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Reducing the negative effects of synthetic packaging on the environment and increasing consumer demands for the natural preservation of food has pioneered the search for alternative methods in this field. Edible films and coatings, one of the innovations in packaging technology, are used to extend the shelf life of foods and improve their quality by acting as a barrier against moisture, gas, oil, and flavor transmission. Different biopolymers such as protein, polysaccharides, and lipids are used in the production of edible films and coatings that are applied to the surface of foods as a thin layer or can be used as packaging material. In addition to these biopolymers, plasticizers, emulsifiers, antioxidants and antimicrobials can be used to improve the mechanical and functional properties of edible films and coatings. The method used to make the films, the type of coating material used, the type and concentration of plasticizer used, the drying process used during the film preparation stage, and environmental factors (temperature, relative humidity, pressure) all have an impact on the physical and mechanical properties of edible films or coatings. In this review article, the film materials used for edible films and coatings, film preparation methods, environmental and structural factors affecting the structure of the films were compiled together, and the effects of these factors on the quality properties of the films were evaluated. At the same time, the usage areas of edible films in food were also evaluated.

There has been an increasing demand for reduced-fat versions of food that contain cheese powder as a flavouring ingredient. Therefore, we must reveal their positive and negative aspects as a result of fat reduction and accordingly redesign the production of cheese powders with reduced-fat formulations. We aim to determine the impacts of fat reduction and microparticulated protein (MP) addition (as a fat replacer) on the characteristics of cheese powder. Three different white cheese powders, namely, full-fat cheese powder (FFCP), reduced-fat cheese powder (RFCP), and reduced-fat cheese powder with microparticulated protein (MPCP) were produced by spray drying, and their densities, reconstitution properties (solubility, dispersibility, and wettability), particle morphologies, colour differences, free fat contents, lipid oxidation degrees, and sensory properties were investigated during a 12-month storage period at 20 degrees C. A total fat reduction by up to 60% could be achieved in the cheese powders produced from reduced-fat cheese. Throughout the storage period, RFCP had the lowest free fat content, with the increase in its wettability, dispersibility, and flowability and reduction in its caking degree; however, FFCP, with the highest free fat content, had converse results for these properties. The solubility index of powders produced from reduced-fat cheese was lower than the full-fat counterpart. From the beginning of the storage period, the lowest lipid oxidation degree was observed in RFCP, although the addition of MP triggered lipid oxidation. Although RFCP had few and large particles that were inwardly buckled in shape, MPCP, similar to FFCP, had altered morphology and a small particle size with less wrinkle formation. The intensities of cheese flavour and overall impression slightly decreased for the cheese powders made from reduced-fat cheese. The use of MP increased the flavour and overall impression scores of potato samples and enhanced the solubility of the reduced-fat cheese powder on the surfaces. Consequently, fat reduction in cheese powder formulations offers an approach to improve their physical properties and oxidative stability, and the addition of MP may be considered as a way to promote fat reduction and create morphological characteristics similar to those of full-fat powder. The addition of MP might be an interesting tool to enhance consumer acceptance of food products formulated/flavoured with reduced-fat cheese powder. (c) 2021 Published by Elsevier B.V., Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey), This research received grant from the Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) .

Herein we report the microencapsulation of curcumin-rich oily turmeric extract using various combinations of whey protein isolates (WPI), gum Arabic (GA) and maltodextrin (MD) wall materials via spray drying technique. Prepared microcapsules were qualitatively analyzed by varying core- to wall material ratio (1:5 and 1:10, weight/weight), inlet air temperature of spray drying (180 and 190 degrees C) and coating material ratio (1:1, 1:2 and 1:3, w/w). The physicochemical properties and stability of the microcapsules were investigated under both light and dark at different temperatures (4, 25 and 50 degrees C) and pH (3.5, 4.6 and 7.0). Microcapsules produced with 1:5 core- to wall material ratio, 1:1 MD:WPI at 190 degrees C spray drying inlet temperature showed the least moisture content (1.79%), water activity (0.21 aw) and wettability time (57.48 s) and the highest solubility (96.40%), color intensity (292.62 h degrees) and microencapsulation efficiency (90.72%) . The sample that gives the best result showed higher stability (21 days) at 4 degrees C and pH 7.0 under dark conditions.

In order to obtain pumpkin chips, hot air drying (HAD), freeze-drying (FD), combinations of hot air drying + explosive puffing drying (HAD + EPD) and freeze-drying + explosive puffing drying (FD + EPD) were studied and, the impacts of various methods and conditions (temperature, vacuum pressure and decreased the moisture content level after pre-drying) on the physical, antioxidant and textural properties of pumpkin slices have been examined.The best texture attributes, the highest rehydration ratio (RR), the highest volumetric expansion (VE), and the lowest bulk density were obtained from FD + EPD products. Otherwise, when FD samples were compared with FD + EPD ones, it was clearly seen that higher retention of total phenolic content, antioxidant capacity, total carotenoids and a better color quality were obtained. However, the combination of FD + EPD allows drying at a slightly shorter processing time that is compared to a single FD. FD + EPD products provided the highest crispness when it is compared with HAD + EPD. This fact indicated that the pre-drying method (FD) and the reduction of moisture level had a major impact on textural properties. Consequently, the FD + EPD combination proved that it is a more promising process when it was compared to other drying techniques in order to produce nutritious pumpkin chips., Scientific Research Projects of Ege UniversityEge University [BAP FLP-2018-20443], This research was supported by the Scientific Research Projects of Ege University (BAP FLP-2018-20443). The authors thank to the students Deniz Arc, Huseyin Tuncer and Ahmet Gurhan Akcan for lab support.

Bu çalışmada, sıcak hava ile kurutma (50, 60, 70 °C ve 1.8 m/s), mikrodalga kurutma (180, 360, 540 W) ve dondurarak kurutma (0.2, 0.15, 0.1 mbar) olmak üzere üç farklı kuruma yöntemi deneysel olarak incelenmiş ve yağı azaltılmış beyaz peynirin (RFWC) kurutma kinetiği belirlenmiştir. Mikrodalga kurutma yönteminde işlem süresi, RFWC için sıcak havayla kurutma ve dondurarak kurutma yöntemlerinden önemli ölçüde daha kısadır. RFWC'nin kuruma kinetiğini temsil eden en yüksek R2 ve en düşük RMSE ve χ2 değerlerini hedefleyen en uygun kurutma modelini belirlemek için yarı deneysel modeller uygulanmıştır. Farklı kurutma yöntemleri için efektif difüzyon katsayısı değerleri 1.521 x 10-9 ile 4.432 x 10-8 m2/s arasında değişmiştir. Sıcaklık, mikrodalga gücü ve vakum basıncının artırılmasıyla efektif difüzyon katsayısı değerleri artmıştır. Aktivasyon enerjisi değerleri sıcak havayla kurutma için 12.421 kJ/mol ve mikrodalga kurutma için 5.599 W/ g olarak belirlenmiştir., In the current study, three different drying methods, including hot air drying (50, 60, 70 °C and 1.8 m/s), microwave drying (180, 360, 540 W) and freeze-drying (0.2, 0.15, 0.1 mbar) were experimentally studied and the drying kinetics of reduced-fat white cheese (RFWC) were determined. Microwave drying process time was significantly shorter than hot air drying and freeze-drying for RFWC. Semi-empirical models were applied to determine the most appropriate drying model targeting the highest R2 and the lowest RMSE and χ2 values representing the drying kinetics of RFWC. The effective diffusion coefficient values for different drying methods varied from 1.521 x 10-9 to 4.432 x 10-8 m2/s. Through increasing the temperature, microwave power, and vacuum pressure, effective diffusion coefficient values increased. The activation energy values were determined as 12.421 kJ/mol for hot air drying and 5.599 W/g for microwave drying.

Et ürünleri günlük beslenmede büyük öneme sahiptir. Tüketici beğenisini et ürünlerinin fiziksel ve fonksiyonel özellikleri sağlamaktadır. Bu özelliklerinin yanı sıra insan sağlığına olan etkileri bakımından da bir değerlendirme yapılmaktadır. Bu çalışmada et ürünlerinin formülasyonlarının fonksiyonel özelliklere göre düzenlenmesi, işleme, depolama ve tüketim modifikasyonları ve fonksiyonel gıda olarak tanımlanan et ürünleri ele alınmıştır. Et ve et ürünleri; yağ asitleri, mineraller, diyet lifi, antioksidanlar ve biyoaktif peptitler gibi önemli besinleri diyete vermek için büyük potansiyele sahiptir. Bununla birlikte, bu bileşenlerle başarılı ürünler üretmek, stabilitelerini arttırmak ve lezzetli olmaları için yeni teknolojiler geliştirilmektedir. Kullanılan bileşenlerin doğal olması, yapılarındaki mevcut sağlığa faydalı bileşenlerin de diyet ile alınmasını sağlaması bakımından önem taşımaktadır. Gıda ürünlerinin sindirim ile metabolizmaya katılması sebebiyle yapılan in vitro çalışmalar da doğal bileşenler ile geliştirilmiş et ürünleri için önemli bir değerlendirme kriteridir.

Pre-dried 2-phase olive pomace was dried until 8% moisture content of it by tray dryer. the effect of tray dryer's process conditions in terms of drying temperature (70-90 degrees C), air velocity (0.5-1.8 m/s), and sample thickness (0.5-1.5) on the quality of olive pomace and system energy efficiency were investigated. Moreover, tray dryer process parameters were optimized considering of minimum drying time, minimum quality loss of olive pomace, and maximum system energy efficiency. the optimum tray dryer conditions were 85.2 degrees C of drying temperature, 1.72 m/s of air velocity, and 0.5 cm of sample thickness as specified by using the Design Expert packaged software. the effects of drying temperature, air velocity, and sample thickness on the physical and chemical properties of dried 2-phase olive pomace (free fatty acid and specific absorption value [K-232, K-270]) and the system's energy efficiency (in terms of the moisture extraction rate and specific energy consumption) were examined., Council of Scientific Research ProjectsEge University [16-MUH-024], The authors acknowledge Ege University, Council of Scientific Research Projects (Project Number: 16-MUH-024) for financial support.

Akışkan yatak sistemi, ağır sanayiden, eczacılık, kimya ve gıda sanayisine kadar geniş kullanım alanı bulmaktadır. Bu sistemde küçük katı parçacıklar hava ile temas ettirilir ve hareketleri sağlanarak yatak içerisinde askıda tutulmaları sağlanır. Yatak içerisinde akışkanlaşmanın başladığı andaki hız olarak tanımlanan minimum akışkanlaşma hızı, akışkan yatak sistemlerin en önemli tasarım ve işletme parametresidir. Toz gıdalarda akışkan yatak, kurutma, aglomerasyon, granülasyon ve kaplama proseslerinde yaygın olarak kullanılmaktadır. Akışkan yatak teknolojisinde birçok olay eş zamanlı olarak gerçekleştiğinden sistem üzerine etki eden çok sayıda değişken mevcuttur. Bu derlemede, akışkan yatak, toz gıda proseslerinde akışkan yatak uygulamaları ve akışkan yatak sisteminin kullanılması sırasında dikkat edilmesi gereken parametreler hakkında bilgi sunulmaktadır., Fluidized bed system has a wide range of use from heavy industry to pharmaceutical, chemical and food industry. in this system, a bed of solid particles is transformed into afluid-like state through suspension in a fluid. the minimum fluidization rate, defined as the speed at which the fluidization begins at the bed, is the most important design and operation parameter of the fluidized bed systems. Fluidized bed in powdered foods are widely used for drying, agglomeration, granulation and coating processes. Since many events take place simultaneously in fluidized bed technology, there are many variables acting on the system.In this review, information is given about fluid bed,fluidized bed applications in powder food processes and parameters to be considered during the use of fluidized bed system.

Spray-drying method was used for the microencapsulation of the extracted, purified phycocyanin from Arthrospira platensis to increase its stability and usability as a food colorant. The effect of process conditions - wall material type, ratio, and inlet-air temperature - on physical and chemical properties was investigated. The moisture content and water activity of phycocyanin microcapsules were found as 1.80-3.18% and 0.15-0.24, respectively. The product with the largest particle size was 19.44 mu m. Size distribution values were in 1.87-6.05. Optimum process condition was determined as 34.4% maltodextrin, 65.6% whey protein isolate, and 167.6 degrees C inlet temperature. Moisture content (2.35%), aw (0.18), Tg (58.25 degrees C), D[4,3] (11.92 mu m), size distribution (2.016), color properties (L*: 79.37, a*: -6.69, b*: -5.29), total phenolic content (12.14 mgGA/L), and microencapsulation efficiency (87.11%) of the phycocyanin microcapsules were also determined at optimum. Microencapsulation efficiency increased with the maltodextrin and whey protein isolate together; the conditions of process variables were effective in the encapsulation process. Novelty impact statement Phycocyanin was prepared in a double-layer emulsion and dried in a spray dryer, thus preventing degradation caused by environmental factors. The physical and chemical properties of the final product were examined and modeled. The conditions required to obtain the microencapsulated phycocyanin with optimum properties were examined., Cost Action [ES1408]; Scientific and Technological Research Council of Turkey (TUBITAK) [115O578]; Scientific Research Commission of Ege University [15 MUH/025], This work was supported by the Cost Action [ES1408]; The Scientific and Technological Research Council of Turkey (TUBITAK) [115O578]; the Scientific Research Commission of Ege University [15 MUH/025].

The effects of microwave drying (MD), freeze-drying (FD), and microwave+freeze-drying (MD+FD) as predrying treatments prior to explosion puffing drying (EPD) on the physical, chemical, and sensory qualities of reduced-fat white cheese (RFWC) snacks were studied. Compared with RFWC snacks produced by MD+EPD and FD+EPD, MD+FD+EPD gave acceptable crispy texture snacks having lower mean pore diameter, lower bulk density, better sensory properties, and more uniform color. In terms of chemical properties, MD+FD+EPD was successful for obtaining RFWC snacks with lower salt content and higher protein content than FD+EPD. RFWC snacks pre-dried up to 60 g/100 g moisture content by MD at 180 W and then pre-dried up to 45 g/100 g moisture content by FD at 20 Pa pressure prior to EPD were the most acceptable product in terms of physical, chemical, textural, and sensory properties., Scientific and Technological Research Council of Turkey,Turkey [TUBITAK 117 O 954], The authors are thankful for the financial support provided by the Scientific and Technological Research Council of Turkey,Turkey (TUBITAK 117 O 954) . The authors are also grateful to Sutas Dairy Company for providing white cheese.

Herein we investigated the utilization of various encapsulation materials of blue pigments phycocyanin from Arthrospira platensis extract by spray drying to ensure the stability in foods. Various combinations and ratios of wall materials (maltodextrin, gum arabic, whey protein isolate, and sodium caseinate) were tried to examine the emulsion characterization, physical properties, and efficiency of the microcapsules. The moisture content and water activity of the microcapsules having different wall materials were quite similar to each other. However, wall material type and ratio significantly affected the solubility, color values, and microencapsulation efficiency. While the highest microencapsulation efficiency (91.19% +/- 0.88%) was achieved with a combination of gum arabic and whey protein isolate as wall material, the highest blueness index was observed in phycocyanin powder encapsulated with maltodextrin and whey protein isolate. Novelty impact statement Microencapsulation by spray drying method was preferred for protecting phycocyanin from external factors that improve its stability. The effect of typical wall materials based on carbohydrate (maltodextrin, gum arabic) and protein based (whey protein isolate, sodium caseinate) on the feed emulsion and the properties of the final powder product was investigated in detail. In the development of microcapsules, the highest microencapsulation efficiency was obtained in gum arabic and cheese protein isolate, but combinations of maltodextrin and whey protein isolate wall material, attractive blue color, and acceptable microencapsulation efficiency were achieved., COST Action [ES1408]; Scientific and Technological Research Council of Turkey [TUBITAK--115O578], This study was a part of COST Action ES1408. The authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK--115O578) for financial support.

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30-45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 degrees C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying., Ministry of Science, Industry and Technology, Republic of Turkey SAN-TEZ project [0724.STZ.2014]; Arcelik A.S, Funding provided by Ministry of Science, Industry and Technology, Republic of Turkey SAN-TEZ project (Project no: 0724.STZ.2014) and Arcelik A.S is appreciated.

The effect of homogenization, ultrasound and microwave extraction methods and conditions on fucoxanthin content, total phenolic content and antioxidant activity of extracts obtained from Phaeodactylum tricornutum were investigated in this study. The solvent/biomass ratio was the most effective parameter on fucoxanthin content, total phenolic content and antioxidant activity. The maximum fucoxanthin content (5.60 ± 0.06 mg/g) and antioxidant activity (763.00 ± 15.88 EC50 ?g/mL extract) were obtained with the homogenization extraction method whose optimum conditions were 1.93% biomass/solvent ratio, ~5200 rpm homogenization rate and 14.2 min extraction time. Although the ultrasonic extraction method has reached the approximately same level of fucoxanthin content (5.24 ± 0.07 mg/g)), TPC (67.68 ± 1.58 mg gallic acid/L) and antioxidant activity (619.90 ± 17.16 EC50 ?g/mL extract) at an amplitude of 55.72%, a higher biomass/ solvent ratio (2.72%) and a longer extraction time (17.37 min) have been required. The lowest fucoxanthin content, total phenolic content and antioxidant activity were determined for the microwave extraction method.

The effect pre-drying method in terms of freeze (FD), hot air (HD), and microwave drying (MD), moisture content of turkey breast meat (50%, 40%, 30%, w.b.) prior to puff drying and pre-drying conditions following pressure (15, 20, 25 Pa) for FD, air temperature (65, 70, 75 °C) for HD and power (180, 360, 540 W) for MD was evaluated on puff dried turkey breast meat. Samples that dried with different pre-drying and puff drying were examined physically (moisture content, water activity, bulk density and color properties), chemically (salt, fat, protein and TBARS), texturally (crispness, expansion and rehydration ratio, macro and micro structure, mean pore diameter) sensorially (color, puffing degree, hardness, elasticity, crispness, taste, overall impression). The freeze pre-drying method exhibited smaller porous structure and resulted in low moisture content, water activity, bulk density, high expansion and rehydration ratio after puff drying. The hot air pre-dried samples had larger pore diameters and high elasticity because of higher moisture content and water activity values. The mean pore diameter of the microwave pre-dried products did not affect the rehydration and expansion ratio. Generally, the results showed that freeze pre-drying till 50% moisture content at 20 Pa pressure was the most suitable method. © 2021 Elsevier Ltd, 117 O 954 Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK, This research was supported by the Scientific and Technological Research Council of Turkey (TUBITAK 117 O 954). The authors are also grateful to P?nar Integrated Meat and Flour Industry Inc. Company for providing turkey breast meat., This research was supported by the Scientific and Technological Research Council of Turkey ( TUBITAK 117 O 954 ). The authors are also grateful to Pınar Integrated Meat and Flour Industry Inc., Company for providing turkey breast meat.

WOS: 000467902500003, PubMed ID: 30882071, Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat whitebrined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reducedfat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process., Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [217O346], The authors are grateful for the financial support provided for the project no: 217O346 by the Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) and Pinar Dairy Company (Izmir, Turkey) for providing cheese, Kipa Chemical Company (Istanbul, Turkey) for providing emulsifying salt and Azelis Company (Istanbul, Turkey) for supplying Simplesse 100.

Algae have been considered as a source of high value bioactive compounds including pigments, lipids, fatty acids, polysaccharides, antioxidants and minerals. These compounds serve as a source of nutrition for both humans and animals and as additives in food production. Conventional solvent and/or green extraction techniques are mostly applied to extract these compounds from algae biomass. In this review, paper the most frequently used green extraction techniques such as supercritical fluid extraction, microwave assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, subcritical water extraction and pulsed electric field extraction were investigated in terms of their process conditions, applications, advantages and disadvantages.

Bu çalışmada mandalina ve çileğin, dondurulması ve çözündürülmesi aşamasında uygulanan ön işlemlerin, dondurma ve çözündürme yöntemlerinin son ürün kalitesi üzerine etkisi incelenmiştir. Ön işlem olarak sakkaroz ve sitrik asit çözeltilerine daldırma işlemi uygulanırken, donma yöntemi olarak hızlı donma (IQF, -15ºC) ve konvansiyonel statik yöntemler (-18ºC ve -24ºC) uygulanmıştır. Çözündürme işlemi ise ev tipi buzdolabında (4ºC, 4 saat) ve mikrodalga fırında (2 dak) gerçekleştirilmiştir. Dondurma işlemi öncesi sakkaroz çözeltisine daldırılmış örneklerin renk ve dokusal özellikleri gelişirken, donma sonrası çözünme kayıpları azalmıştır. Ön işlem olarak sitrik asit çözeltisine daldırılmış örneklerin ise çözünme sonrası C vitaminini daha iyi koruduğu belirlenmiştir. Hızlı donma, çözünme kaybını konvansiyonel yöntemlere göre oldukça azaltmıştır. Mikrodalga çözündürme işlemi ise çözünme kaybı açısından buzdolabında çözündürme işlemine göre daha avantajlıdır. Hızlı dondurma yöntemi zaman ve kalite kayıplarını azaltmasıyla öne çıkmaktadır.

In this study, the effect of hot air and microwave drying on drying kinetics and some quality characteristics such as water activity, color, optic index and volatile oil of garlic puree was investigated. Optic index representing browning of the garlic puree increased excessively with an increase in microwave power and hot air drying temperature. However, volatile oil content of the dried samples was decreased by increasing of temperature and microwave power. By increasing drying temperature (50, 60 and 70 °C) and microwave power (180, 360 and 540 W), the drying time decreased from 8.5 h to 4 min. In order to determine the kinetic parameters, the experimental drying data were fitted to various semi-empirical models beside 2nd Fick’s diffusion equation. Among them, the Page model gave a better fit for microwave-drying, while Logarithmic model gave a better fit for hot air drying. By increasing the microwave power and hot air drying temperature, the effective moisture diffusivity, De values ranged from 0.76×10−8 to 2.85×10−8 m2/s and from 2.21×10−10 to 3.07×10−10 m2/s, respectively. The activation energy was calculated as 20.90 kJ/mol for hot air drying and 21.96 W/g for microwave drying using an Arrhenius type equation.

The study was aimed to evaluate the physicochemical effects of three cooking methods i.e. sous-vide (SV), cook-vide (CV) and traditional cooking (TC) on carrots and green peas. SV and CV were performed at 60–90 °C for various time periods (SV: green peas 50–100 min, carrots 90–150 min; CV: green peas 30–70 min, carrots 20–60 min) with respect to peroxidase test. These vegetables were also cooked at atmospheric pressure for 15, 30, 45 and 60 min and the results were compared with those obtained from SV and CV. Antioxidant activity, total phenolic and vitamin C analyses reflected less harm to the green peas in CV as compared to SV and TC. However, carrots were approximately half degraded during SV than in CV and TC as shown by the antioxidant activity. Moreover, total phenolic content of carrots was highly protected when cooked in SV method. The color change values (∆ E) of green peas were slightly lower in TC when compared to CV and SV, while in carrots, they were very close to each other's in all three methods. CV-cooked green peas and carrots provided the highest general acceptance for the sensorial properties. As a conclusion, TC had more adverse effects on the quality characteristics on green peas and carrots.

Adsorption isotherms, at 4, 25 and 60 °C for microencapsulated extra virgin olive oil powder (MEVOP) prepared by rotor–stator homogenization (RSH) and ultrasonic homogenization (UH) methods before spray drying, were obtained using standard static gravimetric method. The sorption isotherms exhibited type III (J shape) behaviour. The sorption isotherms of MEVOP depended on temperature, chemical composition of particle surface and particle size of samples. The equilibrium moisture contents (EMC) decreased with increasing temperature. The sorption isotherm of MEVOP obtained with UH shifted up compared to that obtained with RSH because of the smaller particle size of MEVOP obtained with UH. The Guggenheim–Anderson–de Boer (GAB) model was the best fitting the experimental sorption data. Monolayer moisture contents of MEVOP were in the range of 0.036–0.079 kg H2O per kg d.s. All K values of MEVOP were higher than 0.89. C values of MEVOP obtained with RSH and UH method varied in range of 7.17–13.86 and 8.42–27.76, respectively. Net isosteric heat of sorption was evaluated using the Clausius–Clapeyron equation and differential entropy decreased with increasing moisture content. Gibbs-free energy decreased with increasing equilibrium moisture content. The spreading pressure increased with the rise in water activity for all temperatures.

In this study, physical and chemical properties of microencapsulated extra virgin olive oil powder (MEVOP) produced through spray drying were investigated during storage under different temperatures (4, 25 and 60 °C). The effect of homogenization methods in terms of rotor–stator (RSH) and ultrasonic (UH) were also examined on MEVOP along storage period. The physical and chemical properties of MEVOP obtained either RSH or UH showed that water activity, tapped density, Carr index (flowability), caking degree, surface oil content, peroxide value (PV) and free fatty acid (FFA) significantly increased, while bulk density, microencapsulation efficiency (ME), total phenolic content and antioxidant capacity significantly decreased during storage at 4, 25 and 60 °C. However, as the particle size of MEVOPs stored at 4 °C decreased along storage time, particle size of samples stored at 25 and 60 °C increased due to increase in surface oil content and particle–particle cohesion. The MEVOPs stored 4 and 25 °C had higher particle density compared to the sample stored at 60 °C during storage. Rapid changes in antioxidant capacity and total phenolic content of MEVOP were also determined during storage with increased storage temperature. There was a significant effect of homogenization method on particle size, for this reason physical and chemical properties of powder changed. When all quality characteristics and oxidative stability were evaluated, MEVOP should be stored at ambient or lower temperature in order to increase its shelf life.

The effect of homogenization, ultrasound and microwave extraction methods and conditions on fucoxanthin content, total phenolic content and antioxidant activity of extracts obtained from Phaeodactylum tricornutum were investigated in this study. The solvent/biomass ratio was the most effective parameter on fucoxanthin content, total phenolic content and antioxidant activity. The maximum fucoxanthin content (5.60 ± 0.06 mg/g) and antioxidant activity (763.00 ± 15.88 EC50 µg/mL extract) were obtained with the homogenization extraction method whose optimum conditions were 1.93% biomass/solvent ratio, ~5200 rpm homogenization rate and 14.2 min extraction time. Although the ultrasonic extraction method has reached the approximately same level of fucoxanthin content (5.24 ± 0.07 mg/g)), TPC (67.68 ± 1.58 mg gallic acid/L) and antioxidant activity (619.90 ± 17.16 EC50 µg/mL extract) at an amplitude of 55.72%, a higher biomass/ solvent ratio (2.72%) and a longer extraction time (17.37 min) have been required. The lowest fucoxanthin content, total phenolic content and antioxidant activity were determined for the microwave extraction method. © 2020 Slovensko Kemijsko Drustvo. All rights reserved., ES1408; Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK: TUBITAK-115O578, This study was a part of Cost Action ES1408 and the authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK-115O578) for financial support.

Bu çalışmada ayvadan iki farklı yöntemle pektin ekstraksiyonu (çözgen ekstraksiyonu (SE) ve ultrason destekli ekstraksiyon (UAE)) için işlem koşullarının optimizasyonu ve elde edilen pektinlerin verim ve kalite özellikleri bakımından karşılaştırılması amaçlanmıştır. İşlem koşulları olarak; katı/çözgen oranı, pH, işlem sıcaklığı, işlem süresi, karıştırma hızı ve ultrasonik dalga frekansının pektin verimi üzerindeki etkisi incelenmiştir. Çözgen ekstraksiyonunda optimum koşullar (1:10 katı/çözgen oranı, pH 2, 80°C sıcaklık, 120 dakika işlem süresi ve 500 rpm karıştırma hızı) altında maksimum pektin verimi %12.28 olarak bulunurken, UAE’da maksimum pektin verimi %10.85 olarak (20 Hz dalga frekansı, 30 dakika işlem süresi, pH 2, 1:10 katı/çözgen oranı ve 80°C sıcaklık) bulunmuştur. Pektin örneklerinin nem içeriği, renk değerleri (L*, a*, b*), metil esterifikasyon derecesi, kül miktarı, köpük stabilitesi, indirgen şeker miktarı, görünür viskozite ve akış özellikleri, jel derecesi ve jel gücü özellikleri incelenmiş, tüm pektin örnekleri yüksek metoksilli olarak (MED>%50) bulgulanmıştır. İki farklı yöntemle optimum koşullarda elde edilen pektinlerin indirgen şeker miktarları haricinde diğer özellikleri arasında istatiksel olarak bir fark saptanamamıştır (p>0.05). İndirgen şeker içerikleri ise SE ve UAE için sırasıyla %25.29 ve %27.71 olarak belirlenmiştir. Pektinin gıda sanayisinde jelleştirici ve kıvam arttırıcı olarak kullanılması için en önemli kriter olan metil esterifikasyon derecesi iki yöntemle elde edilen pektinde de yüksek bulunduğundan, iki pektinin de gıdalarda katkı maddesi olarak kullanılabilirliği uygun bulunmuştur., In this study, it was aimed to optimize the process conditions for the extraction of pectin from quince (solvent extraction (SE) and ultrasound assisted extraction (UAE)) and compare the yield and quality characteristics of pectins obtained by two different extraction methods. the effect of solid/solvent ratio, pH, process temperature, process time, mixing speed and ultrasonic wave frequency on pectin yield was determined as process conditions. While the maximum pectin yield was 12.28% under optimum conditions (1:10 of solid/solvent ratio, pH 2, 80°C of temperature, 120 minutes of processing time and 500 rpm of mixing speed) for solvent extraction, the maximum pectin yield in UAE was 10.85% (20 Hz of wave frequency, 30 minutes of processing time, pH 2, 1:10 of solid/solvent ratio and 80°C of temperature). Moisture content, color values, methyl esterification degree, ash content, foam stability, reducing sugar content, apparent viscosity and flow behavior, gelation degree and gel strength of pectin samples were determined, all pectin samples were high methoxly (MED> 50%). Statistically insignificant difference was found between the properties of pectins obtained under optimum conditions with two different methods, except for reducing sugar content (p> 0.05). Reducing sugar contents were determined as 25.29 and 27.71% for SE and UAE, respectively. As the most important criterion for the use of pectin as gelling agent and thickener in the food industry, the degree of methy esterification was found high in pectins obtained by two different methods, which indicates that these pectins can be used as an additive in foods.

In this study, the minimum quality loss of 2-phase olive pomace and the maximum system's energy efficiency is targeted during pre-drying of olive pomace in a drum dryer. Vapor pressure and valse rotational speed were selected as the independent variables of drum dryer. For each vapor pressure value (1, 2, 3, 3.5 and 4 bar), drying of 2-phase olive pomace was performed at different valse rotational speeds (0.5, 1, 2, 3, 4.5 and 6 rpm). Drum dryer conditions were optimized with desirability function approach by targeting the moisture content range as 30-50%, minimum peroxide value and maximum specific moisture extraction rate (SMER). the optimum drum dryer conditions were determined as 3.27 bar for vapor pressure and 6 rpm for valse rotational speed. Moreover, the effects of vapor pressure and valse rotational speed on the physical and chemical properties of pre-dried 2-phase olive pomace and the system's energy efficiency were examined. [GRAPHICS] ., Council of Scientific Research ProjectsEge University [16-MUH-024], The authors acknowledge Ege University, Council of Scientific Research Projects (Project Number: 16-MUH-024) for financial support.

In this study, turkey breast meat samples were dried with hot air (60, 75, 90 degrees C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi-empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. in addition, the effective diffusion coefficient values were found in range of 2.03-2.53 x 10(-10), 27.89-103.96 x 10(-10)and 2.99-3.36 x 10(-10)m(2)/s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. the activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively. Practical Applications the drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. the drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. the moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods., Pinar Entegre Et ve Un Sanayi; TubitakTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [117O954], Pinar Entegre Et ve Un Sanayi; Tubitak, Grant/Award Number: 117O954

Bu çalışmada vakumlu pişirme işlem koşullarının (sıcaklık ve süre) kırmızı etin renk, dokusal, mikroyapısal ve duyusal kalite üzerine etkisi araştırılmıştır. Kırmızı etin optimum pişirme sıcaklığını (60-90ºC) ve süreyi (80-120 min) belirlemek için Merkezi Tümleşik Tasarım (CCRD) ile optimizasyon çalışması yapılmıştır. Optimum vakum pişirme koşulu, maksimum çiğneme (dokusal kalite), minimum kesme kuvveti (dokusal kalite) ve maksimum duyusal genel kabul özelliklerini hedef alarak 85.6°C pişirme sıcaklığı ve 106.6 dakika pişirme süresi olarak belirlenmiştir. Kırmızı et numunelerinin kabuk ve iç kısımlarının renk değerleri göz önüne alındığında, farklı pişirme sıcaklığı ve süre arasında önemli bir fark gözlenmemiştir. Warner Bratzler kesme kuvveti değerleri, pişirme sıcaklığı arttıkça azalmıştır. Ayrıca, daha yüksek pişirme sıcaklığı ve daha uzun pişirme süresi, genel kabul puanları açısından daha iyi duyusal özellikler ortaya çıkmıştır., In this study, the effect of vacuum cooking conditions (temperature and time) on the color, textural, microstructural and sensory quality of beef samples was investigated. In order to determine the optimum cooking temperature (60-90ºC) and time (80-120 min) for beef, an optimization study was carried out following Central Composite Rotatable Design (CCRD). The optimum vacuum cooking condition was selected as 85.6°C of cooking temperature and 106.6 min of cooking time targeting maximum chewiness (textural quality), minimum shear force (textural quality) and maximum sensory overall acceptance attributes. Considering the color values of crust and inner parts of beef samples, an insignificant difference was observed among cooking temperatures and times. However, Warner Bratzler shear force values decreased with an increase in cooking temperature. Moreover, higher cooking temperature and longer cooking time resulted in superior sensorial properties in terms of overall acceptance scores.

Color is one of the visual properties that results from the spectral distribution of light. Color is an important factor in the textile industry, plastic industry, and is especially important in food industries due to its role in determining the acceptability of food products by consumers. Natural colorant is a colorant that is derived, synthesized, and accumulated in plants, fungi, or microorganisms in biological systems, including organic compounds. Spray drying can also be used as an encapsulation method to improve stability of the ‘‘active’’ materials within a protective matrix, especially for sensitive and functional food components, such as natural food colorants. The spray-drying technique, which provides the rapid water evaporation from the droplets, is one of the most commonly used technique used for drying heat sensitive materials, such as pharmaceuticals and natural components. Inlet drying air temperature is an important variable for final product quality, processes, and energy efficiency in the spray-drying process.

Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method. The experimental adsorption data of yogurt powders at 25°C were fitted to 14 sorption equations which are most widely used to fit experimental sorption data of various food materials. The parameters of the sorption models were estimated from the experimental results by using the nonlinear regression analysis. The GAB model gave the closet fit to the sorption data of freeze dried yogurt powders with candied chestnut puree at 25°C. BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.

Patlatmalı puf kurutma yöntemi, ekstrüzyon teknolojisinde olduğu gibi ürüne dokusal ve duyusal kazanım sağlayan ve aynı zamanda ürünün raf ömrünü arttıran alternatif bir kurutma yöntemidir. 1960’lı yıllarda patlatmalı puf kurutma temelinde geliştirilen sürekli patlatmalı puf sistemi hali hazırda kullanılan patlatmalı puf sisteminin temelini oluşturmaktadır. Günümüzde bu işlem öncelikle farklı ön kurutma yöntemleriyle ürün neminin %20 civarına getirilip, sonrasında yüksek sıcaklık ve basınç etkisiyle kısa sürede puf edilmesi ve sonraki süreçte vakum altında kurutulması şeklinde sürekli bir sistem haline dönüştürülmüştür. Bu derlemede, patlatmalı puf kurutma ve meyve ve sebzelerde güncel patlatmalı puf kurutma uygulamaları hakkında bilgi sunulmaktadır., Explosion puff drying is an alternative drying method that provides textural and sensorial benefits to the product, like in the extrusion technology, and at the same time increases the shelf life of the product. The continuous explosive puff drying system currently in use was developed based on the puff drying system in the 1960's. Nowadays, this process is transformed into a continuous system in which the moisture content of a product is brought to about 20% by different pre-drying methods, and then puffed in a short time under the effect of high temperature and pressure and dried under vacuum in the next period. In this review, explosive puff drying and the current applications of explosive puff drying on fruits and vegetables are presented.

21st International Drying Symposium (IDS) -- SEP 11-14, 2018 -- Valencia, SPAIN, WOS: 000477977800127, In this study, the effects of drying temperature (70, 80, 90 degrees C) and air velocity (0.5, 1.8 m/s) of hot air drying (fray drying) on quality of dried 2-phase olive pomace and system's energy efficiency were investigated. The drying experiments were carried out in a fray dryer. The effects of drying conditions were evaluated with analyzing drying time, the primary and secondary oxidation and calculating specific moisture extraction rate (SMER), moisture extraction rate (MER) and specific energy consumption (SEC). The results showed that increase in drying temperature and decrease in air velocity led to decrease in quality of dried olive pomace., Univ Politecnica Valencia, Generalitat Valenciana, Conselleria Educac Investigac Cultura Deporte, Univ Illes Balears, FRESENIUS KABI, Glatt, Univ Politecnica Valencia, Catedrainia, Assoc Francaise Sechage Ind Agr, Biopartner Labs, BORRELL

Microalgae and cyanobacteria havebeen used a natural source of high-value compounds for pharmaceutical, food andaquaculture industry for thousands of years, and the large-scalecultivation of microalgae has existed for over half a century. More recentlynovel species of microalgae and cyanobacteria have been identified and thecultivation of algal biomass for various products is transitioning tocommercial-scale systems. Firstly, Arthrospira (Spirulina) platensis and Phaeodactylum tricornutum cultures grown in the sterile bottle (2L, 5L and 10L) in the laboratoryconditions were studied by means of specific growth rate and chlorophyll-aanalysis. Then, open and closed systemswere installed for large scale production of cyanobacteria and microalgae biomass industry for commercial application.For the production of algae biomass, one open stir tank and two different typesof closed-cultured systems or photobioreactors were used (Polypropylene bagsand Plexiglas tubes) under environmental conditions. However, P. tricornutum has a good resistance to lowtemperature and they can grow even under low light intensity conditions.Comparing the performance of open pond systems, it was shown that the outdoorsystems with integrated temperature regulation resulted in a biomass productionsimilar to that for cultures grown in outdoor open ponds in regions with betterclimatic conditions. Grown in our country increasing microalgae and cyanobacteria biomass productivity of can be achieved by designing advanced and developinglow cost technologies photobioreactors., Mikroalgler ve siyanobakteriler, binlerce yıldır ilaç, gıda ve su ürünleri yetiştiriciliği endüstrisi için yüksek değerli bileşiklerin doğal bir kaynağı olarak kullanılmaktadır ve büyük ölçekli mikroalg yetiştirilmesi, yarım yüzyılı aşkın bir süredir yapılmaktadır. Yakın zamanda yeni mikroalg ve siyanobakteri türleri tanımlanmış ve çeşitli ürünler için algal biyokütle yetiştiriciliği ticari ölçekli sistemlere geçilmiştir. İlk olarak, steril şişede (2L, 5L ve 10L) laboratuvar koşullarında yetiştirilen Arthrospira (Spirulina) platensis ve Phaeodactylum tricornutum kültürlerinin spesifik büyüme hızları ve klorofil-a analizleri yapılmıştır. Ardından ticari uygulama için büyük ölçekli siyanobakterler ve mikroalg biyokütlesi üretimi için açık ve kapalı sistemler kuruldu. Alg biyokütlesi üretimi için çevresel koşullar altında bir açık karıştırma tankı ve iki farklı tipte kapalı-kültür sistemi veya fotobiyoteraktör (polipropilen torbalar ve plexiglas tüpleri) kullanıldı. Bununla birlikte, P. tricornutum, düşük sıcaklığa karşı iyi direnç göstermiş ve düşük ışık şiddeti koşullarında bile büyüyebilmiştir. Açık havuz sistemlerinin performansı karşılaştırıldığında, entegre sıcaklık düzenlemesine sahip dış mekan sistemlerinin, daha iyi iklim koşullarına sahip bölgelerdeki açık havuzlarda yetiştirilen kültürlere benzer bir biyokütle üretimi elde edildiği gösterilmiştir. Ülkemizde yetiştirilen mikroalg ve siyanobakterilerin biyokütle verimliliğinin arttırması, ileri teknikle tasarlanan ve düşük maliyetli teknolojilerle geliştirilen fotobiyoreaktör ile sağlanabilir.

Microalgae have been proposed as a multiproduct biorefinery feed stock. The algae-based biorefinery concept relies on the complete optimization process from the biomass production to processing and generating different products. Microalgae are composed of a high number of biocompounds with numerous applications. It has been pointed out by several researchers that one of the major process constraints in microalgae biorefineries is an efficient and cost-effective extraction process. Thus the optimization of integrated extraction processes (composed of effective pretreatment techniques followed by various extraction and purification process schemes) of bioproducts from microalgae has been the main goal of several research studies. This chapter will analyze the extraction of polysaccharides, carotenoids, chlorophylls, fatty acids, and proteins with major emphasis on the most used extraction methods, required pretreatment operations, and purification technologies to achieve feasible and sustainable products to be applied in different industrial sectors. published

Farklı tahin konsantrasyonlarında (%40, 50 ve 60) ve farklı sıcaklıklarda (25, 35, 40, 50°C) pekmez, bal ve şeker şurubu kullanılarak hazırlanan tahin karışımlarının reolojik özellikleri belirlenmiştir. Tahin/pekmez karışımı için akış davranışı Power modeli ile ifade edilmiştir, ancak tahin/bal ve tahin/ şeker şurubu karışımı için Bingham Plastik modeline uymuştur. Kıvam indeksi "K" ile tahin konsantrasyonu arasındaki ilişki üstel ve power fonksiyonlarıyla tanımlanmıştır. Sıcaklığın yükselmesiyle birlikte kıvam indeksi azalmıştır. Fakat tahin konsantrasyonun artışıyla birlikte örneklerin kıvam indeksi yükselmiştir. Duyusal analiz, tahin konsantrasyonunun ve tatlandırıcı çeşidinin karışımların üzerindeki etkisini araştırmak için değerlendirilmiştir. Karışımların sürülebilirlik ve ağzın kaplanması özellikleri tahin konsantrasyonun yükselmesiyle birlikte iyileşmiştir. Ayrıca tahin karışımlarının reolojik özellikleri, örneklerin duyusal özellikleri ile oldukça yüksek bir korelasyona sahiptir, Rheological properties of sesame paste (SP) blends, which were prepared with concentrated grape juice (CGJ), honey and sugar syrup were determined using rotational viscometer at different SP concentrations (40, 50 and 60%) and temperatures (25, 35, 40, 50°C). Flow behavior of the SP/CGJ blends were expressed by Power law model, however SP/honey and SP/sugar syrup blends were fitted to the Bingham Plastic model. The relationship of the consistency index "K" and SP concentration was described by exponential and power functions. Rising in temperature lead to a decrease in the consistency index of SP blends. Increasing in SP concentration resulted in an increase in consistency index of samples. Sensorial analysis was evaluated to research the effect of SP concentration and type of sugar sources on sensorial properties. Spreadibility and mouth-coating properties of blends enhanced with the increase in SP concentration. Moreover rheological properties highly correlated with sensorial properties of samples

WOS: 000419562700010, PubMed ID: 29358799, Purpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam. The effect of vacuum cooking conditions on color soluble solid content, reducing sugars total sugars HMF and sensory properties were investigated. Also, the optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design. The optimum cooking temperature and time were determined targeting maximum soluble solid content and sensory attributes (consistency) and minimum Hue value and HMF content. The optimum vacuum cooking conditions determined were 74.4 A degrees C temperature and 19.8 time. The soluble solid content strawberry jam made by vacuum process were similar to those prepared by traditional method. HMF contents of jams produced with vacuum cooking method were well within limit of standards., Ministry of Science, Industry and Technology, Republic of Turkey SAN-TEZ projectMinistry of Science, Industry & Technology - Turkey [0724.STZ.2014]; Arcelik A.S., This research was financially supported by Ministry of Science, Industry and Technology, Republic of Turkey SAN-TEZ project (Project No: 0724.STZ.2014) and one of the Turkey's best white goods company Arcelik A.S.