Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2023Scopus SJRQ2Modeling the electrical conductivity value of the model solution
Sabanci, Serdal; Kaya, Kübra; Göksu, Ali
The ohmic heating process is one of the novel electrical heating methods that are considered as fast, homogeneous and efficient heating. In this study, the details of the relationship between electrical conductivity (EC)-Temperature (Temp) and EC-pH-Temp at different Total Soluble Solid Content (TSSC) and different pH values were examined. Especially, the study explains details of the electrical conductivity value due to pH change (2, 2.5, 3, 3.5) and expressing EC change depending on the pH value of fruit and vegetable juices. At constant pH, EC values decrease with increasing TSSC values (10%, 20%, 30%, 40%, 50%, 60%) and decrease with increasing pH at constant TSSC value. When the relationship between Temp-EC is analyzed that the EC value increases as Temp increases in all cases and this increase is linear. It was found that the Temp-EC relationship was in high compatibility with an R2 value above 0.97. Also, in the Temp-EC-pH relationship, the R2 value was found to be an acceptable value above 0.95.
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İncele - MakaleYalnız künye2021Scopus SJRQ2Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process
Sabanci, Serdal; Çevik, Mutlu; Göksu, Ali
Pectin is usually extracted by exposure to a high temperature and a specific pH value by conventional methods. However, due to reasons such as low energy efficiency of the process and damage to the pectin, alternative thermal and non-thermal methods are used in the pectin extraction process. In this study, the effect of different processing times (0, 5, 15, 30, 60, 120, 180 min) on pectin extraction was investigated for grapefruit, lemon, and orange samples at 80°C. Besides, it was determined that the electrical conductivity value ranged between 1.46–2.06 S/m during heating, the electrical conductivity value of the pH solution adjusted with sulfuric acid. Accordingly, it was figured out that the total amount of energy consumed increases as the process holding time increases. However, it was determined that there was a decrease in the average power value by turning on–off the system. Practical Application: Pectin is one of the additives used in many areas in the food industry. Pectin is now produced especially from agricultural waste peel. During this production, it is subjected to long processes at certain pH and certain temperatures. With the present study, determination of pectin yield over a wide period of time by using ohmic heating process and total ohmic heating energy was determined. In this way, it is thought that a serious contribution will be made to the literature and industry regarding different industrial agricultural waste peel (orange, grapefruit, lemon) during pectin production.
AtıfScopus36WoS31OpenAlex36İncele - BildiriYalnız künye2017Determination of optimum conditions of crystal violet dye adsorption on almond shells
Göksu, Ali; Tanaydin, Mehmet Kayra; Akdemir, A.O.; Ekinci, A.; Han, I.; Oztekin, A.; Set, E.; Dadasoglu, F.; Karagoz, K.
Almond shells are considered as agricultural waste. In this study almond shells were chosen as effective adsorbents for removing Crystal Violet (CV) from dye solutions. The experimental data was analyzed via the Langmuir, Freudlich and Tempkin isotherm models to obtain isotherm model for the system and the data shows that the Langmuir isotherm model fitted best. Also, the thermodynamics parameters such as ΔH0, ΔG0 and ΔS0 were investigated. The results of the study show that almond shells are efficient and advantageous economically for removing CV from aqueous solutions. The maximum adsorption capacity was found to be 1.1375mg/g on almond shell. Adsorption kinetic studies indicate that the adsorption data can be represented by a pseudo second order model.
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