Yazar "Buzrul, Sencer" seçeneğine göre listele
Listeleniyor 1 - 4 / 4
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study(Springer, 2024) Baltacioglu, Cem; Yetisen, Mehmet; Baltacioglu, Hande; Karacabey, Erkan; Buzrul, SencerPulsed electrical field (PEF) treatment with 1 kJ/kg and 3 kJ/kg of energies was applied to yellow- and purple-fleshed potatoes before frying (180 degrees C for 2 min). The effects of PEF on oil content, colour and bioactive compounds were investigated. Significant oil reductions were observed for PEF-treated potatoes, >= 20% for yellow- and >= 24% for purple-fleshed potatoes, and this was also confirmed in the Fourier transform infrared (FTIR) graph. PEF-treated potatoes had significantly higher phenolic compounds and antioxidant activity than those of untreated samples. Moreover, although the frying reduced total monomeric anthocyanin (TMA) contents of the purple-fleshed potato samples compared to raw potato samples (not PEF-treated and not fried), PEF-treated samples had significantly higher TMA than the untreated (not PEF-treated but fried) samples. Raw samples and fried samples were separated according to PC1 (principal component 1) in chemometric analysis, and fried samples with and without PEF treatment were also separated according to PC2 (principal component 2). When PLS (partial least squares) regression graphs were examined, it was revealed that there was a very good correlation between the oil content and redness (a*) values calculated and estimated by FTIR spectroscopy. Our study showed that PEF treatment could be succesfully used for different varieties of potato before frying.Öğe MODEL BASED COMPARISON OF DRYING OF ASPARAGUS (ASPARAGUSOFFICINALIS L.) WITH TRADITIONAL METHOD AND MICROWAVE(2020) Baltacıoğl, Hande; Okur, İlhami; Buzrul, SencerIn this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could successfully be used to describe the moisture ratio of asparagus in one-step procedure. Appropriate fits were obtained for both drying techniques, but microwave drying had slightly better fit than the conventional drying. Tailing was observed for the curves of traditional drying whereas sigmoidal curves were observed for microwave drying. The time parameter (?) value of the lowest power of the microwave drying (100 W) was just one third of the ? value of the highest temperature of the traditional drying (90 °C) indicating that microwave drying was effective method in terms of time comparing to traditional drying.Öğe Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color(Springer, 2022) Buzrul, Sencer; Ozturk, Hale Inci; Bilge, Gonca; Baltacioglu, Cem; Karacabey, Erkan; Altunbas, OsmanPulsed electric field (PEF) was used as a pre-treatment to investigate the oil intake and color of zucchini and eggplant slices after frying. Samples were PEF-treated at 1.0 kV/cm of electric field strength, and 1.0 kJ/kg (PEF1) and 3.0 kJ/kg (PEF3) of specific energy inputs. Frying was performed at 180 degrees C for 2 min. PEF3 treatment of zucchini reduced the oil content (> 32%) significantly compared to control samples whereas statistically same oil contents were obtained for eggplant. No significant differences were observed for the moisture contents of PEF-treated and untreated zucchini samples. On the other hand, moisture change was noticeable for the eggplant. Higher browning index values were calculated for PEF-treated vegetables, but this seemed to be highly dependent on specific energy inputs. Results revealed that PEF processing can be used before deep frying to reduce the oil content of zucchini with the formation of desired brown color.Öğe Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes(Springer, 2024) Baltacioglu, Cem; Yetisen, Mehmet; Baltacioglu, Hande; Karacabey, Erkan; Buzrul, SencerThis study investigated the impact of pulsed electric fields (PEF) treatment combined with hot-air (HA) and microwave (MW) drying on the quality attributes of yellow and purple potato samples. PEF + HA and PEF + MW treatments showed no significant difference in total phenolic content for yellow potatoes. However, the raw purple sample exhibited significantly higher phenolic content compared to purple PEF1 and PEF3 samples. DPPH antioxidant activity for yellow and purple potatoes ranged from 18.48 to 33.19% with HA drying, and from 21.38 to 39.94% with MW drying. MW drying following PEF treatment was more effective in enhancing antioxidant activity compared to HA drying. However, it was observed that PEF levels had no statistical effect on total monomeric anthocyanin. PEF treatment prior to drying may be recommended in practice as it does not cause structural changes in SEM analysis. According to FTIR results, PEF and drying processes caused some changes in the chemical structure of potato samples. In the PCA results, the untreated purple HA sample exhibited characteristics that were most similar to those of the raw purple potato sample. Conversely, the yellow PEF + MW and untreated yellow with MW samples displayed properties closest to the raw yellow potato samples. According to chemometric analysis, the models exhibit high rCV and rPre values coupled with low RMSEC and RMSEP values and negligible disparities between them, indicating strong correlations between the predicted and reference values.
