The aim of this study was to investigate the effect of traditional and novel pretreatments (immersing ethanol solution, immersing in citric acid solution, ultrasound power, and hot water blanching) on drying and some physical properties of melon fruits cultivated in Turkey. Pretreatments significantly reduced drying time. The highest reduction (28.13%) was provided via immersing in 100% ethanol solution. Moreover, Parabolic model gave the best fitting to drying curves. Rehydration ability was improved by pretreatments with the reduction in shrinkage ratio of melon fruits. Higher concentration and temperature provided greater rehydration ability. Furthermore, no statistical difference in shrinkage ratio was observed between pretreatments (p > .05).In addition, L*, a*, and b* values of melon fruits were preserved with pretreatments.The lowest total color change was observed at the samples blanched at 60 and 70°C.This study could be beneficial to usage potential of pretreatments in the field of food drying.
Novelty impact statement:• The highest reduction in drying time of melon fruits was obtained by immersing in 100% ethanol solution.• The best rehydration ability of melon fruits was observed in melon fruits pretreated with 100% ethanol solution.• Shrinkage ratio of melon fruits was reduced by pretreatments. No statistical difference was determined between pretreatments.
In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10, 20, and 30 min) and contents and kinetic parameters of acrylamide were investigated. Formation of acrylamide for both potato varieties followed zero‐order reaction models. As the frying temperature and time increased, formation of acrylamide increased in both potato varieties. Moreover, acrylamide formation significantly reduced by increasing slice size of samples. The most appropriate frying temperature, time, and slice size for the lowest acrylamide formation at 150°C, for 10 min and 9 mm slice size, respectively. The consequences of this study will be helpful for the industry of potato products.
Practical applications
Potato is one of the most cultivated crops worldwide and potato‐based product have been mostly consumed as fast food such as french fries, chips, etc. Among the potato‐based products, French fries have been considered as one of acrylamide main source in foods because of high content of asparagine, reducing sugars, and deep‐oil frying. This paper aims to provide new knowledge to potato industry in terms of potato slice size's effect on acrylamide formation and to facilitate predicting probable acrylamide contents that can form at the end of frying process. In the current study, acrylamide formation increased as slice size decreased. This means that it should be avoid from low slice size in the commercial production of French fries to decrease the content of acrylamide in the final product. The results of this paper may enable to determine optimum process conditions for products containing low acrylamide.
Thirteen different mostly consumed cheese samples were obtained from different provinces in Turkey and were investigated in terms of contents of ergosterol, patulin and Ochratoxin A (OTA). Ergosterol, patulin and OTA analyses were carried out by using the apparatus of high-performance liquid chromatography (HPLC). Ergosterol contents of samples ranged from 30.27±0.69 to 144.76±9.41 mg/kg. The values of OTA in the samples were ranged from 6.96±0.05 to 41±0.2 µg/kg. Ergosterol was significantly correlated with OTA (r = 0.99, R2 = 0.98). According to this high correlation, ergosterol might be used as a more readily measurable indicator of potential OTA production. No patulin was detected in all samples. Absence of patulin on cheese samples may be explained with unsuitable media for patulin producing.
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