Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ1Quality Enhancement of Rhubarb (Rheum ribes L.) Jam by Ohmic Heating
Özdede, Gizem Merve; Özakdağ, Işılay; Sevim, Esra; Karakavuk, Emrah; Sabancı, Serdal
This study aims to comparatively investigate the production of jam from Rheum ribes L., a plant known for its functional properties, using both conventional and ohmic heating methods, and to evaluate the effects of these methods on quality parameters. Ohmic heating was applied at three different voltage gradients (25, 30, and 35 V/cm) and compared with conventional heating. In both methods, jam samples were produced until they reached a total soluble solids (TSS) content of 66%, after which total phenolic content (TPC), antioxidant activity, ascorbic acid (vitamin C), hydroxymethylfurfural (HMF), and individual phenolic compounds were analyzed. According to the results, the highest TPC (488.37 mg gallic acid equivalent [GAE]/kg), antioxidant activity (595.6 mg ascorbic acid equivalent [AAE]/kg), and vitamin C content (23.6 ppm) were obtained at 35 V/cm. In contrast, the conventional method yielded significantly lower values for these parameters and a higher HMF content (29.9 ppm). Ohmic heating enabled a much shorter processing time, reducing energy consumption by approximately sixfold and contributing to better retention of nutritional components. Additionally, higher voltage gradients resulted in improved preservation of individual phenolic compounds (such as gallic acid, catechin, and rutin). The findings indicate that, compared to the conventional method, ohmic heating offers higher efficiency, better retention of bioactive compounds, and a more sustainable production approach due to its lower energy requirement.
- 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 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 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 SJRQ2The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis
Ariç Sürme, Seda; Sabancı, Serdal
Ohmic heating is based on the principle of heating by passing an alternating current through the product between two electrodes and is an increasingly current electrical heating technique in food applications. The main purpose of the present study is to evaporate milk (cow's milk) from 7.85 kg-water/kg-dry matter (DM) content to approximately 3 kg-water/kg-DM content under atmospheric conditions in different voltage gradients and to examine the electrical conductivity (EC) value during the evaporation process. Also, performance evaluation was determined and compared with the traditional method. It was determined that the total process time in the Ohmic heating assisted evaporation (OHAE) process was 31–92.5 min, while in the traditional evaporation process, the total process time was 41.10 ± 2.1 min. The EC value was 0.43–1.89, 0.44–1.89, and 0.44–1.92 S/m for 7, 9, and 11 V/cm, respectively. In the OHAE process, it was determined that as the voltage gradient increased, the energy and exergy efficiency increased. The lowest energy and exergy efficiency values were obtained in the traditional method. In general, OHAE can be applied to milk, and it was a highly efficient process. Practical applications: Ohmic heating is one of the current electrical heating techniques studied in many areas by researchers. In this study, the change in electrical conductivity and performance values during the milk evaporation process was examined and compared with the traditional method. The OHAE process was more efficient than the traditional method in terms of both energy and exergy efficiency. It is thought that this evaluation will contribute as a data source for both industry and pilot-scale designs. Besides, it will contribute data to the literature with the exergy analysis that is limited in the Ohmic heating process. As a result, a concentrated milk sample with high yield and approximately 3 kg water/kg DM content was obtained.
AtıfScopus21WoS16OpenAlex20İncele - MakaleYalnız künye2019Scopus SJRQ2Effects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentrates
Sabancı, Serdal; Icier, Filiz
Sour cherry juice (SJ) having total soluble solid (TSS) content of 19.2 % was concentrated to 65 % TSS by applying vacuum ohmic evaporation (VOE) and vacuum evaporation (VE) methods under constant absolute pressure (25 kPa). Total monomeric anthocyanin content (TMAC) of sour cherry concentrate (65 % TSS) was found in the range of 1561.67–1777.38 mg/L whereas total phenolic content (TPC) varied in the range of 9,071.22–78,347.53 mg/L concentrate. TPC and TMAC values of juice concentrates were affected less from VOE process compared to VE (p < 0.05) while there was no significant difference between the total antioxidant activities of SJ concentrates obtained by both methods (p > 0.05). TMAC and TPC values increased as the voltage gradient applied increased (p < 0.05). VOE process preserved the color properties of juice concentrates better compared to the VE process. It was concluded that VOE method could be an alternative fast evaporation method to obtain high-quality fruit juice concentrates.
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