Processing of ketchup by a pilot-scale ultrasonication system : Effects on quality properties and microbial inactivation
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 c...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 5 vom: 28. Juli, Seite 501-509 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2023
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article ketchup microbial inactivation optimization ultrasonication |
| Résumé: | 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 |
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| Description: | Date Completed 15.06.2023 Date Revised 15.06.2023 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/10820132221096900 |