PRODUCTION OF LIQUID AND WHITE SOLID  <i>PEKMEZ</i> IN TURKEY

Batu, Ali

doi:10.1111/j.1745-4557.2005.00045.x

Cited by 38 publications

(37 citation statements)

References 5 publications

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“…Pekmez, which has been produced for centuries in Turkey, is one of the most common name of concentrated and shelflife extended form of fruit juice produced by boiling/ heating, concentrating juice up to 70-80 % of total soluble solids without addition of sugar or other food additives (Batu 2005(Batu , 2011. It is a healthy, nutritional, natural and valuable food, and is produced from various sugar rich fruits such as grape, raisin, apricot, watermelon, prune, fig, mulberry, carob bean, sugar beet, Juniperus communis etc.…”

Section: Introductionmentioning

confidence: 99%

“…It is a healthy, nutritional, natural and valuable food, and is produced from various sugar rich fruits such as grape, raisin, apricot, watermelon, prune, fig, mulberry, carob bean, sugar beet, Juniperus communis etc. (Ş imşek et al 2004;Batu 2005;Oral et al 2012). Pekmez is generally preferred at breakfast, especially in winter, as an alternative for jam or Honey (Batu 2005).…”

Section: Introductionmentioning

confidence: 99%

“…(Ş imşek et al 2004;Batu 2005;Oral et al 2012). Pekmez is generally preferred at breakfast, especially in winter, as an alternative for jam or Honey (Batu 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Then sedimentation is allowed to occur and once the acidity is reduced, clarified fruit juice is concentrated to the range of 68-80 % generally under atmospheric conditions (in rural regions) or rarely via the vacuum method. Traditionally, white solid pekmez is obtained by addition of some gelling agents (pectins, carboxymethyl cellulose) and bleaching agents (egg white, soapwort juice or powdered sugar) to the liquid pekmez (Batu 1991;Kaya and Delibaglı 2002;Ş imşek et al 2004;Batu 2005).…”

Section: Introductionmentioning

confidence: 99%

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The effects of production methods and storage on the chemical constituents of apple pekmez

Kuşçu

Bulantekin

2016

J Food Sci Technol

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The purposes of this study were to investigate the effects of two different pekmez production methods namely open pan evaporation (OPE) and vacuum evaporation (VE) on the final products, and to observe the changes in constituents as well as aromatic components after 4 months of storage. The initial and poststorage (4 months) 5-hydroxymethyl furfural (HMF) content in OPE apple pekmez were respectively 5.48, and 7.04 mg/kg. No HMF was detected in VE apple pekmez. Both initial and poststorage content of phenolic compounds was higher in VE pekmez compared to OPE pekmez. The effects of production methods and storage time were statistically significant on phenolic compounds in apple pekmez. The content of all analyzed minerals except calcium has significantly decreased in pekmez compared to raw material on dry weight basis. OPE resulted in a 55.97 % loss in the amount of ascorbic acid, whereas the loss in VE has been 23.45 %. Poststorage loss in ascorbic acid has respectively been 69.54, and 89.28 %, for VE and OPE samples. None of the aromatic components of fresh apple was detected in pekmez.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…(Ş imşek et al 2004;Batu 2005;Oral et al 2012). Pekmez is generally preferred at breakfast, especially in winter, as an alternative for jam or Honey (Batu 2005).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effects of production methods and storage on the chemical constituents of apple pekmez

Kuşçu

Bulantekin

2016

J Food Sci Technol

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“…Çalışmada kullanılan veriler literatürden alınan teorik bilgilere dayanmaktadır [3,[14][15][16]18]. Sistem 1kg/s üzüm işleyecek şekilde modellenmiştir.…”

Section: Modelleme (Teori̇k Anali̇z)unclassified

Endüstriyel Pekmez Üretim Sürecinde Enerji Analizi

Genç¹

2017

Akademik Gıda

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ÖZDünyanın hızlı artan nüfusu sonucunda, her geçen gün daha fazla enerjiye gereksinim duyulmaktadır. Türkiye'deki enerji tüketimi incelendiğinde imalat sanayi, %40'lık payla en büyük tüketici konumundadır. Sanayi kolları içerisinde, gıda sanayi de enerjinin yoğun olarak kullandığı bir sektördür. Bu nedenle, gıda sanayinde enerjinin verimli kullanılması büyük önem arz etmektedir. Pekmez, yüksek enerji içeriği ve mineral madde zenginliği açısından önemli bir gıda maddesidir. Uzun yıllardır geleneksel yöntemlerle üretilen pekmez, günümüzde endüstriyel olarak da üretilmektedir. Bu çalışmada, pekmezin endüstriyel üretim sürecinde enerji kullanımı incelenmiştir. Endüstriyel pekmez üretiminde, üzümlerin yıkanmasıyla başlayan süreç sırasıyla, sap ayırma-ezme, presleme, separasyon, ısıtma-asit giderme, soğutma, filtrasyon, durultma, son filtrasyon, vakum evaporasyon ve soğutma ile sonlanmaktadır. Bu çalışmada, her bir üretim basamağının ve bir bütün olarak sistemin enerji analizi yapılarak, enerji verimlilikleri değerlendirilmiştir. Termodinamik analiz sonucuna göre sistemin birinci yasa verimi %71.2 bulunmuştur ve sistemin enerji analizi sonuçları Sankey diyagramı kullanılarak gösterilmiştir. Sonuç olarak, 1 kg pekmez üretimi için 5.57 kg üzüme gereksinim duyulduğu ve üretim sürecinde gerekli termal ve elektrik enerjisi ihtiyacının sırasıyla 3695 kJ ve 39.51 kJ ve toplam enerji ihtiyacının 3734.51 kJ olduğu hesaplanmıştır.Anahtar Kelimeler: Enerji, Pekmez, Enerji verimliliği, Termodinamik Energy Analysis in Industrial Grape Molasses (Pekmez) Production Process ABSTRACTEnergy demand has been increasing as a result of the rapid population growth of the World. When the energy consumption in Turkey is examined, with a share of 40%, industrial production is the biggest consumer. Among industry, food industry is an energy intensive sector. For this reason, efficient use of energy in food industry is of great importance. Grape molasses (pekmez) is an important food in terms of high energy and mineral matter content. Grape molasses (pekmez), which has been produced for many years by traditional methods, is also produced industrially. In this study, the use of energy in the industrial production process of grape molasses has been investigated. The production process starts with the washing of grapes, destemming-crushing, pressing, separation, heating-acid removal, cooling, filtration, clarification and final filtration, and ends up with vacuum evaporation and cooling process. Energy analysis was carried out for each production unit, and the energy efficiencies were calculated accordingly. Results showed that first law efficiency of the whole system was 71.2%, and the energy analysis results of the production line were schematized by means of Sankey diagram. In conclusion, 5.57 kg grape was necessary to produce 1 kg grape molasses, and the total energy requirement was calculated as 3734.517 kJ where thermal and electrical energy requirements were 3695 kJ and 39.51 kJ, respectively.

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Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour

Abdollahzadeh,

Vazifedoost,

Didar

et al. 2023

Food Science & Nutrition

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The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24–72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high‐scale production and consumption among members of the society.

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PRODUCTION OF LIQUID AND WHITE SOLID  PEKMEZ IN TURKEY

Cited by 38 publications

References 5 publications

The effects of production methods and storage on the chemical constituents of apple pekmez

The effects of production methods and storage on the chemical constituents of apple pekmez

Endüstriyel Pekmez Üretim Sürecinde Enerji Analizi

Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour

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PRODUCTION OF LIQUID AND WHITE SOLID PEKMEZ IN TURKEY

Cited by 38 publications

References 5 publications

The effects of production methods and storage on the chemical constituents of apple pekmez

The effects of production methods and storage on the chemical constituents of apple pekmez

Endüstriyel Pekmez Üretim Sürecinde Enerji Analizi

Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour

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Product

Resources

About

PRODUCTION OF LIQUID AND WHITE SOLID  PEKMEZ IN TURKEY