Abstract: Pomegranate and pomegranate juices (PJs) have taken
great attention for their health benefits in the last years. As there is an
increasing concern about potential health benefits of ellagic acid, it is
of great interest to evaluate alterations in ellagic acid concentration of
commercial PJs. The purpose of this study is to analyze total
phenolic, free and total ellagic acid content of six commercial PJs
sold in Turkish markets using HPLC.
The results showed that some commercial PJs had markedly high
total phenolic and ellagic acid content. Total phenolic substances of
commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free
amount of ellagic acid in commercial PJs range from 27.64 to 111.78
mg/l. Samples are hydrolyzed with concentrated HCl at 93oC for 2
and 24 hour and influences of temperature and time parameters on
hydrolization were investigated. Thermal processing for
pasteurization increased ellagic acid via ellagitannins hydrolysis.
Abstract: this study was carried out to investigate the changes in
quality parameters of rye bread packaged in different polymer films
during convection air-flow thermal treatment process. Whole loafs of
bread were placed in polymer pouches, which were sealed in reduced
pressure air ambiance, bread was thermally treated in
at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as
the core temperature of the samples have reached accordingly
+80±1 ºC. For bread packaging pouches were used: anti-fog
Mylar®OL12AF and thermo resistant combined polymer material.
Main quality parameters was analysed using standard methods:
temperature in bread core, bread crumb and crust firmness value,
starch granules volume and microflora. In the current research it was
proved, that polymer films significantly influence rye bread quality
parameters changes during thermal treatment. Thermo resistant
combined polymer material film could be recommendable for
packaged rye bread pasteurization, for maximal bread quality
parameter keeping.
Abstract: the obligatory step during immunoglobulin and lysozyme concentration process is thermal treatment. The combination of temperature and time used in processing can affect the structure of the proteins and involve unfolding and aggregation. The aim of the present study was to evaluate the heat stability of total Igs, the particular immunoglobulin classes and lysozyme in milk. Milk samples were obtained from conventional dairy herd in Latvia. Raw milk samples were pasteurized in different regimes: 63 °C 30 min, 72 °C 15-20 s, 78 °C 15-20 s, 85 °C 15-20 s, 95 °C 15-20 s. The concentrations of Igs (IgA, IgG, IgM) and lysozyme were determined by turbodimetric method. During research was established, that activity of antimicrobial proteins decreases differently. Less concentration reduce was established in a case of lysozyme.
Abstract: The study of the fouling deposition of pink guava
juice (PGJ) is relatively new research compared to milk fouling
deposit. In this work, a new experimental set-up was developed to
imitate the fouling formation in heat exchanger, namely a continuous
flow experimental set-up heat exchanger. The new experimental setup
was operated under industrial pasteurization temperature of PGJ,
which was at 93°C. While the flow rate and pasteurization period
were based on the experimental capacity, which were 0.5 and 1
liter/min for the flow rate and the pasteurization period was set for 1
hour. Characterization of the fouling deposit was determined by
using various methods. Microstructure of the deposits was carried
out using ESEM. Proximate analyses were performed to determine
the composition of moisture, fat, protein, fiber, ash and carbohydrate
content. A study on the hardness and stickiness of the fouling deposit
was done using a texture analyzer. The presence of seedstone in pink
guava juice was also analyzed using a particle analyzer. The findings
shown that seedstone from pink guava juice ranging from 168 to
200μm and carbohydrate was found to be a major composition
(47.7% of fouling deposit consists of carbohydrate). Comparison
between the hardness and stickiness of the deposits at two different
flow rates showed that fouling deposits were harder and denser at
higher flow rate. Findings from this work provide basis knowledge
for further study on fouling and cleaning of PGJ.