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Fabrication of hydrophobic waste based-microfibers ıncorporated with green synthesized metal oxides for oil/water separation applications
(Springer Science and Business Media B.V., 2025) Dilber, Abdülkadir; Hussaini, Ali Akbar; Durmaz, Fatih; Ulukus, Deniz; Yıldırım, Murat
Developing affordable, long-lasting, and effective membranes is essential for the treatment of oily wastewater, which has become a substantial problem. In this study, an affordable and environmentally-friendly hydrophobic microfibers were designed. Polystyrene wastes were recycled into a functional hydrophobic microfiber. ZnO, CuO, and CuO-ZnO nanoparticles were synthesized using pine pollen waste via green approach. Thereafter, green synthesized nanoparticles were incorporated into recycled polystyrene to fabricated an efficient microfiber. Fabricated microfibers were characterized via FT-IR and XRD, SEM and SEM–EDS. Water contact angle of the polystyrene nanofibers were increased from 123.5° to 139.1° by metal oxide incorporation. Separation efficiency of the polystyrene microfiber was also improved by addition of green synthesized CuO to 81.84%. Notably, these environmentally-friendly membrane nanocomposites can be used in water–oil separation applications successfully.
Extending the shelf life of stuffed pasta (manti) using cold smoking for different times
(Academic Press, 2025) Gökmen, Süleyman
Smoking treatments are widely used to impart desirable properties and to extend their shelf life to some foods, especially meat and meat products. A perfect combination of meat and cereal products, stuffed pasta (manti) is preserved in fresh and dried forms. Fresh manti has a short shelf life and a high risk of food poisoning due to the ground beef content. In this study, the new process was studied using cold smoking techniques to ensure the sustainability of the quality of manti. Within the scope of this study, a suitable smoking system was constructed and applied (cold smoking durations of 15, 30, and 45 min) to the fresh manti samples. Then some physicochemical (moisture, pH, color, ash, texture, Thiobarbituric acid), total phenol, sensory, and microbiological (total mesophilic aerobic bacteria, total aerobic, mold, and yeast) load of the samples were determined and compared to control samples at the beginning of the storage process (0. day) and throughout storage (21. day). There was initially no significant difference (p > 0.05) in the pH, ash, texture, Thiobarbituric acid values, and microbiological (total mesophilic aerobic bacteria, total aerobic, mold, and yeast) load of the manti samples. Initially and during the storage process, there was a difference in the color values of manti samples depending on the application time of cold smoking, but no negative effect of cold smoking on the color values of manti was detected. The total phenolic contents of the smoked manti samples were initially higher than the control sample, and the values obtained were statistically significant. During the storage process, the moisture level, TBA value, and microbiological (total mesophilic aerobic bacteria, total aerobic, mold, and yeast) load were found to be high in the control samples, and the values obtained were statistically significant (p < 0.05). As a result of the study, it was noted that 15 min of cold smoking treatment have significantly (p < 0.05) preserved sensory quality and color (L, a∗, b∗) values, total phenol content, microbiological load, texture, and Thiobarbituric acid values of the manti samples. In addition, it was found that smoking treatment prolonged the shelf life of manti by 25 days and increased its total phenol content. It was concluded that this technique could be improved further and used as an alternative preservation technique in the food industry. © 2024 The Author(s)
The Impact of Plant Proteases and Sous Vide Technology on Quality characteristics of meat
(Springer India, 2024) Erdem, Nuran; Gökmen, Süleyman
This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (p < 0.05) in pH and a significant increase (p < 0.05) in water holding capacity and L* parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the a* parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (p < 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (p < 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (p < 0.05) the microorganism count in the meats and received higher texture scores from the panelists (p < 0.05). Furthermore, the purees did not cause any sensory defects. [GRAPHICS] .
Elucidating the influence of coating materials in the microencapsulation process of hempseed oil via spray drying: a comprehensive analysis of physicochemical attributes, oxidation stability, and thermal properties
(Springer, 2024) Çevik, Kutlu; Yalçın, Hasan; Konca, Yusuf
In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil.
Keten tohumu yağı ve yağsız süt tozu içeren emülsiyonların püskürterek kurutma ile enkapsülasyonu: yağ oranı ve kurutma sıcaklığının etkileri
(2021) Çevik, Kutlu; Alaşalvar, Hamza; Çam, Mustafa; Yalçın, Hasan
Gıda endüstrisinde, yağların oksidatif stabilitesini geliştirmek ve gıda formülasyonlarına ilavesini kolaylaştırmak için yaygın olarak kullanılan yöntemlerden biri enkapsülasyon işlemidir. Enkapsülasyon işleminin etkinliği çeşitli faktörlere bağlıdır. Bu çalışmada, keten tohumu yağının yağsız süt tozu kullanılarak püskürterek kurutma yöntemiyle enkapsülasyonu amaçlanmıştır. Yağ oranının etkisini belirlemek için üç farklı yağ oranına (%20, 40 ve 60) sahip emülsiyonlar sabit sıcaklıkta (175°C) enkapsüle edilmiştir. Sıcaklığın etkisinin belirlenmesi için de sabit yağ (%40) oranına sahip emülsiyonlar, üç farklı sıcaklıkta (150, 175 ve 200°C) enkapsüle edilmiştir. Yüksek sıcaklıklarda (175, 200?C) yapılan kurutma işlemlerinde benzer enkapsülasyon verimleri (%39,13-40,74) elde edilmiştir. Ayrıca, en yüksek enkapsülasyon etkinliği (%76,63) ise, düşük yağ oranına (%20) sahip kapsülde olduğu belirlenmiştir. Yağ oranındaki artışın enkapsülasyon etkinliği üzerine olumsuz etki göstermiştir (p<0,05). Yağsız süt tozu kullanılarak gerçekleştirilen enkapsülasyon işlemi sonrasında kapsüllerin akış özellikleri istenilen düzeyde olmamıştır. Ancak yüksek etkinlik ve verim değerlerinden dolayı keten tohumu yağının enkapsülasyonu için kaplama materyali olarak yağsız süt tozunun kullanılmasının uygun olduğu görülmektedir.
Effect of hazelnut oil and microencapsulated hazelnut oil usage on physicochemical and textural properties of cake
(2021) Emlek, Betül Oskaybaş; Çevik, Kutlu; Alaşalvar, Hamza; Erinç, Hakan; Yalçın, Hasan; Yıldırım, Zeliha; Özbey, Ayşe
Microencapsulation is widely used as an effective method for protecting oils containing unsaturated fatty acids against oxidative deterioration. The use of microencapsulated oil powder can affect the textural and physicochemical characteristics of bakery products. In the present study, microencapsulated hazelnut oil powder (MHOP) was prepared in skim milk powder (SMP) with oil/SMP ratio of 1/1 using a spray dryer. Cakes were produced using only hazelnut oil (control) and also with substitution of hazelnut oil by MHOP at substitution rates of 50% and 100%. The flow properties indicated that the cake batter presented pseudoplastic behavior with the use of MHOP. Consistency index values of the batters were increased significantly (p<0.05) with the increase in MHOP substitution. An increase in MHOP-substitution reduced the L* values of crust and crumb colors. MHOP substitution had a similar effect on the b* values of crust and crumb color, but the ?* values of crust color did not affect by the MHOP substitution. Moisture content of cakes decreased from 19.06% to 17.30% with increase in the amount of MHOP. The water activity values of cakes were in the range of 0.74-0.75. MHOP substitution was found to be significant (p<0.05) in affecting the hardness value of cakes. The highest hardness value of cakes was obtained with a substitution of 100% MHOP. The results showed that certain amounts of MHOP could be used to improve the texture and physicochemical properties of the cake.
Effct of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffd Pasta (Manti)
(2019) Gökmen, Süleyman; Kocabaş, Aytaç; Savran, İbrahim; Sayaslan, Abdulvahit; Aydın, Mehmet Fatih; Yetim, Hasan
Stuffd pasta (manti) is one of the famous and nutritious traditional foods produced and consumed in Turkey. Traditionalfoods are special products having some cultural aspects of specifi regions of countries. In addition to home-madetraditional production, industrial production of manti has increased in recent years. Industrial production of manti usingvarious techniques is likely to result in some risks or modifiations in terms of its sensory and microbiological features.Therefore, the purpose of this study was to examine quality properties of manti samples produced by sole or combinedapplications of infrared (IR) and ultraviolet-C (UV-C) radiations and vacuum drying as compared to the traditionaloven drying method. With this aim, some food-borne pathogens (Escherichia coli, Staphylococcus aureus, Salmonellatyphimurium and Listeria monocytogenes) were inoculated into the manti recipe prior to the production. Afterwards, thesamples were dried with 17 diffrent IR, UV-C and vacuum drying combinations, including the traditional oven dryingmethod. In addition to the, total microorganisms and food-borne pathogens, some chemical analyses like Thiobarbituricacid (TBA) measurement as an indicator of lipid oxidation was also studied. In the results, application of 500 W IR dryingmethod produced satisfactory results in terms of microbiological quality. Again, a bar-type IR drying method at constanttemperature (150 ºC) seems to be a promising drying method for the industrial manti production. In conclusion, it mightbe suggested that IR drying method can be an alternative to the conventional method in industrial manti production.
Determination of pre-harvest sprouting tolerance and quality traits of the bread wheat landraces
(2024) Aydın, Nevzat; Akyürek, Cafer; Çakmak, Mustafa; Coşkuner, Yalçın; Mutlu, Dilek Karabaş; Şermet, Cemal; Demir, Bedrettin; Güleç, Tuğba
In this study, pre-harvest sprouting tolerance and some quality characteristics of some wheat landraces and modern varieties in Turkey were determined. In Eskişehir, Karaman and Samsun locations of Turkey, 126 genotypes were tested in the 2014-2015 growing seasons, and 48 genotypes were tested in the 2015-2016 and 2016-2017 growing seasons in two-replication experiments. Data regarding germination index, protein content, sedimentation volume and falling number of genotypes were observed. Physical properties of grain, the number of days to spike, and plant height were also investigated. The difference between genotypes was found to be statistically significant for all traits. We found the germination index of the genotypes varied between 0.19 and 0.70 for the 2015-2016 and 2016-2017 growing seasons, respectively. The average germination index value of red kernel genotypes is lower than white kernel genotypes. The landraces from Turkiye included in the research were taller and harvested lately. In comparison, modern genotypes are in the first place regarding sedimentation volume. The landraces had higher protein content but lower protein qualities than modern cultivars. The grain hardness of landraces was lower than that of modern cultivars in the three years. We found positive relationships between the germination index, grain filling time, thousand-grain weight, and grain color. Protein content, sedimentation volume, falling number, and grain hardness are negatively and significantly related to the germination index. The results showed that white kernel Clark's Cream and red kernel Karakılçık (1) genotypes could be used as gene sources for pre-harvest sprouting tolerance breeding in bread wheat.
Çölyak dostu geleneksel kölemezin üretim prosesi ve farklı unların bazı kalite kriterleri üzerine etkisi
(2022) Erdem, Nuran; Gökmen, Süleyman
Çölyak diğer adı ile gluten hassasiyeti, otoimmün bir hastalık olup ince bağırsak üzerinde etkilidir. Buğday, çavdar, arpa, yulaf gibi tahıllar çölyak hastalığını tetiklerken, mısırın çölyak hastalığında herhangi bir etkisi bulunmamaktadır. Bu çalışmanın amacı, Kölemezlerin üretim aşamaları ile mısır unu, mısır+buğday unu ve buğday unu katkılarının Kölemez örneklerinin bazı kalite özellikleri üzerine etkisinin belirlenmesidir. Buğday ununa mısır unu ilave edildiğinde, Kölemez örneklerinin nem içeriklerinin arttığı tespit edilmiştir (p<0.05). Kölemez örneklerinde mısır unu kullanımı, örneklerin pH değerlerini düşürmüştür (p<0.05). Mısır unu katkısının, Kölemez örneklerinin dış yüzeyinde L* ve b* değerlerini artırdığı belirlenirken, a* değerlerini düşürdüğü belirlenmiştir (p<0.05). Mısır unu katkısı pişirme kaybı değerini artırmış, su tutma kapasitesi ve pişirme verimi değerlerini ise düşürmüştür (p<0.05). Ayrıca çalışmada, Kölemez örneklerinin Maya-Küf ve Toplam Koliform sayılarının 1 log kob/g’ın altında olduğu tespit edilmiştir. Bazı kalite özelliklerini geliştirmesi nedeniyle, Kölemez örneklerinde mısır ununun rahatlıkla kullanılabileceği sonucuna ulaşılmıştır.
Investigating the effects of various surfactants on the emulsion and powder of hazelnut oil
(Springer, 2023) Çevik, Kutlu; Horzum, Mehmet; Alaşalvar, Hamza; Yalçın, Hasan; Doğan, Mahmut
This study investigated the effect of surfactant types on the properties of hazelnut oil emulsion and hazelnut oil powder using Tween-20, lecithin, diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, and glycerol monostearate. The emulsions were prepared with hazelnut oil and whey protein concentrate with or without surfactants. The effect of the surfactants on the emulsions was evaluated in terms of physicochemical properties, emulsion activity index, creaming index, zeta potential, and rheological properties. Results showed that the emulsion activity index and the viscosity (consistency coefficient) of the emulsions containing a surfactant significantly increased compared to the control emulsion. Besides, the emulsions were freeze-dried to produce hazelnut oil powder. Encapsulation yield, surface oil, encapsulation efficiency, physicochemical properties, and oxidation stability of the freeze-dried hazelnut oil powders were tested. The encapsulation efficiency of the capsules with diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, and glycerol monostearate as surfactants was significantly increased compared to the control capsule. The addition of a surfactant positively affected the encapsulation efficiency. Besides, the oxidation stability of the capsules with sodium stearoyl-2-lactylate and glycerol monostearate was statistically better than the other capsules. Among all surfactants, it is determined that sodium stearoyl-2-lactylate and glycerol monostearate in terms of both efficiency and oxidation stability were more suitable in capsule formation.
Evaluating of microwave drying for hawthorn slice as alternative to convective drying
(Inst Tecnologia Parana, 2022) Beşir, Ayşegül; Gökmen, Süleyman; Gül, Latife Betül; Yazıcı, Fehmi; Gül, Osman
This study aimed to investigate the influence of microwave drying with different power levels as alternative to convective drying method on drying kinetics and main quality attributes of hawthorn slice. At increasing microwave power values, higher drying rate and shorter drying time was observed. The page model was found to give best fit (R-2 > 0.9961, RMSE < 0.028 and X-2 < 0.675x10(-3)) for all drying treatments. Although the minimum change of color and texture value were obtained at microwave power of 600 W, the convective drying caused less total color and texture change depending fresh sample. Drying process at microwave powers of 600 W and 360 W showed the best quality in terms of rehydration and bioactive properties, respectively. The findings in current work demonstrated that microwave drying at 360 W microwave power might be suitable for drying of hawthorn slices with high quality and bioactive properties as well as low operating costs.
Z Kuşağının beslenme alışkanlıklarını etkileyen faktörler
(2021) Dilber, Abdülkadir; Dilber, Fadime
Günümüzde bireylerin hayat tarzlarını ve davranışlarını etkileyen önemli etmenlerden biride kuşak farklılıklarıdır. Özellikle yiyecek tercihleri göz önüne alındığında, Z kuşağı bireylerde farklı tercihlere ve beklentilere dönüşebilmektedir. Yapılan araştırmanın amacı, Z kuşağı bireylerinin yiyecek seçiminde hangi etmenlerden etkilendiklerini ve Z kuşağı bireylerinin hangi yiyecek gruplarına daha fazla önem verdiklerini araştırmaktır. Bu kapsamda, Z kuşağından 392 kişi ile görüşülerek veri toplanmıştır. Yapılan analizlerde, erkek katılımcılar en çok fastfood gıdalarını tercih ettikleri belirlenmiştir. Kadınlar ise; sokak yemeklerini ve geleneksel yiyecekleri tercih etmektedirler. Araştırma bulguları, Z kuşağı katılımcılarının düzenli bir beslenme alışkanlığına sahip olmadığını ortaya koymaktır. Tercih edilen yiyeceklerin lezzetli, ekonomik, doyurucu ve sağlıklı olması Z kuşağı için en önemli etmenler olarak ortaya çıkmaktadır. Z kuşağının yiyecek tercihleri ile yaş ve eğitim değişkenler açısından anlamlı farklılıklar olduğu tespit edilmiştir.
Effect of different thawing methods on quality properties of stuffed pasta (manti)
(Codon Publications, 2021) Gökmen, Süleyman
Stuffed pasta or 'manti' is a traditional food consumed fondly in Turkey. For consumption, it is produced as fresh, frozen or dried manti. Frozen manti is cooked directly without thawing. The present study investigated the effects of different thawing processes on physicochemical properties and sensory qualities of frozen stuffed pasta (manti). The following five thawing processes were used individually: (1) infrared, (2) microwave (3) infrared-assisted microwave, (4) dry hot air and (5) running water thawing. The storing temperatures of manti found in the market were 10°C and 24.5°C. Consequently, manti samples were thawed up to these temperatures. It was determined that the shortest thawing period (20 sec) was that of infrared-assisted microwave process. The longest process was dry hot-air thawing (420 sec) in manti samples that were thawed until refrigerator (+4°C) and room temperatures (24.5°C). Thawing methods did not change pH, moisture values and weight gain (p > 0.05). It was found that sensory qualities and amount of dry matter passing into the water of samples were different (p < 0.05). It was concluded that thawing was necessary for frozen manti, and the best method was microwave thawing.
Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying
(Akademiai Kiado Zrt, 2021) Kutlu, Çevik; Yalçın, H.
The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28-84.97%), the microencapsulation yield (14.50-31.79%), and the peroxide value (4.12-7.07 meq O-2/kg oil) of the powders were affected by the coating materials (P < 0.05).
The effect on sensory quality of the stuffed pasta (manti) of increased malondialdehyde amount with the uv-c radiation and storage
(Parlar Scientific Publications, 2021) Gökmen, Süleyman; Çağlar, Abdullah
Rancidity is a process that occurs as a result of the oxidation of unsaturated fats and oils in foods and causes food to spoil when it is above a certain level. The method used to determine rancidity in foods is to be measured amount of malonaldehyde, the final product of Thiobarbutiric acid in the food. The rancidity is inevitable in foods containing fat or oil. In this study, the storage and the UV-C effect on the its sensory quality of the rancidity process consisting in stuffed pasta (mantt) including minced beef and fat, producing traditionally in Turkey was examined. According to the obtained results, it was concluded that the amount of malonaldehyde increased by UV-C radiation did not affect the sensory properties of the samples (p <0.05), while the negative effect of the rancidity levels formed during storage on the sensory quality (p <0.05). More research is needed on this topic.
Effect of infrared, ultraviolet-C radiations and vacuum drying on certain chemical and microbial characteristics of stuffed pasta (Manti)
(2019) Gökmen, Süleyman; Kocabaş, Aytaç; Savran, İbrahim; Sayaslan, Abdulvahit; Aydın, Mehmet Fatih; Yetim, Hasan
Stuffd pasta (manti) is one of the famous and nutritious traditional foods produced and consumed in Turkey. Traditional foods are special products having some cultural aspects of specifi regions of countries. In addition to home-made traditional production, industrial production of manti has increased in recent years. Industrial production of manti using various techniques is likely to result in some risks or modifiations in terms of its sensory and microbiological features. Therefore, the purpose of this study was to examine quality properties of manti samples produced by sole or combined applications of infrared (IR) and ultraviolet-C (UV-C) radiations and vacuum drying as compared to the traditional oven drying method. With this aim, some food-borne pathogens (Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listeria monocytogenes) were inoculated into the manti recipe prior to the production. Afterwards, the samples were dried with 17 diffrent IR, UV-C and vacuum drying combinations, including the traditional oven drying method. In addition to the, total microorganisms and food-borne pathogens, some chemical analyses like Thiobarbituric acid (TBA) measurement as an indicator of lipid oxidation was also studied. In the results, application of 500 W IR drying method produced satisfactory results in terms of microbiological quality. Again, a bar-type IR drying method at constant temperature (150 ºC) seems to be a promising drying method for the industrial manti production. In conclusion, it might be suggested that IR drying method can be an alternative to the conventional method in industrial manti production.
Effects of different flour blends with varying protein content and quality on dough and crust properties of “etliekmek”, a pizza-like traditional food of Turkey
(Springer, 2020) Büyük, F.; Sayaslan, Abdulvahit; Gökmen, Süleyman; Şahin, Nazlı; Yetim, H.
Etliekmek, which somewhat resembles pizza in terms of crust and toppings, is a widely consumed traditional food in Turkey. It consists of a sheeted dough topped with a mixture of minced meat and some vegetables. In this study, the effects on dough processing and crust properties of etliekmek of five flour blends with varying protein content and quality were investigated. The blends (Blend-1 through Blend-5) consisted respectively of hard-endosperm Bezostaja and soft-endosperm Gerek-79 wheat flours at the ratios of 100:0, 75:25, 50:50, 25:75 and 0:100. In addition to pysicochemical properties of wheats and their flour blends, dough processing and etliekmek crust properties were measured through the instrumental and sensory approaches. It was determined that protein contents and qualities of the blends decreased from Blend-1 through Blend-5. The dough from Blend-1 was judged to be extremely elastic, which resisted to sheeting due to elastic recovery, whereas the dough from Blend-5 was scored to be somewhat weak and easily extensible. The most suitable dough for the processing of etliekmek crust, i.e., optimally elastic and properly extensible dough with appropriate sheetability, seemed to be 50:50 blend of Bezostaja and Gerek-79 flours (Blend-3). Blend-1 yielded etliekmek crust with thick, moist and excessively chewy texture, as opposed to the thinner, drier and rather crunchy crust texture from Blend-5. Based on the dimensional measurements and sensory evaluations, Blend-3 yielded the best etliekmek crust. The results demonstrate that an optimum balance of dough viscosity and elasticity, which are mostly governed by flour protein content and quality, is of vital importance to the production of high-quality etliekmek crust. © 2019, Association of Food Scientists & Technologists (India).
Effects of different heat treatment and radiation (microwave and infrared) sources on minerals and heavy metal contents of cow's milk
(Wiley, 2020) Güney, Bekir; Gökmen, Süleyman
Milk is an animal-origin food with high nutritional value. After the milk is obtained, its composition is affected by the tools and equipment used (such as filter, holding tank) its environment and heat treatments applied to milk. This study was conducted to investigate the effects of different heat treatments on the concentration of certain minerals and heavy metals in milk. Raw cow's milk, pasteurized milk (control, microwave, and infrared-assisted microwave), and UHT milk samples were used in the study. Al, As, Ca, Cr, Cu, Fr, Mg, Na, Ni, P, Pb, Se, and Zn concentrations were investigated in these samples. Al and Ni concentrations of whole samples were statistically significant (p < .05). No significant differences have been found in terms of other heavy metal concentrations. Furthermore, there was no statistical difference between the pH values of the samples (p > .05). Both Al and Ni concentrations were found to be very low in infrared-assisted microwave applications. As a result, infrared-assisted microwave application revealed that the level of Al and Ni concentrations in milk was low. Besides, heavy metal toxicity can cause a variety of diseases in humans. Therefore, the effects of heavy metal levels below or above permitted limits in milk on human health were discussed in this study. Practical applications In our study, it was found that both Al and Ni concentrations were found to be very low in infrared-assisted microwave applications. There was no significant difference between applications in terms of the contents of other heavy metals and minerals. For all these reasons, it was concluded that infrared-assisted microwave application may be capable of reducing the danger of heavy metals such as Al and Ni concentrations in milk. Further research is needed on the subject.
Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method
(Springer Verlang, 2020) Gökmen, Süleyman; Erdem, Nuran; Kocabaş, Aytaç; Yetim, Hasan
Traditional foods are known as special products that do not have a specific production technology and are transferred traditionally from generation to generation. The most important feature that distinguishes Gelveri bread from the other bread is the use of sourdough technique and cooking in stone kilns. It is one of the traditional foods produced in Turkey for hundreds of years. We believe that standardization and commercialization of Gelveri bread will be challenging initiative to contribute to the local and national economy. Therefore, this study aimed to investigate the possibility of using infrared (IR) and ultraviolet-C technologies in the commercialization of traditional Gelveri bread production that abides by the sourdough technique. Traditionally Gelveri bread dough was prepared and cooked with the infrared oven designed for this study. Following the cooking step, some physicochemical and microbiological quality characteristics and shelf life of the Gelveri bread were investigated. The results indicated that the microbiological quality and shelf life were improved with the IR application without effecting the other quality parameters. On the other hand, a small decrease in pH was observed. As a result, it was concluded that if IR furnace integrated into the stone kilns, the quality of the bread might be standardized, and the sustainability of the traditional method will be ensured.
Modification of juglon dye as a sensitiser in dye-sensitised solar cells
(Inst Engineering Technology-Iet, 2014) Sönmezoğlu, Savaş; Akyürek, Cafer; Akış, Hasan
Natural juglon dye was obtained from the outer shell of walnut (Juglans Regia L.) fruit by hot extraction method followed by doping using aluminium, copper and iron metals. These metal-free and metal-doped juglon dyes were used as sensitisers in the production of titanium dioxide (TiO2)-based dye-sensitised solar cells. The absorption results show that the metal-doped dyes have a wider absorption spectra than metal-free dyes and TiO2 alone. The best performance was achieved by the copper-doped juglon-based sensitiser, resulting in an efficiency of 1.63%. Moreover, the incident photon-to-current efficiency curve indicates that both copper- and iron-doped juglons have promise as dye-sensitised solar cells technologies. These findings confirm that metal-free and metal-doped dye-sensitised solar cells have scientific and industrial potential owing to their simple and inexpensive production method.

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