TR Dizin İndeksli Yayınlar / TR Dizin Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7149

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Language: search.filters.language.enSubject: search.filters.subject.Gıda Bilimi ve Teknolojisi

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  • Article
    Edible Film Production From Effluents of Potato Industry Incorporated With Origanum Onites Volatile Oils and Changes Its Textural Behaviors Under High Hydrostatic Pressure
    (2021) Evrendilek, Gülsün Akdemir; Uzuner, Sibel; Bulut, Nurullah; Uzuner, Sibel; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Development and characterization of edible film incorporated with Origanum onites volatile oil from the effluents of potato industry, determination of changes on its textural properties of force and elongation at break (EAB) under high hydrostatic pressure (HHP) in addition to its antimicrobial effect against Escherichia coli O157:H7 and Salmonella Enteritis were prompted. The optimum operational conditions under HHP for maximum force and EAB were achieved with 350 MPa pressure, 8 min operational time, and addition of 45 μL O. onites volatile oil concentration (VOC). Inhibition zones for S. Enteritis and E. coli O157:H7 at the optimum conditions were 1.7 ± 0.109 and 2.386 ± 0.07 cm, respectively. Textural properties of force and EAB of the HHP-processed films ranged from 2.27 ± 0.52 to 5.23 ± 0.79 N, and from 7.47 ± 1.68 to 15.71 ± 0.65 mm, respectively. Thermal transition of the edible film was observed at 86.77°C for 7.19 min. The microscopic observation of the film surfaces shoowed homogenous and translucent structure. The improved textural properties with HHP and VOC revealed that it carries a potential to be used as a food packaging material.
  • Article
    Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice
    (2020) Kaya, Zehra; Ünlütürk, Sevcan; Yıldız, Mustafa Kemal; Demir, Hande; Unluturk, Sevcan; Becerikli, İsmail; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurizedonion juice used as a meat marinating agent. The process conditions maximizing the inactivation oftarget microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH andnon-enzymatic browning index, differences between physicochemical properties of raw, UV-C andheat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteakswere higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C andheat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scorescompared to beefsteaks marinated in untreated onion juice.