Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2025Scopus SJRQ1/r/munzur/805
  Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs

  Gumus, Damla; Macit, Arife; Guzel, Bengu; Tengilimoglu-Metin, M. Merve; Kizil, Mevlude

  The primary objective of this study was to examine the effect of Momordica charantia L. extract (MCE) on the generation of heterocyclic aromatic amines (HAAs) in meatball samples. Meatballs were prepared with varying usage rates of MCE (0%, 0.5%, and 1%) and pan-fried at 150 °C, 200 °C, and 250 °C for a total cooking duration of 10 min. The samples were analyzed for proximate composition, pH, cooking loss, and HAA levels. Results indicated that increased cooking temperatures led to higher total HAAs, with specific types and quantities of HAAs varying according to both cooking temperature and MCE concentration. The total HAA content in the meatball samples ranged from 0.81 ng/g and 10.75 ng/g. Specifically, the total HAAs were 1.29 ± 0.38 ng/g, 3.40 ± 1.52 ng/g, and 7.60 ± 2.48 ng/g in meatballs cooked at 150 °C, 200 °C, and 250 °C, respectively (p < 0.05). The addition of MCE at different concentrations reduced the generation of total HAAs, with 0.5% MCE showing the highest inhibitory effect, reducing total HAAs by 30.8%. These findings underscore the significance of considering cooking conditions, including temperature and usage rate, when incorporating antioxidant compounds into meat products.

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  AtıfScopus2·WoS2·OpenAlex3

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• MakaleAçık Erişim2024Scopus SJRQ1/r/munzur/1867
  Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef

  Döner, Deniz; Çokgezme, Ömer Faruk; Çevik, Mutlu; İçier, Filiz

  The thawing process is a common processing method used in the meat industry. To ensure provide food safety and protect meat quality, the thawing process should be carried out carefully. Ohmic thawing (OT) is one of the novel thawing methods. In this study, a custom-designed ohmic thawing prototype was set up and used to thaw frozen minced beef samples in different shapes (X: 13 × 4 × 3 cm3; Y: 13 × 6 × 2 cm3; Z: 13 cm height × 3.91 cm diameter) at 3 different voltage gradients (10–13-16 V/cm) by using 3 different electrode designs (E1, titanium foil; E2, needle type titanium electrode; E3, titanium embossed). The optimum OT condition resulting in a high-quality product with the highest process efficiency was determined. As an optimization procedure, a three-level general factorial design was performed. Thawing time, drip loss, thawing ratio, maximum temperature, ohmic power consumption, energy efficiency, and exergy efficiency values were used as responses. The cylindrical sample shape resulted in higher changes in quality and decreased performance of the process. The optimum ohmic thawing condition was a 16 V/cm voltage gradient for Y-shaped samples by using an E2 electrode design. The thawing time for the optimum condition was 2074s corresponding ohmic power consumption of 15.84 W. The drip loss during thawing was measured at 1.20%. The maximum temperature reached during the thawing process was recorded as 15.90 °C. Energy efficiency and exergy efficiency values were greater than 35%. Based on these results, the overall desirability of the ohmic thawing method was evaluated as 0.755. The obtained desirability value indicated the ohmic thawing method to be highly efficient and effective in achieving optimal thawing outcomes. The results of this study could give valuable information on the design of industrial-scale ohmic heating units to be used with solid foods, especially for thawing purposes.

  AtıfScopus13·WoS11

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• 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

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• MakaleYalnız künye2021Scopus SJRQ1/r/munzur/2835
  Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process

  Çilingir, Seda; Goksu, Ali; Sabanci, Serdal

  The ohmic heating process is known as homogeneous, efficient, and rapid heating. In the present study, it was aimed to analyze the extraction of pectin from lemon peel using ohmic heating, to evaluate the specific pectin production coefficient (SPPC, mg/kJ) and compared it with traditional pectin production (TPP). The extraction process was carried out at 3 different temperatures (70–90 °C), 3 different solid:liquid ratios (1:30, 1:40, 1:50 g/ml), 3 different extraction holding times (0–30 min), and a constant pH (pH 2 that adjusted with citric acid). From the results, extraction conditions affected the pectin yield. As the temperature and extraction holding time increased, the pectin yields increased. In general, the 30-min pectin yields of the ohmic heating-assisted extraction (OHAE) process were similar to the pectin yields obtained from the TPP under the same conditions. Performance evaluation of pectin production was made for 90 °C, and energy efficiency was found to be over 69% for 3 different solid to liquid ratios. It has been stated that as an alternative to the TPP method, the OHAE process can be applied.

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  AtıfScopus50·WoS44·OpenAlex53

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• MakaleAçık Erişim2020Scopus SJRQ1/r/munzur/3169
  Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods

  Döner, Deniz; Çokgezme, Ömer Faruk; Çevik, Mutlu; Engin, Mustafa; İçier, Filiz

  In the present study, the effectiveness of ohmic thawing (OT) on temperature distribution (TD) was evaluated by using a non-destructive measurement method: thermal imaging (TI). The effects of both OT process parameters and sample properties on TD of thawed minced beef were determined. Thermal images were taken from the central cross-sectional area of a thawed sample. In the first part of the study, the effects of OT system parameters (voltage gradient; 10–13–16 V/cm and electrode type; E1:titanium foil electrode with a smooth surface, E2: needled-type titanium electrode, E3: titanium electrode with pyramid surface shaped) and sample shape (X: 13 × 4 × 3 cm3; Y: 13 × 6 × 2 cm3; Z: 13 cm height × 3.91 cm diameter) were analyzed in detail. The best thawing condition (electrode type E2 and sample shape Y) was determined by taking into account of thawing time and TD properties obtained from a developed TI processing technique. In the second part of the study, the effects of OT process on TD properties of minced beef having different fat contents (2–10–18%) were compared with those of two different conventional thawing processes (stationary cold ambient + 4 °C -RT and under cold running water + 4 °C -WT). The percentage of thawed portions in central section was above 68% for OT and varied between 12 and 54% for CT. Rectangular-shaped samples had more homogeneous temperature distributions than cylindrical samples (p < 0.05). TI could be used to control the process by non-destructive monitoring of temperature during OT.

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  AtıfScopus36·WoS31·OpenAlex35

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