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Kinetic Study of Color Changes of Tomato Purees with Microwave and Conventional Drying

Journal of Food Science and Engineering 2011年第5期1卷 366-373页

作者： ö. faruk gamli Korkut Ata University Vocational High School

Kinetics of color change in tomato purees dried using microwave and conventional method were investigated. For this purpose, the color parameters of Hunter L,a,b and browning index （A42o）, and estimated values of chroma, hue angle, AE, Hunter a/b and a ~ b were examined. The changes in color of tomato samples followed both zero and first order kinetic models to describe visual color changes, and ＆E parameters followed first order kinetic. It was concluded that Hunter axb parameters can be used adequately to follow up the color change of tomato samples during the drying.

关键词： Tomato drying microwave conventional zero and first order Hunter a x b.

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A Study on Table Olive Fermentations of Gemlik Olive cv. Through Physico-Chemical, Sensory Analyses and Mathematical Model Fitting

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Journal of Food Science and Engineering 2017年第9期7卷 443-452页

作者： Orner faruk gamli Selahaddin Batuhan AKBEN Department of Food Engineering University of Korkut Ata Osmaniye 80010 Turkey Department of Computer Technologies Bahce Vocational School University of Korkut Ata Osmaniye 80500 Turkey

Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.

关键词： Gemlik table olive fermentation physico-chemical color mathematical relationship sensory attributes Vandermonde.

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