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- MakaleAçık Erişim2024Modeling changes in the quality attributes of couscous cooked with ohmic heating
Sabanci, Serdal; Işık, Erdem; Goksu, Ali; Omaç, Basrı
Kinetic studies on the quality alters of couscous are crucial to the suitable design of ohmic heating treatment. Hence, it was targeted to build mathematical models to forecast the changes in quality attributes of couscous cooked using ohmic heating (OH) in the present study. In addition, the average power and total energy for cooking couscous with OH at a voltage gradient of 17 V/cm were determined. Three dissimilar kinetic models—zero, first, and second—were fitted to the data. Our findings showed that, for the ohmic heating system, as cooking time increased, energy consumption increased while heating system efficacy declined. The best model to reflect the changes in color parameters was the second-order model, while the zero-order model best fit the experimental data observed for the cooking loss, moisture content, and weight increase (%). For all TPA parameters, however, neither model yielded the greatest fit.
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İncele - MakaleYalnız künye2024Scopus SJRQ1An innovative approach in oat milk production: Ohmic heating
Ak, Ferit; Karakavuk, Emrah; Goksu, Ali; Sabancı, Serdal
This study aimed to produce oat-milk by using the ohmic heating (OH) system and to compare some quality properties of this milk with the milk produced by conventional methods. The solution containing oats was heated from 20 °C to 75 °C using 3 different voltage-gradients, and then oat-milk was obtained by applying a series of processes. It has been determined that as the voltage gradient increased during heating in oat milk production, the processing time shortens, and this time was 482 seconds in the conventional heating process. The effective electrical conductivity values increased as the temperature increased in the OH process during the production of oat-milk and these values vary between 0.13 and 0.41 S/m. Also, some quality characteristics of oat milk such as color and total phenolic content were better preserved in milk obtained by the OH process than conventional heating process. In addition, oat milk obtained by OH process had higher apparent viscosity at all temperatures.
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İncele - MakaleYalnız künye2024Scopus SJRQ1Optimization of Pectin Extraction from Lemon Peel Powder by Ohmic Heating Using Full Factorial Design
Çilingir, Seda; Duran, Gülseven; Gökyildiz, Beritan; Goksu, Ali; Sabanci, Serdal; Cevik, Mutlu
Ohmic heating-assisted extraction has emerged as an effective method preferred in recent years. This extraction method is affected by experimental factors such as temperature, process time, and voltage gradient. The present study aimed to optimize the pectin extraction process from lemon peel powder samples by the ohmic heating-assisted extraction method. In this study, the effects of 3 different voltage gradients (7, 9, and 11 V/cm), 3 different solid to liquid ratios (1:20 g/mL, 1:40 g/mL, and 1:60 g/mL), and 3 different holding times (0, 60, and 120 min) and their interactions were investigated to determine the optimum extraction condition at constant temperature (80 °C) and pH = 1 sulfuric acid solution. The factors examined in the optimization procedure were pectin yield, power consumption, and energy efficiency. The optimum conditions were found to be 11 V/cm voltage gradient, 1:60 g/mL solid to liquid ratio, and 120-min holding time with a desirability value of 0.778. The results of this study could give important information about the design of industrial scale ohmic heating units, especially from different food wastes in industrial pectin production.
AtıfScopus7WoS7OpenAlex5İncele - MakaleAçık Erişim2023Investigation of Pectin Production by Ohmic Heating Assisted Extraction Method Using Different Types of Acids from Lemon Peel Powder
Sabanci, Serdal; Çevik, Mutlu; Goksu, Ali
Depending on the developing technology, people's use of alternative heating methods is increasing. In the present study, a solution of lemon peel powder prepared with 3 different acids (sulphuric, hydrochloric, and nitric acid) was heated from 20 °C to 80 °C at a constant pH of 1.5, solid: liquid ratio (1:40), and a voltage gradient of 10 V/cm. It is aimed to investigate the change of electrical conductivity value and the effect of acid type on pectin yield at the end of 10 minutes of processing time at 80 °C extraction temperature. As a result of the experiments, the heating times of the samples in the ohmic heating-assisted extraction system varied between 199 and 252 s, and the electrical conductivity values varied between 0.89 and 2.10 S/m. In addition, the electrical conductivity value increased in 3 different acid types as the temperature value increased. Also, pectin yield values for 3 different acid types varied between 8.88% and 10.72%, and the highest pectin yield was obtained in the extraction process obtained from the solution prepared with sulfuric acid. It was determined that the use of different acid types had a significant effect on the heating time, electrical conductivity, and pectin yield (p0.05). According to the results, it has been determined that pectin extraction can be done successfully using the ohmic heating-assisted extraction system. It is expected that the data obtained from the use of current heating methods in the extraction of such products will make a serious contribution to the literature.
- MakaleAçık Erişim2023The effect of ohmic heating on the quality properties of couscous during cooking
Sabanci, Serdal; Işık, Erdem; Goksu, Ali; Omaç, Basrı
Couscous has been widely eaten around the world because it has a low glycemic index, is low in fat, and is simple to prepare. However, it should be cooked before consumption. Therefore, novel heating methods, such as ohmic heating, can be used to cook couscous. This study aimed to investigate the potential use of ohmic heating at a voltage gradient of 17 V/cm to cook couscous and compare it with the conventional cooking method. To determine the effect of ohmic heating and conventional methods on the quality properties (color, texture profile analysis, cooking loss, moisture content, and weight increase (%)) of couscous, samples were cooked in a 0.1% salt solution. The samples were analyzed at different cooking times (4, 8, 12, and 16 min). The results obtained in the present study revealed that the total color difference also increased with an increase in cooking time. In addition, similar trends were observed for cooking loss, moisture content, and weight gain. Furthermore, the couscous samples treated with ohmic heating and conventional heating methods were completely cooked after 12 minutes. Overall, compared to the conventional cooking method, the ohmic heating process did not induce any negative effects on the quality parameters of couscous.
AtıfOpenAlex1TR Dizin1İncele - MakaleYalnız künye2022Scopus SJRQ2Ohmic heating: A futuristic method for cooking bulgur
Goksu, Ali; Omac, Basri; Sabancı, Serdal
Bulgur is a nutritious, healthy, and partially cooked food product with long shelf life and produced from wheat grains. In the present study, ohmic heating (OH) was used to cook bulgur as an alternative method to conventional cooking in case of bulgur pilaf due to its advantages including shorter heating time, uniform heat distribution in food, and higher energy efficiency. Bulgur was cooked in 0.1% salt solution to evaluate the effect of OH at various voltage gradients (10, 13, 16, and 19 V/cm) and conventional cooking processes on the textural properties of bulgur and energy consumption. The results showed that for the OH process, the total energy consumption for the cooking of bulgur reduced by approximately 80% compared to that for conventional cooking. In addition, the voltage gradients were significantly related to the cooking time, a crucial parameter for the water absorption of bulgur (p < 0.05). Novelty Impact Statement: Pre-cooked bulgur must be cooked in water by using electric or flame equipment before consumption. Nevertheless, in these systems, the cooking process consumes a pretty long time and causes a vast amount of waste energy. Therefore, alternative methods are needed to save time and energy. Thus, the ohmic heating was used as an alternative cooking process for bulgur prior to consumption.
AtıfScopus3WoS3OpenAlex9İncele - MakaleYalnız künye2022Scopus SJRQ2Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice
Karakavuk, Emrah; Goksu, Ali; Sabanci, Serdal
In this study, the evaporation of apple juice was completed with ohmic heating to eliminate some problems with conventional evaporation methods. Ohmic evaporation (OE) was performed at different voltage gradients (13–17 V/cm) for determining electrical conductivity (EC), Hydroxymethylfurfural (HMF), and the total phenolic content (TPC) changes. The voltage gradient affected the total consumed energy, average power, and specific water removal ratio (SWRR) values (p <.05). The shortest time was obtained at 17 V/cm, while the longest time was 13 V/cm during the OE process. The EC value varies between 0.19–0.85 S/m for the voltage gradients. EC and current values increase with temperature until boiling starts, then decrease, and the EC value tends to increase slightly. The TPC value ranged between 587.4–716,4 mg GAE/100 g and was higher at OE than in the conventional process. As a result, the OE process preserves the TPC value of apple juice better while shortening the processing time. Novelty impact statement: The ohmic evaporation process is an alternative method that can be preferred in concentrating fruit juices with consuming less energy and obtaining higher quality products. In addition, considering the phenolic distribution, it was determined in this study that the products were better preserved in the ohmic evaporation process. It is predicted that it will provide important data for both pilot and industrial designs for the establishment of any ohmic evaporation systems.
AtıfScopus6WoS5OpenAlex9İncele - MakaleYalnız künye2022Scopus SJRQ2Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating
Goksu, Ali; Duran, Gülseven; Çilingir, Seda; Çevik, Mutlu; Sabanci, Serdal
This study is to investigate the performance properties during the extraction of pectin from grapefruit peel powder using ohmic heating. Pectin extraction was carried out under different voltage gradients (7–11 V/cm), different solid: liquid ratios (1:20–1:60), and different holding times (0–180 min) at constant pH and temperature (80°C). The voltage gradient and solid: liquid ratio affected the time to reach the target temperature. The highest energy efficiency value for all voltage gradients and solid: liquid ratios were obtained in the 0 min holding time, and the efficiency value, which changed between 89.47% and 56.02%, was negatively affected by the increase in the holding time. The exergy efficiency was lower than the energy efficiency and decreased due to the increasing holding time and decreasing voltage gradient. Also, the exergy efficiency was found to be between 73.69% and 18.09%. Determining the performance characteristics of the system will make a significant contribution to pilot and industrial-scale system/process applications for the future. Practical application: In this study, pectin was successfully obtained from grapefruit powder using an ohmic heating system. The operating conditions for the obtained pectin include constant pH (pH:1) and temperature (80°C) but various voltage gradients, solid: liquid ratios, and extraction times. It has been observed that voltage gradient and extraction time were effective on energy efficiency. When looking at exergy efficiency, voltage gradient, solid: liquid ratio, and extraction time were effective. It has been observed that the improvement potential (IP) value calculated for the system decreases depending on the increasing voltage gradient. The results obtained in this study are thought to be an important data source for literature, pilot, and industrial-scale production systems. It has been realized that ohmic heating, which is increasingly used, is an alternative technique for pectin production.
AtıfScopus13WoS12OpenAlex16İncele - MakaleYalnız künye2021Scopus SJRQ1Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process
Çilingir, Seda; Goksu, Ali; Sabanci, Serdal
The ohmic heating process is known as homogeneous, efficient, and rapid heating. In the present study, it was aimed to analyze the extraction of pectin from lemon peel using ohmic heating, to evaluate the specific pectin production coefficient (SPPC, mg/kJ) and compared it with traditional pectin production (TPP). The extraction process was carried out at 3 different temperatures (70–90 °C), 3 different solid:liquid ratios (1:30, 1:40, 1:50 g/ml), 3 different extraction holding times (0–30 min), and a constant pH (pH 2 that adjusted with citric acid). From the results, extraction conditions affected the pectin yield. As the temperature and extraction holding time increased, the pectin yields increased. In general, the 30-min pectin yields of the ohmic heating-assisted extraction (OHAE) process were similar to the pectin yields obtained from the TPP under the same conditions. Performance evaluation of pectin production was made for 90 °C, and energy efficiency was found to be over 69% for 3 different solid to liquid ratios. It has been stated that as an alternative to the TPP method, the OHAE process can be applied.
AtıfScopus50WoS44OpenAlex53İncele - MakaleAçık Erişim2021Scopus SJRQ3Optimization of the adsorption of methyl green dye on almond shells using central composite design
Tanaydin, Mehmet Kayra; Goksu, Ali
Almond shells, known as the agricultural industry’s waste, were utilized to adsorb methyl green dye from aqueous solutions. The effects of initial concentration (2–10 mg/L), the adsorbent dosage (0.1–0.5 g), shaking speed (150–250 rpm), pH (4–7), temperature (20°C–50°C), and particle size (137–892 μm) on methyl green adsorption on the almond shell were examined. The response surface methodology was used to optimize the methyl green dye’s adsorption process using the almond shell. The central composite design was utilized to obtain optimum experimental conditions. Performed experiments obtained the isotherm data, and it was analyzed by utilizing the Langmuir, Freundlich, and Temkin isotherm models. The isotherm data can be fitted well by the Langmuir model. The pseudo-second-order model can anticipate the adsorption kinetics. The thermodynamic parameters such as ΔG° ΔH°, and ΔS° were calculated and found to be –2.878, 42.12 kJ/mol, and 0.151 kJ/mol K, respectively. These values demonstrated that the present adsorption process was feasible, spontaneous, and endothermic in the temperature scope of (20°C–50°C). This study indicates that almond shells were considered an efficient adsorbent to remove from the aqueous solutions. The maximum adsorption capacity of the almond shell (1.1 mg/g) was obtained. In this system, the almond shell’s pre-activation process was not preferred because it will create an extra cost. Adsorption kinetics studies showed that the model is represented as a pseudo-second-order of adsorption data.
AtıfScopus19WoS19OpenAlex19İncele - MakaleYalnız künye2017Scopus SJRQ1A food waste utilization study for removing lead(II) from drinks
Ince, Olcay Kaplan; Ince, Muharrem; Yonten, Vahap; Goksu, Ali
This is the first study about removal of lead (Pb(II)) from energy drinks. In this paper, food waste, namely eggshell (hydroxyapatite) utilization, was used to remove Pb(II) from mineral water and energy drinks. Mineral water and energy drinks were chosen for removal of lead since the latter is severely hazardous to human health even in small amounts. Response Surface Methodology (RSM) was performed to optimize the application process by practice of the quadratic model united with the Central Composite Design (CCD) and quadratic combined program was utilized to study the most effective parameters on aforementioned liquids. Through the application of variance analysis (ANOVA) factors critical to removing of lead were identified for each experimental design response. Maximum adsorption capacity of eggshell was achieved as 923 mg g(-1) for Pb(II). The obtained optimum conditions were applied to drinks. Results showed that used adsorbent was quite effective in removing Pb(II) from drinks. (C) 2016 Elsevier Ltd. All rights reserved.
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İncele - DüzeltmeYalnız künye2017Scopus SJRQ1A food waste utilization study for removing lead(II) from drinks (vol 214, pg 637, 2017)
Ince, Olcay Kaplan; Ince, Muharrem; Yonten, Vahap; Goksu, Ali
- MakaleAçık Erişim2017Scopus SJRQ2Adsorption of hazardous crystal violet dye by almond shells and determination of optimum process conditions by taguchi method
Goksu, Ali; Tanaydin, Mehmet Kayra
Almond shells are classified as an agricultural waste of the food industry. In this study, almond shells were prepared as efficient adsorbents for removing Crystal Violet (CV) dye. The effects of adsorbent dosage, pH, initial concentration, shaking speed, temperature and particle size were studied. The Taguchi L25 experimental design method was used to obtain the optimum experimental condition. The data were analyzed using the signal to noise (S/N) ratio and analysis of variance (ANOVA) for removal of CV from aqueous solutions. The isotherm data were obtained from the experiments performed. The obtained isotherm data were analyzed via the Langmuir, Freundlich and Temkin isotherm models of which the Langmuir isotherm model fitted the best. Thermodynamic parameters such as ΔH°, ΔS° and ΔG° were calculated and the results were 18.5 kJ/mol, 0.057 kJ/mol K and –1.514 kJ/mol at 25°C, respectively. The results of this study indicate that almond shells are efficient adsorbents for removing Crystal Violet (CV) from aqueous solutions. The maximum adsorption capacity was found to be 1.075 mg/g on the almond shells. Adsorption kinetics studies showed that adsorption data can be modeled by a pseudo-second-order model. The optimum conditions for the adsorption on almond shells were found to be: adsorbent dosage = 0.5 g, concentration = 4 ppm, pH = 6, shaking speed = 200 rpm and shaking time = 180 min.
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