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231226s2023 xx |||||o 00| ||eng c |
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|a 10.1177/10820132221096900
|2 doi
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|a pubmed25n1133.xml
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|a eng
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1 |
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|a Akdemir Evrendilek, Gulsun
|e verfasserin
|4 aut
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|a Processing of ketchup by a pilot-scale ultrasonication system
|b Effects on quality properties and microbial inactivation
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|c 2023
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|a Text
|b txt
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|a ƒaComputermedien
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|a Date Completed 15.06.2023
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|a Date Revised 15.06.2023
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a 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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|a Journal Article
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|a ketchup
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|a microbial inactivation
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| 650 |
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|a optimization
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| 650 |
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|a ultrasonication
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1 |
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|a Bodruk, Anıl
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Eker, Merve Eda
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Acar, Furkan
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 29(2023), 5 vom: 28. Juli, Seite 501-509
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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|g volume:29
|g year:2023
|g number:5
|g day:28
|g month:07
|g pages:501-509
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|u http://dx.doi.org/10.1177/10820132221096900
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