Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Kutlu, Naciye(5)
- Kothakota, Anjineyulu(2)
- Pandiselvam, Ravi(2)
- Sahni, Prashant(2)
- Adal, Samiye(1)
- Aslam, Raouf(1)
- Aydar, Alev Yuksel(1)
- Bayram, Nesrin Ecem(1)
- Bekar, Fevzi(1)
- Canbolat, A.S.(1)
- Eroglu, Salih(1)
- Etemoglu, A.B.(1)
- Gavahian, Mohsen(1)
- Gercek, Yusuf Can(1)
- Guler, Cagri(1)
- Han, Heesup(1)
- Jeevarathinam, G.(1)
- Kamiloglu, Aybike(1)
- Kamiloğlu, Aybike(1)
- Karabacak, Azime Ozkan(1)
- Koç, Gulsah Caliskan(1)
- Kumar, Manoj(1)
- Malçok, Senanur Durgut(1)
- Memis, Habibe(1)
- Mitharwal, Swati(1)
- Pandiselvam, R.(1)
- Ramniwas, Seema(1)
- Raposo, Antonio(1)
- Rustagi, Sarvesh(1)
- Saka, Irem(1)
- Su, Dianbin(1)
- Süfer, Ozge(1)
- Turkan, B.(1)
- Uslu, Ulku Hilal(1)
- Wang, Deqing(1)
- Yoo, Sunghoon(1)
- Öztekin, Sebahat(1)
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ1The impact of osmotic dehydration and microwave drying process conditions on the quality characteristics of celery roots (Apium graveolens l. Subsp. rapaceum)
Kutlu, Naciye
In this study, celery roots were dried by the osmotic dehydration-assisted microwave drying method, and both osmotic dehydration (OD) and microwave conditions were optimized using response surface methodology (RSM). Utilizing a Box–Behnken experimental design, the drying time was minimized while maximizing the total phenolic compounds (TPC) in dried samples at different OD salt concentrations (10, 20 and 30 %), OD temperatures (30, 45 and 60 °C), OD durations (1, 2 and 3 h) and microwave powers (210, 350 and 490 W). The optimal drying conditions were identified as 15.05 % for OD salt concentration, 42.5 °C for OD temperature, 1.6 h for OD duration and 489.7 W for microwave power. Under these optimal conditions, the predicted values for time and TPC were 10 min and 104.38 mg GAE/100 g, respectively. The composite desirability value was 0.99 as a result of optimization. The experimental values for time and TPC were measured as 11 min and 97.45 mg GAE/100 g, respectively. The predicted and experimental values were found to be statistically similar to each other. A comparison with control groups designed to assess the effects of OD and microwave processes revealed that these processes significantly influenced both quality (TPC, antioxidant activity, color) and drying characteristics (drying time, rehydration rate). The greenness assessment value was calculated as 78 using the MoGAPI tool. Consequently, the application of OD pretreatment and use of the innovative microwave drying method as a final drying step in vegetable drying was successfully implemented to enhance the properties of the final product.
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İncele - Derleme MakaleAçık Erişim2025Scopus SJRQ1Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables
Süfer, Ozge; Koç, Gulsah Caliskan; Öztekin, Sebahat; Karabacak, Azime Ozkan; Su, Dianbin; Wang, Deqing; Eroglu, Salih; Malçok, Senanur Durgut; Uslu, Ulku Hilal; Adal, Samiye
This research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of these products. Although conventional techniques like sun and hot air drying are often employed, enzymatic and non-enzymatic brownings usually cause a considerable loss of color. New technologies aim to better preserve the original color by cutting down on processing temperature and drying time. The paper also looks at the possibilities of hybrid drying approaches, which combine techniques such as infrared hot air drying and microwave hot air drying. These methods have been demonstrated to be especially successful in preserving color integrity and enhancing drying process effectiveness. The results highlight the vital significance that parameter optimization and drying technique selection play in maintaining the nutritional value and aesthetic appeal of dehydrated fruits and vegetables. This study emphasizes the significance of developing drying technologies to satisfy consumer desires for premium, aesthetically pleasing food goods, because color is a major factor in determining consumer acceptance and perceived product quality. With wider implications for food preservation and the food industry overall, this work helps to develop more effective and efficient drying processes by shedding light on how various drying techniques affect color retention.
AtıfScopus26WoS27OpenAlex24İncele - MakaleYalnız künye2024Scopus SJRQ2Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)
Memis, Habibe; Bekar, Fevzi; Guler, Cagri; Kamiloğlu, Aybike; Kutlu, Naciye
The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R2> 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.
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İncele - MakaleAçık Erişim2023Scopus SJRQ2The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics
Kutlu, Naciye; Gercek, Yusuf Can; Bayram, Nesrin Ecem
In this study, the aim was to determine the effect of different drying methods (with microwave and hot air) on the color, nutrient and bioactive contents of fresh bee bread. Drying characteristics were also investigated. Microwave and hot air drying were applied at different microwave powers and temperatures, respectively. Lower moisture ratios and highest effective diffusion coefficients were obtained with microwave drying in a shorter time. The Midilli model was found to be the most suitable thin-layer drying model for both methods. Regardless of the drying conditions, moisture, ash, protein, carbohydrate, and lipid proportions were observed to vary in the ranges of 4.9–8.2 %, 1.61–2.67 %, 17.47–32.54 %, 39.92–60.84 %, and 7.10–8.89 %, respectively. The lowest color difference was obtained for the sample dried at 210 W. As a result, it was determined that microwave drying is more suitable for preserving the nutritional and bioactive content of bee bread during drying.
AtıfScopus5WoS3OpenAlex6İncele - Derleme MakaleAçık Erişim2023Scopus SJRQ1Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
Pandiselvam, R.; Aydar, Alev Yuksel; Kutlu, Naciye; Aslam, Raouf; Sahni, Prashant; Mitharwal, Swati; Gavahian, Mohsen; Kumar, Manoj; Raposo, Antonio; Yoo, Sunghoon
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, ex-penses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as ultrasound. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
AtıfScopus132WoS117OpenAlex133İncele - Derleme MakaleAçık Erişim2022Scopus SJRQ1Impact of different microwave treatments on food texture
Kutlu, Naciye; Pandiselvam, Ravi; Saka, Irem; Kamiloglu, Aybike; Sahni, Prashant; Kothakota, Anjineyulu
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
AtıfScopus121WoS99OpenAlex125İncele - MakaleYalnız künye2018Scopus SJRQ43-D simulation of simultaneous heat and mass transfer of apple
Turkan, B.; Canbolat, A.S.; Etemoglu, A.B.
Drying is a complex process associated with the coupled mechanism of heat and mass transfer which plays an important role in almost all industrial sectors. For this reason, the intensive research on drying is carried on specially based on optimisation of energy and process control. The aim of this study is to present a numerical method for drying processes widely used in food industries to provide enhanced product quality and economically advantages at definite production conditions. The governing equations of drying process in a 3-D rectangular object (e.g. apple slices) are solved numerically to predict the temperature and moisture distributions inside the object. Then, statistical tests of agreement between results are performed by determining the coefficient of regression (R2), chi-square test (2) and standard error of estimate (SEE) values, and it is found that predicted results agree well with the results in literature. Finally, a parametric study is conducted to emphasize the role of parameters on food drying as an important contributor to energy consumption.
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