The impact of ozone treatment on whey concentrate on the flow behaviour, functional and microbiological characteristics of whey powder

Basit Öğe Kaydı
dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-02-23T14:03:07Z
dc.date.available2024-02-23T14:03:07Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractThe impact of ozone treatment (OT) for 0 (control) 30, 60, 90 and 120 min to whey concentrate (WC) on powder flow, physicochemical, functional, and microbiological characteristics of whey powders (WPs) was examined. OT decreased the cohesiveness of WC, whereas the firmness, consistency and index of viscosity were not affected. OT caused higher L* and b* values in WP and improved the solubility and foaming capacity, but decreased foaming stability and bulk density. OT increased the mean particle size of WP samples depending on the treatment time. Higher treatment time of OT resulted in a lower cohesion index. OT decreased caking ability of WP samples and increased flow stability. Compaction coefficient and cohesion index depending on increasing test speed, were generally reduced with higher OT. Overall, powder flow analyses revealed that OT of WC resulted in improved flow behaviour of WP. The microbial load of WP was reduced using OT.(c) 2022 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2022.105447
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85133720425en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105447
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11960
dc.identifier.volume134en_US
dc.identifier.wosWOS:000842981900015en_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.titleThe impact of ozone treatment on whey concentrate on the flow behaviour, functional and microbiological characteristics of whey powderen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu