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Thixotropic hysteresis curves for control and apple juices thermosonicated at different temperatures.
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Context 1
... time dependency tests were performed to characterize the effects of thermosonication on the time-dependent consistency properties of apple juices in detail ( Figure 2). The area between the upward and downward flow curves is defined as thixotropic energy and corresponds to the power required to break down the thixotropic structure of the sample (Table 5). ...
Context 2
... time dependency tests were performed to characterize the effects of thermosonication on the time-dependent consistency properties of apple juices in detail ( Figure 2). The area between the upward and downward flow curves is defined as thixotropic energy and corresponds to the power required to break down the thixotropic structure of the sample (Table 5). ...
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Yapılan bu çalışmada ısıl işleme alternatif termosonikasyon (TS) yöntemi ile taze elma suyu farklı genlik (%60, 80, 100), sıcaklık (40, 50, 60 ve 70°C) ve sürelerde (5, 10, 15, 20, 25 ve 30 dakika) pastörize edilmiştir. Bu yöntemin elma suyunda bulunan polifenoloksidaz (PPO) ile peroksidaz (POD) ile fenolik bileşiklere etkisi araştırılmıştır. Fenol...
Citations
... Liquid whole eggs exhibited a higher thixotropic index at pasteurization temperature. The Herschel-Bulkley model was the most acceptable rheological model to study the effect of OH on food products like dairy products, apples, and quince juice [35][36][37]. Studies show that the rheological properties of the product treated with OH and conventional heating methods are found to be almost similar; i.e., no extra effect of current or electrical processing is seen on the rheology of food products. ...
Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH's capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries.
... Researchers reported that the most suitable rheological model was the Herschel-Bulkley model for the concentrated milk samples. Many researchers reported that the most appropriate rheological model is the Herschel-Bulkley model in studies conducted with different foodstuffs (Sary mai, apple juice, quince juice, reconstituted whey) (Bozkurt and Icier, 2009;Icier, 2009;Ozyurt et al., 2019;Iskakova and Smanalieva, 2020). ...
Purple basil is widely used medicinally and aromatically due to its essential oil properties, and it is a plant that stands out with its antibacterial, antimutagenic and antioxidant properties. It has been determined that purple basil has positive effects on health such as appetizing, insomnia, sputum, diuretical and antispasmodic. Purple basil contains high concentrations of anthocyanins and with these properties it stands out as a potential new source of stable red pigments for the food industry. In recent years, it has been seen that purple basil has been processed into different products such as tea and sherbet in order to benefit from its functional properties. With the processing of purple basil into different products, it is seen that the consumption of basil and basil products has increased by consumers. In this study, purple basil sherbet samples were concentrated at different voltage gradient values (14, 17 and 20 V/cm) under atmospheric conditions with ohmic heating up to 25% soluble solid content (SSC) and the changes in their rheological properties during the concentration process was investigated. The changes in the rheological properties of the purple basil samples were determined in the range of 1-148 s-1 shear rate values and measurement temperature was 25°C. The compatibility of different rheological models (Newton, Power-Law and Herschel-Bulkley) to the experimental data was statistically evaluated to determine the flow behavior index of the purple basil sherbet samples. It has been determined that the shear stress values increased as the shear rate values increased in all the process conditions. Similarly, at the same shear rate values, it was determined that the shear stress values increased as the SSC values increased. It has been determined that the best suitable rheological model was Herschel-Bulkley Model for all purple basil sherbet concentrates. It is thought that the results obtained will provide important data to the food and machinery industry for the installation of pilot and industrial scale ohmic heating systems.
... Understanding the rheological properties of liquid food is necessary for quality control and sensory evaluation, as well as engineering applications that design industrial plants. Such engineering applications require that the effect of concentration and temperature on the rheological behaviors must be known for comprehending unit operations such as heat transfer and evaporation [7][8][9][10][11][12][13][14][15][16][17]. ...
The purpose of this study is to investigate the rheological properties of sumac extract in different concentrations at different temperatures as well as its flow behavior in sudden expansion-contraction and at 90 o elbow with CFD. The rheological behaviour of sumac extract in different concentrations (45.65%, 50.44%, 55.53%, 60.32%, and 65.13% total solids) were evaluated using a rotational viscometer at different temperatures (10, 20, 30, 40 and 50 C). Sumac extract samples showed Newtonian flow properties in these temperature ranges. Arrhenius equation was used to determine the effect of temperature. Ea value varied in the range of 11.16-34.35 kJ/mol, which diminished with a decrease in concentration. Power and Exponential models were used to characterize the effect of concentration on flow behavior. Time average velocity vector and contours, vorticity contours, kinetic energy contours, and pressure contours are given to show the flow behavior of sumac extract.
Tomato seeds, which are the byproducts of tomato paste processing, were used to obtain tomato seed oil using two different extraction methods: cold press extraction (CPE) and enzymatic assisted aqueous extraction (EAAE). To maximize oil amount, the experimental parameters of those two methods were optimized separately by response surface methodology. The optimized methods were used to evaluate their quality characteristics. The maximum oil amounts for tomato seed oil using CPE and EAAE were found as 12.80% and 9.66%, respectively. These obtained results present important information for the determination quality characteristics including the physical, chemical, microbiological, and bioactivity properties of tomato seed oil in both extraction methods used. The comparison of two methods shows that they are both ecology friendly extraction methods. It also helps to a great extend to evaluate quality characteristics and bioactivity properties of tomato seed oil. Therefore, tomato seed oils extracted by two methods are promising for future usage as functional food. This manuscript will comprise the basis of our future studies analyzing the new compounds obtained from agro‐food waste.
