Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology
Yazarlar (4)
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Doç. Dr. İlyas Atalar Ondokuz Mayıs Üniversitesi, Türkiye
Furkan Türker Sarıcaoğlu Bayburt Üniversitesi, Türkiye
Prof. Dr. Fehmi Yazıcı Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2018 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 25-03-2018 |
| Cilt / Sayı / Sayfa | 42 / 5 / 13615–0 | DOI | 10.1111/jfpp.13615 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.13615 | ||
| Özet |
| The effects of high pressure homogenization conditions (pressure, temperature, and hazelnut concentration) on physicochemical properties of hazelnut milks were evaluated, and process parameters were optimized using response surface methodology. Also, the effect of low‐ and high‐temperature heat treatments on properties of hazelnut milk processed according to optimum conditions was investigated. The influence of homogenization pressure was greatest on properties of hazelnut milk followed by hazelnut cake concentration and homogenization temperature within the experimental domain. The optimized experimental conditions for the homogenization of hazelnut milk were 1,140 bar for homogenization pressure, 38.1 °C for homogenization temperature, and 12.97% for hazelnut cake concentration. Under optimized conditions, homogenization process was validated by comparing the quality attributes of … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 21 |
| Google Scholar | 36 |