Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Sabanci, Serdal(9)
- Kuzgun, Nermin Karaton(5)
- Çevik, Mutlu(5)
- Omaç, Basrı(4)
- Baysal, Taner(3)
- Eroğlu, Zeynep(3)
- Ertekin, Özlem(3)
- Goksu, Ali(3)
- Karaca Sanyürek, Nesrin(3)
- Yoğurtçu, Hakan(3)
- Benzer, Fulya(2)
- Bozkir, Hamza(2)
- Dikici, Abdullah(2)
- Icier, Filiz(2)
- Işık, Erdem(2)
- Karakavuk, Emrah(2)
- Orhan, Necla Özdemir(2)
- Rayman Ergün, Ahsen(2)
- Taştan, Özge(2)
- Ak, Ferit(1)
- Aksu, Önder(1)
- Aktaş, Rind Kürşat(1)
- Akyol, Merve Ildız(1)
- Altınterim, Başar(1)
- Aritürk, Necmi(1)
- Atalay, A. Burcu(1)
- Atalay, Ayşe Burcu(1)
- Avarbek, Kenan(1)
- Aydoğmuş, Ercan(1)
- Aydın, Sevinç(1)
- Aydın, Çağlar Mert(1)
- Barış, Dilan(1)
- Batu, Ali(1)
- Baş, İsa(1)
- Benzer Gürel, Duygu(1)
- Bozkır, Hamza(1)
- Can, Erkan(1)
- Can, Safak Seyhaneyildiz(1)
- Demirdöven, Aslıhan(1)
- Erol, Nida Demirtaş(1)
Yayınlar
- MakaleAçık Erişim2025The Effect on the Shelf Life of Trout Fillets of Fennel Essential Oil
Kuzgun, Nermin Karaton
This study aimed to determine the chemical, microbiological, and sensory quality of trout (Onchorhynchus mykiss) fillets under refrigerated conditions. The fish were filleted and treated with 0.5% fennel essential oil. The fillets were then placed , covered with plastic wrap in Styrofoam trays and stored under refrigerated conditions. According to the results its obtained under refrigerated conditions, chemical, microbiological, and sensory analyses revealed deterioration on day 9. On the first day of storage, the aerobic bacterial count was determined to be at the lowest level in the fennel-oil–treated group, with a value of 3.39 ± 0.38 log CFU/g. On the same day, the TVB-N value of the fennel-treated group was measured as 10.22 ± 0.22 mg/100 g, and the TBA value was also found to be the lowest in this group, at 0.19 ± 0.10 mg MA/kg.
- 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 Erişim2025Determination of Suitable Drying Model and Energy Efficiency of Mixed Culture Microalgal Biomass by Infrared Drying
Yoğurtçu, Hakan; Kalender, Mehmet
In this study, a modeling approach using infrared (IR) drying data of mixed-culture algae, an energy efficiency analysis of the drying process, and some surface proper-ties of the dried product were presented. New model equations derived from com-monly known drying models were applied to experimental data obtained from drying microalgal biomass at various temperatures ranging from 5 to 105 °C. Among these, the DM13 equation, based on the Newton model, best represented the drying behav-ior. The specific moisture extraction rate (SMER) and moisture extraction rate (MER) increased with higher drying temperatures, while, as expected, the specific energy consumption (SEC) decreased. According to the energy efficiency analysis, the IR drying method can be considered suitable for drying microalgal biomass. FT-IR re-sults indicated characteristic green algae peaks attributed to components such as carbohydrates, proteins, and cellulose–fatty acids. Peaks at 2900 cm⁻¹ and 3386 cm⁻¹ decreased with increasing drying temperature and disappeared at 105 °C. SEM imag-es showed that microalgal cells experienced shrinkage at 60 °C. Furthermore, while dried microalgal biomass exhibited a porous structure at 50 °C and 60 °C, pores were almost absent at 70 °C and 105 °C.
- MakaleYalnız künye2025Risk assessment in cheese production process using failure mode and effects analysis and intuitionistic fuzzy topsis
Ünlükal, Ceren; Şenel, Mine; Şenel, Bilgin; Avarbek, Kenan
The aim of this study is to evaluate the cheese production process, which plays a significant role in the milk and dairy industry, in terms of physical, chemical, and microbiological risks using the integrated Failure Mode and Effects Analysis (FMEA) and Intuitionistic Fuzzy TOPSIS (IF-TOPSIS) methods. Although the classical FMEA method is a widely used analytical technique that helps identify and reduce potential risks in processes, it has some drawbacks: such as the possibility that different failure modes may have the same risk priority values (RPN) and risk factor weights. To address this shortcoming, the intuitionistic fuzzy set theory was used to determine the RPN values. This study aimed to identify failures that may occur at critical steps in the production chain, their possible causes, their impact on product quality, and the priority of preventive actions. The study demonstrates that the intuitionistic fuzzy multi-criteria decision-making (MCDM) approach is an effective tool for food safety and quality management in the dairy products industry.
- MakaleAçık Erişim2025Differences in Quality Between Canned and Pouched Yellowfin Tuna (Thunnus albacares) Packed with Various Media
Erol, Nida Demirtaş
Canned and pouched tuna products are available in the markets in different liquid media such as brine, different oils and sauces. Limited information is provided about the pouched tuna products in different liquid media available in the Turkish market and the differences between them. The main purpose of this study is to evaluate the differences between two different tuna packaging methods using different packaging media. The pH values of CW (canned tuna in water) and PW (pouched tuna in water) were found to be lower than the others ((CO (canned tuna in olive oil), CS (canned tuna in sunflower oil), PO (pouched tuna in olive oil,) PS (pouched in sunflower oil)). It was observed that the TBA values of all groups were below the limits of developing objectionable odor/taste. The n-6/n-3 ratio was determined to be quite high in CS and PS. On the other hand, higher eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were found in CW and PW compared to the others (CO, CS, PO, PS). It was determined that the tuna products were safe according to the heavy metal contents of arsenic, mercury, lead and cadmium levels. The L* values of all canned tuna (CO, CS, CW) were found to be significantly higher than those of pouched tuna (PO, PS, PW). The b* values of both CW and PW was found to be lower than the other groups. CW had the lowest overall quality, color and taste scores compared to the others. In this regard, pouched tuna products, especially PW, were recommended for health reasons.
- MakaleAçık Erişim2024Evaluation of Novel Plant-Based Milk Produced from Melon Kernel
Aydın, Çağlar Mert
In this study, the possible use of melon kernel (Cucumis melo L.) as a source for production of daily milk alternative was evaluated. For this purpose, the study evaluated proximate composition, physicochemical properties and sensory properties of the milk from Kultik kernel. Overall, proximate composition consists of 88.84% moisture, 1.08 ash, 0.96 protein and 5.50% fat and 3.63% carbohydrate content. Low protein content of the milk limits its usage as an ingredient in the production of fermented dairy products. Physicochemical properties showed that Kultik kernel milk is rich in nutritional value. Rheological behaviour of the milk showed non-Newtonian with pseudoplastic character. Similar flow character to dairy milk enables the milk sample to be produced in existing equipment and processes, allowing large-scale industrial production. In addition, sensory scores of the milk sample were low, thus new formulas including the milk samples should be developed in further studies.
AtıfOpenAlex2TR Dizin1
İncele - 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.
AtıfOpenAlex1İncele - MakaleAçık Erişim2024Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi
Eroğlu, Zeynep; Orhan, Necla Özdemir
Bu çalışmanın amacı, zeytinyağı oleojelinin kek üretiminde katı yağ (şortening) ikamesi olarak kullanım potansiyelini araştırmaktır. Bu amaçla, kek formülasyonundaki şortening miktarı % 25 (% 25 Oleojel-kek) ve % 50 (% 50 Oleojel-kek) oranlarında oleojel ile ikame edilmiştir. Kontrol örneğinde (Kontrol-kek) ise yağ olarak sadece şortening kullanılmıştır. Kontrol-kek, % 25 Oleojel-kek ve % 50 Oleojel-kek hamurlarının özgül ağırlıkları, sırasıyla, 0.90 ±0.00, 0.98 ±0.00 ve 1.06 ±0.01’dir. Kek hamurlarının tamamı kaymayla azalan akış özelliği (n < 1, psödoplastik) sergilemiş ve Herschel-Bulkley modeline uygunluk göstermiştir (R2, 0.9975-0.9950). Oleojel içeren kek hamurlarının görünür viskozite değerleri Kontrol-kek örneğine göre daha düşüktür (p < 0.05). Kek hamurlarının G′ değerleri, G′′ değerlerinden daha yüksektir ve bu durum örneklerin katı benzeri yapı sergilediğine işaret etmektedir. En yüksek sertlik değeri Kontrol-kek örneğine (403.92 ±14.84 g) ait iken en düşük sertlik değeri % 50 Oleojel-kek örneğine (303.11 ±12.10 g) aittir (p < 0.05). Formülasyona ilave edilen oleojel miktarı arttıkça keklerin elastikiyeti artmıştır (p < 0.05). Duyusal analiz parametreleri açısından örnekler arasındaki farklılıklar, istatistiksel olarak önemsiz bulunmuştur (p > 0.05). Elde edilen sonuçlar, kek yapımında şortening yerine oleojel kullanımının umut vadeden bir geleceğinin olduğunu göstermektedir.
AtıfOpenAlex3TR Dizin2İncele - MakaleAçık Erişim2024Cyprinus carpio ile Elde Edilen Surimi Tozundan Üretilen Krakerlerinin Buzdolabı Koşullarında Raf Ömrünün Belirlenmesi
Kuzgun, Nermin Karaton
Bu araştırma, Cyprinus carpio kıyması ile elde edilen surimi tozunun balık krakerlerinin üretimi sonucu buzdolabı koşullarındaki mikrobiyolojik ve kimyasal özelliklerinin belirlenmesini amaçlamıştır. Fileto haline getirilen balıklar kıyma haline getirilip, soğutulmuş su ile iki kez 10 dakika süre ile yıkandı. Üçüncü yıkanma, soğutulmuş %0.3’lük tuz solüsyonu ile 5 dakika karıştırılarak yapılıp ve fazla su süzgeç kullanılarak peynir torbası içinde süzüldü ve daha sonra 60 ±5°C’lik turbo fırında 12 saat kurutuldu ve parçalayıcıda toz haline getirildi. Surimi tozu balık kraker hamuruna eklenip yoğuruldu ve kraker şekli verilip pişirildi. Elde edilen krakerlerin mikrobiyolojik özellikleri incelendi. Elde edilen sonuçlara göre buzdolabı koşullarında 15. günde mikrobiyolojik olarak bozulduğu gözlemlendi. Ayrıca surimi tozunun işlevselliği ile balık türüne ve kullanılan kurutma metoduna bağlı olarak değişim gösterebilir. Konunun daha iyi anlaşılması için Ar-Ge çalışmaları yapılmalıdır.
AtıfOpenAlex2İncele - MakaleAçık Erişim2024Farklı Esansiyel Yağlarla Hazırlanmış Balık (Luciobarbus esocinus (Heckel, 1843)) Köftelerinin Mikrobiyolojik ve Duyusal Kalitesi
Kuzgun, Nermin Karaton; Şeker, Engin; Polat, Yunus
Bu çalışmada, nane (Spearmint sp.) ve kekik (Origanum spp.) esansiyel yağları ilave edilmiş Luciobarbus esocinus’dan elde edilen kıyma ile üretimi yapılan balık köftelerinin soğuk muhafaza esnasında mikrobiyolojik ve duyusal kalitesi araştırıldı. Nane, kekik ve kontrol grubu olmak üzere üç farklı deneysel köfte örneği 4±1°C’de muhafaza altına alınmış ve muhafazanın belirli günlerinde analizleri yapılmıştır. Deneysel köfte örneklerinin mikrobiyolojik olarak Toplam mezofilik aerob bakteri sayısı (TMAB), toplam psikrofil aerob bakteri sayısı (TPAB), toplam maya-küf sayısı, laktik asit bakteri sayısı ve koliform bakteri sayıları belirlenmiştir. Ayrıca çalışmada hazırlanan ürünlerin duyusal olarak değerlendirmeleri yapılırken görünüş, renk, koku ve lezzet bakımından incelenmiştir. Deneysel örneklerin muhafazasının son aşamasında toplam mezofilik aerobik bakteri sayısı 7,33±0,94 log kob/g (10. günde) ile kontrol grubunda, 7,03±1,43 log kob/g (15. günde) ile kekik esansiyel yağı ekli grupta, 7,81±1,29 log kob/g (20. günde) ile nane esansiyel yağı ekli grupta belirlenmiştir. Psikrofil bakteri sayısı balık köftesi örneklerinin depolama başlangıcında 4,04±1,52-4,72±0,54 log kob/g arasında ve toplam laktik asit bakterisi sayısı depolama başında 4,04±1,52- 4,72±0,54 log kob/g arasında olduğu belirlenmiştir. Depolama başlangıcındaki maya- küf sayısı 4,60±1,22, 4,25±1,22 ve 4,73±0,99 log kob/g (Sırasıyla Kontrol, nane ve kekik esansiyel yağı eklenmiş gruplarda) olarak belirlenmiştir. Duyusal değerlendirme bakımından muhafazanın ilk gününde en çok lezzet değeri 9,00±0,00 ile hem Ke hem de Na grubunda olduğu belirlenmiştir. Fakat duyusal genel olarak değerlendirildiğinde en yüksek puanların nane ekli grupta olduğu belirlenmiştir.
AtıfOpenAlex1İncele - MakaleAçık Erişim2024Ohmik Evaporasyon İşlemiyle Elde Edilen Dut Pekmezinde Renk Değerlerinin İncelenmesi
Sabanci, Serdal; Ak, Ferit
Evaporasyon işlemi sıvı gıda ürünü içerisinde bulunan suyun fiziksel olarak uzaklaştırılmasıdır. Bu işlemde geleneksel ısıtma teknikleri sonucunda istenmeyen bileşen oluşumu, kalite kaybı ve aroma kayıpları meydana gelmektedir. Bu nedenle gelişen teknoloji ile geleneksel gıda işlemi uygulamalarının yerini alternatif teknikler almaktadır. Bu tekniklerin başında ohmik ısıtma işlemi gelmektedir. Ohmik ısıtma işlemi iki elektrot arasında alternatif akım geçirilerek ürünün ısınma prensibine dayanmaktadır. Bu çalışmanın ana amacı üç farklı voltaj gradyanı kullanılarak elde edilen dut pekmezinin renk değerlerinin incelenmesidir. Örnekler ohmik evaporasyon işlemi ile üç farklı voltaj gradyanında atmosferik koşullar altında %22,2 Suda Çözünür Kuru Madde (SÇKM) içeriğinden %68 SÇKM değerine kadar evaporasyon işlemine tabi tutulmuştur. Örneklere ait L*, a*, ve b* renk değerleri ölçülmüştür. Elde edilen L*, a*, ve b* değerlerinden beyazlık ve kahverengileşme gibi bazı renk indeksleri hesaplanmıştır. Beyazlık indeksi (Bİ) ve kahverengileşme indeksi (Kİ) incelendiğinde, en yüksek değerler geleneksel yöntemde elde edilirken en düşük değerler 15 V/cm voltaj gradyanında elde edilmiştir. Toplam renk değişim değerinin 3,73-8,97 arasında değiştiği, en düşük renk değişim değerinin geleneksel yöntemle elde edildiği ve bu değerin yükselen voltaj gradyanı ile arttığı belirlenmiştir. Sonuç olarak, dut pekmezi örnekleri renk değişimleri açısından incelendiğinde genel anlamda voltaj gradyanın artmasından olumsuz etkilendiği tespit edilmiştir. Bununla birlikte fiziksel kalite değerlerinin başında yer alan renk değerleri bakımından nispeten daha düşük voltajlı ohmik evaporasyon işleminin kullanılabileceği düşünülmektedir.
AtıfOpenAlex1İncele - MakaleAçık Erişim2024Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması
Eroğlu, Zeynep; Orhan, Necla Özdemir
Günümüzde, gıdaların duyusal kalite ve fonksiyonel özelliklerini geliştirmek için yoğun bir şekilde çalışılmaktadır. Katı yağlar, yapısında yüksek oranda doymuş yağ asitleri içermesi nedeniyle sağlık açısından sorun oluşturabilmektedir ve bu nedenle gıdalarda katı yağ yerine kullanılabilecek ikame maddeleri geliştirilmektedir. Bu çalışmada, kraker yapımında katı yağ ikame maddesi olarak çörekotu yağı oleojeli (ÇOYO) kullanılmış olup, krakerin fiziksel, duyusal ve tekstürel özelliklerinde meydana gelen değişimler incelenmiştir. Kraker yapımında kullanılan shortening oranı % 0, % 50 ve % 100 olacak şekilde ÇOYO ile değiştirilerek, sırasıyla, Kontrol-kraker, % 50 ÇOYO-kraker ve %100 ÇOYO-kraker formülasyonları hazırlanmıştır. Kontrol-kraker, % 50 ÇOYO-kraker ve %100 ÇOYO-kraker örneklerinin nem değerleri sırası ile % 3.61, % 4.11 ve % 4.66 olarak bulunmuştur. En yüksek su aktivitesi değeri %100 ÇOYO-krakere (0,2315) ait olup bunu % 50 ÇOYO-kraker (0,1920) takip etmiştir. Bileşiminde ÇOYO bulunan krakerlerin L* değerlerinin azaldığı ve a* değerlerinin arttığı görülmüştür. En yüksek sertlik değeri (2396,90 g kuvvet) Kontrol-krakere ait iken en düşük sertlik değeri (1170,45 g kuvvet) %100 ÇOYO-krakere aittir (P
AtıfOpenAlex3TR Dizin1İncele - MakaleAçık Erişim2023Investigation of Pectin Production by Ohmic Heating Assisted Extraction Method Using Different Types of Acids from Lemon Peel Powder
Sabanci, Serdal; Çevik, Mutlu; Goksu, Ali
Depending on the developing technology, people's use of alternative heating methods is increasing. In the present study, a solution of lemon peel powder prepared with 3 different acids (sulphuric, hydrochloric, and nitric acid) was heated from 20 °C to 80 °C at a constant pH of 1.5, solid: liquid ratio (1:40), and a voltage gradient of 10 V/cm. It is aimed to investigate the change of electrical conductivity value and the effect of acid type on pectin yield at the end of 10 minutes of processing time at 80 °C extraction temperature. As a result of the experiments, the heating times of the samples in the ohmic heating-assisted extraction system varied between 199 and 252 s, and the electrical conductivity values varied between 0.89 and 2.10 S/m. In addition, the electrical conductivity value increased in 3 different acid types as the temperature value increased. Also, pectin yield values for 3 different acid types varied between 8.88% and 10.72%, and the highest pectin yield was obtained in the extraction process obtained from the solution prepared with sulfuric acid. It was determined that the use of different acid types had a significant effect on the heating time, electrical conductivity, and pectin yield (p0.05). According to the results, it has been determined that pectin extraction can be done successfully using the ohmic heating-assisted extraction system. It is expected that the data obtained from the use of current heating methods in the extraction of such products will make a serious contribution to the literature.
- 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.
- MakaleAçık Erişim2022Investigation of the Changes in Rheological Properties of Purple Basil Sherbet Samples Concentrated by Ohmic Heating at Different Voltage Gradient
Çevik, Mutlu; Eroğlu, Zeynep
Purple basil is widely used medicinally and aromatically due to its essential oil properties, and it is a plant that stands out with its antibacterial, antimutagenic and antioxidant properties. It has been determined that purple basil has positive effects on health such as appetizing, insomnia, sputum, diuretical and antispasmodic. Purple basil contains high concentrations of anthocyanins and with these properties it stands out as a potential new source of stable red pigments for the food industry. In recent years, it has been seen that purple basil has been processed into different products such as tea and sherbet in order to benefit from its functional properties. With the processing of purple basil into different products, it is seen that the consumption of basil and basil products has increased by consumers. In this study, purple basil sherbet samples were concentrated at different voltage gradient values (14, 17 and 20 V/cm) under atmospheric conditions with ohmic heating up to 25% soluble solid content (SSC) and the changes in their rheological properties during the concentration process was investigated. The changes in the rheological properties of the purple basil samples were determined in the range of 1-148 s-1 shear rate values and measurement temperature was 25°C. The compatibility of different rheological models (Newton, Power-Law and Herschel-Bulkley) to the experimental data was statistically evaluated to determine the flow behavior index of the purple basil sherbet samples. It has been determined that the shear stress values increased as the shear rate values increased in all the process conditions. Similarly, at the same shear rate values, it was determined that the shear stress values increased as the SSC values increased. It has been determined that the best suitable rheological model was Herschel-Bulkley Model for all purple basil sherbet concentrates. It is thought that the results obtained will provide important data to the food and machinery industry for the installation of pilot and industrial scale ohmic heating systems.
AtıfOpenAlex2İncele - MakaleYalnız künye2022Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk
Ince, Muharrem; Ince, Olcay Kaplan; Eryilmaz, Haydar
In this study, three different kefir cultures were used to ferment five different brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) amount, titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, the reducing power, the Fe(II) ions chelating capacity, the total phenolic content (TPC), copper(II) ion reductive antioxidant capacity (CUPRAC) and mineral matter contents were investigated in kefir samples and results were evaluated statistically. When kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity, Mg, Zn, and Na concentrations are evaluated in terms of kefir culture, KC1, KC2, KC3, KC1, KC1, and KC1, had the highest values (p<0.05), respectively. If it is evaluated in terms of different brands of milk, kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity and Na concentrations were found highest (p<0.05) which were produced by M5, M2, M1, and M4, respectively. The data obtained from the experimental studies it was determined that the kefir cultures and milk used had an effect on the quality of the kefir.
AtıfOpenAlex3TR Dizin2İncele - MakaleAçık Erişim2021Investigation of the changes in electrical conductivity values and rheological properties of poppy flower syrup
Çevik, Mutlu
In this study, the changes of electrical conductivity values of poppy flower syrups applied ohmic heating at different voltage gradients (30, 35 ve 40 V/cm) were investigated during the heating process. In addition, the changes of the rheological properties of the samples at different temperature values were determined and their suitability to different rheological models were tested. It was determined that the heating times of the samples changed between 280 and 592 s and tended to decrease depending on the increase in the applied voltage gradient. It was detected that the best model describing the rheological behavior of samples at all temperature values was the Power -Law Model. It was determined that the consistency coefficient (K) and apparent viscosity (μₐₚₚₐᵣₑₙₜ) values decreased as the temperature values increased. It was determined that the samples showed non- Newtonian dilatant (shear thickening) flow behavior under all measurement process conditions.
AtıfOpenAlex2TR Dizin1İncele - MakaleYalnız künye2021Determination of Rheological Properties of Gezo Pekmezi (Molasses)
Çevik, Mutlu
In this study, the changes in the rheological properties of Gezo pekmez (molasses) samples at different temperature values and their suitability for different rheoleogic models were investigated. In addition, changes in viscoelastic properties of pekmez (molasses) samples at different frequency values were determined. It was determined that the best model describing the rheological behavior of molasses samples at all temperature values was the Power-Law Model. It was detected that K and n values decreased as the temperature values increased. Since phase angle values were greater than 1, it was determined that the fluidity character was more dominant than elasticity character. In other words, molasses samples were found to have viscoelastic properties. It is thought that the result of present study fulfill the lack of information on determining the changes in the rheological properties of the molasses samples.
AtıfOpenAlex2TR Dizin1İncele - MakaleAçık Erişim2021Production and Characterization of Palm Oil Based Epoxy Biocomposite by RSM Design
Şahal, Hakan; Aydoğmuş, Ercan
In this research, some physical and chemical properties of the biocomposite obtained from synthesized epoxy modified palm oil (MPO) and epoxy resin have been characterized. The experimental study plan is made according to Response Surface Methodology (RSM) and biocomposites with different MPO rates are obtained. The chemical bond structure of MPO and epoxy biocomposite has been evaluated with Fourier Transform Infrared Spektrofotometre (FTIR). The experimental, and RSM model results obtained, the density of the biocomposite rise as the MPO rate increases. It is determined that the Shore D hardness of the biocomposite is inversely proportional to the MPO rate by mass. The thermal conductivity coefficient and thermal stability also rise with the rate of MPO (wt.%) in the biocomposite. In the thermal degradation experiments of the obtained biocomposite, it is observed that the thermal stability of the composite goes up as the MPO rate rises. Activation energies are calculated using the Flynn Wall Ozawa, Kissinger, and Coats Redfern models. The activation energies calculated for the 9th, 2nd, and 13th experiments according to the Flynn Wall Ozawa method are approximately 139.65, 143.56, and 145.28 kJ/mol, respectively. The functionwith the highest R2 value has been determined according to the Coats Redfern method, and the deviation in Flynn Wall Ozawa and Kissinger model results was below 7%.
AtıfOpenAlex25TR Dizin2İncele