Napredna pretraga

Pregled bibliografske jedinice broj: 953420

Possible application of high voltage electrical discharge plasmas in fruit juice processing?


Vukušić, Tomislava; Šeremet, Danijela; Stulić, Višnja; Režek Jambrak, Anet; Herceg, Zoran
Possible application of high voltage electrical discharge plasmas in fruit juice processing? // Proceedings of the 22nd International Conference on Gas Discharges and Their Application / Petrović, Lj. Zoran ; Puač, Nevena ; Dujko, Saša ; Škoro, Nikola (ur.).
Beograd: Srpska akademija nauka i umetnosti, 2018. str. 571-574 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Possible application of high voltage electrical discharge plasmas in fruit juice processing?

Autori
Vukušić, Tomislava ; Šeremet, Danijela ; Stulić, Višnja ; Režek Jambrak, Anet ; Herceg, Zoran

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 22nd International Conference on Gas Discharges and Their Application / Petrović, Lj. Zoran ; Puač, Nevena ; Dujko, Saša ; Škoro, Nikola - Beograd : Srpska akademija nauka i umetnosti, 2018, 571-574

ISBN
978-86-7025-782-5

Skup
22nd International Conference on Gas Discharges and Their Applications

Mjesto i datum
Novi Sad, Srbija, 2-7.09.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Plasma, fruit juices, Saccharomyces cerevisiae, Rhodotorula spp.

Sažetak
The main aim of plasma processing is to reduce food wastage caused by microbial spoilage as well to retain high quality of treated products. In this study, samples of apple juice, inoculated with yeasts (Saccharomyces cerevisiae and Rhodotorula sp. 74) were treated in a point- to-plate reactor type with liquid and gas discharge plasma. Samples were analysed in order to define plasma effects on organoleptic properties of fruit juices (aroma profile and sensory evaluation) as well as inactivation effects on inoculated yeasts. The most effective plasma treatment in yeast inactivation as well as in total organoleptic properties of juice was liquid discharge with argon as headspace gas.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA