Abstract: The shelf life of fish was extended using disinfection
properties of ozone. For this purpose, Trout specimens were exposed
to ozone in the aqueous media for two hours and their microbial
growth and biochemical properties were measured over time.
Microbial growth of ozone treated fish was significantly slower than
control sample, resulting in lower counts of bacteria. According to
the biochemical tests; ozone treatment had no negative effects on fat,
protein and humidity of fish. Peroxide and TVN (Total Volatile
Nitrogen) measurements showed that treatment by ozone increased
the trout shelf life from 4 days to 6 days. According to the sensory
analysis, no changes were observed in color or flavor of the ozone
treated trout.
Abstract: Simultaneous effects of temperature, immersion time, salt concentration, sucrose concentration, pressure and convective dryer temperature on the combined osmotic dehydration - convective drying of edible button mushrooms were investigated. Experiments were designed according to Central Composite Design with six factors each at five different levels. Response Surface Methodology (RSM) was used to determine the optimum processing conditions that yield maximum water loss and rehydration ratio and minimum solid gain and shrinkage in osmotic-convective drying of edible button mushrooms. Applying surfaces profiler and contour plots optimum operation conditions were found to be temperature of 39 °C, immersion time of 164 min, salt concentration of 14%, sucrose concentration of 53%, pressure of 600 mbar and drying temperature of 40 °C. At these optimum conditions, water loss, solid gain, rehydration ratio and shrinkage were found to be 63.38 (g/100 g initial sample), 3.17 (g/100 g initial sample), 2.26 and 7.15%, respectively.
Abstract: Simultaneous effects of temperature, immersion time, salt concentration, sucrose concentration, pressure and convective dryer temperature on the combined osmotic dehydration - convective drying of edible button mushrooms were investigated. Experiments were designed according to Central Composite Design with six factors each at five different levels. Response Surface Methodology (RSM) was used to determine the optimum processing conditions that yield maximum water loss and rehydration ratio and minimum solid gain and shrinkage in osmotic-convective drying of edible button mushrooms. Applying surfaces profiler and contour plots optimum operation conditions were found to be temperature of 39 °C, immersion time of 164 min, salt concentration of 14%, sucrose concentration of 53%, pressure of 600 mbar and drying temperature of 40 °C. At these optimum conditions, water loss, solid gain, rehydration ratio and shrinkage were found to be 63.38 (g/100 g initial sample), 3.17 (g/100 g initial sample), 2.26 and 7.15%, respectively.
Abstract: Fick's second law equations for unsteady state
diffusion of salt into the potato tissues were solved numerically. The
set of equations resulted from implicit modeling were solved using
Thomas method to find the salt concentration profiles in solid phase.
The needed effective diffusivity and equilibrium distribution
coefficient were determined experimentally. Cylindrical samples of
potato were infused with aqueous NaCl solutions of 1-3%
concentrations, and variations in salt concentrations of brine were
determined over time. Solute concentrations profiles of samples were
determined by measuring salt uptake of potato slices. For the studied
conditions, equilibrium distribution coefficients were found to be
dependent on salt concentrations, whereas the effective diffusivity
was slightly affected by brine concentration.