Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Döner, Deniz(3)
- Çevik, Mutlu(3)
- Çokgezme, Ömer Faruk(3)
- İçier, Filiz(3)
- Cevik, Mutlu(1)
- Engin, Mustafa(1)
- Eriani, Kartini(1)
- Handayani, Luvi Syafrida(1)
- Icier, Filiz(1)
- Kemahlıoğlu, Ali Varsın(1)
- Kocabas, Filiz Kutluyer(1)
- Maulida, Siti(1)
- Muchlisin, Zainal Abidin(1)
- Nurlaili, Nurlaili(1)
- Rahayu, Sri Riska(1)
- Salma, Itsnatani(1)
- Siti-Azizah, Mohd Nor(1)
- Wilkes, Martin(1)
Yayınlar
- 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 - MakaleYalnız künye2023Scopus SJRQ3EFFECT OF CRYOPROTECTANT AND PRE-FREEZING ON THE SPERM MOTILITY, VIABILITY AND FERTILITY OF GOLDFISH Carassius auratus (PISCES: CYPRINIDAE) POST SHORT-TERM CRYOPRESERVATION
Nurlaili, Nurlaili; Eriani, Kartini; Salma, Itsnatani; Maulida, Siti; Rahayu, Sri Riska; Handayani, Luvi Syafrida; Kocabas, Filiz Kutluyer; Siti-Azizah, Mohd Nor; Wilkes, Martin; Muchlisin, Zainal Abidin
BACKGRUND: Goldfish Carassius auratus is a popular ornamental fish extensively cultured worldwide. Sperm cryopreservation is a common fish breeding method that ensures sperm availability around the year. Studies on cryopreservation of goldfish sperm, especially on the suitability of cryoprotectant types and pre-freezing time, are scarcely available. OBJECTIVE: To determine the most suitable type of cryoprotectant and pre-freezing for the successful cryopreservation of goldfish sperm. MATERIALS AND METHODS: A completely randomized design with two factors was utilized in this study. The first factor is the type of cryoprotectants, which included methanol, ethanol, ethylene glycol, glycerol, and DMSO. The second is pre-freezing times of 10, 20, 30, and 40 min at each of the pre-freezing temperatures of 4 0C, -10 0C, and -79 0C, meaning that the total times for the ramping down of temperature were 30, 60, 90 and 120 min, respectively. The Ringer solution and 10% egg yolk were used as extender and extracellular cryoprotectant. The sperm was stored at -179 0C for 7 days. RESULTS: The ANOVA test showed that cryoprotectants and pre-freezing significantly affected the motility, viability, and fertility of goldfish sperm after freezing in liquid nitrogen for 7 days (P<0.05). Furthermore, 10% DMSO combined with 15% egg yolk with an pre-freezing time of 20 min can maintain sperm motility, viability, and fertility higher than other treatments, by 79%, 80%, and 33%, respectively. The agarose gel electrophoresis showed no DNA fragmentation in all samples, including fresh sperm. CONCLUSION: We conclude that 10% DMSO combined with 15% egg yolk and 20 min pre-freezing is the best treatment for goldfish sperm cryopreservation.
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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 künye2021Scopus SJRQ1Numerical simulation of temperature histories of frozen minced meat having different fat contents during ohmic thawing
Cevik, Mutlu; Icier, Filiz
The ohmic thawing (OT) of minced meat sample was mathematically modelled using different numerical methods (Finite Difference-FD and Finite Volume-FV) for different process conditions (voltage gradients of 10, 13 and 16 V/cm and fat contents of meat sample as 2%, 10% and 18%). FD method was successful to predict the temperature changes for both heating and phase change regions. FV method was performed by using two different heat generation functions; depending on process time (UDF-1) or the center temperature (UDF-2). The description of the change of heat generation term depending on process time (UDF-1) in the ANSYS module was more successful with the experimental data compared to the description of the change of heat generation term depending the center temperature (UDF-2). Although FV model is more complex than FD model it can be applied for simulation of detailed temperature distributions. On the other hand, FD model can be applied for practical predictions of temperature histories for center temperatures in simple geometries. It is thought that the simulation of OT performed at different conditions with the FD and the FV methods would contribute valuable data in the design of household ohmic thawing/cooking systems for solid food materials.
AtıfScopus25WoS21OpenAlex21İncele - 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