Serdal Sabanci

• Munzur University

Evaporasyon işlemi sıvı gıda ürünü içerisinde bulunan suyun fiziksel olarak uzaklaştırılmasıdır. Bu işlemde geleneksel ısıtma teknikleri sonucunda istenmeyen bileşen oluşumu, kalite kaybı ve aroma kayıpları meydana gelmektedir. Bu nedenle gelişen teknoloji ile geleneksel gıda işlemi uygulamalarının yerini alternatif teknikler almaktadır. Bu teknikl...

Kinetic studies on the quality alters of couscous are crucial to the suitable design of ohmic heating treatment. Hence, it was targeted to build mathematical models to forecast the changes in quality attributes of couscous cooked using ohmic heating (OH) in the present study. In addition, the average power and total energy for cooking couscous with...

This chapter aims to give information about alternative food processing methods that could be used for the evaporation of foods. The principles of these methods, effective process conditions, their effects on product quality, evaporation time, design features, and energy efficiency are reviewed.

Ohmic heating-assisted extraction has emerged as an effective method preferred in recent years. This extraction method is affected by experimental factors such as temperature, process time, and voltage gradient. The present study aimed to optimize the pectin extraction process from lemon peel powder samples by the ohmic heating-assisted extraction...

Couscous has been widely eaten around the world because it has a low glycemic index, is low in fat, and is simple to prepare. However, it should be cooked before consumption. Therefore, novel heating methods, such as ohmic heating, can be used to cook couscous. This study aimed to investigate the potential use of ohmic heating at a voltage gradient...

Abstract The ohmic heating process is one of the novel electrical heating methods that are considered as fast, homogeneous and efficient heating. In this study, the details of the relationship between electrical conductivity (EC)-Temperature (Temp) and EC-pH-Temp at different Total Soluble Solid Content (TSSC) and different pH values were examined....

Gelişen teknolojik durumlara bağlı olarak, insanların alternatif ısıtma yöntemleri kullanma eğilimleri artmaktadır. Mevcut çalışmada, limon kabuğu tozundan, 3 farklı asit türü (sülfirik, hidroklorik ve nitrik asit) kullanılarak ayarlanmış sabit pH 1.5 değerinde, sabit katı:sıvı oranında (1:40) ve 10 V/cm voltaj gradyanında 20 °C den 80 °C ye kadar...

Bulgur is a nutritious, healthy, and partially cooked food product with long shelf life and produced from wheat grains. In the present study, ohmic heating (OH) was used to cook bulgur as an alternative method to conventional cooking in case of bulgur pilaf due to its advantages including shorter heating time, uniform heat distribution in food, and...

In this study, the evaporation of apple juice was completed with ohmic heating to eliminate some problems with conventional evaporation methods. Ohmic evaporation (OE) was performed at different voltage gradients (13‐17 V/cm) for determining electrical conductivity (EC), Hydroxymethylfurfural (HMF), and the total phenolic content (TPC) changes. The...

This study is to investigate the performance properties during the extraction of pectin from grapefruit peel powder using ohmic heating. Pectin extraction was carried out under different voltage gradients (7‐11 V/cm), different solid:liquid ratios (1:20‐1:60), and different holding times (0‐180 min) at constant pH and temperature (80°C). The voltag...

An ohmic assisted vacuum evaporation (OAVE) processes was used to concentrate orange juice from 11.4% total soluble solid content (TSSC) to 42% TSSC by applying 13 V/cm constant voltage gradient at different temperatures. The evaporation temperatures were adjusted to 100 °C, 85 °C, 75 °C and 65 °C by setting absolute system pressures of 101.32 kPa,...

The ohmic heating process is known as homogeneous, efficient, and rapid heating. In the present study, it was aimed to analyze the extraction of pectin from lemon peel using ohmic heating, to evaluate the specific pectin production coefficient (SPPC, mg/kJ) and compared it with traditional pectin production (TPP). The extraction process was carried...

The use of current electrical heating applications is increasing depending on the developing technology. One of these methods is ohmic heating. The ohmic heating process is the generation of heat in the product by passing alternating current between two electrodes and as a result, the product is heated. The ohmic heating is known as a homogeneous,...

Ohmic heating is based on the principle of heating by passing an alternating current through the product between two electrodes and is an increasingly current electrical heating technique in food applications. The main purpose of the present study is to evaporate milk (cow's milk) from 7.85 kg‐water/kg‐Dry Matter (DM) content to approximately 3 kg‐...

Examination of the Ohmic evaporation process in terms of electrical conductivity value and laws of thermodynamics is limited in the literature. In this study, the moisture content of the grape juice sample was concentrated from 5.75 kg water/kg Dry‐Matter (DM) to approximately 2±0.3 kg water/kg DM by using an ohmic evaporator. Evaporation process w...

Pectin is usually extracted by exposure to a high temperature and a specific pH value by conventional methods. However, due to reasons such as low energy efficiency of the process and damage to the pectin, alternative thermal and non‐thermal methods are used in the pectin extraction process. In this study, the effect of different processing times (...

In recent years, demand for products produced with goat milk has been increasing. On the other hand, compared to cow's milk, component and flavour differences in goat milk can cause significant differences in the properties of products produced with goat's milk and affect the acceptability of the product. In this study, it was aimed to compare the...

Bu çalışmada, nar suyunun ohmik destekli vakum altında evaporasyon (OAVE) yöntemi ile farklı voltaj gradyanları (7.5, 10 ve 12.5 V/cm) uygulanarak %40 suda çözünür kuru madde (SÇKM) içeriğine kadar konsantre edilmesi sırasında reolojik özelliklerindeki değişim incelenmiş ve vakum altında evaporasyon (VAE) yöntemi ile karşılaştırılmıştır. Evaporasyo...

In this study, sour cherry juice was evaporated up to 65% total soluble solid content (TSSC) under vacuum (25 kPa) by ohmic assisted vacuum evaporation (OAVE) and vacuum evaporation (VE). The effects of voltage gradients (10‐14 V/cm) on the rheological behavior of sour cherry concentrates having different TSCC (30‐65%) were determined, and compared...

Thin-layer drying behaviour of dill leaves samples under three different infrared radiation power intensities was investigated. Diffusion Approach was found to be the best model that describes the drying behaviour of dill leaves. Effective diffusivity values were 6.97 × 10 ⁻⁹ , 6.84 × 10 ⁻⁹ and 8.96 × 10 ⁻⁹ m ² /s for power intensities of 1790, 197...

Sour cherry juice was concentrated to 65% TSS content by using ohmic heating assisted vacuum evaporation (OVE) at voltage gradients (10, 12, 14 V/cm) and vacuum evaporation (VE). The change of (energy/exergy) efficiencies of OVE process depending on the voltage gradient applied and the increase in TSS content during the process were investigated by...

Sour cherry juice (SJ) having total soluble solid (TSS) content of 19.2 % was concentrated to 65 % TSS by applying vacuum ohmic evaporation (VOE) and vacuum evaporation (VE) methods under constant absolute pressure (25 kPa). Total monomeric anthocyanin content (TMAC) of sour cherry concentrate (65 % TSS) was found in the range of 1561.67–1777.38 mg...

BACKGROUND Vacuum evaporation (VE) process is widely utilized in fruit juice evaporation to preserve quality attributes of final product. However, it has some disadvantages such as possible degradation of aroma components or volatile fatty acids due to long process time, and low energy efficiency of process. Pomegranate juice having 17.5% total sol...

Sour cherry juice having total soluble solids (TSS) of 19.2% was evaporated up to 65% TSS at vacuum (gauge pressure of 580 mm-Hg) by applying ohmic heating at three different voltage gradients (10–14 V/cm). Total process times were determined as 40, 55, 75, and 85 min for 14 V/cm, 12 V/cm, and 10 V/cm, and vacuum evaporation (VE), respectively. The...

Pomegranate juice having 17.5% total soluble solids (TSS) content was evaporated to 40%TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and 12.5 V/cm) and vacuum evaporation (VE) methods. Thermodynamics’ first law and second law analyses were conducted for different TSS contents (20-40%) by taking into account of two differe...

A novel electrical heating method, named as ohmic heating, was successfully integrated to vacuum evaporation system, and pomegranate juice was concentrated until its total soluble dry matter content reached to 40% by applying three different voltage gradients (7.5, 10, and 12.5 V/cm) at 180 mm Hg absolute pressure in this system. Total evaporation...

The effects of conventional‐C, carbon fiber plate assisted cabinet heater‐CPAC, ohmic‐OT, and microwave thawing‐MT techniques on changes of some quality characteristics and resistant starch (RS) content of potato (Solanum tuberosum L.) cubes (18 × 18 × 18 mm) were investigated. The effects of blanching prior to the freezing on thawing characteristi...

The rheological properties of koumiss were investigated at different temperatures (4, 10, and 20°C). Experimental shear stress–shear rate data were fitted to different rheological models. The consistency of koumiss was predicted by using the power-law model since it described the consistency of koumiss best with highest regression coefficient and l...

Wheat straw, a lignocellulosic waste material, can be used as a raw material for the production of high-value products such as xylose for xylitol production or phenolic compounds that have antioxidant activity. There is a growing interest in the use of lignocellulosic wastes for conversion into various chemicals because of their low cost and the fa...

Two different agricultural wastes, sunflower stalk and tobacco stalk, were evaluated for the production of xylose, which can be used as a raw material and converted to xylitol, a highly valued product. The objective of the study was to determine the effects of H 2 SO 4 concentration, temperature, and reaction time on the production of sugars (xylos...