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- MakaleAçık Erişim2021Scopus SJRQ3A novel approach to finding optimum operating conditions of design factors for the grinding experiment
Uçurum, Metin; Özdemir, Akın; Teke, Çağatay; Tekin, İlker
The efficiency of grinding experiments is an important issue for many industries. In this paper, a central composite design-based methodology was proposed to investigate the four design factors that affect the particle sizes. The four design factors were specified as mill speed (% of Nc), ball filling ratio (fc), powder filling ratio (jb) and grinding time (min). Another important issue was how to obtain an optimum operating condition for four design factors. For this particular purpose, a novel dual response optimization model was proposed using the particle sizes (d 10, d 50, and d 90) and the span value concept. This proposed approach was compared to the desirability function-based optimization concept. The verification study of the experiment was also carried out. The results of the grinding experiment runs showed that the optimum operating conditions were mill speed 73.495% of Nc, ball filling ratio 0.354, powder filling ratio 0.157, and grinding time 70 min. In addition, d 10, d 50, and d 90 were found 3.31 µm, 12µm, and 45.6 µm, respectively. The span value was also found at 3.52.
AtıfScopus3WoS3OpenAlex4
İncele - MakaleYalnız künye2018Scopus SJRQ1Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
Gul, Osman; Saricaoglu, Furkan Turker; Besir, Aysegul; Atalar, Ilyas; Yazici, Fehmi
Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (Dz) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. Dz values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO.
AtıfScopus158WoS141OpenAlex160
İncele - 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.
AtıfScopus24WoS18OpenAlex27İncele - 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