Effect of ohmic heating parameters on inactivation of enzymes and quality of not-fromconcentrate

Transcription

1 Downloaded from orbit.dtu.dk on: Dec 25, 2018 Effect of ohmic heating parameters on inactivation of enzymes and quality of not-fromconcentrate mango juice Abedelmaksoud, Tarek; Mohsen, Sobhy Mohamed; Duedahl-Olesen, Lene; Elnikeety, Mohamed Mohamed; Feyissa, Aberham Hailu Published in: Asian Journal of Scientific Research Link to article, DOI: /ajsr Publication date: 2018 Document Version Publisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Abedelmaksoud, T., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., & Feyissa, A. H. (2018). Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice. Asian Journal of Scientific Research, 11(3), DOI: /ajsr General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. Users may download and print one copy of any publication from the public portal for the purpose of private study or research. You may not further distribute the material or use it for any profit-making activity or commercial gain You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim.

2 OPEN ACCESS Asian Journal of Scientific Research ISSN DOI: /ajsr Research Article Effect of Ohmic Heating Parameters on Inactivation of Enzymes and Quality of Not-from-concentrate Mango Juice 1,2 Tarek Gamal Abedelmaksoud, 1 Sobhy Mohamed Mohsen, 2 Lene Duedahl-Olesen, 1 Mohamed Mohamed Elnikeety and 2 Aberham Hailu Feyissa 1 Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt 2 National Food Institute, Technical University of Denmark, Lyngby, Denmark

3

4 T P Volt meter Current meter Thermocouple meter cm 4 5 Control unit Y a a a a a a

5 1 y L (y - L) d(y) = L< y < U (U - L) 0 y U E (L L) (b b ) (a b ) o * 2 * 2 * 2 o o V 0.1M NaOH F 100 TA = m

6 ml of NaOH (NaOH molarity) PME(U ml min ) 10 ml of sample 10 min 1 1 4

7 PPO(UmL min ) Y PME(UmL min ) Y

8 (a) -0, (a) B 20 PPO (U ml 1 min 1 ) B: Temperature ( C) A: Voltage gradient (V cm 34 1 ) PPO (U ml min ) A A B Deviation from reference point (coded units) (b) (b) PME (U ml 1 min 1 ) B: Temperature ( C) A: Voltage gradient (V cm 1 ) 1 1 PME (U ml min ) A B A B Deviation from reference point (coded units)

9

10

11