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- MakaleAçık Erişim2024Scopus SJRQ1Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef
Döner, Deniz; Çokgezme, Ömer Faruk; Çevik, Mutlu; İçier, Filiz
The thawing process is a common processing method used in the meat industry. To ensure provide food safety and protect meat quality, the thawing process should be carried out carefully. Ohmic thawing (OT) is one of the novel thawing methods. In this study, a custom-designed ohmic thawing prototype was set up and used to thaw frozen minced beef samples in different shapes (X: 13 × 4 × 3 cm3; Y: 13 × 6 × 2 cm3; Z: 13 cm height × 3.91 cm diameter) at 3 different voltage gradients (10–13-16 V/cm) by using 3 different electrode designs (E1, titanium foil; E2, needle type titanium electrode; E3, titanium embossed). The optimum OT condition resulting in a high-quality product with the highest process efficiency was determined. As an optimization procedure, a three-level general factorial design was performed. Thawing time, drip loss, thawing ratio, maximum temperature, ohmic power consumption, energy efficiency, and exergy efficiency values were used as responses. The cylindrical sample shape resulted in higher changes in quality and decreased performance of the process. The optimum ohmic thawing condition was a 16 V/cm voltage gradient for Y-shaped samples by using an E2 electrode design. The thawing time for the optimum condition was 2074s corresponding ohmic power consumption of 15.84 W. The drip loss during thawing was measured at 1.20%. The maximum temperature reached during the thawing process was recorded as 15.90 °C. Energy efficiency and exergy efficiency values were greater than 35%. Based on these results, the overall desirability of the ohmic thawing method was evaluated as 0.755. The obtained desirability value indicated the ohmic thawing method to be highly efficient and effective in achieving optimal thawing outcomes. The results of this study could give valuable information on the design of industrial-scale ohmic heating units to be used with solid foods, especially for thawing purposes.
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İncele - Kitap BölümüAçık Erişim2024Recent trends in evaporation techniques
Icier, Filiz; Doner, Deniz; Cokgezme, Omer Faruk; Sabanci, Serdal; Cevik, Mutlu
Increasing energy costs of the food industry and the necessity to reduce emissions of greenhouse gases orient the researchers to find alternative solutions to increase energy efficiency, and to decrease waste and environmental damage. Hence, the use of novel technologies comes to the fore. Since volumetric heating could be provided by Ohmic and microwave heating methods, a heating medium is not required. Thus it is possible to reduce undesirable changes in quality attributes by eliminating contact with hot surfaces and providing rapid heating. The negative effects on the environment could also be reduced owing to both utilization of efficient energy for the heating process and the elimination of wastewater. Alternative nonthermal methods including ultrasound, membrane filtration, pulsed electric field, and electroplasmolysis techniques could also be applied. In this chapter, recent studies on the evaporation techniques, regarding their system setups, effects on the quality characteristics, and performance evaluations are reviewed.
- MakaleYalnız künye2022Scopus SJRQ1Evaluation of an ohmic assisted vacuum evaporation process for orange juice pulp
Sabanci, Serdal; Icier, Filiz
An ohmic assisted vacuum evaporation (OAVE) processes was used to concentrate orange juice from 11.4% total soluble solid content (TSSC) to 42% TSSC by applying 13 V/cm constant voltage gradient at different temperatures. The evaporation temperatures were adjusted to 100 °C, 85 °C, 75 °C and 65 °C by setting absolute system pressures of 101.32 kPa, 58 kPa, 39 kPa and 25 kPa, respectively. The total time for the processes, including heating and evaporation, was 34, 40, 48, and 54 min for 100, 85, 75, and 65 °C, respectively. As the evaporation temperature increased, the applied energy required for phase change decreased while maximum current values increased from 0.6 A at 65 °C to 2.52 A at 100 °C. During any given run, the current value increased as the orange juice pulp heated up, but then decreased after it began to boil, leading to a reduction in the rate of heat generation. Increasing evaporation temperature has a positive effect on evaporation rates, energy efficiency, specific water removal ratio (SWRR), exergy efficiency, and Improvement Potential (IP) (p < 0.05). The reduced energy requirement with higher temperature is partially due to reduced work from the vacuum pump at the higher absolute pressure.
AtıfScopus19WoS11OpenAlex16İncele - 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 SJRQ1Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef
Çokgezme, Ömer Faruk; Döner, Deniz; Çevik, Mutlu; Kemahlıoğlu, Ali Varsın; İçier, Filiz
In the present study, it was aimed to investigate the exergoeconomic performance of ohmic thawing (OT) system during the thawing of frozen minced meat (lean beef). The effects of the sample shape (X: 13 × 4 × 3 cm, Y: 13 × 6 × 2 cm, Z: cylinder with a height of 13 cm and diameter of 3.91 cm), electrode surface form (titanium foil with smooth surface, titanium electrode with needle-type surface and titanium electrode with pyramid-type surface), and voltage gradients (10, 13, and 16 V/cm) were investigated. Lower exergoeconomic values were obtained for the cylindrical shape compared to the rectangular prism. The lowest exergy efficiency value (12.45 ± 0.42), is was obtained for the cylindrical shape at 10 V/cm voltage gradient with titanium foil electrode. The needle-type surface electrodes had higher performance values than other electrodes. The exergoeconomic performance increased as the voltage gradient increased. The lowest unit exergy cost (72.40 ± 2.8) was obtained for rectangular prism shape at 16 V/cm with needle-type electrode. The comprehensive exergoeconomic evaluation in this study exhibited the energy utilization effectiveness and unit exergy cost of OT.
AtıfScopus32WoS28OpenAlex30İncele - MakaleYalnız künye2020Scopus SJRQ1ENHANCEMENT OF THE PERFORMANCE OF SOUR CHERRY JUICE CONCENTRATION PROCESS IN VACUUM EVAPORATOR BY ASSISTING OHMIC HEATING SOURCE
Sabanci, Serdal; Icier, Filiz
Sour cherry juice was concentrated to 65% TSS content by using ohmic heating assisted vacuum evaporation (OVE) at voltage gradients (10, 12, 14 V/cm) and vacuum evaporation (VE). The change of performance efficiencies (energy/exergy) of OVE process depending on the voltage gradient applied and the increase in TSS content during the process were investigated by taking into account of both process and system boundaries, and compared with those of VE process. During this process, total energy consumption decreased as the voltage gradient increased, but it increased as TSS content increased. System boundary based efficiencies were lower than process based ones. Maximum efficiency was obtained for 14 V/cm. Improvement potential values increased as TSS content increased but the voltage gradient increased. The assistance of ohmic heating to VE increased the performance of the evaporation process in terms of energy and exergy efficiencies, and decreased the improvement requirements of the system.
AtıfScopus31WoS24OpenAlex31İncele