Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2021Scopus SJRQ2/r/munzur/3146
  Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes

  Tezcan, Derya; Sabancı, Serdal; Cevik, Mutlu; Cokgezme, Omer Faruk; Icier, Filiz

  Thin-layer drying behaviour of dill leaves samples under three different infrared radiation power intensities was investigated. Diffusion Approach was found to be the best model that describes the drying behaviour of dill leaves. Effective diffusivity values were 6.97 × 10−9, 6.84 × 10−9 and 8.96 × 10−9 m2/s for power intensities of 1790, 1970 and 2070 W/m2, respectively. According to the first and second law efficiencies, the infrared drying system was more efficient at higher power intensities (p < 0.05). However, the total colour change was maximum at the highest power intensity. For the investigated infrared drying conditions, 1970 W/m2 was recommended as the best-infrared power intensity applied for drying of dill leaves by taking into account both performance analyses and quality changes.

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  AtıfScopus40·WoS34·OpenAlex44

  İncele
• MakaleYalnız künye2020Scopus SJRQ2/r/munzur/3335
  Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods

  Cevik, Mutlu; Icier, Filiz

  Frozen minced meat samples having fat contents of 2%, 10% and 18% were thawed using different methods (refrigeration thawing at ambient temperature of +4 ℃, under running cold water (+4 ℃) thawing, ohmic thawing for 10, 13 and 16 V/cm). Viscoelastic properties were determined by using rheological tests (oscillation and creep/recovery tests). Storage modulus, loss modulus, complex modulus, loss tangent, dynamic viscosity and complex viscosity values of minced meat samples increased as fat content increased. As frequency value increased, the modulus values of meat samples increased but dynamic and complex viscosity values of the samples decreased. The minced meat samples thawed by different methods had recoverable compliance values. The compliance values of meat samples during creep region can be well characterized by Burgers model. Ohmic thawing can be used as an alternative thawing method since it resulted in similar rheological properties of minced meat samples compared to refrigeration thawing at ambient temperature of +4 ℃ and under running cold water (+4℃) thawing.

  AtıfScopus28·WoS25

  İncele
• MakaleYayıncıda açık erişim2016Scopus SJRQ2/r/munzur/4189
  Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule

  Eroglu, Ali; Bayrambas, Kadir; Eroglu, Zeynep; Toker, Omer S.; Yilmaz, Mustafa T.; Karaman, Safa; Dogan, Mahmut

  In this study, physicochemical, rheological (steady, dynamic, and creep/recovery), and textural properties of yoghurt/molasses blends (0, 5, 10, and 15% molasses) were investigated. The blends showed shear thinning behavior, as described by Ostwald de Waele model (R-2 >= 0.955). Consistency coefficient value (K) of the blends decreased with increasing molasses concentration in the sample. Storage modulus (G') of blends was higher than loss modulus (G ''), exhibiting weak gel-like behavior. Molasses addition decreased G' and G '' values. Temperature sweep tests indicated that blends followed Arrhenius relationship. A modified Cox-Merz rule was applicable using shift factors. Compliance values (J(t)) increased as molasses concentration increased, revealing that deformation stability and internal viscosity (eta(1)) decreased with concentration. Creep behavior was characterized using Burger model. Obtained J data as a function of time could be satisfactorily fitted to Burger model (R-2 >= 0.994). The final percentage recovery of blends remarkably decreased with the increase of molasses concentration. Firmness, consistency, cohesiveness, and viscosity index values decreased with molasses addition. According to the results of the current study, molasses amount to be added to the yoghurt should be determined regarding rheological properties since resistance of the sample to deformation decreased with increase in molasses concentration.

  AtıfWoS14·OpenAlex21

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