Year 2019, Volume 22 , Issue , Pages 212 - 221 2019-10-31

Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation and Some Physicochemical Characteristics in Sesame Seed
Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Durmuş SERT [1] , Emin MERCAN [2]

This research evaluated the efficacy of forced-air oven, halogen lamp and microwave roasting to inactivate 3 serotypes of Salmonella (S. Typhimurium, S. Newport and S. Montevideo) in sesame seeds. Also, weight loss, textural properties (hardness), water activity and color values of sesame seeds were investigated during the roasting processes. Microwave and halogen roasting inactivated completely Salmonella in sesame seeds which inoculated with 5.9 log cfu/g after 4 and 9 min, respectively. However, forced-air oven roasting for 15 min achieved 2.0 log decrease in Salmonella. Halogen and microwave rapidly reduced hardness and aw values of sesame seeds compared to forced-air oven. Weight loss of sesame seed in halogen and microwave roasting processes was faster than that of forced-air oven. Color properties of sesame seeds were significantly affected by roasting methods. The results showed that halogen and microwave roasting can significantly minimize the risk associated with Salmonella in sesame seeds. Also, applications of halogen and microwave significantly decreased the roasting time as compared to forced-air oven. 

Bu araştırmada, hava sirkülasyonlu fırın, halojen lamba ve mikrodalga kavurma işleminin susam tohumlarında üç Salmonella serotipi karışımının (S. Typhimurium, S. Newport ve S. Montevideo) inaktivasyon etkinliği değerlendirilmiştir. Ayrıca kavurma proseslerinde ağırlık kaybı, tekstürel özellikler (sertlik), su aktivitesi ve susam tohumlarının renk değerleri incelenmiştir. Mikrodalga ve halojen kavurma 5.9 log kob/g ile inoküle edilen susam tohumlarında, sırasıyla 4 ve 9 dk sonra Salmonella'yı tamamen inaktive etmiştir. Bununla birlikte 15 dk boyunca hava sirkülasyonlu fırında kavurma işlemi Salmonella sayısında 2.0 log düşüş sağlamıştır. Halojen ve mikrodalga, hava sirkülasyonlu fırına kıyasla susam tohumlarının sertliğini ve aw değerlerini azaltmıştır. Halojen ve mikrodalga kavurma işlemlerinde susam tohumunun ağırlık kaybı, hava sirkülasyonlu fırına göre daha hızlı olmuştur. Susam tohumlarının renk özellikleri kavurma yöntemlerinden önemli ölçüde etkilenmiştir. Sonuçlar halojen ve mikrodalga kavurma işleminin, susam tohumlarında Salmonella ile ilişkili riski önemli ölçüde azaltabileceğini göstermiştir. Ayrıca halojen ve mikrodalga uygulamaları, hava sirkülasyonlu fırına kıyasla kavurma süresini önemli ölçüde azaltmıştır. 

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Primary Language tr
Subjects Science

Orcid: 0000-0002-4073-0468
Author: Durmuş SERT
Country: Turkey

Orcid: 0000-0002-6805-4262
Author: Emin MERCAN (Primary Author)
Country: Turkey


Application Date : March 14, 2019
Acceptance Date : May 31, 2019
Publication Date : October 31, 2019

APA Sert, D , Mercan, E . (2019). Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi . Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , Vol 22 (Suppl 1) , 212-221 . DOI: 10.18016/