Effects of Storage Time and Condition on Mineral Contents of Grape Pekmez Produced by Vacuum and Classical Methods

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dc.authorwosidKayisoglu, Serap/ABA-5547-2020
dc.contributor.authorKayisoglu, S.
dc.contributor.authorDemirci, M.
dc.date.accessioned2024-06-12T11:12:11Z
dc.date.available2024-06-12T11:12:11Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThis study was conducted to investigate the effect of storage period and conditions on chemical properties of boiled grape juice (pekmez) produced from the grape variety of Kinali Yapincak using classical and vacuum methods. Pekmez samples were stored in 250 cc volumed jars. Products obtained using two different production methods were stored for 10 months in room conditions and at +4 degrees C temperature. Starting from the beginning of the storage, mineral analyses were repeated in every two months. Average copper, manganese, phosphorus, and sodium contents in pekmez samples produced by vacuum method were higher than by classical method at the end of storage period. But, calcium content in pekmez samples produced by classical method was higher than that of the other. Zinc, iron, and potassium contents in either vacuum method or classical method were not significantly different. In conclusion; in general, mineral contents were better in pekmez produced by vacuum method than classical method. Phosphor, sodium, potassium, calcium, copper, zinc and manganese contents were affected significantly by storage period, but iron was not. In addition, storage condition did not affect sodium, zinc and iron contents.en_US
dc.identifier.endpage7en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23075
dc.identifier.volume3en_US
dc.identifier.wosWOS:000453141500002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPekmez Productionen_US
dc.subjectGrape Pekmezen_US
dc.subjectMineral Matteren_US
dc.titleEffects of Storage Time and Condition on Mineral Contents of Grape Pekmez Produced by Vacuum and Classical Methodsen_US
dc.typeArticleen_US

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