Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2026Scopus SJRQ1/r/munzur/1170
  Quality 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.

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  İncele
• MakaleYalnız künye2025Scopus SJRQ1/r/munzur/1436
  Effect of Ohmic Heating on the Quality and Nutrient Preservation of Plum Marmalade: A Comparison With Conventional Heating

  Ekici, Seymanur; Omac, Basri; Sabanci, Serdal

  In this study, plum marmalade was prepared using the ohmic heating method at three distinct voltage gradients (30, 35, and 40 V/cm). The quality properties of the marmalade prepared this way were contrasted with those prepared using the conventional heating method. Total phenolic content (TPC), antioxidant activity (AA), vitamin C content, total color change (ΔE), hydroxymethylfurfural (HMF), and the amount of time needed for the process, including heating and evaporation, were all measured as part of the study. According to the findings, ohmic heating—specifically, a voltage gradient of 40 V/cm—significantly reduced the heating time when compared to the traditional method, which raised the stability of vitamin C, AA, and phenolic compounds. When ohmic heating was used instead of conventional heating, the amounts of TPC, AA, and vitamin C increased by 19.50%, 33.90%, and 149.12%, respectively. In comparison to traditional heating under atmospheric conditions, the results also showed that ohmic heating increased the amounts of gallic acid (40.61%), catechin (40.98%), chlorogenic acid (25.05%), and rutin (24.67%). Furthermore, the results showed that ohmic heating reduced the amount of HMF (34.34%) and ΔE (2.27%) in comparison to conventional heating. TPC, AA, vitamin C, gallic acid, catechin, chlorogenic acid, and rutin were higher than conventional heating; nevertheless, HMF and ΔE were lower than conventional heating at the applied ohmic heating process. The results obtained indicate a strong potential for an ohmic heating system as a rapid heating method for preserving nutritional value.

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  AtıfScopus6·WoS5·OpenAlex6

  İncele
• MakaleAçık Erişim2024/r/munzur/6308
  Modeling changes in the quality attributes of couscous cooked with ohmic heating

  Sabanci, Serdal; Işık, Erdem; Goksu, Ali; Omaç, Basrı

  Kinetic studies on the quality alters of couscous are crucial to the suitable design of ohmic heating treatment. Hence, it was targeted to build mathematical models to forecast the changes in quality attributes of couscous cooked using ohmic heating (OH) in the present study. In addition, the average power and total energy for cooking couscous with OH at a voltage gradient of 17 V/cm were determined. Three dissimilar kinetic models—zero, first, and second—were fitted to the data. Our findings showed that, for the ohmic heating system, as cooking time increased, energy consumption increased while heating system efficacy declined. The best model to reflect the changes in color parameters was the second-order model, while the zero-order model best fit the experimental data observed for the cooking loss, moisture content, and weight increase (%). For all TPA parameters, however, neither model yielded the greatest fit.

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  AtıfOpenAlex1

  İncele
• MakaleAçık Erişim2024/r/munzur/6232
  Ohmik Evaporasyon İşlemiyle Elde Edilen Dut Pekmezinde Renk Değerlerinin İncelenmesi

  Sabanci, Serdal; Ak, Ferit

  Evaporasyon işlemi sıvı gıda ürünü içerisinde bulunan suyun fiziksel olarak uzaklaştırılmasıdır. Bu işlemde geleneksel ısıtma teknikleri sonucunda istenmeyen bileşen oluşumu, kalite kaybı ve aroma kayıpları meydana gelmektedir. Bu nedenle gelişen teknoloji ile geleneksel gıda işlemi uygulamalarının yerini alternatif teknikler almaktadır. Bu tekniklerin başında ohmik ısıtma işlemi gelmektedir. Ohmik ısıtma işlemi iki elektrot arasında alternatif akım geçirilerek ürünün ısınma prensibine dayanmaktadır. Bu çalışmanın ana amacı üç farklı voltaj gradyanı kullanılarak elde edilen dut pekmezinin renk değerlerinin incelenmesidir. Örnekler ohmik evaporasyon işlemi ile üç farklı voltaj gradyanında atmosferik koşullar altında %22,2 Suda Çözünür Kuru Madde (SÇKM) içeriğinden %68 SÇKM değerine kadar evaporasyon işlemine tabi tutulmuştur. Örneklere ait L*, a*, ve b* renk değerleri ölçülmüştür. Elde edilen L*, a*, ve b* değerlerinden beyazlık ve kahverengileşme gibi bazı renk indeksleri hesaplanmıştır. Beyazlık indeksi (Bİ) ve kahverengileşme indeksi (Kİ) incelendiğinde, en yüksek değerler geleneksel yöntemde elde edilirken en düşük değerler 15 V/cm voltaj gradyanında elde edilmiştir. Toplam renk değişim değerinin 3,73-8,97 arasında değiştiği, en düşük renk değişim değerinin geleneksel yöntemle elde edildiği ve bu değerin yükselen voltaj gradyanı ile arttığı belirlenmiştir. Sonuç olarak, dut pekmezi örnekleri renk değişimleri açısından incelendiğinde genel anlamda voltaj gradyanın artmasından olumsuz etkilendiği tespit edilmiştir. Bununla birlikte fiziksel kalite değerlerinin başında yer alan renk değerleri bakımından nispeten daha düşük voltajlı ohmik evaporasyon işleminin kullanılabileceği düşünülmektedir.

  AtıfOpenAlex1

  İncele
• 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

  İncele
• Kitap BölümüAçık Erişim2024/r/munzur/1831
  Recent trends in evaporation techniques

  Icier, Filiz; Doner, Deniz; Cokgezme, Omer Faruk; Sabanci, Serdal; Cevik, Mutlu

  Increasing energy costs of the food industry and the necessity to reduce emissions of greenhouse gases orient the researchers to find alternative solutions to increase energy efficiency, and to decrease waste and environmental damage. Hence, the use of novel technologies comes to the fore. Since volumetric heating could be provided by Ohmic and microwave heating methods, a heating medium is not required. Thus it is possible to reduce undesirable changes in quality attributes by eliminating contact with hot surfaces and providing rapid heating. The negative effects on the environment could also be reduced owing to both utilization of efficient energy for the heating process and the elimination of wastewater. Alternative nonthermal methods including ultrasound, membrane filtration, pulsed electric field, and electroplasmolysis techniques could also be applied. In this chapter, recent studies on the evaporation techniques, regarding their system setups, effects on the quality characteristics, and performance evaluations are reviewed.

  İncele
• MakaleYalnız künye2024Scopus SJRQ1/r/munzur/1551
  Optimization 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.

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  AtıfScopus7·WoS7·OpenAlex5

  İncele
• MakaleAçık Erişim2023/r/munzur/6481
  Investigation of Pectin Production by Ohmic Heating Assisted Extraction Method Using Different Types of Acids from Lemon Peel Powder

  Sabanci, Serdal; Çevik, Mutlu; Goksu, Ali

  Depending on the developing technology, people's use of alternative heating methods is increasing. In the present study, a solution of lemon peel powder prepared with 3 different acids (sulphuric, hydrochloric, and nitric acid) was heated from 20 °C to 80 °C at a constant pH of 1.5, solid: liquid ratio (1:40), and a voltage gradient of 10 V/cm. It is aimed to investigate the change of electrical conductivity value and the effect of acid type on pectin yield at the end of 10 minutes of processing time at 80 °C extraction temperature. As a result of the experiments, the heating times of the samples in the ohmic heating-assisted extraction system varied between 199 and 252 s, and the electrical conductivity values varied between 0.89 and 2.10 S/m. In addition, the electrical conductivity value increased in 3 different acid types as the temperature value increased. Also, pectin yield values for 3 different acid types varied between 8.88% and 10.72%, and the highest pectin yield was obtained in the extraction process obtained from the solution prepared with sulfuric acid. It was determined that the use of different acid types had a significant effect on the heating time, electrical conductivity, and pectin yield (p0.05). According to the results, it has been determined that pectin extraction can be done successfully using the ohmic heating-assisted extraction system. It is expected that the data obtained from the use of current heating methods in the extraction of such products will make a serious contribution to the literature.

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  İncele
• MakaleAçık Erişim2023/r/munzur/6422
  The effect of ohmic heating on the quality properties of couscous during cooking

  Sabanci, Serdal; Işık, Erdem; Goksu, Ali; Omaç, Basrı

  Couscous has been widely eaten around the world because it has a low glycemic index, is low in fat, and is simple to prepare. However, it should be cooked before consumption. Therefore, novel heating methods, such as ohmic heating, can be used to cook couscous. This study aimed to investigate the potential use of ohmic heating at a voltage gradient of 17 V/cm to cook couscous and compare it with the conventional cooking method. To determine the effect of ohmic heating and conventional methods on the quality properties (color, texture profile analysis, cooking loss, moisture content, and weight increase (%)) of couscous, samples were cooked in a 0.1% salt solution. The samples were analyzed at different cooking times (4, 8, 12, and 16 min). The results obtained in the present study revealed that the total color difference also increased with an increase in cooking time. In addition, similar trends were observed for cooking loss, moisture content, and weight gain. Furthermore, the couscous samples treated with ohmic heating and conventional heating methods were completely cooked after 12 minutes. Overall, compared to the conventional cooking method, the ohmic heating process did not induce any negative effects on the quality parameters of couscous.

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  AtıfOpenAlex1·TR Dizin1

  İncele
• MakaleAçık Erişim2023/r/munzur/6382
  Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk

  Sabanci, Serdal; Omaç, Basrı; Yüksel, Hatice Pınar

  Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the ohmic cooking treatment was inversely proportional to the treatment time, the total consumed energy values decreased based on the rising voltage gradient. As a result, the feasibility of the ohmic heating treatment for making a traditional semolina dessert with milk was determined in this study.

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