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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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    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.