Sürdürülebilir Kalkınma Amaçları

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• Derleme MakaleAçık Erişim2023Scopus SJRQ1/r/bayburt/10849
  Individual 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.

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  AtıfScopus132·WoS117·OpenAlex133

  İncele
• Derleme MakaleAçık Erişim2022Scopus SJRQ1/r/bayburt/13575
  Impact of ultrasonication applications on color profile of foods

  Kutlu, Naciye; Pandiselvam, R.; Kamiloglu, Aybike; Saka, Irem; Sruthi, N.U.; Kothakota, Anjineyulu; Socol, Claudia Terezia; Maerescu, Cristina Maria

  Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red–purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.

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  AtıfScopus135·WoS118·OpenAlex129

  İncele
• MakaleAçık Erişim2020Scopus SJRQ1/r/bayburt/11956
  Investigation of ammonia stripping with a hydrodynamic cavitation reactor

  Taşdemir, Atila; Cengiz, İbrahim; Yildiz, Ergün; Bayhan, Yalçın Kemal

  Ammonia is a commonly used compound in the domestic and industrial fields. If ammonia found in wastewater after use is not treated, even at low concentrations it may cause toxic effects in the receiving environment. In this study, a hydrodynamic cavitation reactor (HDC) was designed with the aim of removing ammonia. The effect of parameters like different cavitation numbers, airflow, temperature and initial concentration on NH3 removal was researched. The potential of hydrodynamic cavitation for removal of volatile gases, like NH3, was assessed with the aid of two film theory mathematical equations. Experimental studies were performed at fixed pH = 11. Under the conditions of 0.12 cavitation number, 25 L/min airflow, 30 °C temperature and 2500 mg/L initial concentration, in 24 h 98.4% NH3 removal efficiency was achieved. With the same experimental conditions without any air, the HDC reactor provided 89.5% NH3 removal at the end of 24 h. The HDC reactor is very effective for the removal of volatile gases from wastewater and it was concluded that even in the absence of aeration, the desired NH3 removal efficiency was provided.

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  AtıfScopus31·WoS27·OpenAlex33

  İncele
• MakaleYalnız künye2018Scopus SJRQ1/r/bayburt/13615
  Effect 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.

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  AtıfScopus158·WoS141·OpenAlex160

  İncele
• MakaleAçık Erişim2012Scopus SJRQ1/r/bayburt/12618
  Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions: Optimization of amplitude level, sonication time and temperature using response surface methodology

  Karaman, Safa; Yilmaz, Mustafa Tahsin; Ertugay, Mustafa Fatih; Baslar, Mehmet; Kayacier, Ahmed

  The present study investigated effect of different amplitude levels (40, 70 and 100%), sonication temperatures (40, 50 and 60 °C) and exposure times (3, 7 and 11 min) on steady shear properties; apparent viscosity (η), shear stress (σ), consistency coefficient (K), flow behavior index (n) and dynamic shear properties; storage modulus (G′), loss modulus (G″), complex viscosity (η), complex modulus (G) and loss tangent (tan δ) values of glucomannan based salep solution (SS) and salep drink (SD) samples. In addition, the steady and dynamic shear properties were optimized using ridge analysis in terms of amplitude level, sonication temperature and exposure times levels. Increasing amplitude level and sonication time decreased considerably the η, σ, K, G′, G″ and η values of salep dispersions (SS and SD samples). However, sonication temperature did not have a remarkable effect on these properties.

  AtıfScopus40·WoS36·OpenAlex42

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