A5002614842- Spectroscopy and Chemometric Analyses
- Food Drying and Modeling
- Microbial Inactivation Methods
- Food composition and properties
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Freezing and Crystallization Processes
- Nanocomposite Films for Food Packaging
- Listeria monocytogenes in Food Safety
- Pomegranate: compositions and health benefits
- Food Supply Chain Traceability
- Probabilistic and Robust Engineering Design
- Tea Polyphenols and Effects
- Botanical Research and Applications
- Dyeing and Modifying Textile Fibers
- Sugarcane Cultivation and Processing
- Heavy Metals in Plants
- Magnetic and Electromagnetic Effects
- Agriculture, Plant Science, Crop Management
- Photovoltaic System Optimization Techniques
- Edible Oils Quality and Analysis
Süleyman Demirel University
2016-2025
Suleyman Demirel University
2021-2025
Technical University of Denmark
2019-2024
University of Córdoba
2022
Isparta University of Applied Sciences
2019-2021
Sağlık Bilimleri Üniversitesi
2019
The quality characteristics of black tea are routinely assessed before it is purchased, blended and marketed to ensure its value. Although some these can be measured analytically, others need determined as sensory scores following cupping tests conducted by experts. However, most analyses (especially the ones) require high training expertise, time-consuming prone human error. Therefore, in this study, non-destructive spectral sensors were combined with chemometric methods rapidly measure...
The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) okra (OSF) seed byproducts are well-known. However, their impact on noodles' nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in R programming language to achieve most optimal sensory attributes as well composition, color, cooking, textural properties. optimized detected for OSF, PSF, gluten-free flour, salt, egg with following amounts:...
A portable and low-cost spectrometric system has been proposed to discriminate cold chain (frozen) interruption during the supply chain, as well as, sample type among four different tested chicken meat products (nugget, wing, thigh drumstick) storage time elapsed after break. To achieve this, an AS7265x sensor chipset was used controlled by a custom programmed microcontroller through Qwiic I2C interface. Communication between user setup made using interface developed Python. Frozen samples...
Effects of carbonic maceration (CM) on drying kinetics and some quality characteristics dried tomato slices were evaluated. The response surface methodology was used to optimize CM pretreatment (temperature, CO2 pressure, time) for time (DT) effective diffusivity (Deff). Drying process accelerated by applied before conventional compared control samples without pretreatment. DT Deff significantly affected treatment conditions. increased color parameters (L*, a*, b*, C*) but decreased total...
Retail teas are blends of different tea grades in proportions with varying quality and characteristics. Since there is not any available alternative, the ratio stock a blend determined by expert tasters sometimes supported expensive chemical analyses. Instead this relatively subjective dependant method, study, we present novel very economic approach to determine blending proportions. The based on chemometric analysis data produced spectral scanning simple infusions (only prepared using...
The objective of the present study is to assess global sensitivity (using Response Surface Methodology) chicken meat and cooking medium temperatures during ohmic heating against uncertainties in properties (specific heat capacity, thermal conductivity, electrical conductivity), concentration salt solution, applied voltage, surrounding air temperature, as well transfer coefficient air. To achieve this, a mechanistic model for solution was developed by coupling transfer, laminar fluid flow,...
In this study, the alternative method of ohmic heating (OH) was applied to investigate its potential usage in cooking process for pasta and comparison with conventional method. For purpose, OH operated at four different voltage gradients (10, 20, 30, 40 V cm-1 ). The electrical conductivity σ (S m-1 ) calculated temperature range 22-95 °C a three-phase linear relation between determined.According results, energy consumption system time were lower than Energy conservation about 73.7%...
Ohmic-assisted drying (OAD) is a novel system that combines ohmic heating and convection simultaneously. The present study aimed at evaluating the mechanism of OAD behaviours against combined impact operational model uncertainties. Moreover, dynamic (time-dependent), as well static (end-of-drying) spatial homogeneity predictions, was quantitatively described for first time in literature using Buzas Gibson’s evenness value (an <math xmlns="http://www.w3.org/1998/Math/MathML"...
Antep fıstığı, başta baklava olmak üzere birçok tatlıda sıkça kullanılan bir üründür. Özellikle öğütülmüş talebin yüksek olması ve maliyeti nedeniyle sıklıkla tağşişe maruz kalmaktadır. Yeşil bezelye ıspanak, organoleptik özellikleri, renk benzerliği ucuzluğu fıstığı ile karıştırılarak en çok sahtecilik gerçekleştirilen ürünler arasındadır. Ancak bu ürünlerin fıstığına belirli oranlarda karıştırılması durumunda sahteciliğin hızlı yerinde tespiti, gözle muayene gibi yöntemlerle çoğu zaman...