Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Serdal SABANCI"'
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss 2 (2023)
Abstract The ohmic heating process is one of the novel electrical heating methods that are considered as fast, homogeneous and efficient heating. In this study, the details of the relationship between electrical conductivity (EC)-Temperature (Temp) a
Externí odkaz:
https://doaj.org/article/3d937b7f9f1241dfb8a2c3e0e25aa413
Autor:
Ferit Ak, Serdal Sabancı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 11, Pp 1872-1877 (2024)
Evaporasyon işlemi sıvı gıda ürünü içerisinde bulunan suyun fiziksel olarak uzaklaştırılmasıdır. Bu işlemde geleneksel ısıtma teknikleri sonucunda istenmeyen bileşen oluşumu, kalite kaybı ve aroma kayıpları meydana gelmektedir. B
Externí odkaz:
https://doaj.org/article/017b4b478ef649d9b06330a9ef191055
Publikováno v:
International Journal of Pure and Applied Sciences.
Gelişen teknolojik durumlara bağlı olarak, insanların alternatif ısıtma yöntemleri kullanma eğilimleri artmaktadır. Mevcut çalışmada, limon kabuğu tozundan, 3 farklı asit türü (sülfirik, hidroklorik ve nitrik asit) kullanılarak ayar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32c862c8a5bb869e8befdb7b18aa35ca
https://doi.org/10.29132/ijpas.1165072
https://doi.org/10.29132/ijpas.1165072
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0b25c967d0a5746ed3cbfb0b05fadac
https://doi.org/10.1111/jfpp.17036
https://doi.org/10.1111/jfpp.17036
Publikováno v:
Food and Bioprocess Technology. 14:1349-1360
The ohmic heating process is known as homogeneous, efficient, and rapid heating. In the present study, it was aimed to analyze the extraction of pectin from lemon peel using ohmic heating, to evaluate the specific pectin production coefficient (SPPC,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08ccc0b34049d7a47a3f432e20330ca1
https://doi.org/10.1007/s11947-021-02636-9
https://doi.org/10.1007/s11947-021-02636-9
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 1, Pp 7-14 (2021)
Son yıllarda keçi sütü ile üretilen ürünlere talep artmaktadır. Buna karşın, keçi sütünün inek sütüne kıyasla bileşen ve lezzet farklılıkları keçi sütü ile üretilen ürünlerin özelliklerinde önemli farklılıklara sebep ol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f6e29afb4813215522965192300bc36
http://www.agrifoodscience.com/index.php/TURJAF/article/view/3330
http://www.agrifoodscience.com/index.php/TURJAF/article/view/3330
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2830857da8aa2354013e09920da3f5e
https://doi.org/10.1111/jfpp.16813
https://doi.org/10.1111/jfpp.16813
Autor:
Serdal Sabanci
Publikováno v:
Volume: 6, Issue: 2 219-226
International Journal of Pure and Applied Sciences
International Journal of Pure and Applied Sciences
Sucuk, Türk toplumu için önemli bir geleneksel et ürünüdür ve kahvaltıda, ızgarada, günlük yemeklerde ve tostta kullanılmaktadır. Sucuk örnekleri, sekiz farklı voltaj gradyanı kullanılarak ohmik ısıtma ile 80 °C'ye kadar ısıtıl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19fefedbf02834b23f3a187938446a65
https://doi.org/10.29132/ijpas.788791
https://doi.org/10.29132/ijpas.788791
Autor:
Filiz Icier, Serdal Sabanci
Publikováno v:
Food and Bioproducts Processing. 122:269-279
Sour cherry juice was concentrated to 65% TSS content by using ohmic heating assisted vacuum evaporation (OVE) at voltage gradients (10, 12, 14 V/cm) and vacuum evaporation (VE). the change of performance efficiencies (energy/exergy) of OVE process d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a0dbacaf227e5933ca68a4702688bcd
https://doi.org/10.1016/j.fbp.2020.05.004
https://doi.org/10.1016/j.fbp.2020.05.004
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