Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 2Citation - Scopus: 2Assessing Edible Composite Film Polymer From Potato Industry Effluent Under High Hydrostatic Pressure and Its Antimicrobial Properties(Wiley, 2022) Akdemir Evrendilek, Gülsün; Bulut, Nurullah; Uzuner, SibelDevelopment of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 µL VO, and 15 min processing time with the minimum force value of 372.33 × g. Textural properties are also modeled through empirical modeling, best fit Box-Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 ± 0.11 and 2.18 ± 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP-processed films range from 2.27 ± 0.52 to 5.23 ± 0.38 N, and from 8.57 ± 1.31 to 13.36 ± 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 °C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material.Article Citation - WoS: 2Citation - Scopus: 2Improvement of Fermentable Sugar Extraction From Hazelnut Shells Through Microwave Assisted Dilute Acid Pretreatment(North Carolina State University, 2023) Uzuner, SibelThe most effective method for producing fermentable sugars (FSs) from biomass is thermochemical pretreatment assisted by enzymatic hydrolysis. However, the enzymatic hydrolysis-assisted thermochemical pretreatment method is limited by the formation of fermentation inhibitors, and it is time-consuming. There is growing interest in using a microwave (MW) pretreatment due to its uniform and rapid heating. This study aimed to determine, perform data-driven modeling, and optimize the effect of MW combined with dilute acid pretreatment (MW-DA) on the production of FSs from hazelnut shells. An artificial neural networks (ANNs) model based on Box-Behnken Design (BBD) was the best model described for fermentable sugar extraction (FSE). Optimization via BBD-based ANNs model was carried out for an acid concentration of 0.5 to 2% (w/w), a pretreatment time of 5 to 25 min, a pressure of 5 to 15 bar, and a temperature of 120 to 160 °C. The optimized FSE was estimated at 374 mg/g (81.4% conversion efficiency), with a severity factor of 3.61 under 1.58% H2SO4 for 13 min at 160 °C and 8.5 bar. Using the MW-DA pretreatment process lowered the costs significantly due to the decreases in acid concentration and pretreatment time.