Affiliation:
1. Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering
2. Afyon Kocatepe University, Afyon Vocational School, Food Technology Program
Abstract
This study aimed to reveal the effect of cold plasma application using different gases and mixtures on some physicochemical and microbiological properties of tomato paste. For this purpose, applications were performed in different gases and times, and the effect of each application was examined separately. As a result of the study, the pH values of the samples varied between 3.77 and 4.87, and the aw values between 0.718 and 0.819. When the color values were examined, it was determined that the L* value varied between 22.42 – 32.48, the a* value varied between 23.59 – 30.18 and the b* value varied between 12.16 – 19.52 (P
Publisher
KSU Journal of Agriculture and Nature
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
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