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Öğe Determination of the optimum spray drying conditions of alpha-amylase and rennin solutions [alpha-amilaz ve peynir mayasinin (rennet) puskurtmeli kurutucuda optimum kurutma kosullarinin saptanmasi](1993) Aslan A.; Ilicali C.Optimum spray drying conditions of alpha-amylase and rennin solutions in a Mobile Minor Niro Atomizer was investigated for a feed rate of 40ml/min, the optimum inlet or outlet air temperature ranges were found to be 150-160 degreesC and 60-70 degreesC respectively. The moisture content of the enzyme powder obtained was 3-4%. The enzymatic activity of the dried product was found to depend on the retention time of the dried product in the product jar. To eliminate the undesired odor and moisture and to obtain a fluid product, Carboxy Methyl Cellulose and soluble starch, which have a coating effect were used. The use of these coating agents reduced the enzymatic activity loss, depending on the retention time in the product jar, to the level of 1%. (English summary)Öğe The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating(2005) Icier F.; Ilicali C.Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. It can be specially used in pumpable food lines as an alternative heating unit. In this study, orange juice concentrates having 0.20-0.60 mass fraction soluble solids were ohmically heated by using five different voltage gradients (20-60 V/cm). The dependence of electrical conductivity on temperature, voltage gradient and concentration were measured. The ohmic heating system performance coefficients were calculated by using the energies given to the system and taken by the orange juice samples. The mathematical model results, taking system performance coefficients into account, were compared with experimental ones. The predictions of the mathematical model were found to be very accurate. © 2004 Springer-Verlag.Öğe Electrical conductivity of apple and sourcherry juice concentrates during ohmic heating(Food and Nutrition Press Inc., 2004) Icier F.; Ilicali C.Ohmic heating is based on the passage of electrical current through a food product that serves as an electrical resistance. In this study, apple and sourcherry concentrates having 20-60% soluble solids were ohmically heated by applying five different voltage gradients (20-60 V/cm). The electrical conductivity relations depending on temperature, voltage gradient and concentration were obtained. It was observed that the electrical conductivities of apple and sourcherry juices were significantly affected by temperature and concentration (P < 0.05). The ohmic heating system performance coefficients (SPCs) were defined by using the energies given to the system and taken up by the juice samples. The SPCs were in the range of 0.47-0.92. The unsteady-state heat conduction equation for negligible internal resistance was solved with an ohmic heating generation term by the finite difference technique. The mathematical model results considering system performance coefficients were compared with experimental ones. The predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate.Öğe Modeling of simultaneous heat and mass transfer during convective oven ring cake baking(2012) Sakin-Yilmazer M.; Kaymak-Ertekin F.; Ilicali C.The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate ring cake baking. The heat and mass transfer mechanisms were defined by Fourier's and Fick's second laws, respectively. The implicit alternating direction finite difference technique was used for the numerical solution of the representative model. Prior to the utilization of the developed model in predicting the temperature and moisture profiles for ring cake baking, the results of the numerical model were compared with analytical results involving only heat or mass transfer with constant thermo-physical properties. Excellent agreement was observed. The numerical temperature and moisture contents predicted by the model were compared with the experimental profiles. They agreed generally reasonably well with the experimental temperature and moisture profiles. © 2012 Elsevier Ltd. All rights reserved.Öğe Temperature dependent electrical conductivities of fruit purees during ohmic heating(2005) Icier F.; Ilicali C.Ohmic heating takes its name from Ohm's law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20-70 V/cm. The voltage gradient was statistically significant on the ohmic heating rates for both purees (P < 0.05). The linear temperature dependent electrical conductivity relations were obtained. Bubbling was observed above 60°C especially at high voltage gradients. The ohmic heating system performance coefficients were in the range of 0.49-1.00. The unsteady-state heat conduction equation for negligible internal resistance was solved with an ohmic heating generation term by the finite difference technique. The predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate. © 2005 Elsevier Ltd. All rights reserved.
