Yazar "Kilic, Aydin" seçeneğine göre listele

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    A novel fish-drying technique for better environment, quality and sustainability
    (INDERSCIENCE ENTERPRISES LTD, 2010) Kilic, Aydin; Midilli, Adnan; Dincer, Ibrahim
    This study deals with the development of appropriate sustainable strategies for environmental-benign aquatic processing systems. In this regard, the interactions between the aquatic system and its environment are first defined. Second, the effect of environmental pollution decreasing the fish quality in the aquatic systems has been exposed. Third, some sustainable strategies for improving the fish quality and minimising the environmental impact of the aquatic system are developed. Finally, a case study is presented to study sustainability aspects and environmental impacts by considering some quality fish parameters. Accordingly, the results show that the Low-Temperature High-Velocity (LTHV) drying with smoking applied at 4 degrees C is an environmental-benign drying technique for better environmental sustainability.
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    A Strategic Program to Reduce Greenhouse Gas Emissions from Food Industry
    (SPRINGER, 2010) Kilic, Aydin; Viidilli, Adnan; Dincer, Ibrahim; Dincer, I; Midilli, A; Hepbasli, A; Karakoc, TH
    [Abstract Not Available]
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    Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality
    (ELSEVIER SCI LTD, 2009) Kilic, Aydin
    The present study investigates the cold air drying characteristics and their effects on fish quality. For this purpose, a single layer drying with low temperature and high velocity (LTHV) is applied, and 200 g each of the salted rainbow trout (Oncorhynchus mykiss) is used under the following experimental conditions: drying temperature (4,10,15 and 20 degrees C), velocity (7 m/s) and relative humidity (similar to 40-50%). Based on the experimental data for the salted fish samples dried, some key characteristics of such a drying process, namely moisture content, dimensionless mass loss, drying rate, drying time and the best drying temperature are determined and discussed in detail. In addition, some food quality indicators such as mass shrinkage, total volatile nitrogen, thiobarbituric acid, free fatty acids, and microbiological properties are investigated for the salted fish samples. Consequently, an optimum drying temperature is found as 4 degrees C since the fish samples have the best quality. Therefore, it is suggested that LTHV method be applied to prevent or minimize the microbiological and biochemical decompositions of the fish. (C) 2008 Elsevier Ltd. All rights reserved.