Article
Food Science & Technology
Deniz Doner, Omer Faruk Cokgezme, Mutlu Cevik, Filiz Icier
Summary: Thawing is a common processing method in the meat industry, and it should be carried out carefully to ensure food safety and protect meat quality. This study focused on ohmic thawing, a novel method, and used a custom-designed prototype to thaw frozen minced beef samples in different shapes and with different electrode designs. The optimal thawing condition was determined, and it was found that ohmic thawing was highly efficient and effective in achieving optimal thawing outcomes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Chemical
Buse Melek Cabas, Isin Azazi, Deniz Doner, Damla Bayana, Omer Faruk Cokgezme, Filiz Icier
Summary: Nowadays, the consumption habits of consumers have shifted towards quick, easy, and healthier meals. Ready-to-eat food production and home processing of such foods have gained significance as a result. Spinach is a key ingredient in ready-to-eat baby foods and is available in chopped, blanched, juice, and powder forms. Typically, ready-to-eat meals are sold frozen, making the thawing process crucial. Conventional thawing methods are time-consuming and energy-intensive. This study compared frozen blanched spinach puree thawing using ohmic thawing (OT) at different voltages (10 V/cm, 15 V/cm) with refrigerator thawing at 4 degrees C. The study found that OT significantly reduced thawing times by approximately 70-80% and exhibited higher energy and exergy efficiency compared to conventional thawing methods. Specifically, OT at 15 V/cm was determined to be the most energy-efficient (64.2% +/- 4.0%) and had the highest exergy efficiency (40.5% +/- 2.6%). The results suggest that OT can be an alternative thawing method to improve energy efficiency.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Serdal Sabanci, Filiz Icier
Summary: The ohmic assisted vacuum evaporation (OAVE) process can be used to concentrate orange juice to a higher soluble solid content. Increasing the evaporation temperature leads to higher evaporation rates, energy efficiency, and water removal ratio.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Thermodynamics
Suha Orcun Mert, Mehmet Hakan Demir, Habibe Gursoy Demir, Ceyda Kok
Summary: This study conducts a 3E analysis of a rotary wing UAV and investigates the effects of velocity, altitude, and distance on energy, exergy efficiency, and exergoeconomic cost. The results show that increased distance and altitude lead to higher energy, while higher velocity has the opposite effect. Both velocity and altitude decrease energy and exergy efficiency, but distance increases efficiency and reduces exergoeconomic cost.
INTERNATIONAL JOURNAL OF EXERGY
(2023)
Article
Thermodynamics
Mutlu Cevik, Filiz Icier
Summary: The study modeled the ohmic thawing of minced meat samples using FD and FV numerical methods, finding that the FD method and FV method with UDF-1 function in ANSYS for describing heat generation were more successful in predicting temperature changes and aligning with experimental data. While the FV model is more complex, it can be applied for detailed temperature distribution simulations.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2021)
Article
Energy & Fuels
Jiaxi Li, Dan Wang, Hongjie Jia, Yang Lei, Tianshuo Zhou, Ying Guo
Summary: This paper analyzes the exergy flow distribution mechanism of a regional integrated energy system (RIES) and proposes a unified calculation model. The research reveals the characteristics and influencing factors of energy quality in RIES.
Article
Thermodynamics
Mohammad Ajam, Hamid Mohammadiun, Mohammad Hossein Dibaee, Mohammad Mohammadiun
Summary: This study analyzed the exergy efficiency of a horizontal-axis wind turbine at different wind speeds and pitch angles, finding that wind speed has the most significant impact on the turbine compared to other meteorological parameters. Additionally, an increase in pressure and decrease in relative humidity were shown to decrease exergy efficiency, while an increase in temperature had a positive impact on exergy efficiency.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2021)
Article
Green & Sustainable Science & Technology
Yan Cao, Fateme Rostamian, Mohammad Ebadollahi, Mojtaba Bezaatpour, Hadi Ghaebi
Summary: The study investigates advanced exergy assessment in a solar absorption power cycle to reveal system inefficiency, showing improvements in efficiency under unavoidable and ideal conditions, with most exergy destruction in the solar collector from endogenous sources.
Article
Thermodynamics
V. A. F. Costa
Summary: This work introduces energy-exergy diagrams to clarify the relationships between energy and exergy, and proposes graphical representations for energy and exergy balance equations. It discusses the evaluation of energy and exergy efficiencies from the graphical representations in the energy-exergy diagram.
Article
Chemistry, Applied
Maryam Keshani, Nafiseh Zamindar, Reza Hajian
Summary: Thawing of tuna fish using immersion ohmic method significantly increased thawing rate and showed significant differences in protein solubility, thawing evaporation, and thawing loss compared to conventional thawing methods.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Thermodynamics
Amit Kumar Juneja, P. Barnwal, A. K. Sharma, Banashree Naskar, V. K. Ammu
Summary: This study conducted thermodynamic and exergoeconomic analysis of a single-stage spray drying unit for skim milk powder production. The energy and exergy efficiency of the plant were calculated as 89.63% and 49.19%, respectively. The drying chamber and booster pump showed the highest potential for improvement. The drying chamber also had the highest processing cost (percentage relative cost difference: 59.84%), followed by the cyclone separator (percentage relative cost difference: 48.98%). Based on these findings, improvements can be made to the high potential components of the spray drying plant.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2023)
Article
Green & Sustainable Science & Technology
Daniel Alejandro Pacheco-Rojas, Gabriel Leon-De-Los-Santos, Cecilia Martin-Del-Campo
Summary: This paper proposes a replicable methodology for analyzing the exergy characteristics of a country's energy system and introduces a set of indicators comparable to commonly used ones. Applying the exergy perspective allows policymakers to better understand opportunities for improving energy efficiency and sustainability.
SUSTAINABLE ENERGY TECHNOLOGIES AND ASSESSMENTS
(2022)
Article
Environmental Studies
Hardik K. Jani, Surendra Singh Kachhwaha, Garlapati Nagababu, Alok Das, M. A. Ehyaei
Summary: This study proposes a multidimensional evaluation method to assess the performance of hybrid wind-solar energy systems. Using long-term data and mathematical modeling, the research finds that hybridization can improve the system's capacity factor, exergy efficiency, and extended exergy efficiency, while reducing power fluctuations and specific emissions.
ENERGY & ENVIRONMENT
(2023)
Article
Thermodynamics
Onder Turan
Summary: This paper presents an exergoeconomic cost analysis of a high bypass turbofan engine and its components. The study reveals the system costs and exergy destruction costs within each engine component, with the highest exergy cost occurring at the high pressure turbine inlet and the lowest exergy cost rate belonging to the low pressure compressor work.
Article
Astronomy & Astrophysics
Zhiqi Huang
Summary: The study focuses on constructing thawing k-essence models by generating Taylor expansion coefficients of L(0, X) from random matrices and selecting dark energy candidates based on assumptions of negative pressure and non-growth of subhorizon inhomogeneities. The distribution of thawing k-essence dark models in the (w0, wa) space is highly nonuniform, with approximately 90% clustering near a slow-roll line.
Article
Food Science & Technology
Derya Saygili, Deniz Doner, Filiz Icier, Cem Karagozlu
Summary: This study investigated the microbiological flora and rheological properties of kefir made from different types of milk and incubated at different temperatures, finding that the incubation temperature has an impact on the consistency coefficient of the product.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Serdal Sabanci, Filiz Icier
Summary: The ohmic assisted vacuum evaporation (OAVE) process can be used to concentrate orange juice to a higher soluble solid content. Increasing the evaporation temperature leads to higher evaporation rates, energy efficiency, and water removal ratio.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Food Science & Technology
Gamze Turgay-Izzetoglu, Omer F. Cokgezme, Deniz Doner, Ceren Ersoy, Buse M. Cabas, Filiz Icier
Summary: This study investigated the effects of the moderate electric field cooking (MEF cooking) method on the rheological properties, microstructural features, and quality attributes of chicken meat compared to conventional cooking process (CC). The results showed that MEF cooking method reduced cooking time and increased water-soluble protein content. It also had significant effects on rheological properties and microstructural features.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Omer Faruk Cokgezme, Filiz Icier
Summary: The moderate electrical field (MEF) process was used to extract oleuropein from olive leaves in a shorter time and improve extraction performance. MEF resulted in higher extraction yield and efficiency compared to the conventional extraction method.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Engineering, Chemical
Buse Melek Cabas, Isin Azazi, Deniz Doner, Damla Bayana, Omer Faruk Cokgezme, Filiz Icier
Summary: Nowadays, the consumption habits of consumers have shifted towards quick, easy, and healthier meals. Ready-to-eat food production and home processing of such foods have gained significance as a result. Spinach is a key ingredient in ready-to-eat baby foods and is available in chopped, blanched, juice, and powder forms. Typically, ready-to-eat meals are sold frozen, making the thawing process crucial. Conventional thawing methods are time-consuming and energy-intensive. This study compared frozen blanched spinach puree thawing using ohmic thawing (OT) at different voltages (10 V/cm, 15 V/cm) with refrigerator thawing at 4 degrees C. The study found that OT significantly reduced thawing times by approximately 70-80% and exhibited higher energy and exergy efficiency compared to conventional thawing methods. Specifically, OT at 15 V/cm was determined to be the most energy-efficient (64.2% +/- 4.0%) and had the highest exergy efficiency (40.5% +/- 2.6%). The results suggest that OT can be an alternative thawing method to improve energy efficiency.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Gulseven Duran, Mutlu Cevik
Summary: This study investigated the changes in some quality and rheological properties of fermented almond milk samples with different ratios of added orange juice. The results showed that all fermented almond milk samples had high probiotic content at the end of fermentation. The sensory evaluation revealed that fermented almond milk with added 20% and 30% orange juice had a higher acceptability compared to other samples.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Ali Goksu, Gulseven Duran, Seda Cilingir, Mutlu Cevik, Serdal Sabanci
Summary: This study investigates the performance properties of pectin extraction from grapefruit peel powder using ohmic heating. The voltage gradient and solid: liquid ratio affect the time to reach the target temperature. The energy efficiency decreases with increasing holding time and decreasing voltage gradient. The exergy efficiency is lower than the energy efficiency and decreases with increasing holding time and decreasing voltage gradient. The results have important implications for pilot and industrial-scale system/process applications.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Engineering, Chemical
Filiz Icier, Orhan Kaya
Summary: Induction heating is a noncontact heating method for ferromagnetic materials. This study established a laboratory-scale continuous induction heating system for liquid food products and performed numerical modeling of the heating process. The obtained model will provide important data for the installation, scale-up, and prediction of process parameters in continuous induction heating systems.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Engineering, Chemical
Aylin Esiz Dereboylu, Ulas Uguz, Deniz Doner, Omer F. Cokgezme, Buse M. Cabas, Filiz Icier
Summary: This study aimed to examine the effect of the moderate electric field-assisted hydro-distillation (MEF-D) method on the microstructural changes of thyme samples. The results showed that MEF-D method increased the yield of essential oil.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Mechanics
Omer Faruk Cokgezme, Filiz Icier
Summary: The use of alternative extraction methods has increased due to the drawbacks of conventional methods. The application of electric field has been found to enhance extraction yield and reduce processing time. This study investigated the effects of frequency and wave type on the extraction of oleuropein from olive leaves. The frequency and wave significantly influenced yield, cell disintegration index, microstructural changes, and mass transfer coefficient.
Article
Food Science & Technology
Deniz Doner, Omer Faruk Cokgezme, Mutlu Cevik, Filiz Icier
Summary: Thawing is a common processing method in the meat industry, and it should be carried out carefully to ensure food safety and protect meat quality. This study focused on ohmic thawing, a novel method, and used a custom-designed prototype to thaw frozen minced beef samples in different shapes and with different electrode designs. The optimal thawing condition was determined, and it was found that ohmic thawing was highly efficient and effective in achieving optimal thawing outcomes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
