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Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi

Year 2021, Volume: 36 Issue: 2, 165 - 176, 31.12.2021

Duygu Aslan Türker , Meryem Göksel Saraç , Mahmut Dogan

https://doi.org/10.36846/CJAFS.2021.45

Abstract

Bu çalışmada kırmızı pul bibere farklı oranlarda tuz ilave edilmesinin ürünün fizikokimyasal ve toz akış özellikleri üzerinde oluşturduğu etkiler belirlenmiştir. Bu amaçla %3, 5 ve 7 oranında tuz, pul bibere ilave edilmiş ve homojen karışımlar elde edildikten sonra analizler yapılmıştır. Örneklerin nem, su aktivitesi ve renk analizleri, yığın ve sıkıştırılmış yoğunluk, Carr indeksi, Hausner oranları ile kohezyon, kekleşme ve toz akış hızı bağımlılık (PFSD) testleri yapılmıştır. Çalışma sonucunda pul biberlere farklı oranlarda tuz ilavesinin ürünlerin yığın ve sıkıştırılmış yoğunluk, kohezyon ve akış özelliklerini geliştirdiği bu sayede ürün işleme süreçlerini olumlu etkilediği belirlenmiştir.

Keywords

pul biber tuz toz özellik toz akış kekleşme

References

  • Acartürk, F., Çelebi, N., Değim, T., Değim, Z., Doğanay, T., Takka, S., Tırnaksız, F., Ağabeyoğlu, İ. (2009) Modern Farmasötik Teknoloji, Türk Eczacılar Birliği Eczacılık Akademisi Yayını.
  • Akgün, B., Genç, S., Arıcı, M. (2018) Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler. Akad Gıda 16, 361–370.
  • Alonso-Miravalles, L., Zannini, E., Bez, J., Arendt, E.K., O’Mahony, J.A. (2020) Physical and flow properties of pseudocereal-based protein-rich ingredient powders. J Food Eng. 281, 109973.
  • Arimboor, R., Natarajan, R.B., Menon, K.R., Chandrasekhar, L.P., Moorkoth, V. (2015) Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review. J Food Sci Technol 52(3), 1258-1271.
  • Bansal, V., Premi, M., Sharma, H.K., Nanda, V. (2017) Compositional, physical, functional attributes and flow characterization of spray-dried skim milk powder enriched with honey. J Food Meas Charact 11, 1474–1485.
  • Benkovic, M., Bauman, I. (2009) Flow properties of commercial infant formula powders. World Acad Sci Eng Technol 54, 495–499.
  • Bicudo, M.O.P., Jó, J., Oliveira, G.A. de, Chaimsohn, F.P., Sierakowski, M.R., Freitas, R.A. de, Ribani, R.H. (2015) Microencapsulation of Juçara (Euterpe edulis M.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures. Dry Technol 33, 153–161.
  • Chitrakar, B., Zhang, M., Adhikari, B. (2018) Dehydrated foods: Are they microbiologically safe? Crit Rev Food Sci Nutr 59, 2734–2745.
  • Choi, E.J., Yang, H.S., Park, H.W., Chun, H.H. (2018) Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments. LWT 93, 477–484.
  • Dağhan, Ş. (2015) Farklı kurutma metodlarının pul biber kalitesi ve kurutma kinetiği üzerine etkisi. Harran Üniversitesi. Dhanalakshmi, K., Ghosal, S., Bhattacharya, S. (2011) Agglomeration of food powder and applications. Crit Rev Food Sci Nutr 51, 432–441.
  • Doğan, M., Aslan, D., Gürmeriç, V., Özgür, A., Göksel Saraç, M. (2019) Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties. Powder Technol 344, 222–232.
  • Fitzpatrick, J.J., Bremenkamp, I. (2019) Investigation of the effect of time on the humidity caking of food powder binary mixes using a cake strength tester and visual techniques. J Food Eng 263, 195–203.
  • Geertman, R.M. (2005) How to make salt rust or: New anticaking agents for salt, in: VDI Berichte. pp. 557–562.
  • Giuffrida, D., Dugo, P., Torre, G., Bignardi, C., Cavazza, A., Corradini, C., Dugo, G. (2014) Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage. Food Res Int 65, 163–170.
  • Gobie, W. (2019) A seminar review on red pepper (Capsicum) production and marketing in Ethiopia. Cogent Food Agric 5, 1–14.
  • Göksel Saraç, M., Aslan Türker, D., Dogan, M., 2020. Ticari öneme sahip toz süt ürünlerinin morfolojik yapısı ve toz akış özelliklerinin belirlenmesi. Gıda / J Food 46, 119–133.
  • Guclu, G., Keser, D., Kelebek, H., Keskin, M., Emre Sekerli, Y., Soysal, Y., Selli, S.(2021) Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers. Food Chem 338, 129128.
  • Jan, S., Rafiq, S.I., Saxena, D.C. (2015) Effect of physical properties on flow ability of commercial rice flour/powder for effective bulk handling. Int J Comput. Appl 0975, 1–5.
  • Jaya, S., Das, H. (2004) Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. J Food Eng 63, 125–134.
  • Jiao, S., Zhang, H., Hu, S., Zhao, Y. (2019) Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity. Food Control 105, 174–179.
  • Juarez-Enriquez, E., Olivas, G.I., Zamudio-Flores, P.B., Ortega-Rivas, E., Perez-Vega, S., Sepulveda, D.R. (2017) Effect of water content on the flowability of hygroscopic powders. J Food Eng 205, 12–17.
  • Kirk, R.S., Sawyer, R. (1991) Pearsons Compostion and Analysis of Foods. Longmans Scientific and Technical.
  • Koç, M., Koç, B., Yilmazer, M.S., Ertekin, F.K., Susyal, G., Baǧdatlioǧlu, N. (2011) Physicochemical characterization of whole egg powder microencapsulated by spray drying. Dry Technol 29, 780–788.
  • Korkmaz, A., Atasoy, A.F., Hayaloglu, A.A. (2020) Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage. Food Chem 311, 125910.
  • Lee, H.S., Park, H.H., Min, S.C. (2020) Microbial decontamination of red pepper powder using pulsed light plasma. J Food Eng 284, 110075.
  • Lück, E., von Rymon Lipinski, G.-W. (2000) Foods, 3. Food Additives, in: Ullmann’s Encyclopedia of Industrial Chemistry.
  • Mercan, E., Sert, D., Akın, N. (2018) Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. LWT 97, 279–288.
  • Mitra, H., Pushpadass, H.A., Franklin, M.E.E., Ambrose, R.P.K., Ghoroi, C., Battula, S.N. (2017) Influence of moisture content on the flow properties of basundi mix. Powder Technol 312, 133–143.
  • Rico, C.W., Kim, G.R., Ahn, J.J., Kim, H.K., Furuta, M., Kwon, J.H. (2010) The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem 119, 1012–1016.
  • Santhalakshmy, S., Don Bosco, S.J., Francis, S., Sabeena, M. (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol 274, 37–43.
  • Schweiggert, U., Carle, R., Schieber, A. (2007) Conventional and alternative processes for spice production - a review. Trends Food Sci Technol 18, 260–268.
  • Song, Y., Du, B., Ding, Z., Yu, Y., Wang, Y. (2021) Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment. LWT 139, 110525.
  • Staack, N., Ahrné, L., Borch, E., Knorr, D. (2008) Effect of infrared heating on quality and microbial decontamination in paprika powder. J Food Eng 86, 17–24.
  • Tatar, F. (2012) Balık (Engraulis encrasicolus L.) Yağının Mikroenkapsülasyonunda Hemiselülozun Kaplayıcı Madde Olarak Kullanımı. Ondokuz Mayıs Üniversitesi.
  • Teunou, E., Fitzpatrick, J.J., Synnott, E.C. (1999) Characterization of food powder flowability. J Food Eng 39, 31–37. Thomas, M.E.C., Scher, J., Desobry-Banon, S., Desobry, S. (2004) Milk powders ageing: Effect on physical and functional properties. Crit Rev Food Sci Nutr 44, 297–322.
  • Yapıcı, E., Karakuzu-İkizler, B., Yücel, S. (2021) Anticaking additives for food powders, in: Food Engineering Series. pp. 109–123.
  • Zhang, B., Zhang, L., Cheng, T., Guan, X., Wang, S. (2020) Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder. Food Control 107, 106817.
  • Zhang, H., Zhao, Y., Gong, C., Jiao, S. (2020) Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder. LWT 117, 108700.
  • Zou, Y., Brusewitz, G.H. (2002) Flowability of uncompacted marigold powder as affected by moisture content. J Food Eng 55, 165–171.

Year 2021, Volume: 36 Issue: 2, 165 - 176, 31.12.2021

Duygu Aslan Türker , Meryem Göksel Saraç , Mahmut Dogan

https://doi.org/10.36846/CJAFS.2021.45

Abstract

References

  • Acartürk, F., Çelebi, N., Değim, T., Değim, Z., Doğanay, T., Takka, S., Tırnaksız, F., Ağabeyoğlu, İ. (2009) Modern Farmasötik Teknoloji, Türk Eczacılar Birliği Eczacılık Akademisi Yayını.
  • Akgün, B., Genç, S., Arıcı, M. (2018) Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler. Akad Gıda 16, 361–370.
  • Alonso-Miravalles, L., Zannini, E., Bez, J., Arendt, E.K., O’Mahony, J.A. (2020) Physical and flow properties of pseudocereal-based protein-rich ingredient powders. J Food Eng. 281, 109973.
  • Arimboor, R., Natarajan, R.B., Menon, K.R., Chandrasekhar, L.P., Moorkoth, V. (2015) Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review. J Food Sci Technol 52(3), 1258-1271.
  • Bansal, V., Premi, M., Sharma, H.K., Nanda, V. (2017) Compositional, physical, functional attributes and flow characterization of spray-dried skim milk powder enriched with honey. J Food Meas Charact 11, 1474–1485.
  • Benkovic, M., Bauman, I. (2009) Flow properties of commercial infant formula powders. World Acad Sci Eng Technol 54, 495–499.
  • Bicudo, M.O.P., Jó, J., Oliveira, G.A. de, Chaimsohn, F.P., Sierakowski, M.R., Freitas, R.A. de, Ribani, R.H. (2015) Microencapsulation of Juçara (Euterpe edulis M.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures. Dry Technol 33, 153–161.
  • Chitrakar, B., Zhang, M., Adhikari, B. (2018) Dehydrated foods: Are they microbiologically safe? Crit Rev Food Sci Nutr 59, 2734–2745.
  • Choi, E.J., Yang, H.S., Park, H.W., Chun, H.H. (2018) Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments. LWT 93, 477–484.
  • Dağhan, Ş. (2015) Farklı kurutma metodlarının pul biber kalitesi ve kurutma kinetiği üzerine etkisi. Harran Üniversitesi. Dhanalakshmi, K., Ghosal, S., Bhattacharya, S. (2011) Agglomeration of food powder and applications. Crit Rev Food Sci Nutr 51, 432–441.
  • Doğan, M., Aslan, D., Gürmeriç, V., Özgür, A., Göksel Saraç, M. (2019) Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties. Powder Technol 344, 222–232.
  • Fitzpatrick, J.J., Bremenkamp, I. (2019) Investigation of the effect of time on the humidity caking of food powder binary mixes using a cake strength tester and visual techniques. J Food Eng 263, 195–203.
  • Geertman, R.M. (2005) How to make salt rust or: New anticaking agents for salt, in: VDI Berichte. pp. 557–562.
  • Giuffrida, D., Dugo, P., Torre, G., Bignardi, C., Cavazza, A., Corradini, C., Dugo, G. (2014) Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage. Food Res Int 65, 163–170.
  • Gobie, W. (2019) A seminar review on red pepper (Capsicum) production and marketing in Ethiopia. Cogent Food Agric 5, 1–14.
  • Göksel Saraç, M., Aslan Türker, D., Dogan, M., 2020. Ticari öneme sahip toz süt ürünlerinin morfolojik yapısı ve toz akış özelliklerinin belirlenmesi. Gıda / J Food 46, 119–133.
  • Guclu, G., Keser, D., Kelebek, H., Keskin, M., Emre Sekerli, Y., Soysal, Y., Selli, S.(2021) Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers. Food Chem 338, 129128.
  • Jan, S., Rafiq, S.I., Saxena, D.C. (2015) Effect of physical properties on flow ability of commercial rice flour/powder for effective bulk handling. Int J Comput. Appl 0975, 1–5.
  • Jaya, S., Das, H. (2004) Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. J Food Eng 63, 125–134.
  • Jiao, S., Zhang, H., Hu, S., Zhao, Y. (2019) Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity. Food Control 105, 174–179.
  • Juarez-Enriquez, E., Olivas, G.I., Zamudio-Flores, P.B., Ortega-Rivas, E., Perez-Vega, S., Sepulveda, D.R. (2017) Effect of water content on the flowability of hygroscopic powders. J Food Eng 205, 12–17.
  • Kirk, R.S., Sawyer, R. (1991) Pearsons Compostion and Analysis of Foods. Longmans Scientific and Technical.
  • Koç, M., Koç, B., Yilmazer, M.S., Ertekin, F.K., Susyal, G., Baǧdatlioǧlu, N. (2011) Physicochemical characterization of whole egg powder microencapsulated by spray drying. Dry Technol 29, 780–788.
  • Korkmaz, A., Atasoy, A.F., Hayaloglu, A.A. (2020) Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage. Food Chem 311, 125910.
  • Lee, H.S., Park, H.H., Min, S.C. (2020) Microbial decontamination of red pepper powder using pulsed light plasma. J Food Eng 284, 110075.
  • Lück, E., von Rymon Lipinski, G.-W. (2000) Foods, 3. Food Additives, in: Ullmann’s Encyclopedia of Industrial Chemistry.
  • Mercan, E., Sert, D., Akın, N. (2018) Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. LWT 97, 279–288.
  • Mitra, H., Pushpadass, H.A., Franklin, M.E.E., Ambrose, R.P.K., Ghoroi, C., Battula, S.N. (2017) Influence of moisture content on the flow properties of basundi mix. Powder Technol 312, 133–143.
  • Rico, C.W., Kim, G.R., Ahn, J.J., Kim, H.K., Furuta, M., Kwon, J.H. (2010) The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem 119, 1012–1016.
  • Santhalakshmy, S., Don Bosco, S.J., Francis, S., Sabeena, M. (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol 274, 37–43.
  • Schweiggert, U., Carle, R., Schieber, A. (2007) Conventional and alternative processes for spice production - a review. Trends Food Sci Technol 18, 260–268.
  • Song, Y., Du, B., Ding, Z., Yu, Y., Wang, Y. (2021) Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment. LWT 139, 110525.
  • Staack, N., Ahrné, L., Borch, E., Knorr, D. (2008) Effect of infrared heating on quality and microbial decontamination in paprika powder. J Food Eng 86, 17–24.
  • Tatar, F. (2012) Balık (Engraulis encrasicolus L.) Yağının Mikroenkapsülasyonunda Hemiselülozun Kaplayıcı Madde Olarak Kullanımı. Ondokuz Mayıs Üniversitesi.
  • Teunou, E., Fitzpatrick, J.J., Synnott, E.C. (1999) Characterization of food powder flowability. J Food Eng 39, 31–37. Thomas, M.E.C., Scher, J., Desobry-Banon, S., Desobry, S. (2004) Milk powders ageing: Effect on physical and functional properties. Crit Rev Food Sci Nutr 44, 297–322.
  • Yapıcı, E., Karakuzu-İkizler, B., Yücel, S. (2021) Anticaking additives for food powders, in: Food Engineering Series. pp. 109–123.
  • Zhang, B., Zhang, L., Cheng, T., Guan, X., Wang, S. (2020) Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder. Food Control 107, 106817.
  • Zhang, H., Zhao, Y., Gong, C., Jiao, S. (2020) Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder. LWT 117, 108700.
  • Zou, Y., Brusewitz, G.H. (2002) Flowability of uncompacted marigold powder as affected by moisture content. J Food Eng 55, 165–171.
There are 39 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Duygu Aslan Türker 0000-0002-9579-8347

Meryem Göksel Saraç 0000-0002-8190-2406

Mahmut Dogan 0000-0003-1639-4641

Publication Date December 31, 2021
Published in Issue Year 2021 Volume: 36 Issue: 2

Cite

APA Aslan Türker, D., Göksel Saraç, M., & Dogan, M. (2021). Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 36(2), 165-176. https://doi.org/10.36846/CJAFS.2021.45
AMA Aslan Türker D, Göksel Saraç M, Dogan M. Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi. Çukurova J. Agric. Food. Sciences. December 2021;36(2):165-176. doi:10.36846/CJAFS.2021.45
Chicago Aslan Türker, Duygu, Meryem Göksel Saraç, and Mahmut Dogan. “Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 36, no. 2 (December 2021): 165-76. https://doi.org/10.36846/CJAFS.2021.45.
EndNote Aslan Türker D, Göksel Saraç M, Dogan M (December 1, 2021) Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi. Çukurova Tarım ve Gıda Bilimleri Dergisi 36 2 165–176.
IEEE D. Aslan Türker, M. Göksel Saraç, and M. Dogan, “Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi”, Çukurova J. Agric. Food. Sciences, vol. 36, no. 2, pp. 165–176, 2021, doi: 10.36846/CJAFS.2021.45.
ISNAD Aslan Türker, Duygu et al. “Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi”. Çukurova Tarım ve Gıda Bilimleri Dergisi 36/2 (December 2021), 165-176. https://doi.org/10.36846/CJAFS.2021.45.
JAMA Aslan Türker D, Göksel Saraç M, Dogan M. Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi. Çukurova J. Agric. Food. Sciences. 2021;36:165–176.
MLA Aslan Türker, Duygu et al. “Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 36, no. 2, 2021, pp. 165-76, doi:10.36846/CJAFS.2021.45.
Vancouver Aslan Türker D, Göksel Saraç M, Dogan M. Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi. Çukurova J. Agric. Food. Sciences. 2021;36(2):165-76.
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