Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/3007
  Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

  Omac, Basri; Moreira, Rosana G.; Castell-Perez, Elena M.

  This study investigated the efficacy of integrated electron beam (e-beam) irradiation and hydrogen peroxide (H2O2) aqueous solution treatments to inactivate mixed strains of Salmonella inoculated in grape tomatoes. Whole grape tomatoes were inoculated with a mixed bacterial cocktail composed of five strains of Salmonella enterica corresponding to serotypes Rissen (SAL1449), Montevideo (SAL4599), Saintpaul (476398), and Typhimurium (ATCC 13311 and ATCC 700720), dried in a biological safety cabinet for 2 h at room temperature and then stored at 4°C for 24 h to facilitate bacterial attachment before treatment. Tomatoes in H2O2 (60 mg/L) aqueous solution were irradiated at 0.45, 0.60, 0.75, 1.0, and 1.25 kGy dose. The combined treatment of 1.0 kGy radiation dose and 60 mg/L H2O2 achieved 4-log reductions in Salmonella. The D10−average value of Salmonella in the present study was 0.25 ± 0.01 kGy. Regarding the effect of the treatment on tomato quality, the combined application of e-beam up to 1.25 kGy and H2O2 (60 mg/L) did not affect (p >.05) the color and texture of grape tomatoes compared to non-irradiated samples. Furthermore, the combined treatments of e-beam and H2O2 aqueous solution reduced the dose uniformity ratio (DUR) by 7%, a relevant finding regarding commercial applications of electron beam accelerators. Exposure of the tomatoes to e-beam and water wash with added H2O2 is a promising decontamination system for use in tomatoes and other produce processing. Further studies on the optimization of this integrated treatment are needed. Practical Applications: Electron beam irradiation of tomatoes immersed in hydrogen peroxide (H2O2) solution reduces the dose required to eliminate pathogens in the fresh produce. The integrated treatment ensures minimal changes to produce quality and increased treatment efficiency in terms of dose uniformity.

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  AtıfScopus5·WoS5·OpenAlex4

  İncele
• MakaleYalnız künye2021Scopus SJRQ2/r/munzur/2916
  Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process

  Sabanci, Serdal; Çevik, Mutlu; Göksu, Ali

  Pectin is usually extracted by exposure to a high temperature and a specific pH value by conventional methods. However, due to reasons such as low energy efficiency of the process and damage to the pectin, alternative thermal and non-thermal methods are used in the pectin extraction process. In this study, the effect of different processing times (0, 5, 15, 30, 60, 120, 180 min) on pectin extraction was investigated for grapefruit, lemon, and orange samples at 80°C. Besides, it was determined that the electrical conductivity value ranged between 1.46–2.06 S/m during heating, the electrical conductivity value of the pH solution adjusted with sulfuric acid. Accordingly, it was figured out that the total amount of energy consumed increases as the process holding time increases. However, it was determined that there was a decrease in the average power value by turning on–off the system. Practical Application: Pectin is one of the additives used in many areas in the food industry. Pectin is now produced especially from agricultural waste peel. During this production, it is subjected to long processes at certain pH and certain temperatures. With the present study, determination of pectin yield over a wide period of time by using ohmic heating process and total ohmic heating energy was determined. In this way, it is thought that a serious contribution will be made to the literature and industry regarding different industrial agricultural waste peel (orange, grapefruit, lemon) during pectin production.

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  AtıfScopus36·WoS31·OpenAlex36

  İncele
• MakaleYalnız künye2021Scopus SJRQ2/r/munzur/2664
  Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method

  Cevik, Mutlu

  The verjuice sample (14.5 ± 0.2% total soluble solid [TSS] content) was concentrated (at 102 ± 2°C evaporation temperature) until reach 50% TSS content by applying ohmic heating at 13, 15, 17, and 19 V/cm voltage gradients. The total process times up to 50% TSS content were determined as 2,100, 1,500, 1,200, and 1,020 s for 13, 15, 17, and 19 V/cm, respectively. The electrical conductivity values increased until reach 32% TSS content and then showed a decrease until the final TSS content. The total energy consumption values increased as the voltage gradient decreased. The total power and specific water removal ratio (SWRR) values decreased as the voltage gradient decreased. The efficiency of ohmic heating assisted concentration process increased with the applied voltage gradient and it ranged from 71.27 to 75.22%. By evaluating the effects of ohmic heating conditions applied in the present study on total process time, total energy consumption, and process efficiency, 19 V/cm voltage gradients could be recommended to be optimum evaporation conditions of verjuice concentration in case of decreasing process time and higher energy efficiency. Practical applications: Fruit juices are generally concentrated to extend their shelf life. Therefore, for concentration purposes, various techniques, such as thermal evaporation, freezing methods, and membrane techniques, are applied in the fruit juice industry. This technique has some disadvantages, such as high energy requirements, the formation of undesirable compounds, high initial investment cost, and high failure rate to reach the desired total soluble solid content. The ohmic heating method, which is among the alternative heating methods, has advantages such as high energy efficiency, shorter processing time, higher product quality, and not causing wastewater. As a result of this study, it is thought that the verjuice samples were successfully concentrated up to 50% TSS content by using the ohmic heating method and this method can be used as an alternative method instead of the traditional method due to higher process efficiency and shorter process time.

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  AtıfScopus23·WoS19·OpenAlex26

  İncele
• MakaleYalnız künye2018Scopus SJRQ2/r/munzur/3425
  Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

  Cevik, Mutlu; Icier, Filiz

  Frozen minced beef meat samples having different fat contents of 2, 10, and 18% were thawed until their center temperature reached −1 °C in the ohmic thawing system. Ohmic thawing was conducted by applying different voltage gradients (10, 13, and 16 V/cm) at ambient temperature of 4 ± 0.5 °C. Effective electrical conductivity (EEC) values of the samples at −1 °C were 0.5774 ± 0.0558, 0.4231 ± 0.0510, and 0.3933 ± 0.0693 S/m for 2, 10, and 18% fat contents, respectively. The change of effective electrical conductivity with temperature was linear for temperature range of −18 °C/−9.5 °C while it was exponential for temperature range of −9.5 °C/−4 °C. Above −4 °C, the polynomial model was best model describing the change of EEC with temperature. Ohmic thawing process could be applied as an alternative novel technology for thawing of meat and meat products. It is thought that the results of present study would contribute valuable information to open literature. Practical applications: Researchers have given attention on investigation of alternative thawing methods for foods in recent years. Ohmic thawing has high energy efficiency, causes low drip loss and does not produce any waste water. Since it is controlled by heat generation caused due to passing of alternative current through food, the information on change of its electrical conductivity is crucial. The minced beef sample has heterogeneous structure such as muscle, connective, and adipose tissues. Thus, its effective electrical conductivity (EEC) varies depending on its composition. In this study, the relations between temperature and EEC of minced beef samples having different fat contents were determined for four different temperature ranges existed during ohmic thawing at different voltage gradients. EEC was very low at temperatures below −4 °C, and then it sharply increased above this temperature. Results of present study would give valuable information to food industry for setting up industrial scale ohmic thawing systems for meat and meat products.

  AtıfScopus52·WoS47

  İncele
• MakaleYalnız künye2017Scopus SJRQ2/r/munzur/3853
  Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics

  Bozkir, Hamza; Baysal, Taner

  This study was evaluated the use of a novel concentration technique, a vacuum microwave evaporator (VME) in the production of clear apple juice concentrate and the investigation of its effects on the quality characteristics of the juice. The optimum processing conditions of the VME for apple juice concentrate were determined using response surface methodology. The apple juice concentrate was produced by VME, a rising film evaporator (RFE), and a rotary evaporator (RE) at the optimum process conditions. The results show that the evaporation rate of VME was three times higher than that of RE and was two times higher than that of RFE. VME produced minimum changes in the color of the apple juices (L*, a*, b*, ΔE, Hue°, and ΔC) compared to RE and RFE. VME was also found the best group that preserved the quality characteristics of apple juices (TTA, NEBI, and TPC) compared with conventional evaporation methods. Practical applications: Microwave heating provides volumetric heating of food. The concentration carried out quickly with the combined system, microwave and vacuum, which allows mass and energy transfer quickly at a short time. The physicochemical, and biochemical properties of the concentrated apple juices processed using VME were found to be better than those of the juices produced using the other conventional methods. The obtained data can be useful for optimization of fruit juice concentrate production in industrial concentration processes.

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  AtıfScopus62·WoS59·OpenAlex70

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