Investigation of the effect of different processing techniques on the overall quality and shelf life of local apricot variety of Iğdır (Prunus armeniaca L., cv. Şalak
tarafından
 
Hakgüder Taze, Bengi, author.

Başlık
Investigation of the effect of different processing techniques on the overall quality and shelf life of local apricot variety of Iğdır (Prunus armeniaca L., cv. Şalak

Yazar
Hakgüder Taze, Bengi, author.

Yazar Ek Girişi
Hakgüder Taze, Bengi, author.

Fiziksel Tanımlama
xvii, 156 leaves: color illustraltions.+ 1 computer laser optical disc.

Özet
cv. Şalak apricot is a specific type of product with its unique size, shape and taste. However, its distribution and marketing is very limited due to its perishable nature and restricted shelf life. Since drying is not applicable for cv. Şalak apricot due to its low dry matter content, a novel method which would not alter the fruit quality and maintain the product safety was urged to be developed. The objective of this thesis was to explore the effect of combined processing (mild heat (MH) treatment+UV-C irradiation+CaCl2 dipping=MUC) and MAP on the shelf life of cv. Şalak apricots during cold storage. Characteristics of the samples and the effect of MUC on physicochemical properties, enzymatic activities and sensory were determined. At last, samples packed either with MAP or without MAP were stored at 1°C. Microbial quality and physicochemical properties were assessed throughout the storage. Optimum treatment conditions were 19 min at 3.23 mW/cm2 for UV-C irradiation; 6% of CaCl2 at 40°C for 21 min for MH + CaCl2 dipping. MUC treatment did not alter the physicochemical and sensorial properties, PPO and PME activities. After MUC, coliforms were completely inactivated whereas Total Aerobic Plate Count (TAPC) and Yeast and Mould Count (YMC) were reduced by 2.1-log and 2.67-log, respectively. Microbial shelf life of apricots could be extended from 3-5 days up to 14 days by MUC+MAP. Firmness was also maintained. But, MUC adversely affected the colour. On the other hand, MAP application alone was not sufficient to provide the microbial quality.

Konu Başlığı
Food -- Shelf-life dating.
 
Apricot.

Yazar Ek Girişi
Ünlütürk, Sevcan,

Tüzel Kişi Ek Girişi
İzmir Institute of Technology. Food Engineering.

Tek Biçim Eser Adı
Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.
 
İzmir Institute of Technology: Food Engineering--Thesis (Doctoral).

Elektronik Erişim
Access to Electronic Versiyon.


LibraryMateryal TürüDemirbaş NumarasıYer NumarasıDurumu/İade Tarihi
IYTE LibraryTezT001580TP374.5 .H15 2017Tez Koleksiyonu