Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Yaman, Mehmet(3)
- Ince, Muharrem(2)
- Arslan Topal, E. Işıl(1)
- Aslan, Ali(1)
- Can, Safak Seyhaneyildiz(1)
- Cane, Erkan(1)
- Cevik, Mutlu(1)
- Cokgezme, Omer Faruk(1)
- Doner, Deniz(1)
- Döner, Deniz(1)
- Engin, Mustafa(1)
- Icier, Filiz(1)
- Kaplan Ince, Olcay(1)
- Karaaslan Ayhan, Nagihan(1)
- Sabanci, Serdal(1)
- Topal, Murat(1)
- Yilmaz, Kadir(1)
- Çevik, Mutlu(1)
- Çokgezme, Ömer Faruk(1)
- Öbek, Erdal(1)
- Özçiçek, Esin(1)
- İçier, Filiz(1)
Yayınlar
- 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.
- MakaleAçık Erişim2022Scopus SJRQ2Potential human health risks of toxic/harmful elements by consumption of Pseudevernia furfuracea
Topal, Murat; Arslan Topal, E. Işıl; Öbek, Erdal; Aslan, Ali
The potential human health risks of some toxic/harmful elements related to the consumption of Pseudevernia furfuracea (L.) Zopf. were investigated. The toxic/harmful elements (cadmium (Cd), chromium (Cr), copper (Cu), lead (Pb), manganese (Mn), nickel (Ni), and zinc (Zn)) were determined in P. furfuracea. According to the analysis result, the maximum (max.) toxic/harmful element value was 62 ± 3.1 mg/kg for Mn and minimum (min.) value was 0.19 ± 0.01 mg/kg for Cd. The estimated daily exposure doses (EDEXDs) for men, women and children were dietary (bread) > dietary (tea) > dermal. For dietary (bread) and dietary (tea) non-carcinogenic (HQ) risk was children > women > men. For dermal, HQ risk was women > children > men. Hazard index (HI) value for men was >1 for Cr. HI value for men was 1.36 for Cr. HI value for women was >1 for Cr and Mn. HI values for women were 1.54 for Cr and 1.01 for Mn. Also, the HI value for children was >1 for Cr, Mn, and Pb. HI values for children were 3.44 for Cr, 2.24 for Mn, and 1.66 for Pb. This situation showed that there was a non-carcinogenic risk. Carcinogenic risk values were dietary (bread) > dietary (tea) > dermal. The total max. carcinogenic value was 1.97E-03 for Cr while the total min. carcinogenic value was 1.31E-05 for Pb. As a result, it has been determined that there may be a risk of cancer due to the consumption of lichen as bread and this situation may adversely affect human health.
AtıfOpenAlex2
İncele - MakaleAçık Erişim2022Scopus SJRQ1Evaluation of Iron and Zinc Contents of Some Fish Species
Karaaslan Ayhan, Nagihan; Yaman, Mehmet
In this study, Fe and Zn contents in the muscle of different fish species (Engraulis encrasicolus, Trachurus trachurus, Mullus barbatus, Mugil cephalus, Pomatomus saltatrix, Dicentrarchus labrax, Scomber scombrus, Sparus aurata) were determined using flame atomic absorption spectrometry (FAAS). The highest Fe and Zn contents among studied fish species were found in Engraulis encrasicolus (7.13 ± 0.19 mg/kg) and Sparus aurata (11.00 ± 0.28 mg/kg). The lowest Fe and Zn contents were determined in Dicentrarchus labrax (3.12 ± 0.09 mg/kg) and Pomatomus saltatrix (5.50 ± 0.05 mg/kg). Moreover, the results were evaluated considering the estimated daily intakes (EDI) of these elements for adults. The estimated daily intakes were varied from 0.0101 to 0.0231 mg/kg bw/day for Fe and 0.0178 to 0.0357 mg/kg bw/day for Zn in fish species. In addition, the hazard quotient (HQ) and the hazard index (HI) values were calculated for risk assessment, and it was determined that these values were below 1 for fish species.
AtıfScopus10WoS8OpenAlex9İncele - MakaleAçık Erişim2020Scopus SJRQ1Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods
Döner, Deniz; Çokgezme, Ömer Faruk; Çevik, Mutlu; Engin, Mustafa; İçier, Filiz
In the present study, the effectiveness of ohmic thawing (OT) on temperature distribution (TD) was evaluated by using a non-destructive measurement method: thermal imaging (TI). The effects of both OT process parameters and sample properties on TD of thawed minced beef were determined. Thermal images were taken from the central cross-sectional area of a thawed sample. In the first part of the study, the effects of OT system parameters (voltage gradient; 10–13–16 V/cm and electrode type; E1:titanium foil electrode with a smooth surface, E2: needled-type titanium electrode, E3: titanium electrode with pyramid surface shaped) and sample shape (X: 13 × 4 × 3 cm3; Y: 13 × 6 × 2 cm3; Z: 13 cm height × 3.91 cm diameter) were analyzed in detail. The best thawing condition (electrode type E2 and sample shape Y) was determined by taking into account of thawing time and TD properties obtained from a developed TI processing technique. In the second part of the study, the effects of OT process on TD properties of minced beef having different fat contents (2–10–18%) were compared with those of two different conventional thawing processes (stationary cold ambient + 4 °C -RT and under cold running water + 4 °C -WT). The percentage of thawed portions in central section was above 68% for OT and varied between 12 and 54% for CT. Rectangular-shaped samples had more homogeneous temperature distributions than cylindrical samples (p < 0.05). TI could be used to control the process by non-destructive monitoring of temperature during OT.
AtıfScopus36WoS31OpenAlex35İncele - Derleme MakaleAçık Erişim2017Usage of microalgae as a sustainable food source in aquaculture
Özçiçek, Esin; Cane, Erkan; Yilmaz, Kadir; Can, Safak Seyhaneyildiz
The need for food sources more reliability according to animal products has increased interest especially in plants and in algae. In aquaculture has benefited significantly from microalgae in the various application areas. They are used as food as well as are evaluated as sources of pigments in the salmonids. Currently, studies are underway to examine the cost-effectiveness of microalgae production systems which can be obtained by large-scale and advanced quality control. In order to ensure sustainability in the use of microalgae; a systems based approach is needed which integrates different fields such as biotechnology, bioprocess and management procedures.
AtıfWoS4OpenAlex1İncele - MakaleAçık Erişim2017Scopus SJRQ2Optimization of an Analytical Method for Determination of Pyrene in Smoked Meat Products
Ince, Muharrem; Kaplan Ince, Olcay; Yaman, Mehmet
In the present study, an analytical method was optimized for determination of pyrene by solid-phase extraction in Turkish foodstuffs including chicken and grilled meat samples. In accordance with this purpose, all of the parameters that may affect the signal of pyrene during analysis processes were optimized using high-performance liquid chromatography–mass spectrometry system. The optimized parameters for column temperature, injection volume, mobile-phase flow rate, and fragmentor potential were found to be 45 °C, 60 μL, 0.6 mL min−1, and 130 V, respectively. The optimized high-performance liquid chromatography–mass spectrometry method was applied for the determination and evaluation of pyrene in food samples that include chicken and grilled meat. The pyrene amount in meat samples was obtained in the range from 2.3 to 4.4 μg kg−1 for the normal grilled meat and chicken samples and from 12 to 135 μg kg−1 for exceedingly grilled samples. The results show that the concentration of pyrene is significantly dependent on the type of meat sample and cooking source. The limit of detection and quantitation was found to be 0.5 μg L−1 and 1.53 μg L−1, respectively.
AtıfScopus5WoS5OpenAlex7İncele - MakaleYalnız künye2012Scopus SJRQ4High Performance Liquid Chromatography-Mass Spectrometry for Determination of Benzo[a]pyrene in Grilled Meat Foods
Ince, Muharrem; Yaman, Mehmet
The concentrations and varieties of benzo[a]pyrene were determined in Turkish foodstuffs including grilled meat and chicken samples by high performance liquid chromatography-mass spectrometry (HPLC-MS). The parameters that are thought to affect the response in the HPLC-MS analysis were optimized. The optimized conditions were found to be 0.75 mL min(-1) for flow rate of mobile phase, 45 mu L for injection volume, 55 degrees C for column temperature and 140 V for fragmentor potential. The optimized method was applied for the determination of benzo[a]pyrene concentrations in grilled meat and chicken foods. The obtained concentrations were found in the range of 2.7-8.3 mu g kg(-1) for the normal grilled meat and chicken samples and 72-138 mu g kg(-1) for over-grilled samples. The results showed that the concentrations of benzo[a]pyrene were significantly dependent on the kind of meat and the cooking time and source. The limits of detection and quantitation were found to be 0.7 and 2.33 mu g L-1, respectively.
AtıfWoS1İncele