21 research outputs found
OPTIMIZATION OF MICROWAVE AND AIR DRYING CONDITIONS OF QUINCE (CYDONIA OBLONGA, MILLER) USING RESPONSE SURFACE METHODOLOGY
No full textEffects of slice thickness of quince (Cydonia oblonga Miller) , microwave incident power and air drying temperature on antioxidant activity and total phenolic content of quince were investigated during drying in microwave and air drying. Optimum conditions were found to be: i) for microwave drying, 285 W and 4.14 mm thick (maximum antioxidant activity) and 285 W and 6.85 mm thick (maximum total phenolic content), and ii) for air drying, 75 ºC and 1.2 mm thick (both maximum antioxidant activity and total phenolic content). Drying conditions were optimized by using the response surface methodology. 13 experiments were carried out considering incident microwave powers from 285 to 795 W, air temperature from 46 to 74 ºC and slice thickness from 1.2 to 6.8 mm
Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils
No full textThe main objective of this study was to determine the effect of different frying oils and frying methods on the formation of trans fatty acids and the oxidative stability of oils. Sunflower, canola and commercial frying oils, the most commonly used oils for frying potatoes in the fast food industry, were used as the frying medium. The value for total polar compounds was highest when commercial frying oil was used in the microwave oven (22.5 +/- 1.1). The peroxide value, as an indicator of oil oxidation, was lowest for microwave oven frying (2.53 +/- 0.03). The K-232 and K-270 values were 0.41 +/- 0.04 and 0.18 +/- 0.02, respectively, for commercial frying oil in the microwave oven. The lowest free fatty acid content was recorded for the commercial frying oil used in the deep-fat fryer at 190 A degrees C. The highest iodine value was measured for sunflower oil used in the deep-fat fryer (148.14 +/- 0.07), indicating a greater degree of unsaturation. The lowest trans fatty acid value was recorded for sunflower oil in the microwave oven (0.17 +/- 0.05), with a higher overall amount of total trans fatty acids observed for oils after frying in the electrical deep-fat fryer compared to the microwave. Sunflower oil was favourable for both frying methods in terms of the trans fatty acid content
OPTIMIZATION OF DRYING AND OSMOTIC DEHYDRATION OF Asparagus Officinalis IN MICROWAVE AND CONVENTIONAL HOT AIR OVEN USING RESPONSE SURFACE METHODOLOGY
No full textThe main objective to this study was to determine of the drying time of asparagus slices in hot air oven and microwave oven and to optimize drying time and effective moisture diffusivity was done in terms of process parameters. The drying time of asparagus slices varied from 140 to1485 min for hot air oven and from 75 to 2580 sec for microwave drying. Effective moisture diffusivity of asparagus was between from 0.20x10(-10) m(2)/s to 2.90 x 10(-10) m(2)/s for hot air oven and 8.89x10(-10) m(2)/s to 75.26x10(-10) m(2)/s for microwave oven. The results presented indicated that process parameters were significantly important on drying time and effective moisture diffusivity for hot air oven drying. The less drying time was obtained in microwave oven compare to hot air oven. Drying time was affected by the concentration of CaCl2 and thickness of slice and effective moisture diffusivity was significantly influenced by the microwave power and slice thickness during microwave drying
Determining the impact of pre-pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice
No full textThe study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assessing their impact on sugarcane juice quality parameters and aroma compounds. The control had the highest soluble solid content, while the ultrasound-15 min (US-15 min)-treated sample had the lowest, affecting pH, total acidity, and color values significantly. Color analysis showed lower L* values and less greenish tones in treated samples. The implemented pretreatments effectively reduce the browning index, with the US-20 min treatment showing the most significant reduction compared to the control sample. All pretreatments deactivated polyphenol oxidase. Carbon isotope analysis yielded significant results. Principal component analysis and hierarchical clustering linked 1,1-diphenyl-2-picrylhydrazyl (DPPH) with 2,2 '-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 5-hydroxymethyl furfural (HMF) with total phenolic content. The study also highlights significant variations in aroma compound profiles among pretreated sugarcane juice samples, with blanching for 10 min showing notable increases in specific compounds like 2-heptanone and nonanol. Hierarchical clustering showed similarities between blanching-30 min and US-30 min, contrasting with the control. Blanching-10 min had a positive impact on sugarcane juice quality. In conclusion, the study emphasized how pretreatments affect physicochemical properties and aroma compounds in sugarcane juice.Turkiye Bilimsel ve Teknolojik Arascedil;timath;rma Kurumu; Scientific and Technological Research Council of Turkey [123O161]Turkiye Bilimsel ve Teknolojik Ara & scedil;t & imath;rma Kurumu; Scientific and Technological Research Council of Turkey, Grant/Award Number: 123O16
Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes
No full textThis 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.Scientific and Technological Research Council of Turkiye (TUBITAK)Open access funding provided by the Scientific and Technological Research Council of Turkiye (TUBITAK
Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study
No full textPulsed 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
Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier-transform infrared spectroscopy
No full textThe purpose of this study was to determine the effects of oyster mushroom powder addition (10, 20, and 30% levels by the replacement method with wheat flour) on the chemical and physical characteristics of biscuits. With the addition of oyster mushroom powder, an increase was observed in volume, spread ratio, and protein content of control biscuit group 5.36%, 6.87%, 40.96%, respectively. As a result of addition of mushroom powder, 26.97% decrease was observed on hardness values of the biscuit, while 5.94% increase in fracturability value was observed. According to sensorial analysis results, the 10% oyster mushroom powder in biscuit products showed the best sensory properties in terms of general acceptability and average values. FTIR was used to identify changes in functional groups such as lipids, carbohydrates, and proteins and indicated that addition of oyster mushroom powder caused increase in the protein bands and secondary structural components. Practical applications In this study, besides the production of protein-enriched biscuits, the quality criteria of the biscuits produced using FTIR were also evaluated. This study was performed to evaluate the effect of partial replacement of oyster mushroom powder on the chemical and physical characteristics of biscuits. Biscuits containing 62% more protein than the control group was obtained. In future studies, it is aimed to produce foods enriched with natural additives and to examine the quality criteria using Fourier-Transform Infrared Spectroscopy
Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC
No full textSour cherry pomace derived from mashed cherries that maintains the color and beneficial properties of the cherries (Prunus cerasus L.). In this study, microwave-assisted extraction (MAE) (900 W for 30, 60 and 90 s.), high hydrostatic pressure (HHP) (400 and 500 MPa for 1, 5 and 10 min at 20 degrees C) and ultrasonic-assisted extraction (UAE) (for 5,10 and 15 min with a power of 100%) was used as novel processes. Total phenolic content (TPC), morphological changes, antioxidant activity (AA) and structural changes of cherry pomace were measured by the Folin-Ciocalteu assay, high performance liquid chromatography (HPLC), DPPH-scavenging activity, scanning electron microscopy (SEM) and Fourier transform infrared spectrometry (FTIR). According to the results, all novel technologies (MAE-HHP-UAE) increase PC and AA with respect to conventional solvent extraction method (50 degrees C and 30 min) (CSE). Among novel technologies, MAE (90 s) had highest TPC (275.31 +/- 4.26 GAE/100 g FW) and also had highest antioxidant activity (89.9 +/- 0.22%). The lowest TPC and AA values were 108.36 +/- 3.99 mg gallic acid equivalent (GAE)/100 g fresh weight (FW) and 71.30 +/- 1.21% in CSE, respectively. According to FTIR results, there are no significant structural changes in samples when different extraction techniques were applied. Individual phenolics were quantified by using HPLC for different extraction techniques. Graphi
Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy
No full textIn this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.Omer Halisdemir Universitesi [GTB 2018/12-BAGEP]The authors disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by the Omer Halisdemir Universitesi (grant number GTB 2018/12-BAGEP)
Resistant pediatric priapism: A real challenge for the urologist
No full textPriapism in pediatric patients is a rare entity. We present an 8-year-old boy with known cerebral palsy. He came to the emergency department with sustained painful erection for 12 hours. Physical examination showed rigid penis. Blood count and biochemical analysis were normal. Although penile Doppler ultrasound revealed normal arterial and venous flow, cavernosal blood gas was hypoxic. A total of 50 mL of dark blood was aspirated, and 2 mL of 0.001% adrenalin solution was applied to both corpus cavernosum, twice within 20 minutes, which eventually did not achieve detumescence. A distal Winter shunt was performed at the end of which the penis was semi-flaccid. By the 18th hour of surgery, the penis re-gained painful erection status, so an Al-Ghorab shunt was performed. After the Al-Ghorab shunt, the penis was still in the semi-flaccid state. The next day, an angiography was performed and an arteriovenous fistula was discovered and treated by embolization. The flaccid state was achieved and the patient was discharged the day after the embolization
