Assessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powder

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dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-02-23T14:03:07Z
dc.date.available2024-02-23T14:03:07Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractThe influence of ozone treatment (OT) of skim milk powder (SMP) on functional, physicochemical characteristics, powder flow behaviours and microbiological quality was evaluated. SMP was ozone treated for 0 (control), 30, 60, 90 or 120 min. Particle size parameters of samples were not affected by OT. OT increased dispersibility and foaming capacity, but decreased wettability time. The cohesion index of samples ranged from 11.98 to 18.34, with higher treatment times decreasing it. OT significantly decreased the tendency for caking and cohesion, as well as compaction characteristics, and increased the flow stability of ozone-treated samples compared with control. OT could be effective for improving SMP flow behaviours in terms of caking, cohesion, and compaction. OT for 120 min decreased the count of all analysed microorganisms to under the detection limit. Inactivation of microorganisms and improving functional and powder flow characteristics by OT may have applications in dairy powder processing and food safety. (c) 2021 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2021.105121
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85108171978en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105121
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11958
dc.identifier.volume121en_US
dc.identifier.wosWOS:000709469600026en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleAssessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powderen_US
dc.typeArticleen_US

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