Evrendilek, Gülsün AkdemirBodruk, AnılEker, Merve EdaAcar, Furkan2023-07-282023-07-282023Akdemir 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, 10820132221096900.1082-01321532-1738http://dx.doi.org/10.1177/10820132221096900https://hdl.handle.net/20.500.12491/11390Ultrasonication (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.eninfo:eu-repo/semantics/closedAccessUltrasonicationKetchupMicrobial InactivationOptimizationArticle10.1177/10820132221096900295501509354694592-s2.0-85129826311Q2WOS:000798413200001Q3