Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Omer Faruk Cokgezme"'
Publikováno v:
Volume: 45, Issue: 4 748-762
Gıda
Gıda
In this study, the change in rheological properties of the pomegranate juice during evaporation process up to 40% TSS content by the ohmic assisted vacuum evaporation (OAVE) method applied at different voltage gradients (7.5, 10 and 12.5V/cm) was exa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33b1845cddfa9c83cfbd17a629b66323
https://doi.org/10.15237/gida.gd20049
https://doi.org/10.15237/gida.gd20049
Autor:
Omer Faruk Cokgezme, Filiz Icier
Publikováno v:
Innovative Food Science & Emerging Technologies. 77:102985
The moderate electrical field (MEF) process was used to reduce the process time (t) of oleuropein extraction from olive leaves. MEF process was performed with methanol-water (4:1 v/v) with sine wave-SN and square wave-SQ at 30 V/cm with different fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c754fb4cad2967de90b5ef05e90eb892
https://doi.org/10.1016/j.ifset.2022.102985
https://doi.org/10.1016/j.ifset.2022.102985
In this study, licorice root was successfully dried using two different radiative dryers (Carbon fiber-assisted cabin drying-CFACD and infrared drying-ID), and their effects on some drying characteristics, quality properties, and energy-exergy effici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::718a407d5124b66ae85fce36f803a081
https://hdl.handle.net/11454/69744
https://hdl.handle.net/11454/69744
Ohmic evaporation is a complex process in which heat and mass transfers take in place simultaneously. In this study, finite difference-FD and finite volume-FV models simulating the changes of temperature and water removed from tomato juice during the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a323842c1f751ab8b8f45e72c99d2073
https://hdl.handle.net/11454/76580
https://hdl.handle.net/11454/76580
Publikováno v:
Journal of the Science of Food and Agriculture. 99:2589-2595
Background Vacuum evaporation (VE) process is widely utilized in fruit juice evaporation to preserve quality attributes of final product. However, it has some disadvantages such as possible degradation of aroma components or volatile fatty acids due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ee6aef327932fe8bec64ce60adcaebf
https://doi.org/10.1002/jsfa.9474
https://doi.org/10.1002/jsfa.9474
Publikováno v:
Journal of Food Engineering. 307:110660
In the present study, it was aimed to investigate the exergoeconomic performance of ohmic thawing (OT) system during the thawing of frozen minced meat (lean beef). The effects of the sample shape (X: 13 x 4 x 3 cm, Y: 13 x 6 x 2 cm, Z: cylinder with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5eb68dcf41182bbeb1b998f0b8e4c2ff
https://doi.org/10.1016/j.jfoodeng.2021.110660
https://doi.org/10.1016/j.jfoodeng.2021.110660
Publikováno v:
Journal of Food Engineering. 207:1-9
Pomegranate juice having 17.5% total soluble solids (TSS) content was evaporated to 40%TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and 12.5 V/cm) and vacuum evaporation (VE) methods. Thermodynamics' first law and second l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92ef470798ad700cb93b9960a0aa2318
https://doi.org/10.1016/j.jfoodeng.2017.03.015
https://doi.org/10.1016/j.jfoodeng.2017.03.015
Publikováno v:
Innovative Food Science & Emerging Technologies. 39:241-246
A novel electrical heating method, named as ohmic heating, was successfully integrated to vacuum evaporation system, and pomegranate juice was concentrated until its total soluble dry matter content reached to 40% by applying three different voltage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::706560b694e1dd175cb90de61af62fbb
https://doi.org/10.1016/j.ifset.2016.12.014
https://doi.org/10.1016/j.ifset.2016.12.014
Thin-layer drying behaviour of dill leaves samples under three different infrared radiation power intensities was investigated. Diffusion Approach was found to be the best model that describes the drying behaviour of dill leaves. Effective diffusivit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8682c8a13b2bb13a9b8cd740428c08a
https://hdl.handle.net/11454/62255
https://hdl.handle.net/11454/62255