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    Deep Eutectic Solvent-Based Extraction of Phenolic Compounds from Pomegranate (Punica granatum L.) Peel
    (3rd International Conference on Advanced Engineering Technologies, 2019) Kutlu Kantar, Naciye; Ocak, Melda; İstekli, Mebrure Ozge; Dos, Medine; Demirkol, Muhammed; İsci, Aslı; Sakiyan, Ozge
    In this study, the effect of deep eutectic solvent on the extraction of phenolic compounds (TPC) from pomegranate peel was investigated. The extraction was performed using an ultrasound bath. The results were compared with conventional extraction. In addition, different solvents (such as water and ethanol) were also examined to determine the efficacy of deep eutectic solvents. The highest TPC values by ultrasound assisted extraction method were found as 154.7, 171.2 and 195.1 mg GAE/g dry matter for water, deep eutectic solvent and ethanol-water (50:50 (v/v)), respectively. The difference in TPC values between ethanol-water and deep eutectic solvent was statistically insignificant. The shortest extraction time was obtained using deep eutectic solvent for ultrasound assisted extraction. The TPC values obtained during conventional extraction were lower compared to that of ultrasound extraction.
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    Drying Characteristics of Zucchini and Empirical Modeling of Its Drying Process
    (2017) Kutlu Kantar, Naciye
    The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.
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    Drying of pastirma by two microwave based technologies: Physical, biochemical, microbiological and sensory aspects
    (2019) Sakiyan, Ozge; Kutlu Kantar, Naciye; Yılma, Merve Sılanur; Olum, Emine; Orhan Yanıkan, Esin; Tağı, Şeref; Ayhan, Kamuran; İsci, Aslı; Barbosa-Cánovas, Gustavo V.; Candoğan, Kezban
    Microwave drying as an alternative technology is of great interest due to its enormous advantages over conventional methods by shortening processing time and also energy when processing foods. Microwave-vacuum drying can combine the low processing temperature advantage of vacuum drying, and rapid and volumetric heating advantage of microwave drying. Pastırma is a highly consumed traditional Turkish dried-cured meat product where traditional processing could be modified by other strategies proven to be effective on the manufacturing of other meat-based products. The most time consuming step in pastırma manufacturing is drying, which significantly affects the entire process in terms of physical, microbiological, biochemical and sensory quality characteristics of the final product as well as costs. Thus, the purpose of this study was to develop new approaches to process pastırma by applying either microwaves alone or in combination with vacuum seeking reducing processing times and better quality attributes of the final product.