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    Extraction simulation of porous media by CFD: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system
    (Elsevier Science Sa, 2020) Turgut, Sebahattin Serhat; Feyissa, Aberham Hailu; Baltacioglu, Cem; Kucukoner, Erdogan; Karacabey, Erkan
    A mathematical model of coupled momentum and mass transfer including thermal degradation of trans-resveratrol from grape cane powder was developed. The experimental results, which were used for model validation, were based on a solid-liquid extraction study which was previously conducted using a semi-continuous pressurized low-polarity water (PLPW) column extraction system. During extraction, the system is considered to work under isothermal and steady-state conditions regarding heat and momentum transfer. Verification of those assumptions is also obtained by the simulation of related time-dependent physics. The used mathematical models are based on macroscopic porous medium approach with volume averaged physical properties. The resulting equations were solved using Finite Element Method by COMSOL Multiphysics (R) version 5.3a. The model enables the prediction of the temperature distribution at pre-heating period, and concentration and degradation of trans-resveratrol in the column. The model can also simulate the changes in temperature and ratio of ethanol in the aqueous extraction solvent.
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    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, Sencer
    Pulsed 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.
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    Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices
    (WILEY-BLACKWELL, 2016) Karacabey, Erkan; Turan, Merve S.; Ozcelik, Sehriban G.; Baltacioglu, Cem; Kucukoner, Erdogan
    BACKGROUND:The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre-drying step before frying. In this regard the effects of hot air drying and deep-fat-frying conditions on moisture and oil contents, breaking force and colour parameters of pre-dried and fried carrot slices were investigated. RESULTS: Statistical analysis with response surface methodology showed that there was a significant correlation between investigated responses and process variables (P <= 0.05). Based on the o52 degrees C for frying temperature, and 207 s for frying time) produced by the optimal conditions (63.4 degrees C for drying temperature, 16% for weight loss, 1ptimisation of process conditions, more than 50% reduction in fat content of fried carrot slices was achieved by hot air pre-drying before frying. CONCLUSION: The results presented indicated that the proposed cooking method is useful to control final oil content of fried carrot slices, so indirectly limiting the daily calorie intake by consumers without spectacular losses in quality attributes. (C) 2016 Society of Chemical Industry
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    Optimization of Microwave-Assisted Predrying and Deep-Fat-Frying Conditions to Produce Fried Carrot Slices
    (WILEY, 2017) Karacabey, Erkan; Ozcelik, Sehriban Gul; Turan, Merve Secil; Baltacioglu, Cem; Kucukoner, Erdogan
    Main objective of the current study was to reduce the fat content of fried carrot slices by applying a microwave assisted drying (MAD) step before frying. The effects of MAD and deep-fat-frying conditions on moisture and oil contents, breaking force, and color parameters of predried and fried carrot slices were investigated. The results of data analysis using response surface methodology showed that there was a significant correlation between investigated responses and process variables (P0.05). Based on the optimal conditions (12% for weight loss, 140 degrees C for frying temperature, and 227 s for frying time), more than 18% reduction in fat content of fried carrot slices was achieved by MAD applied before frying. SEM analysis was performed to determine the relationship between fat absorption and structural changes under effects of conditions of the proposed MAD and frying. Practical ApplicationsDeep-fat-frying is one of the most common cooking methods for foods. There are plenty number of studies devoted to manufacturing of fried foods with reduced fat content, since concerns about high fat content rise for food manufacturers from an economic point of view and also for the consumers from the health angle. The information presented in this work will be useful in manufacturing of fried carrot slices of acceptable quality attributes by optimizing the MAD and frying processes. The result is very useful for manufacturer and consumers in considering different processing variables and responses at the same time, which have been commonly studied with single factor experiment in literature and none of them has included MAD combined frying for cooking of carrot slices in terms of fat content and quality assurance.
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    Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes
    (Springer, 2023) Karacabey, Erkan; Bardakci, Merve Secil; Baltacioglu, Hande
    In this study, it was aimed to investigate alternative pretreatment solutions including blanching, ultrasound and ohmic heating to limit the adverse effects of drying conditions on the functional properties of purple-fleshed potato (PFP). In order to investigate how functional properties were saved with pretreatments carried before drying, treatment-specific operational conditions were studied for each method. Control drying (drying of potato slices without any pretreatment) was used for comparison. Thus, whether the pretreatment created any considerable change in the functional properties of potato samples was evaluated. Voltage gradients of 20 and 40 V/cm and application times of 2 and 4 min were the studied operational conditions of ohmic heating, whereas ultrasound amplitude levels of 50% and 100% were used with the same application time values. For the blanching process, potato slices were dipped in the boiling water and kept for 2 min. Results showed that the drying time of PFP was independent of pretreatments. Total phenolic content, antioxidant activity (DPPH and ABTS) and anthocyanin content of potato slices subjected to low amplitude short-term ultrasound pretreatment were found to be higher than the corresponding values of the control group. Also, the total phenolic and anthocyanin contents of potato samples treated before drying by ohmic heating at a high electric field (40 V/cm) for 4 min were better than the control samples. The closest colour values to fresh potato were obtained on the samples pretreated by ultrasound application (US-50/2). Depending on pretreatments, any significant change in the rehydration ratio of dried PFP was observed. Also, FTIR spectroscopy with chemometric analyses was studied and results indicated that ohmic heating and ultrasound treatments revealed high potential as innovative pretreatments applied before drying of PFP slices and they were superior with respect to control one.
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    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, Osman
    Pulsed 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.
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    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, Sencer
    This 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.