Browsing by Subject "Total soluble solids"

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    Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system
    (Elsevier Ltd, 2017) Cokgezme O.F.; Sabanci S.; Cevik M.; Yildiz H.; Icier F.
    Pomegranate juice having 17.5% total soluble solids (TSS) content was evaporated to 40%TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and 12.5 V/cm) and vacuum evaporation (VE) methods. Thermodynamics’ first law and second law analyses were conducted for different TSS contents (20–40%) by taking into account of two different control boundaries; in terms of process boundary (PB) and system boundary (SB). Energy efficiency, specific water removal rate (SWRR) and exergy efficiency reached maximum values for 30% TSS content, then it decreased. It was determined that energetic and exergetic efficiencies of SB were lower than those of PB. For the same TSS content, exergy efficiency value increased and improvement potential (IP) value decreased as the voltage gradient increased. Since highest energy consumption (5844.20 ± 29.89 J) was determined at 40% TSS content for 7.5 V/cm (p < 0.05) this process condition need the improvement most. It can be concluded that OVE method used the energy more efficiently than VE method for the purpose of the concentration of pomegranate juice. © 2017 Elsevier Ltd
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    Process parameter optimization for development of beer: Star fruit fortified approach
    (John Wiley and Sons Inc, 2022) Pal H.; Kaur R.; Kumar P.; ManjuNehra; Rawat K.; Grover N.; Tokusoglu O.; Sarao L.K.; Kaur S.; Malik T.; Singh A.; Swami R.
    Star fruit (Averrhoacarambola) persist functional compounds therefore present investigation aims at the utilization of Star fruit to improve the nutritional value of beer. Beers were prepared by fortification of star fruit juice at 5.0%, 7.0%, and 10% level and compared with control. The prepared beers were assayed for proximate, physicochemical, bioactive, and sensory properties. The juice addition had a nonsignificant (p ≤.05) effect on density and specific gravity whereas, total soluble solids increased and pH, alcohol, and carbon dioxide content decreased. A significant (p ≤.05) increment was observed in total phenolic content and antioxidant activity. In total, 10% star fruit fortified beer showed the highest overall acceptability. FTIR spectroscopy was used to identify the functional bonds in beer samples. The highest peak of alcohol groups was observed in the control sample, which decreased as the juice level increased. Hence, star fruit acts as a valuable fortification compound for preparing beer with high nutritional value and improved sensory characteristics. Highlights: The present investigation is a laboratory laden approach to optimize the process parameters and formulation proportion for the production of fruit beer The selection of star fruit is advantageous here to have fruit-flavored beer induced with health attributes. Novelty impact statement: Beer itself is a good source of antioxidants, due to fermentation the bioavailability of nutrients gets increased. With the addition of star fruit juice, the alcohol and carbon dioxide content decreased. On fortification of beer with star fruit, its nutritional and sensory properties will get enhanced as star fruit is rich in antioxidants and polyphenols, therefore it can serve as a therapeutic beverage to elderly people. © 2021 Wiley Periodicals LLC.