Comparative Study of Microwave-Assisted Vacuum Evaporation, Microwave-Assisted Evaporation, and Conventional Evaporation Methods on Physicochemical Properties of Barberry Juice
Publish Year: 1399
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JASTMO-23-2_006
تاریخ نمایه سازی: 23 آبان 1402
Abstract:
This study was conducted to evaluate the efficiency of Microwave-Assisted Vacuum Evaporation (MAVE) and Microwave-Assisted Evaporation (MAE) techniques for production of barberry juice concentrate in comparison to the conventional evaporation techniques. The barberry juice was concentrated by two different methods (indirect heating and the microwave evaporation under pressures of ۱۰۰ and ۳۰ kPa) to reach ۶۰ °Brix. The results showed that the evaporation rates of MAVE and MAE methods were, respectively, ۴۸.۸۶ and ۴۸.۲۷% higher than indirect heating. The minimum changes in color parameters of barberry juice concentrate (L*, a*, b*, ΔE) were observed for vacuum-microwave evaporation. In addition, applying this method could better preserve anthocyanin content, antioxidant activity, and total phenol content of barberry juice compared to the conventional method.
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Authors
S. Lohrasbi-Nejad
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, ۸۴۱۵۶-۸۳۱۱۱, Islamic Republic of Iran.
M. Shahedi
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, ۸۴۱۵۶-۸۳۱۱۱, Islamic Republic of Iran.
M. Fathi
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, ۸۴۱۵۶-۸۳۱۱۱, Islamic Republic of Iran.
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