Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Baysal, TanerInstitution Author: search.filters.institutionAuthor.Baysal, Ayşe Handan

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  • Conference Object
    Low Temperature Plasma: a New Disinfection Method for Food and Food Contact Surfaces
    (Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    The need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing technologies for food preservation. These emerging technologies including high hydrostatic pressures, pulsed electric field and low-temperature plasmas inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times.
  • Conference Object
    Airborne fungi in a Turkish olive processing plant
    (VTT Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Baysal, Ayşe Handan; Baysal, Taner; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Studies employing gravity settling culture plates (GSC) were conducted in order to analyse the airborne fungi of an olive processing (ripe pitted, natural calamata pitted and whole olive) plant in Izmir, Turkey, in May 2008. Sampling procedure for airborne fungi was performed 8 times during the processing. Numbers and types of airborne fungi in the air of olive processing areas were investigated by exposing a Petri dish of malt extract and potato dextrose agar medium for 15 min and then counting the number of colonies which develop after incubation at 25°C for 7 d.. Moulds were identified according to Pitt and Hocking (1997) and Samson et al. (1996).