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Comparison of Microwave With Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus Mas L.) Concentrate
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نویسنده
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Naderi B. ,Maghsoudlou Y. ,Aminifar M. ,Ghorbani M. ,Rashidi L.
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منبع
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Journal Of Agricultural Science And Technology - 2016 - دوره : 18 - شماره : 5 - صفحه:1197 -1208
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چکیده
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In this study the effects of concentration on tannin content, total anthocyanin content, total phenol content and antioxidant activity of cornelian cherry juice using conventional and microwave methods under various operational pressures (100, 38.5 and 12 kpa) were investigated. the final juice concentration of 42° brix was achieved in 137, 125, and 93 minutes at 100, 38.5 and 12 kpa, respectively, by conventional heating. applying microwave energy decreased required times to 115, 90, and 75 min. at 100, 38.5 and 12 kpa, respectively. results showed that thermal treatment by microwave compared to conventional heating under lowpressure operation (12 kpa) caused less decrease in the phytochemical content (tannin content, total anthocyanin content, total phenol content and antioxidant activity) of cornelian cherry juice.
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کلیدواژه
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Cornelian Cherry Concentrate ,Conventional Heating ,Microwave Heating ,Phytochemical Compounds
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آدرس
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Gorgan University Of Agricultural Sciences And Natural Resources, College Of Food Technology, Department Of Food Science And Technology, ایران, Gorgan University Of Agricultural Sciences And Natural Resources, College Of Food Technology, Department Of Food Science And Technology, ایران, Standard Research Institute (Sri), Faculty Of Food Industry And Agriculture, Department Of Food Science And Technology, ایران, Gorgan University Of Agricultural Sciences And Natural Resources, College Of Food Technology, Department Of Food Science And Technology, ایران, Standard Research Institute (Sri), Faculty Of Food Industry And Agriculture, Department Of Food Science And Technology, ایران
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پست الکترونیکی
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l.rashidi@standard.ac.ir
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Authors
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