Ali Yıldırım

Harran University · Department of Food Engineering

This study covers the effect of temperature, ultrasound, and variety on moisture dif-fusivity and thermodynamic properties of durum wheat varieties during hydration.The process was performed at hydration temperatures of 25, 35, 45, and 55°C duringconventional and ultrasound-assisted soaking. The Fick’s diffusion model fitted theexperimental data sa...

The objective of this study was to investigate the effect of ultrasound pre-treatment (50% US and 100% US-soaking), temperature (80, 90 and 100 ᵒC) and dryer type (hot-air convection and vacuum) on some physical characteristics such as hectoliter weight, thousand kernel weight, dimensions (thickness, length, width, equivalent diameter and sphericit...

This study describes the combined effect of ultrasound and temperature on water absorption of cowpea kernel during soaking process. The process was made at 30, 40, 50, 60, 70, 80, and 90°C in water absorption conditions named control (without ultrasound) and ultrasound treatment (40 kHz, 200 W; 50% and 100% amplitude). Fick's second diffusion model...

In this study, the effect of some pre-treatments (conventional and 40 kHz 200 W ultrasound soaking) on corn drying was studied. One-hour pre-treated corn samples were dried at 80, 90 and 100 °C in the laboratory type convective air dryer for 240 min time. The moisture contents and physical characteristics such as length, width, thickness, equivalen...

In this study, the physical (color, grain size, equivalent diameter, sphericity, kernel surface area, kernel volume, thousand kernel weight, hectoliter weight, dry weight and wet weight), physicochemical (technological) (dry volume, wet volume, water absorption capacity, water absorption index, swelling capacity, swelling index, gluten index, Zelen...

Bu araştırmanın amacı Mardin yöresinde en çok yetiştirilen Adana 99, Ceyhan 99, Segittario ve Dinç ekmeklik buğday çeşitlerinin fiziksel, teknolojik ve fiziko-kimyasal kalite özelliklerini incelemek-tir. Buğday örnekleri Tarım İşletmeleri Genel Müdürlüğü’nden temin edilmiştir. Analizlerden önce tüm buğday çeşitleri içindeki yabancı maddeler, taş, t...

The purpose of this study was to determine the physical (length, width, thickness, equivalent diameter, sphericity, hardness, thousand-kernel weight, hectoliter weight, color), technological and physicochemical (water absorption capacity, ash, protein, gluten, gluten index, sedimentation (SDS), Glutograph-E values) quality characteristics of wheat...

Firik, which is a wheat product that is frequently consumed in the Southeastern Anatolia region of Turkey, attracts the attention of researchers with its nutritional properties and functional character, which has been emphasized recently. Studies have shown that firik has a low glycemic index as well as iron, fiber and rich lutein content, and is a...

Bread is the most consumed food in many countries of the world due to its nutritional value, textural and sensory properties. Bread is an inexpensive food product obtained by mixing and kneading wheat flour, yeast, salt and water in certain proportions as the main components and baking the dough after being left to ferment for a suitable period. Du...

Tea (Camellia sinensis) is one of the most popular nonalcoholic beverages in the world. During tea infusion, both essential mineral elements and toxic metals are extracted into the beverage. In oriental countries, almost a liter of tea is consumed daily by an average adult. Thus, high toxic elements in traditional teas can be of concern. Aim of the...

In this study, the some microbiological features of yayik butters from goats’ and cows’ milk were studied. The goats’ and cows’ yayik butters were supplied from Adiyaman region. Total aerobic bacteria, Lactabacillus spp., Lactococcus spp., yeast-mold and coliforms counts of samples were investigated. The microbiological properties of the samples ha...

The aim of the study is to determine the effects of tea type, tea concentration and infusion time on the Aluminum (Al) content in tea infusions. Ceylon and Turkish black tea, Ceylon and Turkish green tea infusions were prepared by adding 100 mL of boiling distilled water to 1, 2 and 3 g of tea leaves. The tea infusion was mixed using a glass rod...

The aim of the study is to determine the effects of tea type, tea concentration and infusion time on the manganese (Mn) content in tea infusions. Ceylon and Turkish black tea, Ceylon and Turkish green tea infusions were prepared by adding 100 mL of boiling distilled water to 1, 2 and 3 g of tea leaves. The tea infusion was mixed using a glass ro...

This study investigated drying and Vitamin C degradation kinetics in isot (red peppers) at different temperatures (55, 65 and 75°C) and conditions (vacuum and hot air drying). The drying temperature and method had a significant effect on the loss of Vitamin C. Vacuum dried samples at 55°C retained the highest quantity of Vitamin C, while the sample...

Red pepper (Capsicum annuum L.) is one of the most the most popular cultivated crops worldwide. It is widely consumed in fresh or processed forms because of its characteristic flavor and color. Carotenoids are plant pigments responsible for bright red, yellow and orange hues in foods. They also act as antioxidants in the human body. They have stron...

Flavor of foods plays a crucial role in consumer perception and it is basically combination of taste and aroma. Typical aroma of red pepper results from the profile of volatile compounds, which contains a lot of chemical fractions, while their taste depends on non-volatiles including mainly sugars and organic acids. The processing of spices product...

In this study, effect of addition of 10 and 20 % of chickpea flour to wheat flour on the nutritional, physicochemical and rheological properties of Siverek flat bread was researched. According to the results obtained, increasing the addition of chickpea flour to wheat flour significantly (p<0.05) decreased gluten, sedimentation value, falling numbe...

In this study, whole wheat flour, refined wheat flour, 10 and 20 % of chickpea-fortified with refined wheat flour was used in noodle production. Effect of chickpea flour on chemical, physico-chemical, cooking and rheological properties of flours, doughes and noodles was researched. According to the results obtained, the amount of ash, oil, crude fi...

Wheat, through the centuries, has been intimately associated with human food uses. Wheat and wheat foods, long recognized as a major staple and source of calories in the diets of people, also contribute significant quantities of other nutrients to the diet. They provide energy, fiber, carbohydrates, proteins, B vitamins, iron, calcium, phosphorus,...

Phenylketonuria (PKU) is one of the most widespread dysfunctions caused by an inheritable problem in the phenylalanine metabolism. In this metabolic disease, gene mutations in phenylalanine hydroxylase (PAH) result in phenylalanine accumulation that causes varying degrees of mental retardation. There are a considerable number of individuals sufferi...

Sake has been processed from rice in Japan since the ancient times as national beverages. It is consumed at the religion and traditional ceremonies. Polishing, washing, soaking, steaming, koji preparation, preparation of moto as yeast starter and moromi fermentation are the main steps for sake brewing. In the present study, it is aimed to designate...

Bulgur industry has been developing day by day. New technologies and standards are required with the increase in the consumption quantity of bulgur. Sieve analysis is very important for size classification stage and finished product. Bulgur has approximately an equidimensional and irregular shape particular food product. Due to its irregular shape...

The influence of temperature and dryer types on kinetics, thermodynamic properties of parboiled wheat (bulgur) in Turkey was studied during drying. Durum wheat (local name in Turkey, Burgos) was cooked under atmospheric conditions, and then it was dried at 50, 60 and 70 °C. Six semitheoretical and Fick’s diffusivity models with Arrhenius and Eyring...

The weight, dimensions, spericity and volumetric expansion of cowpea seeds during soaking at 30, 40 and 50 °C was studied. Weight (Wt), Length (L), width (W), thickness (T), equivalent diameter (Deq) and volume (V) of seeds increased with the increase in time at all temperatures studied. The greatest increase was found in thickness. The sphericity...

Hydration kinetics of wheat varieties grown in SouthEastern Region of Turkey, covering a temperature range from 25 to 50 o C was examined. Peleg's model together with Arrhenius relationship were successfully used to evaluate water uptake of some Durum (Local names; Zenit and BurgosBurgos) and Bread (Local names; Dariyel and Karatopak) wheat varieti...

Bulgur

Chickpeas are rich in proteins, minerals, vitamins and sugars in seeds guaranteeing a high biological value and a wide use in human nutrition. Peksimet is known as a dried bread (rusks) that can last for years without stalling and is often consumed in situations like war and ship travelling in the world. It is usually produced and consumed in the M...

In this study, 20 different home made isot samples were analyzed in order to determine the contents of aflatoxin (AF). Minumum and maximum total aflatoxin content of isots were found as 0.02 ppb and 9.54 ppb, respectively. AFG1 and AFG2 did not determined in the samples. AFB2 and AFB1 content of isot samples ranged between 0.02-1.09 ppb and 0.02-8....

z Rehidrasyon kapasitelerinin artırılması amacıyla dilimlenmiş ve ön işlem uygulanmış soğanlar açıkta, vakumda, fırında, güneş enerjili kurutucularda ve dondurarak kurutma yöntemleriyle kurutulmuşlardır. Ayrıca, kurutma denemeleri öncesinde dilimlenmiş soğanlara malto dekstrin, patates nişastası ve tuz çözeltilerine daldırılarak ön işlem uygulamala...

Bulgur is an industrial cerael based product, which is produced from Triticum durum wheat using cooking, drying, peeling, milling and classification in the final processes. It is widely produced and consumed in Turkey, Middle east and America. Bulgur is among the rare semi-redy to eat food product in the food industry. Cooking and drying are the mo...

In this study, it was searched whether the use of the pomegranate whose popularity has increased at last years is appropriate for chocolate production. By conducting various preliminary experiments on the purpose determining the type of chocolate which will be produced and the amount pomegranate and jelly that will be added. It was searched whether...

Dried apricot is dried form of fresh apricots and it is one of the traditional export products of Turkey. Apricots are dried with two different methods which are called ‘sun dried’ and ‘sulfurating’ in our country. Drying with sulfutaring is applied to shorten the drying time, protect the natural color, prevent infestation and increase storage peri...

The properties of soaking water of some cereals under high temperature were determined, but limited information is available on chickpeas in the literature. Change in electrical conductivity, turbidity, color, and soluble solids content of soaking water of chickpeas were studied at 87, 92, and 97°C without ultrasound, and with 25 kHz frequency and...

In this study, the effects of time, temperature and ultrasounds on soaking and cooking operations of chickpea were investigated. For moisture absorption, Fick’s, Weibull, Peleg and Asymptotic first order models, for texture only Asymptotic first order model were used during soaking. Increase of soaking/cooking temperature, power of US and US tr...

Effect of soaking time (20, 40, 60, 80, 100, 120, 140, 160, 180, 200, 220, 240, 260, 280, 300, 320, 340, 360, 380, 400, 420, 440, 460, 480 and 500 min) and temperature (20, 30, 40, 50, 60, 70, 87, 92 and 97A degrees C) together with ultrasound application (25 kHz 100 W and 25 kHz 300 W) on texture of chickpea was investigated. Soaking time, tempera...

In this study, effect of ultrasounds with high energy on water absorption capacity of chickpea was examined during soaking process. Asimptotik first order model was applied to experimental results and water hydration rate constant (k H) was calculated. Normal soaking process was applied to chickpea samples at 20, 30, 40, 50, 60, 70 and 80 o C tempe...

Fick's model together with Arrhenius relationship were successfully used to evaluate water absorption of chickpea during soaking at a temperature range of 20–97 °C with 25 kHz 100 W, 40 kHz 100 W and 25 kHz 300 W ultrasound treatments. Use of ultrasound, increase in ultrasound power and soaking temperature significantly (P < 0.05) increased the wat...

In the present study, a helical disc mill was used to mill bulgur. Screen analysis (%), colour (lightness, redness, yellowness and yellowness index), yield, loss, energy consumption, capacity, hectolitre-weight (bulk density), ash, and moisture contents of bulgur were followed at the different disc gaps (1.9, 1.6, 1.3, 1.2, 1.0, 0.8, 0.6, 0.5 and 0...

In this study, the effect of ternary roller mill (four rolls and three gaps) on the selected quality parameters of bulgur was researched. Particle size, colour (L, a, b and YI-values), ash content, hectolitre-weight, yield and loss were evaluated for the roller mill. The first (between first and second rollers: 1.9 mm), second (between second and t...

Özet Baklagiller protein, yağ, karbohidrat, lifli maddeler, B-grubu vitaminler (thiamin, riboflavin, niacin) ve mineraller sağlayarak, insan diyetinin önemli bir kısmını oluşturmaktadırlar. Dünyada en çok yetiştirilen bakliyatlar soya fasulyesi, yerfıstığı, fasulye, bezelye, nohut ve mercimektir. Gelişmekte olan bir çok ülkede bakliyatlar insan ve...

Özet Bu çalışmada valsli (4 vals) ve diskli (tek aralıklı) değirmen sistemlerinin bulgurda seçilmiş kalite parametrelerine olan etkisi araştırıldı. Araştırmada, karşılaştırmalı olarak verim, kayıp, öğütme özellikleri (parçacık yapısı), kül, protein, renk, hektolitre-ağırlığı, kapasite ve enerji tüketim sonuçları değerlendirildi. Diskli değirmende...

The effect of the specially designed disc milling system on the selected quality parameters of bulgur Ali YILDIRIMa, Mustafa BAYRAMb, Mehmet Durdu ÖNERb a:Gaziantep Üniv.-Nizip M.Y.O., 27700-Nizip-Gaziantep ayildirim@gantep.edu.tr b: Gaziantep Üniversitesi, Müh. Fak., Gıda Mühendisliği Bölümü, 27310-Gaziantep Abstract The effects of the specially d...

Application of ultrasounds on legumes

zet Baklagiller, ekonomik olarak protein, enerji, vitamin ve mineral kaynağıdırlar. Çok yüksek besleme kalitesine sahip olmalarına rağmen, dünyadaki tüketim miktarı azalmaktadır. T üketimdeki bu azalmanın sebebi, uzun süre hazırlama, pişirme, sindirim sisteminde gaz oluşumu ve bazı beslenme problemlerinden kaynaklanmaktadır. şlenmemiş baklagillerin...

Özel olarak tasarlanmıs diskli degirmenin farklı disk aralıklarında (1.90, 1.60, 1.30, 1.20, 1.00, 0.80, 0.60, 0.50 ve 0.40 mm) elek analizi (g/g %), renk (L, a, b, YI), verim, kayıp, hektolitre, protein, kül ve nem miktarları gibi kalite faktörlerine olan etkisi arastırılmıstır. Ögütülen numuneler 3.50, 2.00, 1.00 ve 0.50 mm nolu elekler kullanıla...