the laboratory, were kept at - 18 °C the deep-freezer for 48 hour, then they were held in the laboratory conditions at room temperature for five days. And they were processed like the first group oranges. First limonin contents and then d-limonen, % light transmittance, L-Ascorbic acid, soluble solids, titration acidity, sugar-acid ratio, pH, and formol number values with sinking pulp amount were investigated on these orange juices. The measurements were made by 3 parallels. Also, the bitterness levels of orange juices were evaluated by a sensory panel group with 8 members. The evaluations were made by 2 parallels. The results of the analyses were evaluated with Minitab package programme and non-parametric method by statistical. According to these datas : Because of non-stability of absorbance values in time, there ise a lack of harmony between absorbance and limonin concentration, the reading absorbance values are lower 10 fold than the literature, given the absorbance values of samples differed according to the normality, etc., the method that the spectrophotometry determination of limonin59 in orange juice (WILSON and CRUTCHFIELD, 1968) was found that it is not suitable for repeatable results in available conditions. The centrifuge capable separatory funnels which were used in extracting limonin from orange juices were determined this purpose enough; for these reasons, it was determined that the sufficiently sensitiv and meaningful results were not taken with these measurements. The d-limonen contents which were determined by indirect method (bromate method) of the samples which were exposed to both heat processing and freezing conditions were found lower (while the d- limonen amount of Washington navel's first picking date fresh sample was 648 mg/L, in heat process sample this rate was decreased 236 mg/L, in frost sample this rate was decreased 36 mg/L). In this case, for the healthy adjudge about the oxidation and evoperation rates, the comperative assigns were made by direct and indirect methods. In the sensory panel, it was determined that the panelists could perceived 4-6 mg/L limonin, they could not perceived definitely 4 mg/L limonin and less than it, they could perceived easily 6 mg/L limonin and more than it, but the difference in the limonin concentrations + 2mg/L levels they could not perceived, they were interfered. Bitterness as regards, frost and heat processed samples were taken the highest points (6.4 - 9.4). The fresh samples were taken low points (0.6 - 2.6). Heat processed samples were taken higher points (2.3 - 4.1) than the fresh samples. The heat processing application was decreaed % light transmittance (was increased the cloudness levels) and L-Ascorbic acid amounts of orange juices (in Washington orange juices L-A.A. loss was medium % 12, in Kozan orange juices L-A.A. loss was medium % 18). The fresh samples' L-A.A. amounts of Washington navel orange juices were showed a slight liking decrease among the maturation period (from 44.92 mg/100 mL to 43.90 mg/100 mL), opposite of this the fresh
Özet (Çeviri)
58 SUMMARY In this research, the most important citrus varieties namely that Washington navel and Kozan native oranges, which were grown in Çukurova region picked up at three different times during the commercial maturation periods according to the sampling methods. These oranges were brought to the laboratory. In the laboratory, the samples were divided into two groups. The oranges which were in the first group, were subdivided into two portions. The first fresh portion was put into the deep-freezer without any delay and the juice of second portion was heated 95 ± 1 °C, 10 minutes, then this was put into the deep-freezer, too, until analyzing. The oranges which were in the second group, brought the laboratory, were kept at - 18 °C the deep-freezer for 48 hour, then they were held in the laboratory conditions at room temperature for five days. And they were processed like the first group oranges. First limonin contents and then d-limonen, % light transmittance, L-Ascorbic acid, soluble solids, titration acidity, sugar-acid ratio, pH, and formol number values with sinking pulp amount were investigated on these orange juices. The measurements were made by 3 parallels. Also, the bitterness levels of orange juices were evaluated by a sensory panel group with 8 members. The evaluations were made by 2 parallels. The results of the analyses were evaluated with Minitab package programme and non-parametric method by statistical. According to these datas : Because of non-stability of absorbance values in time, there ise a lack of harmony between absorbance and limonin concentration, the reading absorbance values are lower 10 fold than the literature, given the absorbance values of samples differed according to the normality, etc., the method that the spectrophotometry determination of limonin59 in orange juice (WILSON and CRUTCHFIELD, 1968) was found that it is not suitable for repeatable results in available conditions. The centrifuge capable separatory funnels which were used in extracting limonin from orange juices were determined this purpose enough; for these reasons, it was determined that the sufficiently sensitiv and meaningful results were not taken with these measurements. The d-limonen contents which were determined by indirect method (bromate method) of the samples which were exposed to both heat processing and freezing conditions were found lower (while the d- limonen amount of Washington navel's first picking date fresh sample was 648 mg/L, in heat process sample this rate was decreased 236 mg/L, in frost sample this rate was decreased 36 mg/L). In this case, for the healthy adjudge about the oxidation and evoperation rates, the comperative assigns were made by direct and indirect methods. In the sensory panel, it was determined that the panelists could perceived 4-6 mg/L limonin, they could not perceived definitely 4 mg/L limonin and less than it, they could perceived easily 6 mg/L limonin and more than it, but the difference in the limonin concentrations + 2mg/L levels they could not perceived, they were interfered. Bitterness as regards, frost and heat processed samples were taken the highest points (6.4 - 9.4). The fresh samples were taken low points (0.6 - 2.6). Heat processed samples were taken higher points (2.3 - 4.1) than the fresh samples. The heat processing application was decreaed % light transmittance (was increased the cloudness levels) and L-Ascorbic acid amounts of orange juices (in Washington orange juices L-A.A. loss was medium % 12, in Kozan orange juices L-A.A. loss was medium % 18). The fresh samples' L-A.A. amounts of Washington navel orange juices were showed a slight liking decrease among the maturation period (from 44.92 mg/100 mL to 43.90 mg/100 mL), opposite of this the fresh60 samples' L-A.A. amounts of Kozan local orange juices were showed a liking increase among the maturation period (from 45.94 mg/100 mL to 62.22 mg/100 mL). Both of the orange juices' fresh samples' soluble solid contents, ratio, pH, and formol number values, were increased among the maturation period, but opposite of this % titration acidity was decreased as hoped for. Frost application was increased soluble solid contents, ratio, ph, and formol number values of orange juices, and was decreased % titration acidity, too. While the frost application was increased the sinking pulp amounts of Washington navel orange juices according to the fresh samples, but it was not affected of Kozan local orange juices.
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