Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates

Membrane Distillation: Principle, Advances, Limitations and Future Prospects in Food Industry

“…The main drawbacks of this system are high energy consumption and heat induced deterioration of sensory (color changes, off-flavor formation) and nutritional characteristics (Ibarz et al, 2011;Kadakal et al, 2002;Simsek et al, 2007;Toribio & Lozano, 1986;Varming et al, 2004). Recently, technological advances related to the development of new membrane processes including membrane distillation have been proved to overcome this limitation (Bagger-Jorgensen et al, 2011;Hongvaleerat et al, 2008;Kozak et al, 2009;Onsekizoglu et al, 2010b;Valdes et al, 2009). This chapter will cover the process features, theoretical aspects and the relevant mathematics related to water transport mechanism in membrane distillation.…”

Optimization of Maillard reaction products from casein–glucose using response surface methodology

“…The main advantage of RSM is its ability to reduce number of experimental trials needed to evaluate multiple parameters and their interactions to provide sufficient information for statistically acceptable results (Lee, Ye, Landen, & Eitenmiller, 2000;Simsek, Poyrazoglu, Karacan, & Sedat, 2007). It has been successfully demonstrated that this technique can be used in optimizing process variables (Lee & Kwon, 1998;Gallagher, O'Brien, Scannell, & Arendt, 2003;Shyu & Hwang, 2002;Zhang, Wang, & Xu, 2007).…”

Degradation of Mandarin Juice Concentrates Treated at High Temperatures

“…That is why, in the determination of the nonenzymatic browning kinetic models, it is convenient to perform studies with sufficient long treatment times, assuring the possibility to interpolate the residence time of the juice while it flows through the multiple‐effect evaporator; they are useful for getting a complete kinetic description of the browning reaction. Simsek et al. (2007) studied the formation of HMF in white and red grape juices, and their concentrates were subjected to thermal treatments at temperatures from 50 to 70C from 12 to 192 h. Arena et al.…”

“…That is why, in the determination of the nonenzymatic browning kinetic models, it is convenient to perform studies with sufficient long treatment times, assuring the possibility to interpolate the residence time of the juice while it flows through the multiple-effect evaporator; they are useful for getting a complete kinetic description of the browning reaction. Simsek et al (2007) studied the formation of HMF in white and red grape juices, and their concentrates were subjected to thermal treatments at temperatures from 50 to 70C from 12 to 192 h. Arena et al (2001) carried out a kinetic study of HMF formation both in blood orange juice and in model systems containing fructose, glucose and sucrose. Samples were heated in a thermostatic oven at 70, 80 and 90C for up to 8-11 h. The kinetics of nonenzymatic browning in apple juice concentrates were investigated by Vaikousi et al (2008); apple juice preparations were heated isothermally at 90C for 40 h.…”