WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7150
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Article Citation - WoS: 14Citation - Scopus: 15Investigation of the Effect of Gel Properties on Supercritical Drying Kinetics of Ionotropic Alginate Gel Particles(Elsevier, 2019) Şahin, İbrahim; Uzunlar, Erdal; Erkey, CanA series of spherical ionotropic alginate gel particles with different diameters ranging from 2.8mm to 5.0mm and porosities ranging from 0.899 to 0.976 were prepared by dripping a Na-alginate solution into a solution of salts of divalent cations (Ca2+, Mn2+, Ni2+, Co2+, Cu2+ and Zn2+). After solvent exchange with ethanol, kinetics of supercritical drying of these ionotropic alginate gel particles in a packed bed was investigated at 308-338 K and 100-120 bar. Experimental data were compared with predictions of a model which considers diffusive transport inside the pores and convection in the flowing fluid stream. The model predicted drying profiles by taking into account only the changes in porosity and diameter of the gel particles. A convective mass transfer coefficient correlation that was originally developed for supercritical drying of Ca-alginate gel particles was found to be suitable for M-alginate gel particles. (C) 2019 Elsevier B.V. All rights reserved.Article Citation - WoS: 44Citation - Scopus: 53Impact of Preharvest and Postharvest Alginate Treatments Enriched With Vanillin on Postharvest Decay, Biochemical Properties, Quality and Sensory Attributes of Table Grapes(Elsevier Ltd., 2017) Konuk Takma, Dilara; Korel, FigenAlginate solution enriched with vanillin as a bioactive compound was investigated for improving preharvest and postharvest quality and safety of table grapes. Alginate treatments with or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of Alphonse Lavalleé and Razaki cultivars. Fungal decay, biochemical properties, quality and sensory attributes were evaluated at day of preharvest treatment, at harvesting and during 35 days of storage at 4 ± 2 °C. Alginate treatments with or without vanillin were effective in preventing weight and firmness losses. Total soluble solids, titratable acidity, and color of grapes coated with alginate coatings with or without vanillin showed minor changes compared to control grapes. Alginate coating incorporating vanillin provided significant reduction (1.73 log CFU/g) in yeast-mold growth. Moreover, the coatings maintained greater total phenolic content and antioxidant activity compared to others during postharvest storage. In terms of sensory attributes, appearance was ranked as the highest for alginate coating without vanillin due to glossiness of alginate.