Determination and numerical modeling of sugar release from model food gels

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dc.authorscopusid57869098400
dc.authorscopusid54411196400
dc.authorscopusid57215610041
dc.authorscopusid57216176843
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.contributor.authorGöztok, S.P.
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorBölük, Esra
dc.contributor.authorGüneş, Recep
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2023-04-20T08:05:56Z
dc.date.available2023-04-20T08:05:56Z
dc.date.issued2023
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP gels in treatment 1, sugar release time increased depending on the hydrocolloid concentration in model gels and the lowest hydrocolloid concentration resulted in the shortest release time in both treatments (p < 0.05). In treatment 2, it was observed that the release times were shorter than treatment 1, and fractures in the gel had a significant effect on sugar release. Numerical model was developed for both treatments, which fitted well with the experimental data. The effective diffusivity values (Deff) of sugar release from gels were found between 0.22 × 10?8-5.07 × 10?8 m2/s and 1.37 × 10?8-18.47 × 10?8 m2/s in treatments 1 and 2, respectively, showing that mixing process increased the Deff values significantly. In line with these results, the significant effect of gel texture on sucrose release was clearly demonstrated. © 2022 Elsevier Ltd
dc.description.sponsorshipTürkiye Bilimsel ve Teknolojik Araştırma Kurumu, TÜBİTAK: 119O642
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG- 119O642 .
dc.identifier.doi10.1016/j.jfoodeng.2022.111262
dc.identifier.issn0260-8774
dc.identifier.scopus2-s2.0-85137053277
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2022.111262
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11120
dc.identifier.volume338
dc.identifier.wosWOS:000874942300003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorBölük, Esra
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofJournal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectConfectionery
dc.subjectDissolution
dc.subjectGel
dc.subjectHydrocolloid
dc.subjectSucrose
dc.subjectMixing
dc.subjectNumerical models
dc.subjectSugar (sucrose)
dc.subjectTextures
dc.subjectCondition
dc.subjectConfectionery
dc.subjectCorn starch
dc.subjectEffective diffusivities
dc.subjectGel texture
dc.subjectHydrocolloid
dc.subjectLow-methoxyl pectins
dc.subjectMixing process
dc.subjectModel foods
dc.subjectRelease time
dc.subjectGels
dc.titleDetermination and numerical modeling of sugar release from model food gels
dc.typeArticle

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