Effect of ultrasound processing on rheological properties and color of green food products

Basit Öğe Kaydı
dc.authorid0000-0003-4237-437X
dc.contributor.authorOner, Manolya Eser
dc.date.accessioned2026-01-24T12:29:09Z
dc.date.available2026-01-24T12:29:09Z
dc.date.issued2024
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractChanges in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 mu m, 24 kHz, up to 2 min, 20 degrees C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R-2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 degrees C, 15 degrees C, and 25 degrees C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 degrees C, 13.08 to 36.78 Pa.s at 15 degrees C, and 14.55 to 26.75 Pa.s at 25 degrees C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 degrees C to 25 degrees C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color.
dc.identifier.doi10.1177/10820132231176872
dc.identifier.endpage504
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue5
dc.identifier.pmid37218297
dc.identifier.scopus2-s2.0-85162966991
dc.identifier.scopusqualityQ1
dc.identifier.startpage495
dc.identifier.urihttps://doi.org/10.1177/10820132231176872
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5135
dc.identifier.volume30
dc.identifier.wosWOS:001003060800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectUltrasound
dc.subjectviscosity
dc.subjectavocado dressing
dc.subjectgreen juice
dc.subjectcolor
dc.titleEffect of ultrasound processing on rheological properties and color of green food products
dc.typeArticle

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