Akademik Veri Yönetim Sistemi
Journal of Food Process Engineering, cilt.49, sa.5, 2026 (SCI-Expanded, Scopus)
This study examined the kinetics of thermosonic and thermal vacuum concentration of carrot juice. It also evaluated how these methods affected quality properties. Of the 13 models tested, the Midilli model provided the best fit. The modified Henderson and Pabis, Root of B−B0, and Wang and Singh models followed in performance. It was determined that the thermosonication process shortened the concentration time by up to 15% compared to the thermal method. The concentration processes did not cause significant changes in properties such as pH, color, UV absorbance, and browning index. The phenolic content of carrot juice varied between 217.45 and 240.67 mg GAE/L. Additionally, thermosonication improved the phenolic content and antioxidant activity of the samples. While the concentration process caused a decrease in beta carotene content, this decrease was more pronounced in the thermal method. The concentration process had no significant effect on the lycopene content and sensory properties of the samples. Thermosonic vacuum concentration was successfully applied to carrot juice concentration.