Farklı Dozlarda Soğuk Plazma Tekniğine Maruz Bırakılan Domates Salçasının Fizikokimyasal ve Mikrobiyolojik Özelliklerindeki Değişikliklerin Belirlenmesi

Author:

ATİK Azize1ORCID,ATİK İlker2ORCID,AKARCA Gökhan1ORCID,DENİZKARA Ayşe Janseli1ORCID

Affiliation:

1. Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering

2. Afyon Kocatepe University, Afyon Vocational School, Food Technology Program

Abstract

This study aimed to reveal the effect of cold plasma application using different gases and mixtures on some physicochemical and microbiological properties of tomato paste. For this purpose, applications were performed in different gases and times, and the effect of each application was examined separately. As a result of the study, the pH values of the samples varied between 3.77 and 4.87, and the aw values between 0.718 and 0.819. When the color values were examined, it was determined that the L* value varied between 22.42 – 32.48, the a* value varied between 23.59 – 30.18 and the b* value varied between 12.16 – 19.52 (P

Publisher

KSU Journal of Agriculture and Nature

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Reference48 articles.

1. Ablay, Ö.D., Özdikicierler, O., Gümüşkesen, A.S. (2020). Ultrasound Applications in The Refining of Crude Oil. Pamukkale University Journal of Engineering Sciences 26(7), 1239-1244.

2. Akarca, G. (2013). Investigation of Changes Ripening Period in Simply and Spicy Encased Mozerella Chesee. PhD thesis, Afyon Kocatepe University, Afyonkarahisar, Türkiye.

3. Akarca, G., Atik, A., Atik, İ., Denizkara, A.J. (2023). The Use of Cold Plasma Technology in Solving The Mold Problem in Kashar Cheese. J Food Sci Technol 60, 752–760.

4. Albayrak, A. & Kılıç, G.B. (2020). Application of Plasma Technology in Food Processing. Turkish Journal of Agriculture Food Science and Technology 8(11), 2300-2306.

5. Anonymous 2001. Türk Standartları Enstitüsü, TS 6235 EN ISO 6887-1. Gıda ve Hayvan Yemleri Mikrobiyolojisi, Deney Numunelerinin Başlangıç Süspansiyonunun ve Ondalık Seyreltilerinin Hazırlanması İçin Genel Kurallar.

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