Yazarlar
- Dertli, Enes(35)
- Mercan, Emin(22)
- Sert, Durmuş(20)
- Arslaner, Ayla(17)
- Kutlu, Naciye(17)
- Kamiloğlu, Aybike(16)
- Tekce, Emre(16)
- Bayraktar, Bülent(14)
- Can, Zehra(14)
- Ecem Bayram, Nesrin(14)
- Gul, Volkan(12)
- Yilmaz, Mustafa Tahsin(11)
- Aksakal, Vecihi(10)
- Erdoğan, Yaşar(10)
- Gül, Volkan(10)
- Gıdık, Betül(10)
- İspirli, Hümeyra(10)
- Kaya, Hacer(9)
- Bayraktar, B.(8)
- Bayram, Nesrin Ecem(8)
- Erdogan, Ummugulsum(8)
- Kaban, Güzin(8)
- Çakır, Özlem(8)
- Bayram, Sinan(7)
- Cakir, Ozlem(7)
- Kaya, Mükerrem(7)
- Sefaoglu, Firat(7)
- Tekce, E.(7)
- Ercisli, Sezai(6)
- Erten, Tayyibe(6)
- Gercek, Yusuf Can(6)
- Gerçek, Yusuf Can(6)
- Kara, Yakup(6)
- Karbancioglu-Guler, Funda(6)
- Kotan, Gökşad Cemil(6)
- Öztekin, Sebahat(6)
- Akpolat, Hacer(5)
- Aydemir, Seyma(5)
- Esmer, Yusuf(5)
- Oztekin, Sebahat(5)
Yayınlar
- BildiriAçık Erişim2016Scopus SJRQ1Determination of functional characteristics, presence of virulence factors and antibiotic resistance of enterococci isolated from Turkish White-Cheese
Akin, Nihat; Dertli, Enes; Ispirli, Humeyra; Yuvasen, Ayse; Akaya, Zuhal
- MakaleAçık Erişim2016Scopus SJRQ1Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders
Sert, Durmuş; Mercan, Emin; Aydemir, Serdar; Civelek, Mustafa
The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (<300,000, 300,000-700,000, >700,000 SCC/mL) were processed into skim (SMP) and whole milk powder (WMP). The effect of SCC on the physicochemical and functional characteristics of the milk powders and textural properties of set-type yogurts produced from reconstituted milk powders with different SCC was evaluated. A crucial difference was noted between milk powders depending on different SCC. Protein values and ash content of powder samples decreased correlatively with increasing SCC. The hydroxymethylfurfural content of SMP was higher than WMP. We noted an increase in hydroxymethylfurfural content of both SMP and WMP depending on elevated SCC. Solubility index of SMP and WMP was 1.280 to 1.632 and 0.940 to 1.208 mL, respectively; with increasing SCC, solubility index was affected adversely. The highest foam stability was determined in SMP containing >700,000 SCC. Bulk density of SMP and WMP was between 0.682 and 0.708 and 0.660 to 0.685 g/cm3, respectively. An increase was observed in scorched particle of both SMP and WMP depending on increasing SCC. We found significant differences in particle size distribution of milk powders produced from milk with SCC at different levels. Although WMP had more uniform and big particle structure, SMP had more specific area. A negative correlation was noted between yogurt texture and SCC. Results indicate that milk SCC has negative influences on milk powder quality.
AtıfScopus24WoS18OpenAlex27
İncele - MakaleAçık Erişim2016Scopus SJRQ2The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat
Başar, Şule; Karaoğlu, M. Murat; Boz, Hüseyin
The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P<0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P<0.01).
AtıfScopus11WoS9OpenAlex11İncele - MakaleAçık Erişim2016Scopus SJRQ2Bioactive content of rose hips of different wildly grown rosa dumalis genotypes
Alp, Sevket; Ercisli, Sezai; Jurikova, Tunde; Cakir, Ozlem; Gozlekci, Sadiye
A rose hip is the fruit of a rose plant and mostly belongs to Rosa canina and Rosa dumalis. These species are genuine found as wild in natural conditions, while in some countries are cultivated for their hips that are picked and used in a wide variety of preparations. Because they contain a variety of antioxidants, carotenoids, flavonoids, polyphenols, leucoanthocyanins and catechins, rose hips are considered to be a good cancer preventative. The Rosa genus has been the focus of many recent studies due to its potential benefic effects on treatment and prevention of several diseases. However, there are few in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine bioactive content, including ascorbic acid, total phenolics, total flavonoids, total carotenoids and antioxidant activity of Rosa dumalis genotypes growing wild in Erzurum province located eastern Anatolia. The results revealed that fruits of Rosa dumalis different genotypes were rich rich in terms of vitamin C, which ranged from 402 to 511 mg/100 g fresh weight base. The total phenolic content varied from 297 to 403 mg/100 g fresh weight. The genotype 'E-09' had the highest total flavonoids content (229 mg quercetin equivalent/100 g fresh weight) and the lowest value was attributed to genotype 'E-04' with 143 mg/ quercetin equivalent/100 g fresh weight. The antioxidant activity of the genotypes was between 12.9-28.6 μg Trolox/ml samples. The results revealed that there was enough diversity among Rosa dumalis genotypes for bioactive content and promising genotypes, with high bioactive content, were determined, which can become study material for future breeding activities.
AtıfScopus27WoS22OpenAlex27İncele - MakaleYalnız künye2016Scopus SJRQ1Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
Dertli, Enes; Mercan, Emin; Arici, Muhammet; Yilmaz, Mustafa Tahsin; Sağdiç, Osman
A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these isolates revealed the presence of 47 distinct LAB strains belonging to 11 different species: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus curvatus, Lactobacillus rossiae, Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, Weissella paramesenteroides, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. The sourdough LAB microbiota differed depending on the sample origin and the collection period and heterofermentative LAB were dominant. The number of different species within a sourdough varied from 3 to 6 with the association of different hetero- and homofermentative LAB species. Exopolysaccharide (EPS) production characteristics of the isolates were determined and strain specific properties appeared to be important for the final EPS yields. Genes required for homopolysaccharide (gtf and lev) and heteropolysaccharide (epsA, epsB, p-gtf) production were PCR detected and several distribution patterns were observed. Results of this study confirmed the biodiversity of LAB species in traditional Turkish sourdough and highlighted the importance of EPS production in sourdough LAB strains.
AtıfScopus174WoS157OpenAlex168İncele - MakaleYalnız künye2016Scopus SJRQ1A novel antifungal surface-coating application to limit postharvest decay on coated apples: Molecular, thermal and morphological properties of electrospun zein–nanofiber mats loaded with curcumin
Yilmaz, Azime; Bozkurt, Fatih; Cicek, Perihan Kubra; Dertli, Enes; Durak, Muhammed Zeki; Yilmaz, Mustafa Tahsin
Coating surfaces of fruit with electrospun zein mats with functionalized antimicrobial properties can be a novel strategy to prevent fungal colonization on fruit surfaces. In this study, we tested curcumin-loaded electrospun zein nanofibers (CLZN) in terms of limitation of postharvest decay on CLZN–coated apples infected with Botrytis cinerea and Penicillium expansum. Mixtures of zein and curcumin (the curcumin amounts of 2.5 and 5 wt% based on the weight of zein powder) were electrospun to yield cylindrical and ultrafine (< 350 nm in diameter) polymeric nanofibers. In addition, molecular, thermal, zeta potential and morphological properties of the CLZN as well as their encapsulation efficiency and releasing kinetics were determined, revealing that the developed zein-based scaffolds showed high encapsulation efficiency, molecular interactions with curcumin within nanofibers, alterations in physical states of these components, smooth beadless structure and good thermal (an endothermic peak at 152 °C) and dispersion stability (− 24 mV of ζ potential) properties. In vitro antifungal activity tests conducted at 27 °C for six days showed that CLZN were effective against growth of the tested fungal pathogens, exhibiting almost 40–50% inhibition of mycelial growth of the fungal pathogens; but the antifungal effect against P. expansum was but two-fold higher than that against B. cinerea. In vivo tests conducted at 23 °C with 75% humidity for six days confirmed in vitro test results in terms of both visual inspections on uncoated and coated apples, revealing almost 50% reduction in lesion diameter measured on coated apples infected with Penicillium expansum. Our results suggest that CLZN mats open up new opportunities for a novel application of edible and biodegradable antifungal coating material with the ability to hinder fungal proliferation on coated apples during storage period. Industrial relevance We coated the surfaces of fruits with electrospun mats with functionalized antimicrobial properties to prevent fungal colonization on fruit surface. The coating of apples with curcumin-loaded zein nanoparticles (CLZNs) limited the postharvest decay caused by the fungal pathogens, Penicillium expansum and Botrytis cinerea. This study showed that by encapsulation of curcumin into zein-based nanofibers considerably increased the antifungal effectiveness of curcumin. Our results highlighted the potential use of the CLZN as an effective fungicidal coating material against P. expansum and B. cinerea and suggested that CLZNs can be promising tools to compete with synthetic fungicide counterparts of curcumin. The results of this study should be of great importance to industrial applications in terms of development of natural, but effective preservatives as alternative to synthetic ones.
AtıfScopus111WoS85OpenAlex110İncele - MakaleAçık Erişim2016Scopus SJRQ1Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
Dertli, Enes; Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Cankurt, Hasan; Sagdic, Osman
In this work, the role of in situ exopolysaccharide (EPS) production under different fermentation conditions on physicochemical, microbiological, textural and microstructural properties of sucuk was determined. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 14, 16 and 18 °C and time; 8, 12 and 16 days) on physicochemical, microbiological, textural and microstructural properties were investigated using response surface methodology. In situ EPS production was observed to remarkably affect these properties while fermentation conditions were also seen to dominantly influence the physicochemical properties of sucuk, revealing that the ripening temperature appeared to be more determinant factor. EPS producing cultures enhanced the textural properties of sucuk which became harder, less adhesive and tougher. The microstructural analysis revealed the formation of web-like structure by in situ EPS production in sucuk mix during fermentation process. This study revealed the importance of in situ EPS production on final technological properties of sucuk.
AtıfScopus48WoS43OpenAlex54İncele - Derleme MakaleYalnız künye2016Scopus SJRQ1Renewable and sustainable energy saving strategies for greenhouse systems: A comprehensive review
Cuce, Erdem; Harjunowibowo, Dewanto; Cuce, Pinar Mert
In this study, a comprehensive review focusing on key strategies of energy saving and climate control technologies for greenhouses is presented. Following the brief and concise assessment of existing greenhouse systems in terms of their role in total energy consumption; cost-effective, energy-efficient and environmentally friendly technologies are analyzed in detail for potential utilization in greenhouses for notable reductions in energy consumption and emission levels. The technologies considered within the scope of this research are mainly renewable and sustainable based solutions such as photovoltaic (PV) modules, solar thermal (T) collectors, hybrid PV/T collectors and systems, phase change material (PCM) and underground based heat storage techniques, energy-efficient heat pumps, alternative facade materials for better thermal insulation and power generation (heat insulation solar glass, PV glazing, aerogel and vacuum insulation panel, polycarbonate sandwich panels), innovative ventilation technologies using pre-heating and cooling (high performance windcatchers) and efficient lighting systems. The findings from the research clearly reveal that up to 80% energy saving can be achieved through appropriate retrofit of conventional greenhouses with a payback period of 4-8 years depending on climatic conditions and crop type.
AtıfScopus354WoS302OpenAlex382İncele - MakaleAçık Erişim2015Scopus SJRQ1The Effect of pH and Temperature on Cabbage Volatiles During Storage
Akpolat, Hacer; Barringer, Sheryl Ann
During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of cabbage samples were measured at pH 3.3 to 7.4 at 4 degrees C for 14d, and pH 3.3 at 25 degrees C for 5d in order to determine the effect of pH and temperature. Aroma intensity, best aroma, freshness, and off odor were evaluated in a sensory test of the samples at 4 degrees C. The desirable volatile allyl isothiocyanate was lower in high pH samples (pH 7.4 and 6.4), whereas higher concentrations were detected in low pH samples (pH 3.3 and 4.6). Lipoxygenase volatiles, which produce a fresh green and leafy aroma in cabbage, were generated in very low amounts at any pH value. High pH samples generated significantly higher concentrations of off odors such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and methanethiol. Sensory tests showed that higher pH samples had significantly stronger off odor and lower desirable cabbage aroma than lower pH samples. Thus, sensory results matched the volatile results in that samples at higher pH levels formed the highest amount of undesirable volatiles and the least amount of desirable volatiles. Storage at 25 degrees C produced similar concentrations of allyl isothiocyanate, but significantly higher levels of off odors, than at 4 degrees C. Shredded cabbage products should be stored in low pH dressings to minimize formation of off odors and maximize formation of characteristic, desirable cabbage odor. Practical Application Low pH samples formed fewer undesirable, and more desirable volatile compounds overall. The natural pH of cabbage is around 6.4, and at this pH, higher concentrations of off odors are formed during storage. Thus, low pH salad dressings are more suitable for storage of ready-to-eat cabbage products in terms of sensory quality, and high temperature is not suitable for cabbage storage, since undesirable aroma compound formation is high, desirable aroma loss occurs quickly, and microbial growth occurs at a very early stage of storage.
AtıfWoS27OpenAlex32İncele - MakaleAçık Erişim2015Scopus SJRQ1The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Genccelep, Huseyin; Saricaoglu, Furkan Turker; Anil, Munir; Agar, Berrin; Turhan, Sadettin
In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4wt%) on steady-state and dynamic rheological properties of meat emulsions were determined. Water-oil binding capacity and intrinsic viscosity of potato starch increased up to 5.07-0.90g/g, and 14.98mL/g, respectively, after modifying with pre-gelatinization method. The particle size of starches as average mean diameter ranged between 44.19μm and 293.06μm. The maximum solubility was obtained from DMS after heat treatment at 70°C being 48.22%, which means an increase about 3.06-fold in solubility as compared with NPS. The Ostwald-de Waele model was successfully used to describe the flow properties of meat emulsions (R2>0.961). While starch types did not affect the K values of emulsions (p>0.05), starch concentrations did (p<0.01). All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since n values were lower than 1. Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G') much greater than loss modulus (G″). A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (αSF). Frequency dependence of complex modulus (G*) was studied to measure the strength of cross-linking protein network of emulsion systems by calculating a constant order of relaxation function (α) and concentration dependent stiffness parameter (Aα). It was concluded that PGS addition improved rheological properties of meat emulsions due to higher solubility, particle size, intrinsic viscosity, water-oil binding capacity than NPS.
AtıfScopus92WoS77OpenAlex92İncele - MakaleAçık Erişim2015Scopus SJRQ2The production of ice cream using stevia as a sweetener
Ozdemir, C.; Arslaner, A.; Ozdemir, S.; Allahyari, M.
In this research, the effect of stevia addition on the physical, chemical and sensory properties of ice-creams were investigated. For this aim, four different ice- cream samples were produced using sucrose and stevia as sweetener (the plain + sucrose, cocoa + sucrose, plain + stevia and cocoa + stevia). The highest overrun ratio (20.17 %) was found in samples added cocoa and stevia. The viscosity of samples added cocoa and stevia (20.29 Pa.s) at 20 rpm were higher than that of other samples. The longest first melting time (3460 s) was found in samples added cocoa + stevia and the shortest time (1400s) was samples containing cocoa + sucrose. The last melting times were changed at around 8700 s and 9440 s. The pH degrees of samples were around 6.50 and 6.62. As samples containing stevia did not contain sucrose, sucrose amount of samples added sucrose were around 3.93 and 4.31 %. The fat destabilizations of samples were around 44.79 and 59.98 %. Panelists preferred the samples added stevia and cocoa as others.
AtıfScopus42WoS26OpenAlex54İncele - MakaleAçık Erişim2015Scopus SJRQ1Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics
Yilmaz, M.T.; Dertli, E.; Toker, O.S.; Tatlisu, N.B.; Sagdic, O.; Arici, M.
Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production and the rheological and technological properties of fermented milk products such as the yogurt drink ayran. In this study, 4 different strain conditions (EPS- and EPS+ Streptococcus thermophilus strains) were tested as a function of incubation temperature (32, 37, or 42°C) and time (2, 3, or 4 h) to determine the effect of culture type and in situ EPS production on physicochemical, rheological, sensory, and microstructural properties of ayran. Furthermore, we assessed the effect of fermentation conditions on amounts of EPS production by different EPS-producing strains during ayran production. A multifactorial design of response surface methodology was used to model linear, interaction, and quadratic effects of these variables on steady shear rheological properties of ayran samples and in situ EPS production levels. The physicochemical and microbiological characteristics of ayran samples altered depending on incubation conditions and strain selection. Steady shear tests showed that ayran samples inoculated with EPS+ strains exhibited pseudoplastic flow behavior. Production of ayran with EPS- strain (control sample) resulted in the lowest apparent viscosity values (η50), whereas those produced with the combination of 2 EPS+ strains yielded ayran with notably increased η50 values. We concluded that incubation time was the variable with the greatest effect on η50, consistency coefficient (K), and flow behavior index (n) values. In situ EPS production was also affected by these conditions during ayran fermentation in which strain-specific metabolism conditions were found to be the most important factor for EPS production. In addition, these findings correlated the amount of in situ EPS produced with the rheological properties of ayran. Scanning electron microscopy images of the samples showed differences in structural features, revealing a prominent network strand structure in the ayran samples inoculated with the admixture of 2 EPS-producing strains incubated at 37°C for 3 h. These results provide useful information for large-scale production of ayran by the dairy industry.
AtıfScopus79WoS65OpenAlex92İncele - MakaleAçık Erişim2015Scopus SJRQ2Decontamination of Escherichia coliO157: H7 and Staphylococcus aureus from Fresh-Cut Parsley with Natural Plant Hydrosols
Törnük, Fatih; Dertli, Enes
The inhibitory effects of sage, rosemary, oregano and thyme hydrosols were evaluated against Escherichia coliO157:H7 and Staphylococcus aureus inoculated on parsley at high and low concentrations. Following the pathogen inoculations, parsley samples were washed with the hydrosols and sterile tap water as a control for 0, 20, 40 and 60min, and reductions on pathogen counts were determined. Sterile tap water was ineffective on all conditions tested. After 20min of application, oregano and thyme hydrosols were able to significantly (P<0.05) reduce E.coliO157:H7 counts on low inoculum level, while all hydrosols showed significant reductions (P<0.05) on high inoculum levels at this period. Additional reductions on E.coliO157:H7 counts were observed with the increasing time. S.aureus was more sensitive to hydrosol treatments, and oregano hydrosol was able to completely eliminate S.aureus after 40min. In conclusion, decontamination of foodborne pathogens from fresh-cut vegetables can be achieved by hydrosol treatments.
AtıfScopus14WoS11OpenAlex16İncele - MakaleYalnız künye2015Scopus SJRQ3Biodiversity and Landscape Use of Sea Buckthorn (Hippophae rhamnoides L.) in the Coruh Valley of Turkey; [Sanddorn (Hippophae rhamnoides L.) im Coruh-Tal (Türkei): Biologische Vielfalt und Landschaftsnutzung]
Sezen, Isik; Ercisli, Sezai; Cakir, Ozlem; Koc, Aysen; Temim, Elma; Hadziabulic, Alisa
The Sea buckthorn, one of the most important wild edible fruits widely grown in Northeastern part of Turkey, is characterized by resistance to hard environmental conditions and looks spectacular, especially in autumn and winter when it is decorated with orange berries. Climatic conditions in Northern Anatolia are suitable for the growing of the Sea buckthorn, which can be encountered in various dry areas as well as by riversides. Local people traditionally processed or preserved sea buckthorn fruits (berries). The decorative sea buckthorn shrubs/trees and berries are an important element of natural landscape in Northeastern Anatolia. The aim of the study was to define the biodiversity among trees/shrubs, berries and leaves of the Sea buckthorn accessions based on morphological and biochemical data. Results showed a high diversity among accessions in terms of plant, leaf and berry characteristics. Berry diameter, length and 100 berry weight ranged from 5.48 to 7.18 mm; 6.64 to 9.14 mm and 15 to 26 g, respectively. A wide variability of berry skin colour was observed to be yellow, light yellow, dark yellow, yellow orange, orange and dark orange. The anthocyanin content varied from 7 to 38 mg/l berry juice.
AtıfScopus14WoS11OpenAlex14İncele - MakaleYalnız künye2015Scopus SJRQ1Simple time-saving method for iron determination based on fluorescence quenching of an azaflavanon-3-ol compound
Başoʇlu, Aysel; Tosun, Gonca; Ocak, Miraç; Alp, Hakan; Yayli, Nurettin; Ocak, Ümmühan
A simple and time-saving spectrofluorometric method developed using an azaflavanon-3-ol compound was used for the determination of iron in various food samples. Nitric acid and hydrogen peroxide were used for digestion of samples in a closed microwave system. The method was validated by analyzing two certified reference materials (CRM-SA-C Sandy Soil C and Mixed Polish Herbs INCT-MPH-2). Measurements were carried out using a modified standard addition method. The standard addition graph was linear until 21.6 mg/L in the determination of iron(III). Detection and quantification limits were 0.81 and 2.4 mg/L, respectively. Satisfactory accuracy was obtained for spinach, dill, mint, purslane, rocket, red lentils, dry beans, and two iron medicinal tablets. High recoveries were found for streamwater samples fortified at three different concentrations. The method is simple, time-saving, cost-effective, and suitable for the determination of the iron content of foods.
AtıfScopus22WoS19OpenAlex21İncele - MakaleAçık Erişim2015Scopus SJRQ1Using solar greenhouses in cold climates and evaluating optimum type according to sizing, position and location: A case study
Çakir, Uğur; Şahin, Erol
This study deals with a comparison among five common greenhouse types with regard to total solar radiation gaining rates in greenhouse using season under some assumptions. Additionally, possibility of using greenhouses in cold climate regions is investigated. We analyzed five greenhouse types and developed a script in MATLAB platform for the solar radiation availability. This model is applicable and suitable for other buildings and places on the world. Even-span, uneven-span, vinery, semicircular and elliptic types of greenhouses have been analyzed. A "k" value (ratio of length to width of greenhouse) and greenhouse azimuth angle (GAA) are described. Seven different floor area are assigned for each greenhouse type such as 50m2, 100m2, 150m2, 200m2, 250m2, 300m2 and 400m2, respectively. For each floor area, k value is assigned from 1 to 10. Each greenhouse is oriented in 90 different angles according to south facade. Seasonal total solar energy gaining rates is computed individually for all possible greenhouse types, area, k number and orientation. Then a comprehensive comparison is made to determine the optimal greenhouse. The results show that greenhouses are usable and suitable for using in cold climate regions to increase the productivity. In addition, the elliptic type is the optimum one in all analyzed types of greenhouses for Bayburt conditions for all floor areas. It is followed by uneven-span, even-span, semi-circular and vinery type of greenhouses respectively. Shape and type of the roof are main effective parameters on solar energy gaining rates of greenhouses. Elliptic greenhouse should be preferred on the band of the latitude of Bayburt, unless there is restrictive factor like sizing and terrain.
AtıfScopus93WoS77OpenAlex95İncele - MakaleYalnız künye2014Scopus SJRQ4Some Physicochemical Characteristics, Bioactive Content and Antioxidant Characteristics of Non-Sprayed Barberry (Berberis vulgaris L.) Fruits from Turkey; [Physikalisch-chemische Eigenschaften, bioaktive Inhaltsstoffe und antioxidative Eigenschaften von nicht mit Pflanzenschutzmitteln behandelten Früchten der Berberitze (Berberis vulgaris L.) aus der Türkei]
Yildiz, Hilal; Ercisli, Sezai; Sengul, Memnune; Topdas, Elif Feyza; Beyhan, Omer; Cakir, Ozlem; Narmanlioglu, Haluk Kemal; Orhan, Emine
Increasing consumer demands for indigenous, non-sprayed with pesticides and less-known or “forgotten” fruits necessitate knowledge on their breeding, cultivation, biochemical content, harvesting and marketing. Anatolia is rich for wild edible fruit species and barberry is abundant throughout Anatolia. The aim of this study was to determine some important physicochemical characteristics, bioactive content and antioxidant capacity of fruits from nineteen promising barberry (Berberis vulgaris L.) genotypes grown in the Coruh valley, Northeastern Anatolia. The results indicated genotype-specific differences for most of the physicochemical characteristics, antioxidant capacity and the content of some bioactive compounds. Fruit mass ranged from 0.073 (‘Coruh-7’) to 0.267 g (‘Coruh-11’). Total phenolic content ranged from 2532 (‘Coruh-’) to 3719 mg GAE per liter fruit juice (‘Coruh-11’). The genotype ‘Coruh-12’ had the highest total monomeric anthocyanin content (1004 mg per liter fruit juice) as cyanidin-3-glucoside. The highest total antioxidant capacity was observed in fruits of ‘Coruh-8’ and ‘Coruh-9’ genotypes with all three antioxidant-determining methods. We conclude that the barberry fruits represent a good source of bioactive phytochemicals because of their high phenolic and anthocyanin contents.
AtıfScopus34WoS26OpenAlex36İncele - MakaleAçık Erişim2014Scopus SJRQ1Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Karaman, Safa; Dertli, Enes; Sagdic, Osman; Arici, Muhammet
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G') and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K* (intercepts for G″ and complex modulus (G*), respectively) and η0 (viscosity of Maxwell dashpot), suggesting that K', K″, K* and η0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups.
AtıfScopus81WoS72OpenAlex80İncele - MakaleAçık Erişim2013Scopus SJRQ1Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs
Sert, Durmus; Aygun, Ali; Torlak, Emrah; Mercan, Emin
Backround: In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22°C for 14 days. Results: Depending on the time of ultrasonic application, a significant increase in egg shell strength (P < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. E. coli was completely removed by 30 min of ultrasonic application. During storage E. coli growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell-1) on the first day of storage. Conclusion: Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in E. coli numbers on egg shells.
AtıfScopus21WoS20OpenAlex21İncele - MakaleAçık Erişim2013Scopus SJRQ2Time-dependent effect of salicylic acid on alleviating cold damage in two barley cultivars differing in cold tolerance
Mutlu, Salih; Karadaǧoǧlu, Ömer; Atici, Ökkeş; Taşǧin, Esen; Nalbantoǧlu, Barbaros
The time-dependent effect of salicylic acid (SA) on alleviating cold damage in the Tokak (tolerant) and Akhisar (sensitive) varieties of barley (Hordeum vulgare) was investigated. Seedlings subjected to 0.0, 0.1, and 1 mM SA for 7 days were transferred to cold (7/5 °C) on days 7, 14, 21, and 28 for 3 days. It was found that 0.1 mM SA had a greater alleviating effect, decreasing the freezing injury in both varieties for at least 10 days after the application. Moreover, 0.1 mM SA had a greater effect on alleviation in Tokak by increasing the ice nucleation activity of apoplastic proteins extracted from the leaves. SA was effective for at least 24 days in decreasing the effect of freezing temperature by regulating apoplastic proteins in the leaves after the application. Furthermore, 0.1 and 1 mM SA had an alleviating effect by decreasing the lipid peroxidation level in both varieties for at least 24 days after the application. It can be seen that SA treatment can play a positive role in alleviating cold damage in barley. Therefore, it is suggested that results from SA treatments may contribute to research related to diminishing cold damage in agricultural applications.
AtıfScopus21WoS8OpenAlex23İncele
