Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Sabanci, Serdal(5)
- Goksu, Ali(3)
- Icier, Filiz(2)
- Karakavuk, Emrah(2)
- Sabancı, Serdal(2)
- Çilingir, Seda(2)
- Ak, Ferit(1)
- Akkurt, Nevzat(1)
- Cevik, Mutlu(1)
- Duran, Gülseven(1)
- Eldin, Sayed M.(1)
- Göksu, Ali(1)
- Gökyildiz, Beritan(1)
- Halime Okyay(1)
- Kaya, Kübra(1)
- Patil, Vishwambhar S.(1)
- Raizah, Zehba(1)
- Sevim, Esra(1)
- Shamshuddin, MD.(1)
- Özakdağ, Işılay(1)
- Özdede, Gizem Merve(1)
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 künye2024Scopus SJRQ1Optimization of Pectin Extraction from Lemon Peel Powder by Ohmic Heating Using Full Factorial Design
Çilingir, Seda; Duran, Gülseven; Gökyildiz, Beritan; Goksu, Ali; Sabanci, Serdal; Cevik, Mutlu
Ohmic heating-assisted extraction has emerged as an effective method preferred in recent years. This extraction method is affected by experimental factors such as temperature, process time, and voltage gradient. The present study aimed to optimize the pectin extraction process from lemon peel powder samples by the ohmic heating-assisted extraction method. In this study, the effects of 3 different voltage gradients (7, 9, and 11 V/cm), 3 different solid to liquid ratios (1:20 g/mL, 1:40 g/mL, and 1:60 g/mL), and 3 different holding times (0, 60, and 120 min) and their interactions were investigated to determine the optimum extraction condition at constant temperature (80 °C) and pH = 1 sulfuric acid solution. The factors examined in the optimization procedure were pectin yield, power consumption, and energy efficiency. The optimum conditions were found to be 11 V/cm voltage gradient, 1:60 g/mL solid to liquid ratio, and 120-min holding time with a desirability value of 0.778. The results of this study could give important information about the design of industrial scale ohmic heating units, especially from different food wastes in industrial pectin production.
AtıfScopus7WoS7OpenAlex5İncele - MakaleAçık Erişim2023Scopus SJRQ2Modeling the electrical conductivity value of the model solution
Sabanci, Serdal; Kaya, Kübra; Göksu, Ali
The ohmic heating process is one of the novel electrical heating methods that are considered as fast, homogeneous and efficient heating. In this study, the details of the relationship between electrical conductivity (EC)-Temperature (Temp) and EC-pH-Temp at different Total Soluble Solid Content (TSSC) and different pH values were examined. Especially, the study explains details of the electrical conductivity value due to pH change (2, 2.5, 3, 3.5) and expressing EC change depending on the pH value of fruit and vegetable juices. At constant pH, EC values decrease with increasing TSSC values (10%, 20%, 30%, 40%, 50%, 60%) and decrease with increasing pH at constant TSSC value. When the relationship between Temp-EC is analyzed that the EC value increases as Temp increases in all cases and this increase is linear. It was found that the Temp-EC relationship was in high compatibility with an R2 value above 0.97. Also, in the Temp-EC-pH relationship, the R2 value was found to be an acceptable value above 0.95.
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İncele - MakaleAçık Erişim2023Scopus SJRQ1Case study of thermal and solutal aspects on non-Newtonian Prandtl hybrid nanofluid flowing via stretchable sheet: Multiple slip solution
Shamshuddin, MD.; Raizah, Zehba; Akkurt, Nevzat; Patil, Vishwambhar S.; Eldin, Sayed M.
The effect of multiple slip boundary conditions is one more important physical parameter on the flow investigation and have been studied in this analysis. Further, the effect of Ohmic heating and varying chemical reaction on non-Newtonian Prandtl hybrid nanofluid with water based nanofluids to an extending of leading edge was also investigated to this current analysis. An inclined magnetic field is introduced to fluid flow to regulate the fluid stream. Hybrid nanomaterial is synthesized by the dispersion of Cu and Cofe2O4 nanoparticles in Prandtl fluid. All chemical science specifications of nanofluid are measured as constant. Due to the nanofluid particles motion, the fluid concentration is inspected underneath chemical implications. A mathematical model is developed by assuming the flow as incompressible and purely cartesian coordinate system and appropriate non-dimensional variables are introduced for problem simplifications and dimensional analysis. The scheme for semi analytical study named Homotopy Analysis Method (HAM) is implied to get solutions to the equations. The procedure is then displayed pictorially where fluid velocity, temperature and concertation against various pertinent parameters are examined. It was found that, the Concentration field profiles have been shown to deteriorate because molecule diffusivity reduces as the chemical reaction parameter rises in both cases. In order to maintain thermal balance management in tiny heat density equipment and gadgets, current research may also be helpful in enhancing the thermal efficiency of heat exchangers.
AtıfScopus41WoS38OpenAlex44İncele - Yüksek Lisans TeziAçık Erişim2022Ohmik ısıtma işlemi kullanılarak portakal kabuğu tozundan fenolik madde ekstraksiyonunun incelenmesi
Halime Okyay
Bu tez çalışmasında ohmik ısıtma destekli ekstraksiyon (OIDE) yöntemin kullanılarak farklı üretim koşullarında portakal kabuğu tozu örneğinden toplam fenolik madde (TFM) ekstrakte edilmiştir. Maksimum TFM ekstraksiyonu belirlemek amacıyla maserasyon (MS) uygulanmış ve OIDE yöntemiyle elde edilen toplam fenolik madde miktarının verimi belirlenmiştir. OIDE işlemi kullanılarak portakal kabuğu örneğinden TFM ekstraksiyon işlemi süresince elektriksel ve performans özellikleri (enerji, akım, zaman, sıcaklık) belirlenmiş ve istatiksel olarak incelenmiştir. OIDE yöntemi üç farklı katı: sıvı oranında, üç ayrı voltaj gradyanında (20, 25 ve 30 V/cm) ve dört ayrı sıcaklık (45, 60, 75 ve 90˚C) aralığında uygulanmıştır. Ohmik ısıtma destekli ekstraksiyon işlemi, güç ünitesi, test hücresi, mikroişlemci, bağlantı elemanları ve bilgisayardan oluşmaktadır. OIDE işleminde tüm katı sıvı oranları için 3 farklı voltaj gradyanı için 20 °C'den hedef ekstraksiyon sıcaklıklarına kadar (45, 60, 75 ve 90˚C) sıcaklık zaman ilişkisinin doğrusal bir artış olduğu tespit edilmiştir. Bütün katı: sıvı oranlarında ve voltaj gradyanlarında hedef ekstraksiyon sıcaklığı arttıkça işlem süreleri artmıştır (p<0.05). En kısa işlem süresi 1:20 konsantrasyonda, 90˚C sıcaklıktaki 30 V/cm voltaj gradyanında elde edilmiştir. Isınma süresinin üzerinde hedef ekstraksiyon sıcaklığının ve voltaj gradyanın olumlu etkisinin olduğu fakat katı: sıvı oranın etken olmadığı belirlenmiştir (p>0.05). Ayrıca akım ve sıcaklık ilişkisinde 20˚C ile 90˚C doğrusal bir artış olduğu, R² değerinin 0.98 üzerinde olduğu belirlenmiştir. OIDE işleminde toplam harcanan enerji ve ortalama güç değerleri üzerinde ekstraksiyon sıcaklığının, voltaj gradyanının ve kat: sıvı oranın etkisi olduğu belirlenmiştir. Özellikle voltaj gradyanı değeri arttıkça harcanan enerji miktarının da azaldığı belirlenmiştir (p<0.05). Ayrıca aynı voltaj gradyanlarında tüm katı: sıvı oranları için artan ekstraksiyon sıcaklığına bağlı olarak ortalama güç değerinin arttığı tespit edilmiştir (p<0.05). OIDE işlemini portakal kabuğunun toplam fenolik madde miktarı üzerine ilişkisi incelendiğinde tüm voltaj gradyanı ve ekstraksiyon sıcaklıkları ile katı: sıvı oranları arasında en yüksek TFM miktarının 1:20 katı: sıvı oranında bulunması ve en düşük 1:60 katı: sıvı oranında bulunmuştur. Farklı üretim koşulları kullanılarak ohmik ısıtma destekli ekstraksiyon işlemi ile TFM miktarının değişimi incelendiğinde, istatiksel olarak katı: sıvı oranı ve ekstraksiyon sıcaklığının bireysel etkisi olduğu (p<0.05), ancak voltaj gradyanının etkisi olmadığı (p>0.05) tespit edilmiştir. OIDE yöntem kullanılarak yapılan ekstraksiyon işlemi için ekstraksiyon verimi tüm katı: sıvı oranlarında (1:20, 1:40 ve 1:60 g/ml), 25 V/cm voltaj gradyanı değerlerinde daha yüksek ekstraksiyon verimi tespit edilmiştir. Ayrıca dört farklı sıcaklık (45, 60, 75 ve 90˚C) değerleri arasında ve tüm koşullar içinde en yüksek ekstraksiyon verimine 90˚C' de ulaşılmıştır. En yüksek sıcaklık değerlerinde en fazla ekstraksiyon verimi elde edildiği tespit edilmiştir. Sonuç olarak ohmik ısıtma destekli ekstraksiyon işleminde TFM elde edilmesi için sıcaklığın önemli bir etken olduğu, işlem süresi ve performans değerleri üzerine ise hem uygulanan voltaj gradyanın hem de uygulanan sıcaklık değerinin önemli bir etken olduğu tespit edilmiştir. Ayrıca kullanılan katı: sıvı oranın ekstraksiyon işlemi için önemli bir koşul olduğu bu yüzden çalışmalarda dikkate alınması gereken önemli bir uygulama olduğu tespit edilmiştir.
- 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 SJRQ1Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process
Çilingir, Seda; Goksu, Ali; Sabanci, Serdal
The ohmic heating process is known as homogeneous, efficient, and rapid heating. In the present study, it was aimed to analyze the extraction of pectin from lemon peel using ohmic heating, to evaluate the specific pectin production coefficient (SPPC, mg/kJ) and compared it with traditional pectin production (TPP). The extraction process was carried out at 3 different temperatures (70–90 °C), 3 different solid:liquid ratios (1:30, 1:40, 1:50 g/ml), 3 different extraction holding times (0–30 min), and a constant pH (pH 2 that adjusted with citric acid). From the results, extraction conditions affected the pectin yield. As the temperature and extraction holding time increased, the pectin yields increased. In general, the 30-min pectin yields of the ohmic heating-assisted extraction (OHAE) process were similar to the pectin yields obtained from the TPP under the same conditions. Performance evaluation of pectin production was made for 90 °C, and energy efficiency was found to be over 69% for 3 different solid to liquid ratios. It has been stated that as an alternative to the TPP method, the OHAE process can be applied.
AtıfScopus50WoS44OpenAlex53İncele - 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