Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2019Scopus SJRQ2Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer
Bozkir, Hamza; Rayman Ergün, Ahsen; Tekgül, Yeliz; Baysal, Taner
The effects of ultrasound pretreatment (US) before hot air drying (HAD) and microwave drying (MWD) of garlic slices were investigated. For this aim ultrasonic bath at 30 °C for 30 min (35 kHz), microwave oven at 540 W power and tray dryer at 60 °C and with 1.0 m/s air flow rate were used to reach the final moisture content of 5%. Drying rate increased in the US + HAD and the US + MWD groups by 19.30% and 13.82% respectively in comparison with control groups. The effective moisture diffusivity (D eff ) of garlic slices were calculated from Fick’s diffusion model for the HAD, US + HAD, MWD and the US + MWD groups as 1.420 × 10 −10 , 1.826 × 10 −10 , 1.177 × 10 −8 , 1.363 × 10 −8 m 2 /s respectively. The rehydration rates increased, and bulk densities were decreased in the US + HAD and the US + MWD compared to the control groups. The color values were significantly affected after ultrasound pretreatment. Redness, and yellowness increased most in the US + HAD group.
AtıfScopus53WoS47OpenAlex58
İncele - MakaleAçık Erişim2019Scopus SJRQ1Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit
Bozkir, Hamza; Rayman Ergün, Ahsen; Serdar, Emine; Metin, Gülhan; Baysal, Taner
In this study, the effect of the ultrasound and osmotic dehydration pretreatments before the convective drying of the persimmon fruit was assessed via their drying behavior and quality properties. Ultrasound-assisted osmotic dehydration (30 °C, 45 °Brix) was performed at 35 kHz for 10, 20, and 30 min. Afterward, samples were placed first in 45 then in 70 °Brix sucrose solutions; the solutions were next shaken at 100 rpm. The control group without ultrasound treatment dehydrated osmotically. The samples were dried in a tray drier at a temperature of 60 °C and an air velocity of 1.5 m/s. Ultrasound-assisted osmotic drying treatments increased water loss and sugar gain; moreover, the osmotic dehydration time was shorter than in the untreated group. The ultrasound-assisted osmotic dehydration demonstrated a significantly decreased drying time, increased drying rates, and a 21% increase in effective water diffusivity by 30 min. The ultrasound pretreated osmotic dehydration prior to hot air-drying decreased the total required drying time. The ultrasound-assisted osmotic dehydration affected the rehydration rate and total phenolic content significantly and there was no significant difference between the color change (ΔE, ΔC, and Hue°) of the ultrasound treatment (30 min) group and the untreated group.
AtıfScopus181WoS148OpenAlex178İncele - MakaleYalnız künye2018Kırmızı biber püresinin verim ve kalitesine mikrodalga ısıtmanın etkisi
Taştan, Özge; Bozkir, Hamza; Baysal, Taner; Rayman Ergün, Ahsen
Bu çalışmada kırmızı biber püresinin verim ve kalitesi üzerine konvansiyonel ısıtma tekniğine alternatif olarak mikrodalga ısıtma tekniği uygulanmıştır. Mikrodalga ısıtma uygulaması verim ve çıkış sıcaklığı cevap olacak şekilde yanıt yüzey metodu ile optimize edilmiştir. Mikrodalga ısıtma uygulamasının yanıt yüzey metodu ile optimum koşulları 900 W güç ve 6.52 rpm akış hızı olarak saptanmıştır. Bu optimum çalışma koşullarında verim ve çıkış sıcaklığı %76.76 ve 95 °C olarak bulunmuştur. Konvansiyonel ısıtma uygulaması da mikrodalga ısıtmada ulaşılan aynı sıcaklık derecesinde 95°C ve 9 dk olarak yürütülmüştür. Sonuç olarak mikrodalga ısıtma uygulaması ile verimde %8.07, pektin içeriğinde %17.75, C vitamin içeriğinde %20.6 artış saptanmıştır
- MakaleYalnız künye2017Changes in the Quality of Black Mulberry and Blueberry Sherbets
Bozkır, Hamza; Baysal, Taner; Tekgül, Yeliz; Rayman Ergün, Ahsen
This study was evaluated the quality properties of traditional drink sherbets that are prepared from black mulberry and blueberry fruits. After production sherbets were investigated to determine their pH, acidity, °brix and colour values, total sugar, phenolic, anthocyanin and antioxidant contents. Moreover the sherbets stored at 4°C during 2 months and the changes in these quality properties were examined per month. As a result statistically significant changes were observed in the quality properties of these sherbets of black mulberry and blueberry fruits which are known with their rich content of phytochemical compounds. The results show that in blueberry sherbet the degradation of phenolics was faster than black mulberry sherbet. Anthocyanins that are higher in black mulberry sherbets after production were preserved better in blueberry sherbets at the end of 2nd month. L* and a* values decreased for blackberry and blueberry sherbets during storage. b* value decreased from 5.59 to 4.92 for blackberry sherbet while it increased from 0.62 to 0.79 for blueberry sherbet at the end of the storage time.
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