Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese


ERBAY Z., KOCA N.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.16, no.4, pp.852-866, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 4
  • Publication Date: 2013
  • Doi Number: 10.1080/10942912.2011.567432
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Page Numbers: pp.852-866

Abstract

Since the late 1800s, smoking has been used for giving color, taste, and aroma to foods, as well as for developing new products. Due to health, technical, and economic reasons, one of the widely used smoking techniques preferred by manufacturers is smoking with liquid smoke. In this study, fresh Kashar cheese slices were smoked by immersion in liquid smoke at concentrations (10, 20, 30%), smoking temperatures (20, 30, 40 degrees C) and smoking times (30, 60, 120, 180, 300 s). The appropriate equation and kinetic parameters were determined for the variation of total phenolic content and total color difference. A pseudo-first-order kinetic model was obtained, and activation energy values were calculated as 10.7 kJ/mol and 24.3 kJ/mol, respectively.