Determination and numerical modeling of sugar release from model food gels

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.contributor.authorGoztok, Serpil Pekdogan
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorBoluk, Esra
dc.contributor.authorGunes, Recep
dc.contributor.authorToker, Omer Said
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2024-12-24T19:27:22Z
dc.date.available2024-12-24T19:27:22Z
dc.date.issued2023
dc.departmentSiirt Üniversitesi
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 x 10-8-5.07 x 10-8 m2/s and 1.37 x 10-8-18.47 x 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [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.issn1873-5770
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/20.500.12604/6620
dc.identifier.volume338
dc.identifier.wosWOS:000874942300003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofJournal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectDissolution
dc.subjectHydrocolloid
dc.subjectSucrose
dc.subjectGel
dc.subjectConfectionery
dc.titleDetermination and numerical modeling of sugar release from model food gels
dc.typeArticle

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