Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation an Some Physicochemical Characteristics in Sesame Seed

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dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-10-04T18:49:38Z
dc.date.available2024-10-04T18:49:38Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis 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 a(w) 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.en_US
dc.identifier.doi10.18016/ksutarimdoga.vi.539670
dc.identifier.endpage221en_US
dc.identifier.issn2619-9149
dc.identifier.startpage212en_US
dc.identifier.trdizinid395094en_US
dc.identifier.urihttps://doi.org/10.18016/ksutarimdoga.vi.539670
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/395094
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3241
dc.identifier.volume22en_US
dc.identifier.wosWOS:000491877200028en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isotren_US
dc.publisherKahramanmaras Sutcu Imam Univ Rektorluguen_US
dc.relation.ispartofKsu Tarim ve Doga Dergisi-Ksu Journal of Agriculture and Natureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSalmonellaen_US
dc.subjectSesameen_US
dc.subjectRoastingen_US
dc.subjectHalogen lampen_US
dc.subjectMicrowaveen_US
dc.titleEffects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation an Some Physicochemical Characteristics in Sesame Seeden_US
dc.typeArticleen_US

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