Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2026Quality deterioration kinetics of roasted peanut matrices under fixed-time and estimated-lethality at various water activities
Islam, Shahriar; Li, Zhiwei; Wang, Xin; Tasci, Caner; Ozturk, Samet; Erdoǧdu, Ferruh; Zhang, Qing; Liu, Shuxiang
Water activity and particle size are critical determinants of quality stability and safety in low-moisture, lipid-rich foods. However, their combined effects during thermal processing of roasted peanut matrices remain insufficiently quantified. This study evaluated quality deterioration in roasted peanut matrices with different structural forms: crushed, flour, powder, and butter. Samples were equilibrated to water activity values of 0.11–0.92 at 25 °C and heated at 80 °C for 120 min. Colour, acid value, sensory score, and changes in relative fatty acid composition were measured. Kinetic experiments were also conducted at aw,25°C 0.32 using D-value-based thermal schedules at 85, 90, and 95 °C to relate microbial lethality to quality loss. Water activity strongly affected quality stability, with the predicted quality-favourable values varying slightly among responses. Therefore, aw,25°C (0.32) was selected as a practical condition for subsequent kinetic evaluation. Matrix performance differed between the fixed-time and D-value-based treatments. These findings describe quality deterioration under fixed-time and D-value-based thermal schedules.
- MakaleAçık Erişim2025MODELING THE KINETICS OF HYDROXYMETHYLFURFURAL (HMF) FORMATION IN POMEGRANATE SOUR PRODUCED BY DIFFERENT EVAPORATION METHODS
Erdoğdu, Esma Gülbahar; Akar, Bülent; Baltacı, Cemalettin
Pomegranate sour is a traditional functional food that is widely consumed in Türkiye. The aim of this study is to determine the most convenient evaporation method to keep the amount of HMF, a carcinogenic substance formed as a result of high temperatures in the production of pomegranate sour, at low levels. The pomegranate sours were produced using five different evaporation methods (atmospheric pressure (AP), freeze-drying (FD), open air (OA), vacuum assisted (VA) and fan assisted (FA)) and the amount of HMF formed during the process was determined. Kinetic calculations showed that VA and FA methods followed first-order reaction kinetics at 60, 70 and 80 °C, while OA, FD and AP methods followed zero-order reaction kinetics at 80, 90 and 100 °C. The mean Q10 value was 1.0006, while the activation energy (Ea) ranged from 72.56 to 126.38 kJ/mol. It was found that the amount of HMF formed varied according to the method, temperature and production time and that the reaction rates increased with increasing temperature, especially for the OA method. In addition, pH, titratable acidity, invert and total sugar content, color, Brix and browning index were analyzed and a kinetic model including all these factors was developed.