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Journals / Gıda / 2009 / Cilt: 34 - Sayı: 3

Use of Enzym in the Production of Canned Grapefruit Segment II. Degradation of Segment Membrane (Turkish with English Abstract)

Altıntop Dilim Konservesi Üretiminde Enzim Kullanımı

Osman KOLA
Cemal KAYA
M. Sertaç ÖZER
Ali ALTAN
Journal
Gıda
Pages
149–156
Publication Date
2009-06-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was identified that for removal of segment membrane, immersing the segments into Peelzym II solution of 0.5-1.5 % conc. at 40 oC for 30 minutes instead of NaOH solution of 0.5% conc. is suitable for both the efficiency of the process and the quality of the product.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study was undertaken to investigate the effects of using enzyme solution to remove peel and segment membrane in the production of Canned Grapefruit Segment.
📊
Key Findings & Data:In this part of the study, the Effects of enzyme solution on removal of segment membrane were investigated.
💡
Conclusion & Impact:It was identified that for removal of segment membrane, immersing the segments into Peelzym II solution of 0.5-1.5 % conc. at 40 oC for 30 minutes instead of NaOH solution of 0.5% conc. is suitable for both the efficiency of the process and the quality of the product.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Altıntop · Altıntop Dilim Konservesi · Dilim Zarı

Abstract

This study was undertaken to investigate the effects of using enzyme solution to remove peel and segment membrane in the production of Canned Grapefruit Segment. In this part of the study, the Effects of enzyme solution on removal of segment membrane were investigated. It was identified that for removal of segment membrane, immersing the segments into Peelzym II solution of 0.5-1.5 % conc. at 40 oC for 30 minutes instead of NaOH solution of 0.5% conc. is suitable for both the efficiency of the process and the quality of the product.

Özet

Altıntop dilim konservesi yapımında kabuk soyma ve dilim zarının uzaklaştırılması amaçlarıyla enzim çözeltisi kullanılmasının etkileri araştırılmıştır. Bu kısımda, enzim çözeltisi uygulamasının dilim zarı uzaklaştırma işlemleri üzerindeki etkileri incelenmiştir. Dilim zarının uzaklaştırılması işleminde; NaOH çözeltisi (%0.5) yerine 40 oC sıcaklıkta 30 dakika süreyle %0.5-1.5 Peelzym II preparatı kullanılmasının hem işlemin etkinliği hem de son ürünün kalitesi açısından uygun olabileceği sonuçlarına varılmıştır. Altıntop dilim konservesi yapımında kabuk soyma ve dilim zarının uzaklaştırılması amaçlarıyla enzim çözeltisi kullanılmasının etkileri araştırılmıştır. Bu kısımda, enzim çözeltisi uygulamasının dilim zarı uzaklaştırma işlemleri üzerindeki etkileri incelenmiştir.Dilim zarının uzaklaştırılması işleminde; NaOH çözeltisi (%0.5) yerine 40 oC sıcaklıkta 30 dakika süreyle %0.5-1.5 Peelzym II preparatı kullanılmasının hem işlemin etkinliği hem de son ürünün kalitesi açısından uygun olabileceği sonuçlarına varılmıştır.

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Cite This Article

KOLA, O., KAYA, C., ÖZER, M. S., ALTAN, A. (2009). Use of Enzym in the Production of Canned Grapefruit Segment II. Degradation of Segment Membrane (Turkish with English Abstract). Gıda, Cilt: 34 - Sayı: 3, 149–156. https://ajindex.com/articles/39745

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