| Autor: |
Akdemir Evrendilek, Gulsun, Bodruk, Anıl, Eker, Merve Eda, Acar, Furkan |
| Předmět: |
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| Zdroj: |
Food Science & Technology International; Jul2023, Vol. 29 Issue 5, p501-509, 9p |
| Abstrakt: |
Ultrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22–57.5 °C treatment temperature, 90 and 100% amplitude, and 3 and 5 min treatment times) were investigated. Increased temperature and amplitude changed properties of ketchup. Total initial mold and yeast count of 2.40 ± 0.23 log CFU/mL became undetectable with all US treatments. Total initial lactic acid bacteria of 3.91 ± 0.23 log CFU/mL became undetectable at 55 °C with 100% amplitude for 5 min and 57.5 °C with 100% amplitude for 3 and 5 min (P < 0.05). Optimum settings were 57.39 °C, 100% amplitude, and 3.53 min (composite desirability = 0.81). The pilot-scale US treatment with a moderate temperature appeared promising to process ketchup. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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