Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation

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dc.authorid0000-0001-5064-4195en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorBodruk, Anıl
dc.contributor.authorEker, Merve Eda
dc.contributor.authorAcar, Furkan
dc.date.accessioned2023-07-28T08:32:01Z
dc.date.available2023-07-28T08:32:01Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractUltrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22-57.5 degrees 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 degrees C with 100% amplitude for 5 min and 57.5 degrees C with 100% amplitude for 3 and 5 min (P < 0.05). Optimum settings were 57.39 degrees 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.en_US
dc.description.sponsorshipTUBITAK TEYDEP(Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK))en_US
dc.identifier.citationAkdemir Evrendilek, G., Bodruk, A., Eker, M. E., & Acar, F. (2023). Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation. Food Science and Technology International, 10820132221096900.en_US
dc.identifier.doi10.1177/10820132221096900
dc.identifier.endpage509en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue5en_US
dc.identifier.pmid35469459en_US
dc.identifier.scopus2-s2.0-85129826311en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage501en_US
dc.identifier.urihttp://dx.doi.org/10.1177/10820132221096900
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11390
dc.identifier.volume29en_US
dc.identifier.wosWOS:000798413200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherSage Publicationsen_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakTUBITAK TEYDEP [3170830]
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltrasonicationen_US
dc.subjectKetchupen_US
dc.subjectMicrobial Inactivationen_US
dc.subjectOptimizationen_US
dc.titleProcessing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivationen_US
dc.typeArticleen_US

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