Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Akar, Bülent(1)
• Akpinar, Merve(1)
• Baltacı, Cemalettin(1)
• Bulduk, Kubra(1)
• Coskun, Eda(1)
• Erdogdu, Ferruh(1)
• Erdoğdu, Esma Gülbahar(1)
• Mert, Behic(1)
• Ozturk, Samet(1)
• Son, Ezgi(1)

• MakaleAçık Erişim2025Scopus SJRQ3/r/gumushane/11764
  MODELING 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.

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  AtıfOpenAlex1

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• MakaleAçık Erişim2022Scopus SJRQ1/r/gumushane/12824
  Microwave 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.

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  AtıfScopus11·WoS7·OpenAlex12

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