Person: ALİBAŞ, İLKNUR
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ALİBAŞ
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İLKNUR
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Publication Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves(Elsevier, 2021-03-01) Alibaş, İlknur; Yilmaz, Aslıhan; Aşık, Bülent Barış; Erdogan, Hilal; ALİBAŞ, İLKNUR; YILMAZ, ASLIHAN; AŞIK, BARIŞ BÜLENT; 0000-0002-1898-8390; 0000-0002-4913-905X; 0000-0002-0387-2600; AAP-5834-2020; AAY-2088-2021; AAH-4263-2021In this study, basil leaves were dried using natural, microwave-, and convective-drying methods from an initial moisture content of 90.90 +/- 0.1 % to a final one of 8.21 +/- 0.12 %. The natural drying was done in a controlled room at a temperature of 25 +/- 1 degrees C and relative humidity of 60 +/- 5 %. The microwave-drying processes were performed using 100, 300, 500, 700, and 900 W microwave output powers, while 50 degrees C was used in convective-drying. The drying periods of different drying methods lasted between 16.5 and 1620 min. Consequently, the best drying method regarding drying period, energy consumption, protein amount, macronutrients (Cu, Zn, Fe, Mn and B), micronutrients (Cu, Zn, Fe, Mn and B), water-soluble vitamins (ascorbic acid, Vitamin B3 and Vitamin B6), fat-soluble vitamins (beta-carotene, Vitamin E, and Vitamin K), color parameters (L, a, b, C and alpha) and chlorophyll concentration was determined to be microwave-drying at 700 W.Publication The impact of drying methods on quality parameters of purple basil leaves(Wiley, 2021-06-01) Yılmaz, Aslıhan; Alibaş, İlknur; YILMAZ, ASLIHAN; ALİBAŞ, İLKNUR; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0002-4913-905X; 0000-0002-1898-8390; AAY-2088-2021; AAH-4263-2021Purple basil leaves dried with natural drying, which was the traditional method, convective drying at 50celcius, which was the most common method, and microwave drying at 200, 600, and 1,000 W, which were low, medium, and high powers. The drying processes lasted 4,320, 195, 48, 25, and 14 min for natural, 50celcius, 200, 600, and 1,000 W, respectively. The most convenient color parameters and chlorophyll concentration to the fresh product were obtained at natural drying. While all drying methods were very close to fresh products regarding protein content; natural drying, 50celcius, and 1,000 W were found to have the highest concentration regarding P and K. Contrarily, 200 and 600 W were suitable for Ca and Mg conservation. The drying methods in which Na, Fe, Cu, Mn, and Zn reached the maximum were natural, 1,000, 600, 200 W, and 50celcius, respectively.Novelty impact statement This study is the first and merely study in the literature that examines the effect of drying methods on color parameters, nutrients, and protein content of purple basil leaves. In this respect, the study constitutes a profile in terms of revealing the nutritional aspect of dried purple basil.Publication Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits(Elsevier, 2021-06-11) Zia, Mahrukh Parveez; Alibaş, İlknur; Zia, Mahrukh Parveez; ALİBAŞ, İLKNUR; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Biyosistem Mühendisliği Anabilim Dalı; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0003-4177-243X; 0000-0002-1898-8390; GCX-1534-2022; AAH-4263-2021In this study, blueberry fruit was dried using different thin-layer drying methods, namely, natural drying, microwave drying, convective drying, and combined microwave-convective drying. The moisture content of blueberries initially at 84.76 +/- 0.20% w. b. was reduced to 10.03 +/- 0.09% w. b. Although the drying time ranged from 340 to 3540 min in convective drying, this period was completed between 64 and 198 min in microwave drying. Also, the natural drying period continued for 22 days. It was determined that the convective drying, which was completed for the longest time, also caused the most energy consumption compared to other drying methods.The color parameters closest to fresh blueberries were obtained at 50 degrees C, 70 degrees C, 90 degrees C at convective drying, and 300 and 500 W in microwave drying. The study concludes that blueberries show a high antioxidant capacity and comprise various amounts of polyphenols compounds. Moreover, for the total antioxidant capacity, CUPRAC is the most suitable method. The anthocyanin and vitamin C content also showed high values for blueberries. In general, it was determined that the best drying method in terms of color parameters, antioxidant capacity, anthocyanin content, and ascorbic acid content was the microwave drying method at 300 W with drying time at 82 min and 500 W with drying time at 64 min.Publication The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry(Elsevier, 2021-06-26) Zia, Mahrukh Parveez; Alibaş, İlknur; Zia, Mahrukh Parveez; ALİBAŞ, İLKNUR; Bursa Uludağ Üniversitesi/Doğa Bilimleri Enstitüsü/Biyosistem Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0003-4177-243X; 0000-0002-1898-8390; GCX-1534-2022; AAH-4263-2021Cornelian cherry was dehydrated using different drying techniques: namely natural, microwave, convective, and combined drying. The moisture content of cornelian cherry was reduced from 72.56% to 10.27%. The color parameters closest to the fresh samples were measured at 50 degrees C, 70 degrees C, 90 degrees C, and at 100 and 300 W. Both fresh and dried cornelian cherries show high antioxidant capacity and comprise of various polyphenolic compounds. TEACCUPRAC is the most suitable method for determining the total antioxidant capacity of cornelian cherry. We measured the total anthocyanin content closest to the fresh cornelian cherry with 2.62 and 2.11 mg (CDE) g-1 (dw) at 70 degrees C and 300 W. Also, we found the closest vitamin C to the fresh ones with values of 25.02 and 20.08 mg 100 g-1 (fw) at 300 and 500 W. Generally, the suitable drying technique in terms of physical parameters and phytochemical compounds was the microwave drying at 300 W.Publication The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant(Wiley, 2021-09-05) Yılmaz, Aslıhan; Alibaş, İlknur; Aşık, Barış Bülent; YILMAZ, ASLIHAN; ALİBAŞ, İLKNUR; AŞIK, BARIŞ BÜLENT; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü; 0000-0002-4913-905X; 0000-0002-1898-8390; AAY-2088-2021; AAH-4263-2021; CDX-0906-2022In the present study, thyme leaves weighing 20 +/- 0.02 g were dried from the initial moisture of 76.07% +/- 0.06% to the final moisture of 9.05% +/- 0.76% via natural drying, convective drying at 50 degrees C, and microwave drying at 200, 600, and 1,000 W. The closest color parameters to the fresh product were found in the natural drying, followed by 600 and 1,000 W. The highest chlorophyll content had found at natural drying, 1,000 and 600 W, respectively. Microwave drying at 600 W maximally protected the macro and micronutrients, followed by natural drying and 1,000 W. The highest total phenolic and flavonoid content was measured at 200 W, followed by 600 W and 50 degrees C, respectively. In the study, the microwave drying method at 600 W was the most successful in terms of the drying period, color parameters, chlorophyll concentration, and nutrients. Novelty impact statement For the first time, the color, chlorophyll, nutritional element, total phenolic, and flavonoids of dried thyme plants were examined in detail altogether. In the light of the quality parameters, which were examined, a data profile was created for dried thyme leaves in comparison with the fresh product.Publication Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters(Springer, 2021-11-21) Alıbaş, İlknur; Yılmaz, Aslıhan; ALİBAŞ, İLKNUR; YILMAZ, ASLIHAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0002-1898-8390; 0000-0002-4913-905X; AAY-2088-2021; AAH-4263-2021We dried the orange slices massed 100 +/- 0.10 g from the initial moisture content of 6.97 +/- 0.02 kg(water) kg(DM)(-1) to the final moisture ones of 0.12 +/- 0.01 kg(water) kg(DM)(-1) using two different drying methods defined as convective drying at 50, 75, 100, and 125 degrees C along with microwave drying at eight output power between 90 and 1000 W. In the study, we measured the drying methods' energy consumption and observed that the microwave drying method's energy consumption was very low at high and low powers. Also, we modeled the results using twenty-one different thin-layer drying equations and obtained results closest to experimental data with the modified Henderson and Pabis equation for all powers in microwave drying and all temperatures in convective drying. We calculated both effective moisture diffusivities and activation energy using the drying data. Some thermal properties such as specific heat, thermal conductivity, thermal diffusivity, and thermal effusivity were calculated and recorded to be decreasing in all thermal properties with drying. Also, we measured the color parameters known as L, a, b, C, alpha degrees, and Delta E, browning index (BI), whitening index (WI), and vitamin C (ascorbic acid) in the study. We concluded that the most suitable drying method is microwave drying at medium powers of 350 and 500 W by considering both drying and quality parameters.[GRAPHICS].