2021
DOI: 10.1177/1082013221991616
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Production of grape pekmez by Ohmic heating-assisted vacuum evaporation

Abstract: Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE methods were compared in terms of physicochemical properties, HMF (5-hydroxymethylfurfural) contents, rheological properties, and energy consumptions. ΩVE was run at four different voltage gradients (17.5, 20, 22.5… Show more

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Cited by 13 publications
(6 citation statements)
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“…Darvishi et al (2020) concentrated black grape juice at 15, 20, 25, and 30 V/cm voltage gradients of ohmic heating and conventional evaporation methods and stated that although the decrease in TPC amount with the increase of voltage gradient, the difference was not statistically significant ( p > .05). Tunç et al (2021) produced grape molasses by ohmic assisted vacuum evaporation (OAVE) and stated that the TPC value decreased with the concentration process. In their study, the TPC values were 1.53, 1.59.1.36, 1.67, and 1.58 mg GAE/g for the voltage gradients of 17.5, 20, 22.5, and 25 V/cm of ohmic, and conventional evaporation, respectively.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Darvishi et al (2020) concentrated black grape juice at 15, 20, 25, and 30 V/cm voltage gradients of ohmic heating and conventional evaporation methods and stated that although the decrease in TPC amount with the increase of voltage gradient, the difference was not statistically significant ( p > .05). Tunç et al (2021) produced grape molasses by ohmic assisted vacuum evaporation (OAVE) and stated that the TPC value decreased with the concentration process. In their study, the TPC values were 1.53, 1.59.1.36, 1.67, and 1.58 mg GAE/g for the voltage gradients of 17.5, 20, 22.5, and 25 V/cm of ohmic, and conventional evaporation, respectively.…”
Section: Resultsmentioning
confidence: 99%
“…The lowest HMF concentration was found at 17 V/cm and then at 15 v/cm voltage gradients, and all differences were statistically significant ( p < .05). Tunç et al (2021) produced molasses by ohmic heating‐assisted vacuum and conventional vacuum evaporation. While the highest amount of HMF was determined in molasses produced by conventional vacuum evaporation, the lowest amount of HMF was determined in the ohmic heating assisted system at the voltage gradient of 22.5 v/cm.…”
Section: Resultsmentioning
confidence: 99%
“…OH assists in vacuum evaporation regarding energy and exergy efficiencies and prevents the frequent improvement requirements of the system. Recently, Tunç, Akdoğan, Baltacı, Kaya, and Odabaş (2022) used OH‐assisted vacuum evaporation (17.5–25 V/cm) to produce grape pekmez (concentrated syrup‐like food), which consumed less energy when compared with conventional vacuum evaporation (for 57–50 min). Sabanci and Icier (2020) used OH‐assisted vacuum evaporation (at 10–14 V/cm, concentrated to 65% TSS content) for sour cherry juice.…”
Section: Applications In Fruit and Vegetable Sectormentioning
confidence: 99%
“…The studies have been covered on electrical conductivity (EC) values, performance evaluation, and quality features. The evaporation processes with Ohmic heating assisted under vacuum were performed on the evaporation of pomegranate juice (Cokgezme et al, 2017;Icier et al, 2017;Sabanci et al, 2018), and the production of sour cherry juice (Sabancı & Icier, 2017, 2020, tomato juice (İcier et al, 2020), grape pekmez (Tunç et al, 2021), and orange juice (Darvishi et al, 2019) by hybrid Ohmic heating. The studies conducted are based on EC, performance, quality, and modeling (finite difference and finite volume methods) evaluation and investigations of the rheological behavior.…”
Section: Practical Applicationsmentioning
confidence: 99%