Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Atılgan, Mehmet ReşatScopus Q: search.filters.scopusQuartile.Q1

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  • Article
    Citation - WoS: 87
    Citation - Scopus: 99
    Modeling Inactivation Kinetics of Liquid Egg White Exposed To Uv-C Irradiation
    (Elsevier Ltd., 2010) Ünlütürk, Sevcan; Atılgan, Mehmet Reşat; Baysal, Ayşe Handan; Ünlütürk, Mehmet S.
    The efficiency of UV-C irradiation as a non-thermal pasteurization process for liquid egg white (LEW) was investigated. LEW inoculated with Escherichia coli K-12 (ATCC 25253), pathogenic strain of Escherichia coli O157:H7 (NCTC12900) and Listeria innocua (NRRL B33314) were treated with UV light using a bench top collimated beam apparatus. Inoculated LEW samples were exposed to UV-C irradiation of known UV intensity of 1.314mW/cm2 and sample depth of 0.153cm for 0, 3 5, 7, 10, 13, 17 and 20min. The populations of E. coli K-12, E. coli O157:H7 and L. innocua were reduced after 20min of exposure by 0.896, 1.403 and 0.960logCFU respectively. Additionally, the inactivation data obtained for each strain suspended in LEW was correlated by using Weibull (2 parameter), Log-Linear (1 parameter), Hom (2 parameter) and modified Chick Watson (2 parameter) models. The inactivation kinetics of E. coli K-12, E. coli O157:H7 and L. innocua were best described by modified Chick Watson model with the smallest root mean squared error (RMSE) (R2≥0.92). © 2010 Elsevier B.V.
  • Article
    Citation - WoS: 51
    Citation - Scopus: 58
    Rheological Properties of Liquid Egg Products (leps)
    (Taylor and Francis Ltd., 2008) Atılgan, Mehmet Reşat; Ünlütürk, Sevcan
    Rheological properties were determined at 4°C (refrigerated temperature), 25°C (room temperature), 60°C (pasteurization temperature) for liquid whole egg (LWE) and liquid egg yolk (LEY) and 4, 25, 55.6°C for liquid egg white (LEW) by using concentric cylinder viscometer. The shear rate range was 8 to 53.7 s-1 for LEW and LWE, and 1 to 34 s-1 for LEY. Selected physical properties (e.g., density) of LEPs were studied at broad range of temperatures from 4°C to 60°C. All liquid egg products (LEPs) exhibited mildly shear thinning (pseudoplastic) behavior. Experimental data of LWE and LEW successfully fitted Herschel-Bulkley model, LEY data were well described by power law model. LEW and LWE showed thixotropy and time-dependency at their pasteurization temperatures (55.6°C for LEW, 60°C for LWE) and considered being time-independent below these temperatures. LEY exhibited time-dependent behavior at 4°C and 60°C. But its rheological behavior showed no thixotropy and time-dependency at room temperature. The density of all three products decreased with increasing temperature. Density data were correlated by polynomial models (r2 > 0.99).
  • Article
    Citation - WoS: 124
    Citation - Scopus: 144
    Use of Uv-C Radiation as a Non-Thermal Process for Liquid Egg Products (lep)
    (Elsevier Ltd., 2008) Ünlütürk, Sevcan; Atılgan, Mehmet Reşat; Baysal, Ayşe Handan; Tarı, Canan
    The efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. Non-pathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light than E. coli O157:H7 and Salmonella typhimurium, was chosen as a target microorganism. The inactivation of UV resistant strain of E. coli in LEP was examined by evaluating the effects of depth of liquid food medium (0.5, 0.3 and 0.153 cm), UV light intensity (1.314, 0.709 and 0.383 mW/cm2) and exposure time (0, 5, 10, and 20 min) by using a collimated beam apparatus. The best reduction (>2-log) was achieved in liquid egg white (LEW) when the fluid depth and UV intensity were 0.153 cm and 1.314 mW/cm2, respectively. Maximum inactivation was 0.675-log CFU/ml in liquid egg yolk (LEY) and 0.316-log CFU/ml in liquid whole egg (LWE) at the same conditions. The kinetics of UV inactivation of E. coli in LEP was nonlinear. Our results emphasize that UV-C radiation can be used as a pre-treatment process or combined with mild heat treatment to reduce the adverse effects of thermal pasteurization of LEP.