Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025Comparison of Secondary Models for Modelling the Growth of Salmonella in Leafy Greens
Omaç, Basrı
This study evaluated the performance of three mathematical models—the Ratkowsky square-root, Arrhenius-type, and Cardinal models—in describing the temperature-dependent growth of Salmonella in leafy greens. Therefore, data on the maximum growth rate (μmax) of Salmonella enterica in leafy greens under different temperature conditions were collected from peer-reviewed scientific publications available in databases. The Integrated Pathogen Modeling Program (IPMP) software was then used for modelling and analysis. The results indicated that the sub-optimal Ratkowsky model most accurately captured growth rates below the organism’s optimum temperature, with parameters a=0.02 and Tmin=7.3°C estimated with high precision. In contrast, the model’s supra-optimal parameters were weakly constrained due to limited high-temperature data. Despite achieving strong explanatory power (R2=0.90), the Arrhenius-type and Cardinal models had significant parameter uncertainty over the whole temperature range, which limited their usefulness. These findings support the use of simpler, empirically grounded models in predictive microbiology when thermal data are incomplete. Future research should prioritize gathering data at higher temperatures to better characterize growth decline in the supra-optimal range.
- 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.
AtıfOpenAlex1
İncele - 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 - MakaleAçık Erişim2023Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk
Sabanci, Serdal; Omaç, Basrı; Yüksel, Hatice Pınar
Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the ohmic cooking treatment was inversely proportional to the treatment time, the total consumed energy values decreased based on the rising voltage gradient. As a result, the feasibility of the ohmic heating treatment for making a traditional semolina dessert with milk was determined in this study.