en Food Science Food Science پژوهشي Research <p><strong>Background and Objectives: </strong>Red colored fruits such as cornelian cherry (<em>Cornus mas L</em>) are recognized as being healthy. The color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color in the process is very important.</p> <p><strong>Materials and Methods: </strong>In this study, comparison of the color, turbidity, degradation rate of anthoc<a contenteditable="false" name="_GoBack"></a>yanin, and rate of evaporation in cornelian cherry (<em>cornus mass L</em>) juice produced from microwave and conventional heating at different operational pressures (12, 38.5 and 100 K Pa) was investigated.</p> <p><strong>Results: </strong>The final brix juice 42 <img alt="AWT IMAGE" chromakey="white" src="file:///D:DOCUME~1M_HOSE~1LOCALS~1Tempmsohtmlclip11clip_image001.png" > was obtained in 137, 125, and 93 min by conventional heating at 100, 38.5 and 12 K Pa, respectively. Applying microwave energy decreased the required times to 115, 90 and 75 min at 100, 38.5 and 12 K Pa, respectively. In both methods, the heating temperature at pressures of 12, 38 and 100 K Pa was 50, 75 and 100 ° C, respectively. The results also showed that hunter lab values (L, a, and b) were decreased with increasing the time of process, turbidity, and degradation rate of anthocyanin.</p> <p><strong>Conclusions: </strong>The heating method affects the color, degradation rate of anthocyanins and evaporation rate of cornelian cherry concentrate. Also the results indicated that temperature and time of process are higher in conventional heating than in microwave. Degradation of anthocyanins and color of cornelian cherry juice was more evident in rotary evaporation as compared to microwave heating method. Thus according to the results, microwave energy could be successfully used in production of cornelian cherry juice concentrate.</p> Cornelian cherry, Heating method, Color, Anthocyanins 39 46 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-431-1&slc_lang=en&sid=1 Behnaz Naderi Behnaznaderi.bn@gmail.com 10031947532846001025 10031947532846001025 No Departman of food science & Technology, College of food technology Yahya Maghsoudlou Y.maghsoudlou@gau.ac.ir 10031947532846001026 10031947532846001026 Yes Departman of food science & Technology, College of food technology Mehrnaz Aminifar aminifar.m@standard.ac.ir 10031947532846001027 10031947532846001027 No Department of Food Science & Technology, Faculty of Food Industry and Agriculture Mohammad Ghorbani Moghorbani@yahoo.com 10031947532846001028 10031947532846001028 No Departman of food science & Technology, College of food technology Ladan Rashidi l.rashidi@standard.ac.ir 10031947532846001029 10031947532846001029 No Department of Food Science & Technology, Faculty of Food Industry and Agriculture