Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Kitap BölümüAçık Erişim2024Recent trends in evaporation techniques
Icier, Filiz; Doner, Deniz; Cokgezme, Omer Faruk; Sabanci, Serdal; Cevik, Mutlu
Increasing energy costs of the food industry and the necessity to reduce emissions of greenhouse gases orient the researchers to find alternative solutions to increase energy efficiency, and to decrease waste and environmental damage. Hence, the use of novel technologies comes to the fore. Since volumetric heating could be provided by Ohmic and microwave heating methods, a heating medium is not required. Thus it is possible to reduce undesirable changes in quality attributes by eliminating contact with hot surfaces and providing rapid heating. The negative effects on the environment could also be reduced owing to both utilization of efficient energy for the heating process and the elimination of wastewater. Alternative nonthermal methods including ultrasound, membrane filtration, pulsed electric field, and electroplasmolysis techniques could also be applied. In this chapter, recent studies on the evaporation techniques, regarding their system setups, effects on the quality characteristics, and performance evaluations are reviewed.
- MakaleYalnız künye2021Scopus SJRQ2Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes
Tezcan, Derya; Sabancı, Serdal; Cevik, Mutlu; Cokgezme, Omer Faruk; Icier, Filiz
Thin-layer drying behaviour of dill leaves samples under three different infrared radiation power intensities was investigated. Diffusion Approach was found to be the best model that describes the drying behaviour of dill leaves. Effective diffusivity values were 6.97 × 10−9, 6.84 × 10−9 and 8.96 × 10−9 m2/s for power intensities of 1790, 1970 and 2070 W/m2, respectively. According to the first and second law efficiencies, the infrared drying system was more efficient at higher power intensities (p < 0.05). However, the total colour change was maximum at the highest power intensity. For the investigated infrared drying conditions, 1970 W/m2 was recommended as the best-infrared power intensity applied for drying of dill leaves by taking into account both performance analyses and quality changes.
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İncele - MakaleAçık Erişim2021Scopus SJRQ2Drying of licorice root by novel radiative methods
Icier, Filiz; Ozmen, Duygu; Cevik, Mutlu; Cokgezme, Omer Faruk
In this study, licorice root was successfully dried using two different radiative dryers (Carbon fiber-assisted cabin drying-CFACD and infrared drying-ID), and their effects on some drying characteristics, quality properties, and energy-exergy efficiency were investigated. Page and Verma models were the best models describing the drying behavior of licorice root for CFACD and ID methods, respectively. ID protected total phenolic content (TPC) better than CFACD while the changes of color properties were higher for ID. Energy and exergy efficiencies of CFACD were 40.20 ± 0.20% and 31.87 ± 0.10%, respectively, while these values were 10.39 ± 0.33% and 9.99 ± 0.27% for ID, respectively. Practical applications: The radiative heating method has advantages such as shorter drying time, high-energy efficiency, and high heat transfer coefficient compared to convective drying methods. Infrared drying (ID) is known as the common energy efficient drying method for food materials while the information on the performance of other type of radiative carbon fiber assisted drying (CFACD) systems is limited. In this study, the use of carbon fiber assisted cabin dryer for drying of licorice was evaluated by comparing other radiative type infrared dryer. The drying characteristics of licorice samples having high amount of phenolic contents were compared both in terms of quality and energy performance characteristics of dryers. Energy and exergy efficiencies of CFACD were found to be higher than ID. In addition, more homogeneous temperature distribution and less color change were obtained in the CFACD process. It was determined that the CFACD process could be recommended for drying of licorice samples rather than ID.
AtıfScopus18WoS13OpenAlex15İncele - MakaleYalnız künye2017Scopus SJRQ1Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system
Cokgezme, Omer Faruk; Sabanci, Serdal; Cevik, Mutlu; Yildiz, Hasan; Icier, Filiz
AtıfOpenAlex83İncele - MakaleYalnız künye2017Scopus SJRQ1Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes
Icier, Filiz; Yildiz, Hasan; Sabanci, Serdal; Cevik, Mutlu; Cokgezme, Omer Faruk
A novel electrical heating method, named as ohmic heating, was successfully integrated to vacuum evaporation system, and pomegranate juice was concentrated until its total soluble dry matter content reached to 40% by applying three different voltage gradients (7.5, 10, and 12.5 V/cm) at 180 mm Hg absolute pressure in this system. Total evaporation times were determined as 152, 78, and 53 min at the voltage gradients of 7.5, 10, and 12.5 V/cm, respectively. The concentration time of pomegranate juice was shortened about 56% by ohmic heating relative to conventional evaporation. The electrical conductivity values were increased up to reach 25% TSDM for 7.5 V/cm and at 35% TSDM for 10 V/cm, then showed a decreasing pattern. However, it was constant (0.55 ± 0.01 S/m) during evaporation process at 12.5 V/cm. It is recommended that the ohmic heating method could be successfully integrated to vacuum evaporation process to shorten the processing time significantly. Industrial relevance Ohmic heating has been utilized as alternative method for the purpose of heating, pasteurization, cooking etc., and relatively better products can be obtained by ohmic heating. Nowadays, energy efficient systems are needed in concentrated juice production. The integration of ohmic heating to the conventional vacuum systems could serve the production high quality juice concentrates with efficient use of energy. In present study, ohmic heating assisted vacuum evaporation of pomegranate juice was conducted, successfully. This method decreased the total process time for juice concentration, which is critically important for industrial scale productions. This novel method can be implemented to the fruit juice production lines by taking into account of design characteristics of ohmic systems such as electrical conductivity changes depending on both temperature and total soluble solids concentration. The effects of main process parameter, named as voltage gradient, on electrical conductivity changes during electrical heating assisted evaporation process has been also reported in the present study.
AtıfScopus93OpenAlex97İncele