| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278119 | Journal of Food Engineering | 2011 | 8 Pages |
Abstract
⺠We applied electroplasmolysis and water-bath heating to tomato and spinach before extraction of colorants. ⺠Electroplasmolysis and water-bath heating increased extraction yield. ⺠Water-bath heating to 80 °C resulted in the highest beta-carotene extraction yield from spinach. ⺠Electroplasmolysis at 80 V/cm for 4 s resulted in highest beta-carotene and lycopene extraction from tomato. ⺠Electroplasmolysis at 60 V/cm for 8 s significantly increased extraction yield of chlorophylls from spinach.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Eda Toprak Aktas, Hasan Yildiz,