Salamurasız paketlenmiş siyah zeytinin raf ömrüne ön işlemlerin etkisi

Barut, S., Ege University, Faculty of Engineering, İzmir . Div. of  Food Engineering

Efficacy of preliminary operations on shelf life of packaged black olive without brine | Salamurasız paketlenmiş siyah zeytinin raf ömrüne ön işlemlerin etkisi

2009

Barut, S., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering

anglais. In this study, efficacy of preliminary operations on shelf life of packaged Gemlik black olive without brine is analysed. For this reason, the efficacy of tap water, sodium hypochlorite, and the treatments of Electrolyzed Oxidizing Water (EOW) and Ultraviolet irradiation process (UV) along with its shelf life in room temperature (24 ºC±2) is examined.

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turc. Bu çalışmada, salamurasız paketlenmiş Gemlik tipi siyah zeytinin raf ömrü üzerine ön işlemlerin etkisi incelenmiştir. Bu amaçla, çeşme suyu, sodyum hipoklorit, Elektrolize Yükseltgen Su (EYS) ve Ultraviyole ışınlama (UV) uygulamalarının etkinliği ve oda sıcaklığındaki (24 ºC±2) raf ömrüne etkisi araştırılmıştır.

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Mots clés AGROVOC

aceituna acidez acidity air temperature analyse microbiologique analyse organoleptique analytical methods chemical composition color colour composition chimique conditionnement couleur empaquetado firmeza firmness keeping quality lavado lavage levadura levure lutte physique microbiological analysis moho moisissure moulds olive olives organoleptic analysis packaging ph physical control procesamiento processing rayonnement ultraviolet sales salts sel technique analytique temperatura del aire traitement turkey turquie ultraviolet radiation variedades varieties washing yeasts

Informations bibliographiques

Editeur

Ege University, Graduate School of Natural and Applied Sciences

Pagination

163 p.

D'autres materias

Aptitud para la conservacia³n; Aptitude aa la conservation; Ta©cnicas analaticas; Anailisis microbiola³gico; Radiacia³n ultravioleta; Acidita©; Turquaa; Varia©ta©; Fermeta©; Composicia³n quimica; Tempa©rature de l'air; Anailisis organola©ptico; Control fasico

Langue

turc

Note

Summaries (En, Tr)

34 tables

50 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Auteur institutionnelle

Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)

Sur AGRIS depuis: 2012-07-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Efficacy of preliminary operations on shelf life of packaged black olive without brine | Salamurasız paketlenmiş siyah zeytinin raf ömrüne ön işlemlerin etkisi

2009

Mots clés AGROVOC

Informations bibliographiques