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Bu çalışmada tavuk sternumundan enzimatik hidrolizasyon yöntemiyle sülfatlanmış glikozaminoglikan (GAG) ekstraksiyonu gerçekleştirilmiş ve optimum enzimatik hidrolizasyon işlem koşulu belirlenmiştir. İşlem koşullarının optimizasyonu için Yanıt Yüzey Yöntemi kullanılmıştır. Enzim miktarı, pH değeri, ekstraksiyon sıcaklığı ve süresi olarak seçilen dört parametrenin GAG verimi üzerindeki etkilerini açıklamak için Merkezi Kompozit Tasarımıyla oluşturulan deneme deseni uygulanmıştır. En yüksek GAG verimine en kısa ekstraksiyon süresi ve en az enzim miktarı ile ulaşmak hedeflenmiştir. Ekstraksiyon işlemi için en uygun işlem koşulları %0.6 enzim miktarı, 6.99 pH değeri, 62.96°C ekstraksiyon sıcaklığı ve 10.79 saat ekstraksiyon süresi olarak bulunmuştur. Bu koşullarda, ekstraksiyon verim değerinin %26.07 olması öngörülmüş ve deneysel olarak da doğrulanması sağlanmıştır.

Gıda endüstrisinde ekstrüzyon pişirme; enerji tüketiminin az olması, üretimin verimli ve son ürünün ucuz olması, yeni teknolojilerden olması, yüksek sıcaklık-kısa süreli işleme yöntemi olmasından dolayı tercih edilen ve kullanımı gittikçe artan bir yöntemdir. Ekstrüzyon pişirme esnasında ekstrüdere giren hammaddenin özellikleri (nişasta tipi, protein, yağ, su içeriği, formülasyonvd.), proses değişkenleri (vida hızı, besleme hızı, kalıp şekli ve sıcaklığı gibi) ve ürün karakteristikleri (besinsel, fiziksel ve kimyasal özellikler gibi) arasında önemli bir ilişki bulunmaktadır. Değişkenleri doğru analiz edebilmek ve yapılacak deney sayısını en uygun şekilde azaltabilmek için optimizasyon çalışmalarının yapılması gerekmektedir. Mühendislik açısından optimizasyon, prosesleri etkileyen bağımsız değişkenler ve yanıt olarak adlandırılan bağımlı değişkenler arasındaki ilişkileri değerlendirerek optimum verilerin oluşmasını sağlamaktadır. Bu derlemenin amacı, ekstrüzyon tekniği ile üretilmiş ürünlerle ilgili yanıt-yüzey yöntemiyle yapılan optimizasyon çalışmaları bir arada değerlendirmektir.

Boza, a functional traditional beverage, is a product obtained by fermenting grains. In this study, the use of different proportions of boza (25%, 50%, 60% on flour basis) and lyophilized boza (5%, 8%, 10% on flour basis) as a starter and their effects on the microbiological, chemical, textural and sensory properties of bread were investigated. The addition of boza was found to increase dough extensibility and resistance to extension compared to control bread. The proportions of fresh boza or lyophilized boza were significantly correlated with the hardness of breads. In addition, the L value in boza added breads were significantly decreased compared with the control bread. It was determined that the lyophilization caused a significant decrease in lactic acid bacteria compared with yeast counts. The most acceptable group after the control bread was determined to be 25% fresh boza added bread and 5% lyophilized boza added bread., Fonksiyonel bir geleneksel içecek olan boza, tahılların fermente edilmesiyle elde edilen bir üründür. Bu çalışmada farklı oranlarda boza (un bazında %25, %50, %60) ve liyofilize boza (un bazında %5, %8, %10) ilavelerinin starter olarak kullanımı ve ekmeğin mikrobiyolojik, kimyasal, tekstürel ve duyusal özellikleri üzerine etkileri araştırılmıştır. Kontrol ekmeğine kıyasla boza ilavesinin hamur uzayabilirliği ve uzamaya karşı direnci arttırdığı görülmüştür. Taze boza veya liyofilize boza oranları, ekmeklerin sertliği ile önemli ölçüde ilişkilidir. Ayrıca boza ilave edilen ekmeklerde L değeri, kontrol ekmeğine göre önemli ölçüde azalmıştır. Liyofilizasyonun maya sayısına göre laktik asit bakterilerinde önemli bir düşüşe neden olduğu belirlenmiştir. Kontrol ekmeğinden sonra en kabul edilebilir grup %25 taze boza katkılı ekmek ve %5 liyofilize boza katkılı ekmek olarak belirlenmiştir.

This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G′), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.

Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive oil emulsions were prepared with using different dispersed phases; maltodextrin (MD), whey protein isolate (WPI) and maltodextrin+whey protein isolate (MD+WPI) mixture (1:1 w/w) solutions were used at different rates to determine the effects of dissolved material on physical, chemical, rheological and thermal properties of the emulsions. The kinetic stability of emulsions were significantly improved with increasing rates of soluble materials (p

Bu çalışmada, yumurta beyazı ikamesi olarak çiya ve keten tohumu jeli ilavesinin pankek hamurunun reolojik özellikleri ve pankek örneklerinin bazı kalite özellikleri üzerine etkileri incelenmiştir. Çiya ve keten tohumu jeli yumurta beyazı ikamesi olarak iki farklı oranda (%50, %100) kullanılmıştır. Pankek hamurlarının akış davranışlarının üssel model ile açıklanabildiği (R2=0.987-0.998) ve örneklerin kayma ile incelen davranış gösterdiği saptanmıştır. Çiya ve keten tohumu jelinin kullanımıyla elastik (Gˈ) ve viskoz modül (G") değerlerinin arttığı görülmüştür. Çiya ve keten tohumu jeli oranının artmasıyla örneklerin protein içeriğinin azaldığı (P, In this study, the effects of the addition of chia and flaxseed gel as egg white replacers on the rheological properties of pancake batter and some quality properties of pancake samples were investigated. Chia and flaxseed gel were used in two different proportions (50%, 100%) as egg white replacers. It has been revealed that the flow behavior properties of pancake batters can be explained by the power law model (R2=0.987-0.998) and the samples exhibited shear-thinning behavior. The use of chia and flaxseed gel increased the elastic (Gˈ) and viscous modulus (G") values. It was determined that the protein content decreased with increased ratio of chia and flaxseed gel (P

Bu çalışmada, pirinç unu ve karabuğday unu ile hazırlanan glutensiz kek hamurlarına diyet lifi kaynağı olarak portakal lifi (PL) ilavesinin hamurun reolojik özellikleri üzerine olan etkileri Yüksek Genlikli Salınımda Kayma (LAOS) yöntemi kullanılarak incelenmiştir. Çalışma kapsamında glutensiz kek örneklerinin bazı kalite özellikleri de (dokusal özellikleri, özgül hacim) belirlenmiştir. Glutensiz kek formülasyonuna diyet lifi kaynağı olarak portakal lifi farklı oranlarda (%0, %4, %8, %12, %16) karabuğday unu yerine ilave edilmiştir. Sonuçlar, glutensiz hamurlara diyet lifi ilave edilmesiyle örneklerin elastik (G') ve viskoz (G") modülüs değerlerinde artış olduğunu göstermiştir. Düşük gerinim değerlerinde örneklerin doğrusal viskoelastik özellik gösterdiği; ancak, uygulanan gerinim genliğinin artmasıyla birlikte reolojik özelliklerin doğrusal olmayan bölgeye giriş yaptığı belirlenmiştir. Glutensiz kek hamurlarının içerdiği diyet lifi oranının artmasıyla keklerin özgül hacim değerleri artmış (P, In this study, the effect of orange fiber (dietary fiber source) addition on gluten free batters from rice flour and buckwheat flour rheological properties was investigated by using LAOS method. The effect of different amount dietary fiber on some quality parameters (textural properties, specific volume) of gluten free cakes were also investigated. Gluten-free cake batters were formulated by replacing buckwheat flour with orange fiber at different levels (0%, 4%, 8%, 12% and 16%). Results showed an increase in storage (G') and loss (G") moduli values with the addition of dietary fiber in the gluten free batter. All gluten-free cake batter samples showed linear viscoelastic properties at small strain amplitudes but rheological properties enters the non-linear region by increasing strain amplitude. Increaing the dietary fiber amount caused to increase in specific volume (P

The aim of this study is to investigate the effect of dietary fiber enrichment on non-linear viscoelastic behavior of gluten-free cake batters by using Large Amplitude Oscillatory Shear (LAOS) analysis. Textural properties and specific volume of gluten-free cakes were also determined to investigate the possible correlations with LAOS parameters. Gluten-free cake batters were formulated by replacing buckwheat flour with two different dietary fiber sources, namely orange fiber (OF) and orange pomace powder (OPP) at five different levels (0%, 4%, %8, %12 and 16%). All gluten-free cake batter samples exhibited linear viscoelastic properties at small strain amplitudes but Theological properties enters the non-linear region by increasing strain amplitude. the Lissajous-Bowditch curves revealed that stored energy increased by increasing dietary fiber amount and gluten-free cake batters became more elastic in the non-linear region. the normalized elastic Chebyshev coeffients (e(3)/e(1)) indicated the strain hardening behavior of cake batters at small strain amplitudes shifted to strain softening in the non-linear region. the e(3)/e(1) and v(3)/v(1) ratios as a function of strain amplitude indicated that non-linearity is more pronounced in the elastic component compared to the viscous component. the S and T values calculated at 50% strain amplitude showed strong correlation with water retention capacity, hardness and specific volume of gluten-free cakes enriched with OF whereas softer correlations were obtained for the OPP-containing ones due to elastic instability of the batters. Principal component (PCA) and hierarchical cluster analysis (HCA) were performed to provide basic graphical comparison of the differences/similarities between non-linear Theological properties of gluten-free cake batters by considering LAOS parameters. the viscoelastic properties of the cake batters containing 16% OPP were found to be suitable for high gas retention capacity since the highest cake specific volume was obtained., Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [215O227]; Ege University Scientific Project CommissionEge University [2016 BIL 009], This work was supported by the Scientific and Technological Research Council of Turkey [Grant No. 215O227]; the Ege University Scientific Project Commission [Grant No. 2016 BIL 009].

çalışmada, ekstrüde çabuk erişte üretiminde kırmızı mercimek (Lens culinaris) unu ile patates nişastası sırasıyla 90:10, 80:20, 70:30 ve 60:40 oranlarında kullanılmıştır. Ayrıca guar zamkı ilavesinin (%2) erişte kalitesine etkisi incelenmiştir. Mercimek unu oranının artması eriştelerin pişme süresinin azalmasına, pişme kaybı ve su absorbsiyonu değerlerinin ise artmasına neden olmuştur (P, In this study, red lentil (Lens culinaris) flour and potato starch were used in the production of extruded instant noodles in the ratios of 90:10, 80:20, 70:30 and 60:40, respectively. Furthermore, the effect of addition of guar gum (2%) on the quality of noodles was investigated. The increase in the ratio of lentil flour caused a decrease in the cooking time of the noodles, and an increase in the cooking loss and water absorption values (P

This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in the batter density. Rheological analysis showed that, Power Law model is the most suitable model to represent the flow behavior of cake batters and the batters exhibited solid-like behavior with the exception of the sample without quinoa flour. Also elastic modulus (G′) and viscous modulus (G″) of the batters increased with quinoa flour substitution in the frequency range of 0.01–10 Hz. In addition to this, according to the temperature sweep test results, quinoa flour addition increased the mechanical strength of the batters. Physical, chemical properties and quality parameters of the cakes were significantly improved by quinoa flour substitution. In general, volume of the cakes increased but hardness values of the cake crumbs decreased with the increase in quinoa flour substitution. The cake, produced with 50% quinoa flour, had the highest scores for both taste and overall acceptability.

Predicting loaf volume development of gluten free baked products to have similar properties to wheat products remains a challenge and there is no good marker for loaf volume. Large Amplitude Oscillatory Shear (LAOS) flow experiments and baking tests were conducted on rice, buckwheat, quinoa, and soy flour doughs to understand if there is any correlation between the non-linear rheological properties and loaf volume. The challenging water absorption capacities were determined by matching the η* vs. frequency data of the gluten free flours with that of the soft wheat flour dough with moisture content at 500 BU. 110%, 90%, 85%, and 160% water levels were found as optimal for rice, buckwheat, quinoa, and soy flour, respectively. The comparison of elastic Lissajous-Bowditch curves showed that the stronger non-linearities were seen at low frequencies and the wider the loop, the weaker the structure and the more structural breakdown with an order of soft wheat, soy, buckwheat, quinoa and rice flour doughs. Secondary loops have been observed in viscous Lissajous-Bowditch curves which are related to the strong non-linearities in elastic stress. The distributions of elastic and viscous LAOS parameters showed that soy dough has the closest rheological performance to wheat dough among other dough samples, which has the highest protein content. G L ′ and G M ′ values at 10 rad/s and 200% strain showed the best correlation among all LAOS parameters with the loaf volume. The strain stiffening/softening property e3/e1 complemented the mechanistic explanations which were offered using G L ′ and G M ′ values.

PubMed: 31201569, Microfluidics systems that have been emerged in the last 20years and used for processing the fluid in a microchannel structure at microliter levels are alternative to the conventional methods. The objective of the study is to develop a microfluidic platform for determination of the microbial load and the number of somatic cells in milk. For this purpose, a polydimethylsiloxane (PDMS) chip with a channel size of 300mx60m was produced. Cells/bacteria labeled with fluorescent stain in milk were counted with the proposed microfluidic platform and the results were compared with the reference cell concentration/the bacterial counts by conventional method. It was found that our platform could count somatic and bacterial cells with an accuracy above 80% in 20min run for each analysis. The portable overall platform has an overall dimension of 25x25x25 cm and weighs approximately 9kg.

In this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, total antioxidant activity and phenolic content, microbial load, sensory properties, and microstructure of strawberries were evaluated. Moisture loss of strawberries significantly reduced with coating compared to the control sample; however, the reduction in moisture was similar for dip-coating and electrospraying methods. The brightness of strawberries decreased with storage, while redness, yellowness, and Chroma values were increased significantly (p < .05). The firmness of control and dip-coated strawberries decreased significantly, but the firmness of electrospray-coated samples was comparably higher than control and dip-coated samples. Sensory properties were not affected from the coating formulation, and samples were found as acceptable at the end of storage. Homogeneous coating of the surface was provided with electrospray coating method. Moreover, the electrospray coating has a potential in edible coating applications for fresh fruits and help to extend their shelf life. Practical Applications Electrospray coating is a novel coating method of producing fine droplets down to submicron sizes from a conductive or semiconductive feeding solution. This method allows obtaining homogeneous surface coatings with small amount of coating material applications. Thus, excessive coating material consumption and drip loss from the coated target is prevented. Besides regarding electrical potential application during electrospraying, the sprayed material adheres well on the surface to be coated, even if the nonconductive or uneven surface structure is present. Hydrophobic coating material application such as oil-in-water based emulsions via electrospraying helps to reduce moisture transfer, and fresh-cut or minimally processed fruit and vegetable quality is improved during storage. Therefore, w/o emulsion-based coatings were applied with electrospraying method in order to evaluate coating efficiency by means of quality properties of minimally processed strawberries. WOS:000480235800028 2-s2.0-85065160355

Bu çalışmada, acı biber salçasının atığı olan posadan karotenoid eldesi için yeşil ekstraksiyon tasarımı kullanılarak düşük enerji ile yüksek verimli ekstraksiyon gerçekleştirilmesi amaçlanmıştır. Biber salçasının üretiminde Jalapeno (Capsicum annuum L.) cinsi biber kullanılmıştır. Posa çekirdekleri ayrılmış bir şekilde kurutulup öğütülerek toz haline getirilmiştir. Katı:çözgen oranının 0.4 (g/mL) olarak belirlendiği ekstraksiyon işleminde, çözücü olarak rafine zeytinyağı kullanılmış ve 80W ultrason gücünde ultrason destekli ekstraksiyon yöntemi uygulanmıştır. Farklı sıcaklıklarda (30, 40, 50 ve 60°C) ve işlem sürelerinde (5, 10, 15 ve 20 dk.) gerçekleştirilen ekstraksiyon işlemlerinden elde edilen eksraktlarda ?-karoten, kapsaisin, antioksidan aktivite ve toplam fenolik madde miktarı analizleri gerçekleştirilmiştir. Sıcaklığın ve işlem süresinin ekstraksiyon üzerine etkisi incelendiğinde, en yüksek ?-karoten miktarına 50 ve 60°C’de 10 dk.’da, kapsaisin miktarına 40°C’de 15 dk.’da toplam fenolik madde miktarına 50°C’de 20 dk.’da, antioksidan aktiveye ise 60°C’de 20 dk.’da uygulanan ekstraksiyon işlemleriyle ulaşılmıştır. Yapılan bu çalışma, gıda atığı olan posanın biyolojik olarak değerli ürüne çevrilmesi, literatürdeki diğer geleneksel ekstraksiyon çalışmalarına göre düşük enerji ile kısa sürede yüksek kalitede ekstrakt sağlanması, az miktarda çözücünün kullanılması ve kullanılan çözücün toksik madde içermemesi açısından yeşil teknolojinin tanımlanan prensiplerini yansıtmaktadır., In this study, it is aimed to perform high efficiency extraction with low energy by using green extraction design for carotenoid extraction from waste of hot pepper paste. Jalapeno (Capsicum annuum L.) pepper was used in the production of pepper paste. the pulp was separated from seeds, then dried and ground into powder. Solid:solvent ratio was 0.4 (g/mL), and olive oil was used as solvent. Ultrasound assisted extraction was applied with an ultrasonic power of 80 W. Ultrasonic extractions were carried out at 4 different temperatures( 30, 40, 50 and 60ºC) and 4 different processing times (5, 10, 15 and 20 min). the ?-carotene, capsaicin and total phenolic contents of extracts as besides their antioxidant activity were determined. in terms of the effect of temperature and duration on extraction, maximum levels were achieved by extracting for 20 min at 50 and 60°C for ?-carotene, 10 min at 40ºC for capsaicin, 20 min at 50°C for total phenolic substance and 20 min at 60°C for antioxidant activity. This study reflected the principles defined in green technology in terms of conversion of food waste into biologically valuable product, ensuring high quality extract with low energy in a short time according to conventional extraction studies in the literature, use of solvent in small quantity and solvent used toxic substance.

Cakmak, Hulya/0000-0002-4936-939X; Tavman, Sebnem/0000-0002-3069-1709; YILMAZ, Burcin/0000-0003-0719-4090, WOS: 000488848000001, PubMed: 31576913, In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30 degrees C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were calculated and color values. beta-carotene content and rehydration ratios of dried samples were determined. Drying behavior of the pretreated samples was evaluated and the drying data were fitted to thin layer drying models. Constant drying rate period was not observed for the carrot slices; however two definite falling-rate periods having different slopes were obtained. Drying time was significantly reduced (up to 20%) depending on the type of pretreatment. the redness value, total color difference and Chroma values of pretreated and control samples were in the same group (p>0.05). beta-carotene content of ultrasonic bath pretreated samples were significantly higher than the samples pretreated with ultrasonic probe and the sample dried without any pretreatment as well (p, Ege University Scientific Research Projects CommissionEge University [13-MUH-019], This study was financially supported by Ege University Scientific Research Projects Commission with the project no: 13-MUH-019.

Otles, Semih/0000-0003-4571-8764, WOS: 000560591900005, [No abstract available]

The aim of this study was to investigate the effects of different levels of quinoa flour addition and feed moisture content on selected quality characteristics of instant noodles. Quinoa flour was blended with wheat flour at weight ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 to prepare composite flours. Moreover, 25% potato starch was added to all blends to produce instant noodles. The thermal and pasting properties of flours, potato starch, and their blends were analyzed. Results indicated that the peak, breakdown, setback, and final viscosities were significantly lower and the pasting temperature was significantly higher in quinoa flour than in wheat flour. The water absorption values of the noodles were positively correlated with the quinoa content in the noodles, and the cooking loss was not affected by the quinoa ratio in the mixture. An increase in the ratio of quinoa flour increased the water absorption, hardness, and redness (a*) values and decreased the cohesiveness and luminosity (L*) values of instant noodles. The peak viscosity of the blends was negatively correlated with cohesiveness and springiness and positively correlated with water absorption and adhesiveness of the noodles. The total enthalpy of the blends showed moderate correlations with cooking quality and high correlations with textural properties., Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [0997.STZ.2015], The authors acknowledge The Scientific and Technological Research Council of Turkey (TUBITAK, Project No: 0997.STZ.2015) for the financial support. We are grateful to the Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation for their support in editing and proofreading service of this study.

A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G′) and loss modulus (G″) values were also measured for investigation of viscoelastic properties. To evaluate the quality of breads; technological and physical (bake loss %, specific volume, texture, microstructure, color), chemical (protein, moisture, ash) and sensory properties were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G′ values were found to be higher than G″ values in expressing the solid like characteristics of the batter. Amount of quinoa flour addition did not present significant difference on bake loss%, specific volume and protein content (p>0.05); however, 25% quinoa flour bread displayed better results with its higher sensory scores and softer texture. Quinoa and buckwheat flour mixture therefore will be a good alternative for conventional gluten-free bread formulations.

WOS: 000443160000008, In this study, Izmir gevrek -highly consumed at the breakfasts-was enriched with dairy proteins by using dairy products (Izmir tulum cheese, milk powder and whey powder) at different levels and 5 mm thick disc-shaped sliced gevrek was dried at three different temperatures (140, 150 and 160 degrees C) in a convection oven. The drying characteristics of snacks were examined with six different thin-layer drying models that are commonly used in literature. The Page model gave a better fit to experimental drying data and had the highest adjusted R-square with the lowest reduced chi-square and root mean square error values as compared to other models. The effective diffusion coefficient was calculated and the activation energy was derived from Arrhenius equation.

Collagen is the most abundant protein in mammals.Collagen, commonly used in the food, pharmaceutical, cosmetic and leatherindustries, is commercially derived from by-products of mammals, such as pigand bovine. There are at least 20 different types of collagen detected so far.Most of the collagen in the body belongs to type 1, type 2 and type 3. Collagenproperties vary according to the pre-treatment and extraction method. Saltingout, acid hydrolysis and enzymatic hydrolysis methods are used for collagenextraction. In addition, recent studies have shown that the use of ultrasound iseffective in increasing the extraction efficiency. In this review, studies onthe effect of pre-treatment and different extraction methods on collagen yieldwere investigated., Kolajen, memelilerde en bol bulunan proteindir. Gıda,ilaç, kozmetik ve deri endüstrisinde yaygın olarak kullanılan kolajen, ticariolarak, domuz ve sığır gibi memelilerin yan ürünlerinden elde edilmektedir.Şimdiye kadar tespit edilen en az 20 farklı kolajen tipi vardır. Vücuttakikolajenlerin çoğu tip 1, tip 2 ve tip 3 grubuna aittir. Kolajen özellikleri,uygulanan ön işlem ve ekstraksiyon yöntemine göre değişmektedir. Tuzlaçöktürme, asitle hidroliz ve enzimatik hidroliz yöntemleri kolajen ekstraksiyonuiçin kullanılmaktadır. Bununla beraber, son yıllarda yapılan çalışmalar,ultrason kullanımının ekstraksiyon verimini artırmada etkili olduğunugöstermiştir. Bu derlemede, ön işlemlerin ve farklı ekstraksiyon yöntemlerininkolajen verimine etkisi ile ilgili yapılan çalışmalar incelenmiştir.

In this study, apple slices were coated with electrospraying and dipping method for comparison of the coating efficiency, material uptake, color changes, and microstructure of coated surfaces. In electrospraying of 70% oil emulsion, a lower voltage was required for stable cone-jet geometry compared to the 80% oil emulsion which had the highest electrical conductivity and lowest viscosity. The material uptake of dip–coated samples was similar; however, the material uptake of electrospray coated samples was found between 0.051 and 0.122 mg emulsion/g apple. Electrospray coated apple slices had lower weight loss compared to the control and dip-coated samples, although the applied coating material was significantly lower. The total color change of electrospray coated samples was similar to the control; however the change in dip-coated samples was significant. The coating was uniform on the surface of electrospray coated sample, but a couple of pinholes and irregularities were visible in the microstructural image of dip-coated sample. Practical applications: Fruits and vegetables are good sources of vitamins, minerals, and dietary fiber, and their regular consumption is recommended for a healthy life. The fresh-cut fruits are easy to access and practical to meeting the daily need for the nutrients. However, the shelf-life of these foods is limited due to perishable characters of the fruits and short shelf-life. Edible coatings and films can be applied for extending the shelf-life and maintaining the sensory characteristics of the fruits. The electrospraying method is an emerging technology in the edible coating production with its less coating material use compared to the conventional alternatives and electrospraying helps to improve the shelf-life stability of fresh-cut fruits. © 2017 Wiley Periodicals, Inc.

Deve dikeni tohumları oldukça yüksek miktarlarda, antioksidan etkiye sahip fenolik bileşenler içermektedir. Bu bileşenlerin ekstraksiyonu hem tarıma dayalı endüstrilerde hem de gıda yan ürünlerinin değerini arttırmak için yeni bir yöntem olarak düşünülmektedir. Ultrason, sahip olduğu etkiler sayesinde (kavitasyon, mikro düzeyde karışma sağlama, süngerimsi yapı oluşturma) proseslerde yaygın bir şekilde kullanılmaktadır. Bu çalışmanın amacı ultrason uygulamalarının deve dikeninde bulunan fenolik bileşenlerin ekstraksiyonu üzerine etkilerini araştırmaktır. Bu amaçla önceden kurutulmuş deve dikeni tohumlarındaki fenolik bileşenlerin ekstraksiyonu; metanol çözgen olmak üzere güç, sıcaklık gibi faktörler sabit tutularak farklı sürelerde (30, 60, 90, 120 ve 150 dakika) ultrason destekli ekstraksiyon ve metanol kullanılarak yapılan klasik çözgen ekstraksiyonu ile gerçekleştirilmiştir. Aynı zamanda, silimarin içeriği HPLC kullanılarak belirlenmiş ve bu bileşenlerin antioksidan özellikleri 2,2-difenil-1-pikrilhidrazil (DPPH) üzerindeki serbest radikal tutma etkileri ile belirlenmiştir. Ekstraksiyon işlem süresinin artmasıyla örneklerden elde edilen fenolik bileşen miktarında ve bu bileşenlerin antioksidan aktivitelerinde artış olduğu saptanmıştır. Ekstrakte edilen silimarin miktarının 0.77-1.37g/100g yağsız toz deve dikeni aralığında olduğu ve ekstraktların %30-60 aralığında DPPH inhibisyonu gösterdiği bulunmuştur.

Bu çalışmada dilimlenmiş salamura zeytinlerin tepsili kurutucuda kurutulmasında kurutma sıcaklığının kuruma kinetiğ ine ve bazı kalite özelliklerine etkisi incelenmiştir. Yaş temelde %75 nem içeren dilimlenmiş yeşil zeytinler %4 nem içeriğine, 40, 50 ve 65°C’ deki sıcaklıklarında ve 1,3 m/s hızındaki hava kullanılarak laboratuvar ölçekli tepsili kurutucuda kurutulmuştur. Yüksek sıcaklıkta gerçekleştirilen kurutma denemelerinde işlem süresinin daha kısa olduğu görülmüştür. Kurutulmuş ürünler renk ve su aktivitesi değerleri ölçülerek kalite açısından değerlendirilmiş, sıcaklık artışının renkte koyulaşmaya neden olduğu saptanmıştır., In this study, the effect of air temperature on drying kinetics and quality of sliced green olives were examined during air drying. Fermented green olive slices having moisture content of 75% (wet basis) were dried to 4% moisture content by using laboratory scale tray drier. Drying process was realized at three different drying air temperatures (40, 50 and 65°C) and at constant air velocity of 1.3 m/s. Increasing drying temperature leads to lower drying time. Changes in color and water activity measurements of dried samples were evaluated. Higher drying temperatures caused increasing of browning of dried olives.

Bu çalışmanın amacı, tavuk eti unu (CMP) ve tavuk eti (CM) ile zenginleştirilmiş baget ekmeği dilimlerinin 170, 190 ve 210 °C’de konveksiyonlu fırında ince tabaka kurutulması ve yeni iki atıştırmalık çerez üretilmesidir. Tüm çerezler için kuruma işlemi yalnızca azalan akı bölgesinde gerçekleşirken, %10-CMP ile zenginleştirilen çerezlerin 170 °C’de kurutulmasında azalan akının yanı sıra sabit akı bölgesi de gözlemlenmiştir. Dokuz farklı kuruma modeli deneysel kuruma verilerine uygulanmış ve verilen modeller model seçim ölçütüne göre (en yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası) doğrusal olmayan regresyon analizi uygulanarak karşılaştırılmıştır. Midilli et al. modelinin, verilen modeller arasında baget dilimlerinin zamana bağlı nem oranını tahminlemekte en iyi model olduğu görülmüştür. Etkin difüzyon katsayısı CMP ile zenginleştirilen örnekler için 5.471×10-8-8.308×10-8 m2/s arasında değişirken, CM ile zenginleştirilen örneklerde 4.458×10-8-7.498×10-8 m2/s arasında olduğu bulunmuştur. Ayrıca etkin difüzyon katsayısının sıcaklığa bağımlılığını gösteren matematiksel eşitlikler tanımlanmıştır.

Crude gliadin and glutenin fractions were studied using Large Amplitude Oscillatory measurements. LAOS measurements were carried out at three different frequencies (20, 10, 1 rad/sec) between the strain values of 0.01–200%. The beginning of non-linearity for glutenin occurred at ∼2.5%, while an initial region of strain hardening was observed for gliadin (2.5–10%) at 1 rad/sec frequency and up to 15% at the higher frequencies applied. Lissajous curves showed in the elastic analysis of both fractions glutenin was more elastically dominated since Lissajous curves were narrower, while for gliadin the ellipses were much broader suggesting more fluid-like behavior and each ellipse depended on the magnitude of frequency. Decreasing frequency increased the viscous behavior of both glutenin and gliadin in the non-linear region, but the change in gliadin was much more pronounced. Gliadin molecules only display intramolecular disulfide bonds creating a great deal of mobility whereas for glutenin molecules, which contain both intermolecular and intramolecular disulfide bonds, the strong network structure formed by this molecular arrangement results in very pronounced strain stiffening.

Electrospraying is a novel technique for the application of coating to foods. In this study, thin lipid-based coatings were prepared by electrospraying on model surface and evaluated for their moisture barrier functionality. Sunflower oil and chocolate based coating materials were electrosprayed at elevated temperature (60 °C) using a multiple nozzle system. Sunflower oil coated the sides and top surface of the target surfaces, while chocolate based material deposited primarily on the top surface. In chocolate based coatings, larger droplet size and related lower charge to mass ratio explained the limited “wrap-around effect”. Sunflower oil based coating penetrated into the target surfaces, which could be reduced by the addition of stearic acid (up to 0.15 g/g). However, this addition resulted in crystallization and crack formation during storage, and ultimately reduced barrier functionality. Conversely, chocolate-based material produced thicker coatings (up to 0.3 mm), which were more stable during storage and exhibited enhanced barrier properties. Industrial relevance: Electrospraying is an efficient coating technique which can reduce the processing costs for industrial processes. This technique has been successfully applied to increase the shelf life of a minimally processed food. The results found in this study can be used at industry to obtain food products with desiredsensory attributes along with prolonged shelf life.

WOS: 000345916400067, PubMed ID: 25477688, Tomato paste processing wastes, an important by-product of the paste industry, is rich in potentially health-promoting compounds such as lycopene. In this study, extraction yield of lycopene from tomato paste processing wastes by application of ultrasound assisted extraction (UAE) was compared with conventional organic solvent extraction (COSE) method. BHT (butylated hydroxytoluene) 0.05 % (w/v) added hexane:acetone:ethanol (2:1:1) mixture was used as solvent. Three different solvent solid ratios; 50:1, 35:1 and 20:1, (v/w) were used in both COSE and UAE. COSE experiments were performed at 20 A degrees C, 40 A degrees C and 60 A degrees C for 10, 20, 30 and 40 min. 50, 65 and 90 W of ultrasonic power were applied in UAE for 1, 2, 5, 10, 15, 20 and 30 min. Lycopene contents of the samples were determined by spectrophotometric method. The effects of different factors, including the temperature, solvent solid ratio and ultrasonic power on lycopene yield were investigated. It was determined that the most efficient application for COSE was extracting samples by 50:1 solvent solid ratio at 60 A degrees C for 40 min run, for UAE, 35:1 (v/w) solvent solid ratio, 90 W ultrasonic power for 30 min run. It was showed that UAE of lycopene requires less time, lower temperature and lower solvent than COSE., Ege University Scientific Research Project Commission (BAP)Ege University [2009-MUH-082], This research was financially supported by Ege University Scientific Research Project Commission (BAP) with Project no: 2009-MUH-082.

The aim of this study was to evaluate the effects ofusing different amounts of chickpea flour on quality characteristics of rice-basedgluten free bread. Rice-based gluten free breads were produced by straightdough fermentation procedure. Chickpea flour (10.59% moisture, 19.11% protein,2.84% ash) and brown rice flour (15.79% moisture, 4.94% protein, 1.44% ash)were used because of their high contents of dietary fiber, minerals andespecially protein. The quality characteristics of gluten free breads weredetermined by performing % baking loss, specific volume, protein, ash, color,texture profile analysis and SEM. As a result of the analyses, increasing the amountof chickpea flour in gluten-free bread formulations decreased the specificvolume and baking loss while increasing ash, protein and CIE L*, a*, b* valuesof gluten-free bread samples (p, Çalışma kapsamında farklıoranlarda nohut unu kullanımının üretilen pirinç bazlı glütensiz ekmeklerinkalitesi üzerine etkisi incelenmiştir. Pirinç bazlı glütensiz ekmekler direkhamur fermantasyon metoduyla elde edilmiştir. Nohut unu (%10.59 nem, %19.11 protein,%2.84 kül) ve esmer pirinç unu (%15.79 nem, %4.94 protein, %1.44 kül); diyetlifi, protein ve mineralce zengin olması nedeniyle kullanılmıştır. Glütensizekmek örneklerinin kalite karakteristiği % pişme kaybı, özgül hacim, protein,kül, renk, doku profil ve SEM analizi metotlarıyla değerlendirilmiştir. Yapılananalizler sonucunda, glütensiz ekmek formülasyonlarında nohut unu miktarındakiartış, ekmek özgül hacim ve pişme kaybını azaltırken kül, protein ve CIE L*, a*,b* değerlerini arttırdığı bulunmuştur (p

Hesaplamalı akışkanlar dinamiği (HAD), bilgisayar temelli simülasyonlar sayesinde ısı transferi, akışkan akışı ve kimyasal reaksiyonlar içeren sistemleri analiz eder. HAD kodları lineer olmayan kısmi diferansiyel denklemleri çözen nümerik algoritmalar çerçevesinde geliştirilmiştir. Sayısal ve deneysel olarak bulunan genel büyüklüklerin karşılaştırılması yoluyla HAD çözümlerini doğrulamak için çoğunlukla deneysel veriler kullanılır. Geometri ve meş (ağ) oluşturma, fiziksel modeli özelleştirme, sınır koşullarını belirleme, nümerik seçeneklerle modelin kesinliğini arttırma aşamalarından sonra çözüme geçilir ve şekil, doğru, vektör çizimi ve/veya animasyonlarla HAD analizi tamamlanmış olur. Günümüzde hem tüketiciler hem de çevre için bilinen yararlarından ötürü HAD uygulamaları, gıda endüstrisinde sistem tasarımında vazgeçilmez hale gelmiştir. Hâlihazırda, gıda maddelerinin ambalajlanması, soğukta depolanması, dondurulması, fırında pişirilmesi, sterilizasyon ve kurutma gibi pek çok proses ile ısı değiştirici, karıştırmalı kazan gibi sistemlerin tasarım ve analizinde hesaplamalı akışkanlar dinamiği teknolojisinden yararlanılmaktadır., Computational fluid dynamics (CFD) analyses systems including heat transfer, fluid flow and chemical reactions by means of computer based simulations. CFD codes have been developed within the scope of numerical algorithms for solving nonlinear partial differential equations. Experimental data are generally used to validate CFD solutions through comparing magnitudes that are found experimentally and numerically. CFD analysis is completed with drawing images, lines, vectors and/or animations after creating geometry and mesh (grid), customizing physical model, determining boundary counditions and increasing the model accuracy by numerical options stages. Today, CFD applications have become indispensable in system design in food industry because of having advantages for both consumers and environment. Various processes (e.g. packaging, cold storage, freezing, baking, sterilization, drying and designing) and analyses of systems (e.g. heat exchanger and agitated vessel) have been already benefited from CFD technology.

WOS: 000382349300022, Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network. (C) 2016 Elsevier Ltd. All rights reserved., USDA Hatch funds; William R. Scholle Foundation; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK), This research was partly funded by USDA Hatch funds, the William R. Scholle Foundation, a Fellowship to Gamze Yazar from The Scientific and Technological Research Council of Turkey (TUBITAK). The authors gratefully acknowledge all of these funding sources which made this research possible.

Bu çalışmada, dağ çileği (Arbutus unedo L.) meyvelerinin liyofilizatör ve tepsili kurutucuda kurumakinetiği incelenmifltir. Bafllangıç nem içeriği 2.299±0.011 kg su/kg kuru madde olan dağ çileğinin nemiçeriği, -50°C'deki liyofilizatörde 12 saat süre sonunda 0.160±0.001 kg su/kg kuru madde içeriğinedüflürülürken; 60°C ve 0.6 m/s sabit hava hızında tepsili kurutucuda 16 saat sonunda 0.156±0.001 kgsu/kg kuru madde içeriğine düflürülmüfltür. İnce tabaka kuruma modelleriyle deneysel verilerin uyumuincelendiğinde; Page modelinin, dağ çileğinin her iki kurutma yöntemi için deneysel kuruma verilerineen uygun model olduğu belirlenmiştir. Dağ çileğinin C vitamini, fenolik madde içeriği ve toplamantioksidan aktivite değerleri incelendiğinde, kuruma ifllemiyle bu değerlerde azalma olduğusaptanmıştır. Ancak liyofilizatörde kurutulan örneklerin, tepsili kurutucuda kurutulan örneklere göredaha yüksek C vitamini, fenolik madde içeriği ve toplam antioksidan aktivite değerlerine sahip olduğubelirlenmiştir. Liyofilizatörde kurutulan örneklerde parlaklık değeri (L*) ve sarılık (+b*) değeri tazeörneğe kıyasla daha yüksek bulunurken, tepsili kurutucuda kurutulan örneklerde kırmızılık (+a*)değerinin taze örneğe kıyasla yüksek bulunmuştur, In this study, drying kinetics of wild strawberry (Arbutus unedo L.) fruits in freeze dryer and tray dryerwere observed. Fruits having an initial moisture content of 2.299±0.011 kg water/kg dry matter weredecreased to 0.160±0.001 kg water/kg dry matter in freeze dryer working at -50°C after 12 hour drying,while the final moisture of fruits dried in a tray dryer at 60°C and 0.6 m/s were decreased to0.156±0.001 kg water/kg dry matter after 16 hour drying. Thin layer drying behaviour of strawberrieswas evaluated and Page model was found to be the best fitting model to the experimental drying data.Vitamin C, total phenolic content and total antioxidant activity were found lower in dried fruitscompared to the fresh fruit. However, the samples dried in freeze dryer had higher vitamin C, totalphenolic and total antioxidant activity than tray dried samples. Lightness (L*) and yellowness (+b*) offreeze dried fruits were higher than the fresh ones and tray dried fruits had higher redness value thanboth of the fresh sample and freeze dried samples

In recent years, there has been a growing interest in sourdough bread, which is a traditional product with its lasting production since ancient times. Studies related to the characterizations of sourdough lactic acid bacteria, their contribution to consumer health, dough structure, bread texture and shelf-life have been carried out. In this review, one of the key lactic acid bacteria of sourdough, Lactobacillus sanfranciscensis, is discussed from several aspects. The importance of San Francisco bread for consumer health is also emphasized. In addition to the contribution of L. sanfranciscensis to the textural properties and shelf-life of sourdough bread; the health benefits, flavour and antimicrobial substances, rheological characteristics of sourdough fermented by L. sanfranciscensis are reviewed. The functional aspects of sourdough fermented by L. sanfranciscensis are also demonstrated such as offering alternative bakery products for coeliac patients, diabetics or consumers having allergy to the bakery products fermented with baker’s yeast (Saccharomyces cerevisiae) that are known as anti-S. cerevisiae antibodies.

Thermal conductivity values of meat samples with moisture contents between 4.73 and 79.47% (wet basis) and fat contents between 1.44 and 93.17% (wet basis) were measured at temperatures ranging from−30 to 25C using the line heat source probe method. Thermal conductivities of frozen meat samples were higher than the ones in the unfrozen state. Measured thermal conductivity values were mathematically interpreted as a function of temperature, moisture, protein and fat contents by application of nonlinear regression analysis for frozen samples. Measured thermal conductivities were compared with the models given in the literature. Levy's model provided more accurate predictions than the others in the frozen state and parallel model showed the best predictions in the unfrozen state. For unfrozen state, thermal conductivity was found to increase with moisture content and decrease with fat content, although in the frozen state, thermal conductivity increases with decreasing temperature. PRACTICAL APPLICATIONS Thermal properties of food products are key factors in the design of thermal processes such as cooling or heating for food preservation. Analysis, design and simulation of food freezing and storage process demands reliable and easily accessible thermal property data across a wide range of temperatures, particularly below freezing. Thermal conductivity is an important property for freezing and thawing applications. An accurate knowledge of thermal conductivity as a function of composition and temperature is important to determine process parameters involved in heat transfer. Then, the total amount of heat to be added or removed from a product in a specific process can be determined as well as the rate at which heat can be added or removed. The model developed in this study can be used to model heat transfer calculations in freezing, thawing and storage of meats.

We present a new application of a hot wire sensor for simultaneous and independent measurement of thermal conductivity k and diffusivity a of (nano)fluids, based on a hot wire thermal probe with ac excitation and 3 omega lock-in detection. The theoretical modeling of imaginary part of the signal yields the k value while the phase yields the alpha value. Due to modulated heat. flow in cylindrical geometry with a radius comparable to the thermal diffusion length, the necessary sample quantity is kept very low, typically 25 mu l. In the case of relative measurements, the resolution is 0.1% in k and 0.3% in alpha. Measurements of water-based Aerosil 200V nanofluids indicate that ultrasound treatment is more efficient than high pressure dispersion method in enhancing their thermal parameters.

The thermal diffusivity of pizza and puff pastry doughs was measured in the temperature range from -35 to +15C by using time-temperature history method. Experimental data of thermal diffusivity were mathematically interpreted as a function of temperature by regression analysis in the frozen and unfrozen states. The thermal diffusivity of the frozen pizza and puff pastry doughs was greater than the unfrozen samples and decreased with temperature in the frozen state. Experimental values were compared to the prediction model and with previously documented values. A close agreement was found between the thermal diffusivity values determined experimentally and the values available in published literature.

In this study thermal conductivity of tarhana, a traditional Turkish fermented food product, was measured over the temperature range -25 degrees C and +50 degrees C using the needle probe method. Empirical equations for thermal conductivity calculations were obtained by application of statistical analysis to the results. Thermal conductivity of the samples was found to increase with temperature in the unfrozen state; in the frozen state it decreased with temperature. The probe method of conductivity measurement was found to give accurate and consistent results. (c) 2006 Elsevier Ltd. All rights reserved.

The commonly used food packaging polymers are polyolefins, such as low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), high-density polyethylene (HDPE), isotactic polypropylene (PP), and some polyethylene-based copolymers.

Radio frequency process is a novel heating method which has great advantages as providing rapid and uniform heating, high heat penetration into food and having high energy efficiency compared to microwave heating. Radio frequency can be used in thawing of frozen foods, sterilization of ready-to-eat packaged foods, cooking of processed meats, post bake drying of bakery products and blanching of vegetables. Radio frequency identification system (RFID) is used for food safety and traceability applications. Like other dielectric methods, knowledge of dielectric properties of the food material is required. Dielectric properties have been considered as the main features contributing to the interactions between electromagnetic energy and the material during dielectrical heating. Dielectric properties are affected by various factors such as frequency, temperature, moisture content and also by food components., Radyo frekans işlemi, hızlı ve tekdüze ısınma gözlenmesi, yüksek enerji etkinliği ve mikrodalgaya göre daha yüksek nüfuz derinliğine sahip olması gibi avantajları sebebiyle yeni ısıl uygulamalar arasında yer almaktadır. Donmuş gıdaların çözündürülmesi, hazır gıdaların ambalajda sterilizasyonu, işlenmiş et ürünlerinin pişirilmesi, fırın ürünlerinin son kurutması ve sebzelerin haşlanması gibi uygulamalarda kullanılabildiği gibi radyo frekans tanımlama (RFID) sistemiyle, gıda güvenliğinin sağlanabilmesi ve izlenebilirliğinde de kullanılmaktadır. Diğer dielektrik ısıtma yöntemlerinde olduğu gibi bu yöntemde de işlem uygulanmadan önce, seçilen gıda ürünlerinin dielektrik özelliklerinin belirlenmesi büyük önem taşımaktadır. Dielektrik özellikler, dielektrik ısıtma sırasında maddenin elektromanyetik enerjiyle ilişkisini göstermektedir. Dielektrik özellikler, frekans, sıcaklık, nem içeriği ve diğer gıda bileşenleri gibi birçok faktörden etkilenmektedir.

Ohmic heating is an alternative heating method for Maras-type ice cream mix, which is a traditional ice cream in Turkey. Fast and uniform heating is necessary for the pre-heating of ice cream mixes. Maras-type ice cream, produced in continuous system, was investigated in this study. The results obtained were compared with those of standard ice cream. The ice cream mix used for this study was supplied before the pasteurization step. A voltage gradient of 10–60 V/cm was used to heat the ice cream mixes ohmically from 4°C to 80°C. Temperature dependent electrical conductivity relations were obtained for different ohmic heating rates. Electrical conductivity of the standard type ice cream mix was lower than that of the Maras type ice cream mix. Fat content and temperature had an effect on the electrical conductivity values. The rheological properties of the ice cream mixes were also measured at 4, 25, 40, 60, 70, and 80°C by a Brookfield viscometer. Experimental data were evaluated according to power the law ...

In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis. Chemical and structural properties of extracted material have been determined by Fourier transform spectroscopy attenuated-total reflectance (FTIR-ATR) spectroscopy. Pretreated hazelnut skin powders were extracted in distilled water. Mixture was sonicated by ultrasonic processor probe for 15, 30, 45, 60, 90, and 120 min. The results of UAE showed that maximum ethanol insoluble extracts in 60 min and the highest dry matter content could be obtained in 120 min extraction. Although total carbohydrate content of ethanol insoluble dry extract decreased with time, total carbohydrate in ethanol soluble fraction increased. Polysaccharides extracted from hazelnut skin were assumed to be pectic polysaccharide according to the literature survey of FTIR analysis result. Application time of UAE has an important effect on extraction of polysaccharide from hazelnut skin. This affect could be summarized by enhancing extraction yield up to critical level. Decrease of the yield in ethanol insoluble part could be explained by polymer decomposition. Most suitable model was hyperbolic model by having the lowest root mean square error and the highest R2 values.

The effective thermal conductivity of two varieties of Triticum durum wheat and a wheat product, bulgur, is determined at different moisture contents and at ambient temperature by the transient line heat source method. The moisture contents of the samples ranged from 9.17 to 38.65 percent wet basis and the bulk densities ranged from 675 to 827 kg/m(3). Under those conditions, the measured effective thermal conductivities ranged from 0.159 to 0.201 W/m.K. The effective thermal conductivity is found to be linearly increasing with moisture content. The results are also in good agreement with literature values. (C) 1998 Elsevier Science Ltd.

In this study thermal diffusivity of two varieties of Triticum durum wheat and a wheat product, bulgur, is determined at different moisture contents and the results are compared with predictive models as well as with literature values. Thermal diffusivity is measured with transient heat conduction method which consists of placing a cylindrical sample in a constant temperature environment and recording the temperature at the center of the sample with respect to time. If the surface convective resistance is negligible, thermal diffusivity is determined from the time-temperature history and the dimensions of the sample. The measured thermal diffusivity values ranges between 8.92x10(-8) and 11.43x10(-8) m(2)/s for Eregli, 8.76x10(-8) and 10.78x10(-8) m(2)/s for Saruhan and 8.28x10(-8) m(2)/s for Bulgur. The results are in good agreement with literature values and close to Riedel and Martens models. (C) 1997 Elsevier Science Ltd.

WOS: 000310368900020, In the present study carob molasses (pekmez) was spray dried to obtain a powder with desired improved handling properties. Maltodextrin with dextrose equivalent (DE) values of 8.6, 15.3 and 18.6 was used as a drying agent. Different molasses to maltodextrin ratios (25:75, 50:50), and dryer air inlet temperatures (160 degrees C, 210 degrees C) were additional parameters. The spray dried powders were analyzed for glass transition temperature, moisture content, water activity, wetting behavior, particle size, color, total phenolic content and antioxidant activity. The expected increasing effect of decreasing DE value on the glass transition temperature was obscured by different moisture contents. The glass transition temperature was mainly lowered by increasing the pekmez to maltodextrin ratio but also by increasing the air inlet temperature resulting in increasing moisture content. Wetting behavior was strongly influenced by the DE value. Total phenolic content was reduced in general by about 10 % and antioxidant activity changed by about 20 % independent from the investigated parameters. It can be concluded that spray drying of pekmez with addition of maltodextrin is a suitable method to improve and adjust handling properties of pekmez without loss of its nutritional value.