Modeling of apple juice filtrations
Bayındırlı, Levent; Özilgen, Mustafa; Ungan, Suat (Wiley, 1989-7)
Mathematical modeling of swelling in high moisture whey protein gels
Öztop, Halil Mecit (Elsevier BV, 2011-09-01)
Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Optimization of microwave- infrared roasting of hazelnut
Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01)
In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...
Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking
Sakiyan, Ozge; Şümnü, Servet Gülüm; Sahin, Serpil; Meda, Venkatesh (Wiley, 2007-05-01)
Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In ad...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01)
Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Citation Formats
A. Bayındırlı and M. OZILGEN, “MODELING OF SEQUENTIAL BATCH ULTRAFILTRATION OF RED BEET EXTRACT,” JOURNAL OF FOOD SCIENCE, pp. 1418–1422, 1988, Accessed: 00, 2020. [Online]. Available: