Sürdürülebilir Kalkınma Amaçları

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• 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
• 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
• 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 Erişim2023Scopus SJRQ2/r/munzur/2704
  Modeling the electrical conductivity value of the model solution

  Sabanci, Serdal; Kaya, Kübra; Göksu, Ali

  The ohmic heating process is one of the novel electrical heating methods that are considered as fast, homogeneous and efficient heating. In this study, the details of the relationship between electrical conductivity (EC)-Temperature (Temp) and EC-pH-Temp at different Total Soluble Solid Content (TSSC) and different pH values were examined. Especially, the study explains details of the electrical conductivity value due to pH change (2, 2.5, 3, 3.5) and expressing EC change depending on the pH value of fruit and vegetable juices. At constant pH, EC values decrease with increasing TSSC values (10%, 20%, 30%, 40%, 50%, 60%) and decrease with increasing pH at constant TSSC value. When the relationship between Temp-EC is analyzed that the EC value increases as Temp increases in all cases and this increase is linear. It was found that the Temp-EC relationship was in high compatibility with an R2 value above 0.97. Also, in the Temp-EC-pH relationship, the R2 value was found to be an acceptable value above 0.95.

  AtıfScopus4·WoS3

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2742
  Ohmic heating: A futuristic method for cooking bulgur

  Goksu, Ali; Omac, Basri; Sabancı, Serdal

  Bulgur is a nutritious, healthy, and partially cooked food product with long shelf life and produced from wheat grains. In the present study, ohmic heating (OH) was used to cook bulgur as an alternative method to conventional cooking in case of bulgur pilaf due to its advantages including shorter heating time, uniform heat distribution in food, and higher energy efficiency. Bulgur was cooked in 0.1% salt solution to evaluate the effect of OH at various voltage gradients (10, 13, 16, and 19 V/cm) and conventional cooking processes on the textural properties of bulgur and energy consumption. The results showed that for the OH process, the total energy consumption for the cooking of bulgur reduced by approximately 80% compared to that for conventional cooking. In addition, the voltage gradients were significantly related to the cooking time, a crucial parameter for the water absorption of bulgur (p < 0.05). Novelty Impact Statement: Pre-cooked bulgur must be cooked in water by using electric or flame equipment before consumption. Nevertheless, in these systems, the cooking process consumes a pretty long time and causes a vast amount of waste energy. Therefore, alternative methods are needed to save time and energy. Thus, the ohmic heating was used as an alternative cooking process for bulgur prior to consumption.

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  AtıfScopus3·WoS3·OpenAlex9

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2532
  Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice

  Karakavuk, Emrah; Goksu, Ali; Sabanci, Serdal

  In this study, the evaporation of apple juice was completed with ohmic heating to eliminate some problems with conventional evaporation methods. Ohmic evaporation (OE) was performed at different voltage gradients (13–17 V/cm) for determining electrical conductivity (EC), Hydroxymethylfurfural (HMF), and the total phenolic content (TPC) changes. The voltage gradient affected the total consumed energy, average power, and specific water removal ratio (SWRR) values (p <.05). The shortest time was obtained at 17 V/cm, while the longest time was 13 V/cm during the OE process. The EC value varies between 0.19–0.85 S/m for the voltage gradients. EC and current values increase with temperature until boiling starts, then decrease, and the EC value tends to increase slightly. The TPC value ranged between 587.4–716,4 mg GAE/100 g and was higher at OE than in the conventional process. As a result, the OE process preserves the TPC value of apple juice better while shortening the processing time. Novelty impact statement: The ohmic evaporation process is an alternative method that can be preferred in concentrating fruit juices with consuming less energy and obtaining higher quality products. In addition, considering the phenolic distribution, it was determined in this study that the products were better preserved in the ohmic evaporation process. It is predicted that it will provide important data for both pilot and industrial designs for the establishment of any ohmic evaporation systems.

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  AtıfScopus6·WoS5·OpenAlex9

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2509
  Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating

  Goksu, Ali; Duran, Gülseven; Çilingir, Seda; Çevik, Mutlu; Sabanci, Serdal

  This study is to investigate the performance properties during the extraction of pectin from grapefruit peel powder using ohmic heating. Pectin extraction was carried out under different voltage gradients (7–11 V/cm), different solid: liquid ratios (1:20–1:60), and different holding times (0–180 min) at constant pH and temperature (80°C). The voltage gradient and solid: liquid ratio affected the time to reach the target temperature. The highest energy efficiency value for all voltage gradients and solid: liquid ratios were obtained in the 0 min holding time, and the efficiency value, which changed between 89.47% and 56.02%, was negatively affected by the increase in the holding time. The exergy efficiency was lower than the energy efficiency and decreased due to the increasing holding time and decreasing voltage gradient. Also, the exergy efficiency was found to be between 73.69% and 18.09%. Determining the performance characteristics of the system will make a significant contribution to pilot and industrial-scale system/process applications for the future. Practical application: In this study, pectin was successfully obtained from grapefruit powder using an ohmic heating system. The operating conditions for the obtained pectin include constant pH (pH:1) and temperature (80°C) but various voltage gradients, solid: liquid ratios, and extraction times. It has been observed that voltage gradient and extraction time were effective on energy efficiency. When looking at exergy efficiency, voltage gradient, solid: liquid ratio, and extraction time were effective. It has been observed that the improvement potential (IP) value calculated for the system decreases depending on the increasing voltage gradient. The results obtained in this study are thought to be an important data source for literature, pilot, and industrial-scale production systems. It has been realized that ohmic heating, which is increasingly used, is an alternative technique for pectin production.

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  AtıfScopus13·WoS12·OpenAlex16

  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

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