Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2023Scopus SJRQ2/r/bayburt/12909
  Comparative evaluation of different drying techniques for beef meat

  Kamiloğlu, Aybike; Elbir, Tuğba; Dölek, Muzaffer; Eşrefoğlu, Emine Sedanur

  The study aimed to evaluate the influence of different drying techniques (Convective and microwave drying) on beef meat's drying kinetics and color parameters. While drying rates with convective drying vary between.005 and.009 g water/g dry matter, it varies between.014 and.166 g water/g dry matter for microwave drying. Among the model proposed, for the conditions applied in the microwave and convective drying methods, the Midilli model gave a better fit. The Arrhenius-type equation calculated the activation energies of beef samples. Activation energies were 64.15 and 449.86 kJ/mol for convective and microwave drying, respectively. According to measured L*, a*, and b* values and calculated ΔE, C*, and h° values, convective drying at 80°C provided the closest color characteristics to fresh meat. Practical applications: Beef is a perishable food and storage conditions are very important. It is important to have information about the drying methods to be applied in the preservation of these foods in terms of process control. In this study, microwave drying and convective drying methods were examined and it was shown that microwave drying, which is one of the drying methods, shortens the processing time. However, in the convective drying method, color properties similar to the fresh product are provided. This research can provide theoretical guidance for further processing and preservation.

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  AtıfScopus7·WoS7·OpenAlex7

  İncele
• MakaleAçık Erişim2022/r/bayburt/16686
  Effect of Different Roasting Methods on Some Properties of Walnut Kernels

  Kantar, Naciye Kutlu; Kamiloğlu, Aybike; Yılmaz, Özlem; Elbir, Tugba

  In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

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  AtıfOpenAlex2

  İncele
• MakaleYalnız künye2022Scopus SJRQ3/r/bayburt/12878
  Optimization of Ultrasound Extraction of Phenolic Compounds from Tarragon (Artemisia dracunculus L.) Using Box–Behnken Design

  Kutlu, Naciye; Kamiloglu, Aybike; Elbir, Tugba

  In this study, ultrasound extraction of bioactive compounds from tarragon was examined as a sustainable technology. Pure water, which is a green solvent, was used as solvent. Box–Behnken was used in the experimental design, and ultrasonic power, extraction time and solvent-to-sample ratio were determined to be independent variables. The physicochemical properties were determined by physical (color, pH, Brix) and chemical analyses (antioxidant activity, total flavonoid and total phenolic compound (TPC)) in the extracts obtained under different conditions. Optimum conditions were found to be 73.9% ultrasonic power, 43.2 min sonication time and 10 mL/g solvent-to-sample ratio. The composite desirability (R2) of optimum conditions was 99.3% after optimization. Since high efficiency was obtained in a short time with ultrasound extraction, it was found to be quite good in terms of energy savings. That is, the highest TPC was obtained with a sonication time of 45 min with this method, while similar TPC in the control group (maceration) was obtained in 24 h. In the optimum conditions, extraction with other green solvents (ethanol and deep eutectic solvent—DES) was carried out and bioactive compound yields were compared. For different solvents compared under optimum conditions, ethanol gave higher yields in terms of TPC, while higher yields were obtained in samples using water as solvent for some antioxidant activity values. The results obtained with DES were not as high as expected, and this resulted in the conclusion that a hydrogen bond donor is not suitable for obtaining bioactive compounds from tarragon.

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  AtıfScopus9·WoS9·OpenAlex9

  İncele
• MakaleAçık Erişim2021/r/bayburt/14798
  Osmotic Dehydration Applications in Meat

  Kantar, Naciye Kutlu; Kamiloğlu, Aybike; Elbir, Tugba

  Osmotic dehydration is a non-thermal, partial drying process applied for the removal of water in food products, as well as for the absorption of various solutes (salt, sugar, etc.). In the osmotic dehydration process, the food material is immersed in a high concentration solution to obtain a final product with lower water activity. However, since the final products with very low water activity cannot be obtained with osmotic dehydration, this method is applied as a pretreatment. The water loss in the product takes place in a shorter time with the osmotic dehydration process applied before drying. The most effective factors on osmotic dehydration are the type of osmotic agent, concentration, process temperature, process time and sample/solution ratio. The low process temperature in osmotic dehydration prevents the loss of color and aroma in food products and contributes the functional, nutritional and sensory properties of products. In addition, the fact that it is a very economical process and does not pose any negative effects in terms of human health makes the method advantageous. In this review, when the osmotic dehydration process is used as a pretreatment in meat processing, the effects on the quality characteristics of the product were mentioned. It has been determined that osmotic dehydration used in various meats (chicken, pork, beef, lamb, ostrich meat and a wide variety of seafood) improves many quality parameters such as color and sensory properties and shelf life of the products. Dried meat with better texture were obtained with the use of specific osmotic agents. It is also recommended to use osmotic dehydration in combination with some applications such as ultrasound or high pressure for effective drying of meat. It was determined that osmotic dehydration process used before convective drying significantly reduced the drying time of meat.

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  AtıfTR Dizin1

  İncele
• MakaleAçık Erişim2021/r/bayburt/14309
  Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk

  Kamiloglu, Aybike; Elbir, Tugba; Topçu, Kubra Cinar

  The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01), aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % +/- 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and a(w).

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