Seerwan Ahmed Abdullah

Seerwan Ahmed Abdullah
Salahaddin University - Erbil | SUH · College of Agriculture

Doctor of Food Processing and Engineering

About

5
Publications
1,942
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21
Citations
Citations since 2016
3 Research Items
21 Citations
20162017201820192020202120220246810
20162017201820192020202120220246810
20162017201820192020202120220246810
20162017201820192020202120220246810

Publications

Publications (5)
Article
Full-text available
The aim of the present study was to determine the safety and the quality parameters of raisin juice, such as total soluble solids (TSS), pH, titratable acidity (TTA), kinds and quantity of sugars, phenolic acid compounds, polyphenoloxidase (PPO) enzyme activity, water activity and total microbial counts. The total soluble solids and pH values were...
Presentation
Full-text available
ZET Bu çalışmanın amacı, Kuzey Irak'ta Erbil ve Süleymaniye gibi şehirlerde, özellikle Ramazan ayında yaygın olarak tüketilen ve yöresel bir ürün olan siyah kuru üzüm suyunun, toplam çözünebilir katı maddeler (TSS), pH, titre edilebilir asitlik (TTA), şeker çeşitleri ve miktarları, fenolik asit bileşikleri, polifenoloksidaz (PPO) enzim aktivitesi,...
Article
Full-text available
This study was aimed to investigate the effect of continuous flow microwave heating on the reduction of microorganisms in kava juice to extend the shelf life. Chemical and microbial properties of treated juices were analyzed using key parameters such as microbial counts, kavalactones, and pectin methylesterase activities. The microbial population w...

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Projects (2)
Project
Raisin juice is a concentrated raisin extract by soaking and grinding sweet black grape along with seeds. Traditionally, grapes have been dehydrated outdoors or by using convection ovens to make raisins. This project is important particularly for some countries since it will provide new insight into the storability of domestic raisin juice. Raisin juice contains strong flavor and natural sweetness without any sugar supplement unlike commercial grape juice products. Also it is known to be rich with phenolic compounds ( such as Gallic acid, chlorogenic acid, caffeic acid, ellagic acid and ferulic acid), ascorbic acid and antioxidant activity. For the manufacturing line in a domestic scale, raisins are washed and soaked in water for rehydration, then grinded by the grinder and extracted with additional water with little mechanical pressure. Each kilogram of raisins could produce a concentrated juice in approximately 2-2.5 litters with the total solid mass of 15-22%. Safety and quality of raisin juice can be deteriorated during the storage time because of potential microbial contamination or enzymatic activity such as polyphenol oxidase (PPO). This study aimed to evaluate the quantitative changes in the physiochemical and microbial properties, the taste and color changes as parameters of raisin juice quality and improve the quality and safety.