Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions

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dc.contributor.authorOkut, Dilara
dc.contributor.authorDevseren, Esra
dc.contributor.authorKoc, Mehmet
dc.contributor.authorOcak, Ozgul Ozdestan
dc.contributor.authorKaratas, Haluk
dc.contributor.authorKaymak-Ertekin, Figen
dc.date.accessioned2019-10-27T10:46:54Z
dc.date.available2019-10-27T10:46:54Z
dc.date.issued2018
dc.departmentEge Üniversitesien_US
dc.description.abstractPurpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam. The effect of vacuum cooking conditions on color soluble solid content, reducing sugars total sugars HMF and sensory properties were investigated. Also, the optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design. The optimum cooking temperature and time were determined targeting maximum soluble solid content and sensory attributes (consistency) and minimum Hue value and HMF content. The optimum vacuum cooking conditions determined were 74.4 A degrees C temperature and 19.8 time. The soluble solid content strawberry jam made by vacuum process were similar to those prepared by traditional method. HMF contents of jams produced with vacuum cooking method were well within limit of standards.en_US
dc.description.sponsorshipMinistry of Science, Industry and Technology, Republic of Turkey SAN-TEZ projectMinistry of Science, Industry & Technology - Turkey [0724.STZ.2014]; Arcelik A.S.en_US
dc.description.sponsorshipThis research was financially supported by Ministry of Science, Industry and Technology, Republic of Turkey SAN-TEZ project (Project No: 0724.STZ.2014) and one of the Turkey's best white goods company Arcelik A.S.en_US
dc.identifier.doi10.1007/s13197-017-2819-xen_US
dc.identifier.endpage100en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue1en_US
dc.identifier.pmid29358799en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage90en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2819-x
dc.identifier.urihttps://hdl.handle.net/11454/31358
dc.identifier.volume55en_US
dc.identifier.wosWOS:000419562700010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectJam processingen_US
dc.subjectStrawberry jamen_US
dc.subjectVacuum cookingen_US
dc.subjectEvaporationen_US
dc.subjectOptimizationen_US
dc.titleDeveloping a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditionsen_US
dc.typeArticleen_US

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