Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2022Microwave decontamination process for hummus: A computational study with experimental validation
Son, Ezgi; Coskun, Eda; Ozturk, Samet; Bulduk, Kubra; Akpinar, Merve; Mert, Behic; Erdogdu, Ferruh
There has been an increasing demand for healthy snacks, and hummus is preferred as a plant-based product its rich protein content. Its increased consumption, on the other hand, has raised food safety issues with linkages to Listeria outbreak and a recent Salmonella related recall. These were observed in ready-to-eat hummus and indicated the requirement of further processing. Conventional thermal processes might require longer times with negative impact on the quality due to the high viscosity of hummus with its solid-like rheology. For an efficient process design, microwave (MW) processing might be considered with its volumetric heating feature. Therefore, the objective of this study was to present MW application for a decontamination process for hummus. For this purpose, a computational model was developed to determine the temperature change during the process. This model was validated using the experimentally obtained temperature data from samples processed in polystyrene petri dishes (60 g – 8.5 cm in diameter and 1.2 cm in height) in a lab-scale MW system. Color changes were determined, and changes in its viscosity were used to understand the variation in the rheological attributes. Hummus samples were also inoculated with Salmonella cocktail to ≈7–8 log10 CFU/g prior to the MW process, and 70 W MW processing for 5 min (to average temperature of 95.3 °C) resulted in >4 log cycle reduction. Changes in color and rheological attributes were not significant with rather limited mass losses, and these indicated the possible MW processing for hummus decontamination with the need of designing an industrial scale processing.
- MakaleYalnız künye2021Effect of far infrared heating process on surface decontamination and quality attributes of whole yellow and white onions
Coskun, Eda; Ozturk, Samet; Akpinar, Merve; Halkman, A. Kadir; Erdogdu, Ferruh
This study aimed to develop an effective decontamination process for whole yellow and white onions with maintained quality attributes. For this purpose, a far infrared radiation (FIR) process was evaluated to determine its effects on microbial safety and quality of the onions. Prior to the FIR process, samples were inoculated with Salmonella culture to about 7–8 log10 CFU/cm2 and stored for 1–48 h at room temperature. Inoculated samples were then processed up to 120 s at 400 °C infrared source temperature. Temperature chance of the onions was recorded by using T-type thermocouples, and surface temperature distribution was obtained with an infrared thermal camera. Quality attributes (color changes, mass losses and textural changes) were also evaluated following the FIR process. The results indicated that 3.3 and 2.4 log10 CFU/cm2 reductions in the Salmonella counts were obtained for the whole yellow and white onions, stored for 1 h at room temperature after 120 s FIR processing. The background microbial population on the outer skin of the onions was under the detection limit (<1 log10 CFU/g). It was observed that the effectiveness of FIR treatment on Salmonella decontamination decreased as the storage time increased from 1 to 48 h at room temperature. FIR process did not significantly affect the quality attributes of the onions, and the results confirmed the potential use of FIR process for surface decontamination of the onions. Further studies were suggested to design an effective FIR system for industrial scale applications.