Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Book Part Citation - Scopus: 2Extremophilic Carbohydrases: Production, Application, and Challenges in Association With Food Processing(Elsevier, 2021) Uzuner,S.; Cekmecelioglu,D.Enzymes have a significant role in food processing. Extremozymes are also enzymes obtained from extremophilic microorganisms, which survive at extreme temperature, pH, organic solvents, and salt concentration. Extremophilic enzymes possess higher activity, higher rate of catalysis, better resistance to proteases, and stability when compared to normal enzymes. Extremozymes can be grouped as carbohydrases (e.g., amylases, cellulases, xylanases, pectinases, etc.), proteases, lipases, isomerases, esterases, and dehydrogenases based on mechanism of action and are of great potential in food and agriculture, and chemical, biomedical, and bioprocessing industries. Among all, carbohydrases are extensively used in food processing and demands in food industry are rapidly rising. However, the share of extremophilic carbohydrases in commercial use is still small as the production of extremozymes at large scale is challenging, and their application in the food industry is not fully realized yet. This chapter aims at reviewing carbohydrases of extremophilic nature, outlining production methods as well as potential applications in food manufacture. Challenges in large-scale production and application to food processing and economic aspects of extremophilic carbohydrases are also to be addressed. © 2022 Elsevier Inc.Conference Object Risk Assessment in Miscellaneous Food Processing Industries Including Producers of Vegetables and Spices(Technical Research Center of Finland, 2008) Güldaş, Metin; Ursu, Roxana; Lagouri, Vasiliki; Kısıkkaya, N. Aslı; Uyar, M. Fatih; Mokorel, Primoz; Türe, Hasan; Lee, Solmaz; Korel, Figen; Karpiskova, RenataTesting foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation of microbes in the presence of different energy sources, → Analysis of their macromolecular composition and their metabolic byproducts, → Use of specific immunological reagents for bacterial classification and identification.Article Citation - WoS: 51Citation - Scopus: 58Rheological Properties of Liquid Egg Products (leps)(Taylor and Francis Ltd., 2008) Atılgan, Mehmet Reşat; Ünlütürk, SevcanRheological 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: 18Citation - Scopus: 21Haccp With Multivariate Process Monitoring and Fault Diagnosis Techniques: Application To a Food Pasteurization Process(Elsevier Ltd., 2005) Tokatlı, E. Figen; Çınar, Ali; Schlesser, Joseph E.Multivariate statistical process monitoring (SPM), and fault detection and diagnosis (FDD) methods are developed to monitor the critical control points (CCPs) in a continuous food pasteurization process. Multivariate SPM techniques effectively use information from all process variables to detect abnormal process behavior. Fault diagnosis techniques isolate the source cause of the deviation in process variable(s). The methods developed are illustrated by implementing them to monitor the critical control points and diagnose causes of abnormal operation of a high temperature short time (HTST) pasteurization pilot plant. The detection power of multivariate SPM and FDD techniques over univariate SPM techniques is shown and their integrated use to ensure the product safety and quality in food processes is demonstrated.Article Citation - WoS: 3Citation - Scopus: 6Fault Detection and Diagnosis in a Food Pasteurization Process With Hidden Markov Models(John Wiley and Sons Inc., 2004) Tokatlı, Figen; Cinar, AliHidden Markov Models (HMM) are used to detect abnormal operation of dynamic processes and diagnose sensor and actuator faults. The method is illustrated by monitoring the operation of a pasteurization plant and diagnosing causes of abnormal operation. Process data collected under the influence of faults of different magnitude and duration in sensors and actuators are used to illustrate the use of HMM in the detection and diagnosis of process faults. Case studies with experimental data from a high-temperature-short-time pasteurization system showed that HMM can diagnose the faults with certain characteristics such as fault duration and magnitude.