Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products

Date

2012-04-01

Author

Mert, Behiç

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

405
views

0
downloads

This study evaluates the effects of high pressure microfluidization of ketchup mixes on the physical properties and lycopene content. During the processing the pressure level ranged between 200 and 2000 bar, while the number of passes was kept constant. When the treatment pressure was increased from 200 to 1200 bar, the yield stress, elastic modulus, storage modulus. and Bostwick consistency values of the ketchup samples improved. However, over-processing was observed for the samples treated at 1600 and 2000 bar. Light and scanning electron microscope images were used as visual means to observe microfluidization induced structural changes. Colloidal stability measurement showed that increasing microfluidization pressure improved physical stability of the samples. Reducing the size and changing the nature of tomato solids through high pressure microfluidization also increased the detectable lycopene levels of the ketchup samples.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/34348

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2011.10.021

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Usage of enzymes in a novel baking process Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01) In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking Sakiyan, Ozge; Şümnü, Servet Gülüm; Sahin, Serpil; Meda, Venkatesh (Wiley, 2007-05-01) Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In ad...
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil Karademir, Yesim; GÖKMEN, VURAL; Öztop, Halil Mecit (Elsevier BV, 2019-07-01) This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...
Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets Öztop, Halil Mecit; TAKHAR, Pawan; MCCARTHY, Kathryn L.; MCCARTHY, Michael J. (Elsevier BV, 2014-03-01) Characterizing water and fat distributions in fried foods is of major importance in terms of taste and nutrition. The objective of this study was to introduce a new technique to quantify water and fat distributions of chicken nuggets coated with methylcellulose (MC) through the use of magnetic resonance imaging (MRI) and NMR relaxometry. Multi-slice-multi-echo (MSME-Spin Echo based) images were performed on a 1.03 T spectrometer for the whole chicken nuggets to obtain relaxation time distribution of differe...

Citation Formats

B. Mert, “Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products,” JOURNAL OF FOOD ENGINEERING, pp. 579–587, 2012, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34348.