Investigation of microwave processing for pasteurization of vegan milk products
tarafından
Erol, Büşra, author.
Başlık
:
Investigation of microwave processing for pasteurization of vegan milk products
Yazar
:
Erol, Büşra, author.
Yazar Ek Girişi
:
Erol, Büşra, author.
Fiziksel Tanımlama
:
viii, 51 leaves: charts;+ 1 computer laser optical disc.
Özet
:
In this study microwave processing was applied for the pasteurization of three different vegan milk products (almond, soy, and oat milk). For microwave process, 360 Watt power applied for 38 seconds. Also, results were compared with conventional thermal treatment which was carried out in a water bath at 70 °C during come-up times and 30 seconds holding time. For three vegan milk products, dielectric properties were investigated at different temperature values. After the treatments, important quality properties such as color, pH, particle size distribution and zeta potential values were evaluated. After all treatments, more than 5- log reduction of Salmonella Enteritidis was observed in three vegan milk products. Dielectric properties generally were significantly changed with temperature and frequency (p <0.05). Color differences of vegan milk samples were not perceptible or perceptible through close observation. The pH values generally were not affected by the heat treatments for soy and oat milk (p >0.05). Only there is a significant increase in the almond milk pH value with the heat treatments (p <0.05). Only soy milk’s zeta potential values were significantly affected by the different processes (p <0.05). However, microwave pasteurized samples gave the closest value to untreated samples. Also holding process affected the stability of the oat milk. Particle size diameters were changed after the different processes. According to the results, the holding process is not required for the conventional pasteurization at 70 °C. Microwave heating could be a promising new pasteurization method for vegan milk.
Konu Başlığı
:
Milk -- Pasteurization
Microwave devices
Yazar Ek Girişi
:
Korel, Figen,
Erdoğdu, Ferruh,
Tüzel Kişi Ek Girişi
:
İzmir Institute of Technology. Food Engineering.
Tek Biçim Eser Adı
:
Thesis (Master)--İzmir Institute of Technology:Food Engineering.
İzmir Institute of Technology: Food Engineering --Thesis (Master).
Elektronik Erişim
:
Library | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi |
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IYTE Library | Tez | T002454 | SF259 .E718 2021 | Tez Koleksiyonu |