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The effect of particle size on the composition and the hydration, oil holding, thermal, and technological properties of grape pomace

Year 2024, Volume: 10 Issue: 1, 52 - 63, 03.01.2024

Duygu Başkaya Sezer

https://doi.org/10.3153/FH24005

Abstract

Grape pomace is a by-product of the beverage industry. In this study, composition, hydration, oil holding, thermal, and some technological properties, in addition to the colour values of grape pomace with particles larger than 595 μm, 298-595 μm, 150-297 μm, 149-106 μm, 75-105 μm and smaller than 74 μm were found to be different. In the sample with particles larger than 595 μm, ash, crude fat, carbohydrate content, sediment volume fraction in water and oil, pH, thermal diffusivity, and colour lightness (L) were measured higher than in the other samples. The water holding capacity, absorption index, oil holding capacity, and swelling power in oil were the highest in samples with 150-297 µm particle size. Moisture, crude protein content, solubility index, swelling power in the water, bulk and packed density, water activity, brix, refractive index, thermal conductivity, specific heat, redness (a), yellowness (b) and colour difference (∆E) properties were determined to be the highest in samples with particle sizes smaller than 74 µm.

Keywords

Particle Grinding Size Waste Water holding Thermal Brix

References

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Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi

Year 2024, Volume: 10 Issue: 1, 52 - 63, 03.01.2024

Duygu Başkaya Sezer

https://doi.org/10.3153/FH24005

Abstract

Üzüm posası, içecek endüstrisinin bir yan ürünüdür. Bu çalışmada 595 μm’den büyük, 298-595 μm, 150-297 μm, 149-106 μm, 75-105 μm ve 74 μm’den küçük partiküle sahip üzüm posasının kompozisyon, hidrasyon, yağ tutma, termal ve bazı teknolojik özellikleri ile renk değerlerinin farklı olduğu bulunmuştur. 595 μm’den büyük partiküllü örneklerde kül, ham yağ, karbonhidrat içeriği, suda ve yağda çökelti hacim fraksiyonu, pH, ısıl yayılma ve renkte açıklık (L) değeri diğer örneklerden yüksek ölçülmüştür. Su tutma kapasitesi, su absorpsiyon indeksi, yağ tutma kapasitesi, yağda şişme gücü ise 150-297 µm partikül büyüklüğüne sahip örneklerde en yüksek olarak bulunmuştur. Nem, ham protein içeriği, çözünürlük indeksi, suda şişme gücü, hacimsel ve sıkıştırılmış yoğunluk, su aktivitesi, briks, refraktif indeks, ısıl iletkenlik, özgül ısı, kırmızılık (a), sarılık (b) ve renk farklılığı (∆E) özellikleri ise 74 µm’den küçük partiküllü örneklerde en yüksek olarak belirlenmiştir.

Keywords

Partikül Öğütme Boyut Atık Su tutma Isıl Briks

References

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  • Auffret, A., Ralet, M.C., Guillon, F., Barry, J.L., Thibault, J.F. (1994). Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres. LWT - Food Science and Technology, 27(2), 166-172. https://doi.org/10.1006/fstl.1994.1033
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  • Bledzki, A.K., Mamun, A.A., Volk, J. (2010). Barley husk and coconut shell reinforced polypropylene composites: The effect of fibre physical, chemical and surface properties. Composites Science and Technology, 70(5), 840-846. https://doi.org/10.1016/j.compscitech.2010.01.022
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  • Bennato, F., Di Luca, A., Martino, C., Ianni, A., Marone, E., Grotta, L., Martino, G. (2020). Influence of grape pomace ıntake on nutritional value, lipid oxidation and volatile profile of poultry meat. Foods, 9(4), 508. https://doi.org/10.3390/foods9040508
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  • De la Hera, E., Gomez, M., Rosell, C.M. (2013). Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties. Carbohydrate Polymers, 98(1), 421-427. https://doi.org/10.1016/j.carbpol.2013.06.002
  • Elleuch, M., Bedigian, D., Besbes, S., Blecker, C., Attia, H. (2012). Dietary fibre characteristics and antioxidant activity of sesame seed coats (Testae). International Journal of Food Properties, 15(1), 25-37. https://doi.org/10.1080/10942911003687231
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  • García-Lomillo, J., González-SanJosé, M.L. (2017). Applications of wine pomace in the food ındustry: Approaches and functions. Comprehensive Reviews in Food Science and Food Safety, 16(1), 3-22. https://doi.org/10.1111/1541-4337.12238
  • Garrido, M. D., Auqui, M., Martí, N., Linares, M. B. (2011). Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT - Food Science and Technology, 44(10), 2238-2243. https://doi.org/10.1016/j.lwt.2011.07.003
  • Gerardi, C., D’amico, L., Migoni, D., Santino, A., Salomone, A., Carluccio, M.A., Giovinazzo, G. (2020). Strategies for reuse of skins separated from grape pomace as ıngredient of functional beverages. Frontiers in Bioengineering and Biotechnology, 8. https://doi.org/10.3389/fbioe.2020.00645
  • Greiby, I., Mishra, D.K. ve Dolan, K.D. (2014). Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating. Journal of Food Engineering, 127, 16-23. https://doi.org/10.1016/j.jfoodeng.2013.10.039
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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Duygu Başkaya Sezer 0000-0003-2724-1923

Early Pub Date December 21, 2023
Publication Date January 3, 2024
Submission Date August 1, 2023
Published in Issue Year 2024Volume: 10 Issue: 1

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APA Başkaya Sezer, D. (2024). Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi. Food and Health, 10(1), 52-63. https://doi.org/10.3153/FH24005
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