Sencer Buzrul

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Verified

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• PhD
• Professor at Necmettin Erbakan University

Öz: Bu çalışmada Türkiye’de 2004-2015 yılları arasındaki alkollü içki tüketimi incelenmiştir. Ülkemizde alkollü içki tüketiminin mevzuat, nüfus, yabancı turist sayısı ve vergilendirme (fiyat) gibi etkenlere bağlı olarak değiştiği görülmüştür. Tüketilen içkilerin yarısından fazlasını bira oluşturmaktadır. 2004-2015 yılları arasında en düşük kişi baş...

Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat produc...

Biofilm formation of Salmonella Virchow was monitored with respect to time at three different temperature (20, 25 and 27.5 °C) and pH (5.2, 5.9 and 6.6) values. As the temperature increased at a constant pH level, biofilm formation decreased while as the pH level increased at a constant temperature, biofilm formation increased. Modified Gompertz eq...

High hydrostatic pressure (HHP) is a nonthermal preservation technology for inactivating foodborne pathogens and spoilage organisms. The commercial use of HHP is generally performed at pressures of 400–600 MPa, at ambient initial temperature for less than 6 min. Moreover, at least 5 log10 reduction of target pathogen is required for safe HHP‐treate...

A user-friendly MS Excel® spreadsheet as a freeware (R-BioXL) was developed to fit mathematical models to experimental data. (R-BioXL is available to everyone at https://drive.google.com/drive/folders/1GyjT3Z_CJQZu6ASb4LQBlS-ajLa_nF6X?usp=sharing) Initially, users are expected to enter their X-Y data and define their parameters of the model. Then,...

Excel is a useful and powerful software for simple regression analysis without any programming skills and that is why, it is widely preferred by the undergraduate students from various areas such as chemistry, biology and agriculture as well as many engineering disciplines such as chemical engineering, food engineering and bioengineering. Parameter...

The objective of the study was to monitor some physical and chemical changes of UHT whole milk stored under constant and dynamic temperature. UHT milk samples were stored at constant room temperature (25 °C) and at constant abuse temperature (41.5 °C). Dynamic condition was attained by switching the samples between 25 and 41.5 °C with 24 h interval...

We introduced DrYFiT (drying data fitting tool), a Microsoft Excel freeware tool to be used for modeling thin‐layer drying of foods, which is available at https://drive.google.com/drive/folders/1ouompmNkmdmw1KMTJUnY0t8dJqSJ9iKv?usp=drive_link. There are 12 models in the tool and it can be used without any modeling and programming skills. Time and m...

This 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 sig...

Kinetik modellemede kullanılan n'inci dereceden (n-derece) model ile başka bir ampirik model birincil model olarak daha önce yayımlanmış α-laktalbumin'in farklı sıcaklıklardaki (67.5, 70, 72.5, 75, 77.5 ve 80°C) denatürasyonunu tanımlamak için kullanılmış ve karşılaştırılmıştır. Modellerin uygulamasından birinci dereceden kinetik modelin bu veriler...

Pulsed 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 °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 purp...

BACKGROUND Pulsed electric field (PEF) has become a reality in the food industry as a non‐thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the e...

The effects of temperature and nisin with either potassium chloride (KCl) or potassium sorbate on growth boundaries of three different Listeria monocytogenes strains in broth were studied. One ATCC7644 strain and two ready-to-eat food (RTE) isolates at different temperatures (4, 20, and 37°C) and nisin (0, 50, 100, 200, and 400 μg/mL) levels with e...

This study aimed to determine the effect of pink rock rose extract (PRR) with or without ascorbic acid and sodium ascorbate for improving the shelf life of sausages. Analyzed parameters were DPPH radical scavenging capacity of PRR extract; total aerobic count, thiobarbituric acid reactive substance, heme iron, pH, water activity, proximate composit...

The objectives of this study were to determine the prevalence of Listeria monocytogenes in ready-to-eat (RTE) foods, and the growth boundaries of two strains of L. monocytogenes isolated from RTE foods and one ATCC7644 strain under different temperature (4, 20, and 37°C), salt (0, 1, 2, 3, and 4% w/v), and nisin (0, 50, 100, 200, and 400 µg/mL) lev...

This study focused on the effect of pulsed electric field (PEF) as a pretreatment on coffee beans. PEF was applied with the specific energies of 1.742, 3.484 and 7.840 kJ/kg to Ethiopian Coffee Arabica beans before and after the roasting process, and beans were further brewed to investigate the effect of PEF on extraction yield and formation of Mai...

Pulsed electric field (PEF) was used as a pre-treatment to investigate the oil intake and color of zucchini and eggplant slices after frying. Samples were PEF-treated at 1.0 kV/cm of electric field strength, and 1.0 kJ/kg (PEF1) and 3.0 kJ/kg (PEF3) of specific energy inputs. Frying was performed at 180 °C for 2 min. PEF3 treatment of zucchini redu...

Bu çalışmada Türkiye’de Gıda Mühendisliği Eğitimi ele alınmıştır. Ülkemizde bulunan 207 üniversitenin web siteleri tek tek incelenmiş ve gıda mühendisliği bölümü yer alanlar mercek altına alınmıştır. Buradan elde edilen veriler aynı zamanda Yükseköğretim Kurulu’nun (YÖK) istatistikleri ile de karşılaştırılmıştır. Mevcut durumda ülkemizde 70’den faz...

The first-order kinetics for microbial inactivation was derived more than 100 years ago and is still used, although more and more researchers are aware of very common non-linear survival curves. The Weibull model is just a simple alternative to the linear model and can be used to describe convex, concave, and linear survival curves. The objective o...

This present study aims to determine the lowest concentration effects of the assayed different antibiotics; antimicrobial agents alone and their combinations with nisin were investigated to prevent the biofilm formation and break down the biofilm structure of Salmonella. While the combination of nisin and EDTA showed a synergistic effect against Sa...

Biocontrol applications such as using phages against the contamination of Listeria monocytogenes are promising trends in terms of reducing the use of chemical additives in food industry. The aim of this study was to determine the effectiveness of Listex P100 phage (phage P100) on different Listeria monocytogenes strains (PL2, PL3, PL9 and PL10) in...

Modeling the thin-layer drying of foods is based on describing the moisture ratio versus time data by using a suitable mathematical model or models. Several models were proposed for this purpose and almost all studies were related to the application of these models to the data, a comparison and selecting the best-fitted model. A careful inspection...

Gıda bilimlerinde deneysel verileri tanımlamak için sıklıkla matematik modeller kullanılmaktadır. Bu modeller parametrelerine göre doğrusalsa doğrusal regresyon, değilse doğrusal olmayan regresyon kullanılır. Doğrusal regresyonun doğrusal olmayan regresyona göre uygulanması ve yorumlanması daha kolaydır. Excel kullanılarak uygulanan doğrusal regres...

This study aimed to estimate the shelf-life of mullet fillets stored in ice. Cadaverine, putrescine, total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated together with sensory analyses. Empirical mathematical models were used to describe the data, and shelf-life was estimated b...

Bu çalışmada mikroorganizmaların (bakteriler, mayalar, küfler) büyüme/gelişme eğrilerini tanımlamak için Excel® tabanlı ücretsiz bir araç olan ÖK-BUZ (Öksüz-Buzrul) GRoFiT (büyüme eğrileri tanımlama) uygulamasının kullanımı gösterilmiştir. Günümüzde birçok büyüme modeli kullanılmakta olup, bunların içerisinden belki de en fazla kullanılan büyüme mo...

Amaç: Bu çalışmanın amacı, 11.3.2020 ve 9.9.2020 tarihleri arasında Türkiye’deki koronavirüs hastalığı-2019 [coronavirus disease (COVID-19)] hasta sayılarını ve üstel düzgünleştirme modelini (exponential smoothing model) kullanılarak 2020 yılı sonuna kadar hasta sayılarının tahmin edilmesidir. Gereç ve Yöntemler: Türkiye Cumhuriyeti Sağlık Bakanlığ...

High hydrostatic pressure (HHP) treatment at the pressure and temperature range of 300–450 MPa and 0–50°C for up to 30 min can be used successfully to inactivate several bacteria in liquid whole egg (LWE). On the other hand, to avoid egg protein coagulation, pressure levels ≤ 300 MPa and temperature levels ≤ 20°C should be selected and holding time...

Biofilm formation of Geobacillus thermodenitrificans, Geobacillus thermoglucosidans and Anoxybacillus flavithermus in milk on stainless steel were monitored at 55°C, 60°C, and 65°C for various incubation times. Although species of Geobacillus showed a rapid response and produced biofilm within 4 h on stainless steel, a delay (lag time) was observed...

Growth response data of Listeria innocua in broth were monitored at different combinations of temperature (4, 8 and 12 °C), pH (4.0, 4.5, 5.0, 5.5 and 6.0) and lactose concentration [0, 1, 2, 3, 4 and 5 (w/v %)] for 35 days. Especially low levels of temperature and pH were effective to prevent the growth of L. innocua whereas lactose concentration...

Three most commonly used primary models (Gompertz, Baranyi and three-phase linear models) to describe the microbial growth curves were applied to three different isothermal growth data of Listeria monocytogenes. Further Monte Carlo analysis was performed with 100, 1000 and 10000 simulations. The results indicated that there was no reason to use hig...

COVID-19 infection data of Emerging 7 (E7) countries, namely Brazil, China, India, Indonesia, Mexico, Russia, and Turkey were described by an empirical model or a special case of this empirical model. Near-future forecasts were also performed. Moreover, the causalities between the Stringency Index's indicators and total cases in E7 countries in COV...

COVID-19 infection data of Emerging 7 (E7) countries, namely Brazil, China, India, Indonesia, Mexico, Russia, and Turkey were described by an empirical model or a special case of this empirical model. Near-future forecasts were also performed. Moreover, the causalities between the Stringency Index’s indicators and total cases in E7 countries in COV...

Ayran, a dairy-based fermented beverage, and shalgam, a plant-based fermented beverage were mixed [25% ayran + 75% shalgam (v/v), 50% ayran + 50% shalgam (v/v) and 75% ayran + 25% shalgam (v/v)] and rheological data were obtained at different temperature levels (4–12 °C). Power law model was used to describe the data. Temperature had no effect on t...

In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could su...

In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could su...

Gıda bilimlerinde deneysel verilerin matematiksel modellerle tanımlanabilmesi için doğrusal olmayan regresyona sıklıkla ihtiyaç duyulmaktadır. Excel'in içerisinde yazılımda yüklü olan doğrusal olmayan birçok model olmasına karşın Excel bunları doğrusal hale dönüştürmekte ve verilere doğrusal olmayan regresyon yerine doğrusal regresyon uygulamaktadı...

Excel genellikle kullandığımız bilgisayarlarda Microsoft ® Office'in bir parçası olarak yüklü olarak gelmekte ve deneysel verilerle uğraşan hemen hemen herkes Excel'in basit de olsa kullanımına aşina olmaktadır. Gıda bilimlerinde de deneysel verileri işlemek, dönüştürmek, grafik haline getirmek ya da herhangi bir modelle tanımlamak için Excel'i kul...

A probabilistic model based on logistic regression was developed for a target log reduction of microorganisms inactivated by high hydrostatic pressure. Published inactivation data of Salmonella Typhimurium in broth for 4 and 5 log reductions, and Escherichia coli in buffer and carrot juice for 5 log reduction were used. The probabilities of achievi...

Anoxybacillus (A. flavithermus, A. kamchatkensis subsp. asachharedens, A. caldiproteolyticus and A. tepidamans) and Geobacillus (two strains of G. thermodenitrificans, G. thermoglucosidans and G. vulcanii) isolates and reference strains in whole milk were evaluated for their biofilm production on six different abiotic surfaces. G. thermodenitrifica...

P22 phage > 105 PFU/mL could be used to inhibit 55-80 % of Salmonella Typhimurium biofilm formation. Concentrations of EDTA > 1.25 mM and concentrations of nisin > 1,200 µg/mL were also highly effective in reducing S. Typhimurium biofilm formation (≥ 96 % and ≥ 95 % reductions were observed, respectively). A synergistic effect was observed when EDT...

Modeling of microbial inactivation by high hydrostatic pressure (HHP) requires a plot of the log microbial count or survival ratio versus time data under a constant pressure and temperature. However, at low pressure and temperature values, very long holding times are needed to obtain measurable inactivation. Since the time has a significant effect...

Drying data of apple and pear at 40, 50, 60, 70, and 80 °C were described by the Weibull model and it was observed that shape parameter of the Weibull model did not depend on temperature. Therefore the reduced Weibull model with fixed shape parameter was proposed as the primary model to describe drying data with a slight loss of goodness-of-fit. Te...

The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm2 and samp...

Bu makalede, ülkemiz bağcılığının 2007-2013 yılları arasındaki dönemde Dünya bağcılığı içindeki yeri, ülkesel anlamda sektörün değerlendirilmesi, yaşanan gelişmeler ve üretim hedefleri ayrıntılı olarak sunulmuştur. Ülkemiz, 2007-2012 yılları arasındaki dönemde bağ alanlarında %4.6 oranında azalma buna karşılık üretimde %14.7 oranında gerçekleşen ar...

In the last two decades, non-thermal technologies have been proposed and some of these technologies such as high hydrostatic pressure (HHP) have already found application in the food industry. Studies have shown that HHP treatment could successfully be used to inactivate Listeria monocytogenes in foods of animal origin. It is already known that lin...

Biofilm formations of 25 S almonella strains belonging to 19 serotypes were monitored with respect to time at a constant temperature. Two ( DMC 8 and DMC 73) out of 25 strains had low biofilm formation ability and were not included in the modeling study. One ( SL 1344) strain had awkward biofilm formation which could not be described by a mathemati...

Türkiye'de alkollü içkiler sektörünün özelleştirilmesinden bu yana şarap sektöründe çok ciddi gelişmeler yaşanmıştır. Şarap üreticisi firma sayısı yaklaşık üç buçuk kat, şarap tesisi sayısı yaklaşık dört kat, şarap ithalatçısı firma sayısı ise yaklaşık bir buçuk kat artış göstermiştir. Alkollü içkilerde bandrol uygulamasının başlaması, piyasanın ka...

Şarabın yapım aşamalarında, olgunlaştırılmasında veya şişede saklanmasında kükürt dioksitin çok büyük rolü ve vazgeçilemeyecek önemi vardır. Kükürt dioksit antimikrobiyel özelliğinin yanı sıra güçlü bir antioksidandır. Ancak, bütün bu olumlu özelliklerinin yanında kükürt dioksitin bazı tüketicilerde alerjik tepkimelere yol açtığı da bilinmektedir....

Red and white grape juices were treated with high hydrostatic pressure (HHP) at three different pressures, temperature and time values to investigate the effects of HHP on natural microflora and some quality attributes of the juices. Increased pressure, temperature and time showed significant effect on the microbial reduction and no microbial growt...

High pressure (150, 200 and 250 MPa) and mild heat (20, 30 and 40 °C) was applied for 5 min to red and white grape juices. Treatments did not significantly influence color and pH of the juices. No 5-Hydroxymethylfurfural (HMF) formation occured after the application of high hydrostatic pressure (HHP) treatments. As pressure and temperature increase...

High hydrostatic pressure (HHP) application has become a reality in the food industry and it is possible to find and buy HHP-treated products such as meat products and fruit juices. Although rice wine (sake) is one of the earliest HHP-treated commercial products that appeared on the Japanese market and although HHP-treated fruit juices such as oran...

High hydrostatic pressure (HHP) technology has become a reality in the food industry. Commercial use of HHP has been accepted in many countries and it is possible to find and buy products treated by HHP such as meat products, sea foods and fruit juices. Nevertheless, no HHP-treated beer and wine are introduced in the market throughout the world alt...

Published high pressure carbon dioxide (HPCD) inactivation data of natural microflora in apple juice and Saccharomyces cerevisiae in distilled water were described by the Weibull model. The shape parameter of the Weibull model was assumed to be pressure and temperature independent and could be fixed to reduce the number of parameters of the model f...

High hydrostatic pressure (HHP), which was started to be used over a century ago, is now a well-established technology and has become a reality in the food industry. In many countries fruit juices, meat, seafood, and vegetable products are treated with HHP on a large scale to improve flavor, color, and taste, and to eliminate pathogenic or spoilage...

Published quadratic equations obtained by response surface methodology (RSM) for high hydrostatic pressure (HHP) inactivation of Bacillus cereus spores, Bacillus subtilis spores and cells, Staphylococcus aureus and Listeria monocytogenes, all in milk buffer, were used to demonstrate the utility of genetic algorithms (GAs). It was possible to obtain...

The basic objective of this study was to determine the effect of high hydrostatic pressure (HHP; 220, 250 and 330 MPa), holding time (5 and 10 min) and temperature (7, 15 and 25 °C) on some quality parameters of horse mackerel such as colour changes, thiobarbituric acid (TBA-i) and trimethylamine nitrogen (TMA-N), free amino acid content. HHP incre...

Escherichia coli cells in peptone water were pressurized at 300MPa at ambient temperature with no holding time (pulse series) and with a total holding duration of 300s for single- (300s×1 pulse) and multi-pulsed (150s×2 pulses, 100s×3 pulses, 75s×4 pulses, 60s×5 pulses, 50s×6 pulses and 30s×10 pulses) high hydrostatic pressure (HHP) treatments. Mul...

Cold smoked salmon were HP treated at 220, 250 and 330MPa, at 3, 7, 15 and 25°C for 5 and 10min. The influences of such treatments on some quality parameters (the changes of colour, TBA and TMA values) were studied. These parameters were determined for cold smoked salmon suitable combinations (at 220–250MPa, 3°C for 5min, at 330MPa, 15°C for 5min a...

Published experimental isobaric inactivation curves of Escherichia coli cells in peptone solution and raw milk cheese were fitted with the Weibull model (with a fixed shape parameter) and the pressure dependent rate parameter of the Weibull model by log-logistic equation. These were used to predict these microorganisms' nonisobaric survival curves...

A microbial growth model with three interpretable parameters was introduced in this study. This model, which was only applicable up to the early stationary phase of the microbial growth, was used to describe the published isothermal growth curves of Listeria monocytogenes in milk at 1.5 -16°C and temperature dependence of its parameters was fitted...

Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments. Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends on the combination of holding time of each p...

The Weibull model, which is commonly used for thermal inactivation of microorganisms in literature, was used to describe microbial inactivation by high‐pressure carbon dioxide (HPCD). The number of parameters of the model was reduced from two to one in order to avoid interrelationship of these parameters with a slight loss of goodness‐of‐fit. A sec...

Survival curves of Lactococcus lactis subsp. lactis bacteriophage pll98 inactivated by heat were obtained at seven temperature values (50-80 degrees C) in M17 broth and skim milk. Deviations from first-order kinetics in both media were observed as sigmoidal shapes in the survival curves of pll98. An empirical model with four parameters was used to...

Survival data of Escherichia coli O157:H7 933 and Staphylococcus aureus 485 in carrot juice and peptone water were collected in a range of pressure levels between 200 and 400 MPa at 40 °C. A mathematical approach combining the primary and secondary models (Weibull and first-order models as the primary model and two empirical equations as the second...

The purpose of this study is to determine the survival and nisin production behaviors of two strains of Lactococcus lactis under different stress conditions that represent the food ecosystem. In this respect, the survival ratios of two nisin producers were determined under different pH, temperature, NaCl, and bile salt concentrations. Then, nisin p...

E. coli and L. innocua in whole milk were subjected to continuous pressure treatments (300, 350, 400, 450, 500, 550 and 600 MPa) at ambient temperature for 5, 10, 15 and 20 min. These treatments underlined that at moderate pressure values (300, 350 and 400 MPa), increasing the pressurization time from 5 to 20 min did not improve cell death to a gre...

Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high hydrostatic pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to HHP. Using low (0 degrees C) or sub-zero (-10 degrees C) temperatures instead of room temperature (20 degrees C) during pressurization did not change the effectiveness...

The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (∼22°C) and at five pressure levels (400, 450, 500, 550 and 600MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss o...

Three pressure transmitting fluids (water, ethylene glycol, and ethanol) and three liquid foods (orange juice, whole, and skim milk) were pressurized at 100–400 MPa and at 5, 20 and 35 °C, using different compression rates (100, 200, and 300 MPa/min) to evaluate the adiabatic heating phenomena during high hydrostatic pressure (HHP) processing. A pr...

Published inactivation data of Listeria innocua by high hydrostatic pressure (HHP) were used to compare the prediction capabilities of response surface methodology (RSM) and the proposed Weibull model. A quadratic function was used for the secondary modeling of the reduced Weibull model's time constant parameter so that this model consisted of pres...

Ten lactococcal bacteriophages in M17 broth were treated by heat (72 °C, 15 min and 90 °C, 5 min), ethanol and isopropanol at concentrations of 10%, 50%, 75% and 100% (v/v). The heat treatments were not sufficient to inactivate all the bacteriophages studied whereas ethanol, which was also more efficient biocide than isopropanol, at a concentration...

The plasmid stability of three wild type Lactococcus lactis strains and their mutants was investigated at different incubation time and temperatures in two different media [M17 broth and reconstituted skim milk (RSM)]. The results showed that both incubation times and temperature are effective on plasmid loss. The plasmid profiles of wild type stra...

Ten heat-resistant lactococcal phages in M17 broth were inactivated by exposure to a range of different hypochlorite concentrations (2000–5000 mg l−1). Deviations from first-order kinetics as sigmoidal shapes were observed in the survival curves of all bacteriophages. Therefore, an empirical model with four parameters was used to describe hypochlor...

Published isothermal inactivation data indicated that beer can undergo under- or over-processing depending on the target log reduction and the shape of the survival curve of a microorganism if traditional first-order model is used. This was demonstrated for a mold, yeasts and lactic acid bacteria by use of a more flexible and convenient model than...

İki değişkenli Weibull taslamı yukarı ve aşağı doğru içbükey yaşam eğrilerini tanımladığı gibi doğrusal yaşam eğrilerini de tanımlayabilir. Weibull taslamı için -tıpkı doğrusal taslamda olduğu gibi- D ve z-değerleri hesaplanabilir ve bazı durumlarda bu taslamın iki değişkeni tek bir değişkene indirgenebilir. Doğrusal taslamın gıda sanayiindeki yete...

Gıdalardaki mikroorganizmaları etkisizleştirmek için kullanılan ölümcül işlem ne olursa olsun (ısı, yüksek basınç, antimikrobiyal madde v.s.) veya hangi mikroorganizma söz konusu olursa olsun (hastalık yapıcı bakteri, spor, bakteriyofaj v.s.) doğrusal olmayan yaşam eğrilerini gözlemlemek kaçınılmazdır.Doğrusal olmayan yaşam eğrilerini gıda sanayiin...

Four food borne pathogens (Listeria monocytogenes CA and Ohio2, Salmonella enteritidis FDA and Salmonella typhimurium E21274, Escherichia coli O157:H7 931 and 933, Staphylococcus aureus 485 and 765) were inactivated under mild temperature (60 °C) and their survival curves determined at selected time intervals. Tailing was observed in all survival c...

In this study, we aimed to describe the temperature profile in the pressure vessel and the compression heating during high hydrostatic pressure (HHP) processing. Regression coefficients (R 2), root mean square error ({RMSE}) values and residual plots suggested that fourth-order polynomial function produced reasonable fits to define the temperature...