Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2024Scopus SJRQ1/r/munzur/2039
  An 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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  AtıfScopus8·WoS6·OpenAlex8

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• MakaleYalnız künye2022Scopus SJRQ1/r/munzur/2564
  Evaluation 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.

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  AtıfScopus19·WoS11·OpenAlex16

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• MakaleYalnız künye2020Scopus SJRQ1/r/munzur/3390
  ENHANCEMENT 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.

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  AtıfScopus31·WoS24·OpenAlex31

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