Coskan Ilicali

Coskan Ilicali
Kyrgyzstan-Turkey Manas University · Department of Food Engineering

PhD

About

31
Publications
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902
Citations

Publications

Publications (31)
Article
Full-text available
The paper deals with a functional instability of electronic nose (e-nose) units which significantly limits their real-life applications. Here we demonstrate how to approach this issue with example of an e-nose based on a metal oxide sensor array developed at the Karlsruhe Institute of Technology (Germany). We consider the instability of e-nose oper...
Conference Paper
Full-text available
We consider the possibility to implement stable discrimination systems for food quality control based on a gas sensor array for smell perception. The discrimination model is built using the add-training procedure. The stability of the model is characterized by the growth of recognition quotas while learning measurements in the training pool are add...
Article
The analytical model developed by Dincer and Dost [3] for the estimation of diffusivities and mass transfer coefficients has been reviewed, and the equations used for the evaluation of the mass transfer coefficients have been corrected. The corrected equations have been used for the calculation of mass transfer coefficients from literature data. It...
Article
The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate ring cake baking. The heat and mass transfer mechanisms were defined by Fourier’s and Fick’s second law...
Article
Full-text available
The development of accurate mathematical models for microwave heating of foods is necessary for the prediction of the possible hot and cold zones. A numerical model was developed to compute the temperature profiles ina finite cylinder during microwave heating, and these profiles were compared with experimental temperature profile data obtained from...
Article
Betel is a native medicinal plant from central and eastern parts of Peninsular Malaysia. It is now an important commercial crop in India and Sri Lanka. There are various beneficial bioactivities discovered in this herb including anti-carcinogenic, anti-inflammatory, antioxidant, and antimicrobial properties. Freeze drying is one of the common metho...
Article
Full-text available
An analytical equation for uniform, normal surface microwave power for cylindrical objects has been proposed. The surface microwave power for cylindrical objects undergoing unidirectional energy transfer was a function of average power absorbed, dimensions of the cylinder and the attenuation constant. A finite difference model has been developed to...
Article
Dehydrofreezing which is the drying of foods to intermediate moisture content and subsequent freezing has the advantages of lowering the transportation costs due to reduced weight and improved texture. The available empirical equations for freezing time prediction and the experimental data on thermo-physical properties are for fresh produce. Some o...
Article
Full-text available
The combined surface heat transfer coefficient is a determining parameter of convective baking process time and efficiency, as well as the resulting food product quality. By this study, the combined surface heat transfer coefficient term was determined at the convective oven temperature range of 70–220°C, with fan (turbo) and without fan (static ov...
Article
The rheological behaviour of Josapine pineapple juice with at various maturity stages was studied at a wide range of temperature (5–65 °C) and concentration (4–14 °Brix) using a rotational rheometer as the measuring system. The results show that josapine pineapples juice demonstrated a Newtonian behavior and is influenced by maturity stage, tempera...
Article
—The Craya–Curtet number for the isothermal confined double concentric jet system has been derived. Velocity, turbulent shear stress and intensity of turbulence profiles have been measured for different operating conditions, corresponding to different values of Craya–Curtet number. Essential flow features of the system such as radial profiles of me...
Article
Full-text available
The convective oven cake baking process was investigated by experimental and numerical methods as a simultaneous heat and mass transfer process. A mathematical model was established representing cake baking in finite cylinder geometry. The heat and mass transfer mechanisms were defined by Fourier’s and Fick’s second laws, respectively. The implicit...
Article
Full-text available
Moisture transfer characteristics of cake batter during baking in a convective oven were investigated. The moisture content profiles of a thin layer of cake batter were experimentally determined, through baking at the oven temperatures of 50, 80, 100, 140 and 160°C. The experimental oven temperatures were selected in order to cover the possible bat...
Article
ABSTRACTA simplified analytical model for the freezing time prediction of simple-shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady state, unidirectional heat conduction equation with constant thermophysical properties was valid during cooling and freezing. the latent heat effects during freezing were inc...
Article
ABSTRACTA model for predicting the temperature profiles of simple-shaped foodstuffs at the end of freezing was developed. It was shown that with appropriate selection of effective thermal diffusivity and initial temperature data, the standard solution of the unidimensional unsteady state heat conduction equation can be used in predicting the averag...
Article
ABSTRACTA simplified analytical model for the freezing time prediction of brick-shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady, one-dimensional heat conduction equation with constant thermophysical properties was valid during cooling and freezing for each of the three directions of the brick-shaped fo...
Article
Two correlations for the consistency coefficients of apricot and pear purees have been developed. the consistency coefficient for the apricot puree within the given experimental range can be represented as K = 3.7 × 10−6e1500/T(%TS)3.5 and for the pear puree, K = 3.1 × 10−6e1500/T(%TS)3 Experimental values obtained from the literature are compared...
Article
ABSTRACTA simplified analytical model for the thawing time prediction of simple-shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady state, unidirectional heat conduction equation with constant thermophysical properties was valid throughout the thawing operation. The latent heat effects were incorporated in...
Article
Ohmic heating takes its name from Ohm’s law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20–70 V/cm. The voltage gradient was statistically significant on the ohmi...
Article
Ohmic heating is an alternative fast heating method for food products. In this study, the tylose samples having different salt concentrations and minced beef samples having different fat contents were heated at five different voltage gradients in the range of 10–50V/cm. The electrical conductivity–temperature relationships were observed to be linea...
Article
Full-text available
Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. It can be specially used in pumpable food lines as an alternative heating unit. In this study, orange juice concentrates having 0.20–0.60 mass fraction soluble solids were ohmically heated by using five different voltage gradients (20–60...
Article
Ohmic heating is based on the passage of electrical current through a food product that serves as an electrical resistance. In this study, apple and sourcherry concentrates having 20–60% soluble solids were ohmically heated by applying five different voltage gradients (20–60 V/cm). the electrical conductivity relations depending on temperature, vol...
Article
Improved formulations of shape factors for the freezing and thawing time of infinite cylinders, spheres and ellipses have been proposed. Finite difference models were used for data generation. The generated data were correlated by regression analysis to yield equations which expressed the shape factors as a function of the Biot number, the initial...
Article
Methods for predicting the thawing times of ellipses are proposed. A finite difference numerical model was used for numerical data generation. The thawing time predictions of the methods were compared with numerical results. With the analytical methods considered, it was possible to predict the numerical results with errors lower than 5.4%.
Article
The flow of power law fluids for isothermal, laminar flow in concentric annuli was investigated experimentally and numerically. Similar to the results of Russel & Christiansen (1974, Indust. Engng Chem. Process Des. Develop. 13, 391–398) it was observed that plots of the natural logarithm of a reduced shear stress at the outer wall of the annulus v...
Article
A modified equivalent cylinder diameter is proposed for predicting the freezing times of two-dimensional irregular objects. The proposed equivalent diameter was used in predicting the freezing times of ellipses. The predictions using the equivalent diameter was compared with the predictions of a finite difference numerical model and with the predic...
Article
Optimum spray drying conditions of alpha-amylase and rennin solutions in a Mobile Minor Niro Atomizer was investigated for a feed rate of 40ml/min, the optimum inlet or outlet air temperature ranges were found to be 150-160 degreesC and 60-70 degreesC respectively. The moisture content of the enzyme powder obtained was 3-4%. The enzymatic activity...

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