Person: İZLİ, NAZMİ
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İZLİ
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NAZMİ
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Publication Physicochemical and morphological properties of european cranberrybush powder manufactured by freeze drying(Taylor, 2021-01-01) Taşkın, Onur; İzli, Gökçen; İzli, Nazmi; TAŞKIN, ONUR; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0002-5741-8841; R-7996-2016; AAH-5018-2021This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush powders. Additionally, experimental freeze-drying data were coupled to nine thin-layer models, and the logarithmic model was chosen to estimate the moisture ratio of European cranberrybush. The pH and Brix values were measured between 3.0-3.2 and 40.33-52.00 for different powder sizes, respectively. A significant difference was observed for the water activity values of different powders that were classified into different powder sizes (P < .05). Moreover, it was identified that all powders exhibited "low" cohesiveness and "fair" flowability. However, the results showed that the highest bulk density (0.440 g/ml), tapped density (0.563 g/ml), wettability (4386 s) and solubility (264 s) were obtained in the samples with a ">500 mu m" powder size. According to the all scanning electron microscopy images, skeletal-like structures formed on the surfaces.Publication Application of different drying techniques on peach puree(Ankara Üniversitesi, 2021-01-01) Polat, Ahmet; Taşkın, Onur; İzli, Nazmi; POLAT, AHMET; TAŞKIN, ONUR; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0002-5741-8841; 0000-0002-2084-4660; 0000-0003-1673-7165; R-7996-2016; AAG-8333-2021; AAH-5018-2021In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to "CD" (220 min). The minimum value was obtained by "MW1" (10 min). By comparison of total color change (.E), the highest values were achieved with "CD+MW3", whereas the lowest values were achieved with "MW2". Under all drying applications, the maximum pH and Brix changes were observed with "CD+MW2". From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.Publication Mineral content of leaves, stalks and fruits of european cranberrybush plant (viburnum opulus l.)(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2019-01-01) Taşkın, Onur; TAŞKIN, ONUR; Aşık, Barış Bülent; AŞIK, BARIŞ BÜLENT; İzli, Nazmi; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü.; 0000-0002-5741-8841; AAH-5018-2021; R-7996-2016In this study, the protein and mineral contents of fruit, stalks and leaves of naturally grown European Cranberrybush were investigated. The macro element contents of European Cranberrybush fruits, stalks and leaves were determined as 0.52-0.51-1.94% Nitrogen (N), 0.09-0.04-0.42% Phosphorus (P), 0.93-0.10-1.17%, Potassium (K), 0.21-0.48-2.44% Calcium (Ca), 0.05-0.04-0.37% Magnesium (Mg) and 0.04-0.06-0.09% Sodium (Na), respectively. The micro elements were found 12.81-215.83-436.35 mg kg(-1) Iron (Fe), 5.69-12.38-8.05 mg kg(-1) Copper (Cu), 6.45-19.97-25.81 mg kg(-1) Zinc (Zn) and 1.56-26.62-40.47 mg kg(-1) Mangan (Mn), respectively. Protein results of fruits, stalks and leaves were determined as 0.52%, 0.51% and 12.10%, respectively. The results showed that the protein and mineral contents of the leaves (except copper) were higher than the fruit and the leaves, and the alternative evaluation possibilities of leaves should be investigated.Publication Investigation of potato drying kinetics and quality parameters applying ultrasound pre-treatment(Plapiqui(uns-conicet), 2020-01-01) Polat Ahmet; İzli, Nazmi; POLAT, AHMET; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Biyosistem Mühendisliği Bölümü; AAG-8333-2021; R-7996-2016In this study, the effect of ultrasound pre-treatment on quality parameters (colour, rehydration, pH and degrees Brix) of potato samples was investigated. In addition, the drying kinetics of the potato samples was evaluated and ten different thin-layer mathematical models were fitted to experimental data to select the best model for the drying processes. Two different slices of potato samples (2 and 4 mm) were ultrasound pre-treated for 0, 20 and 40 min before drying. Drying was carried out in a modified oven at 60 and 70 degrees C at an air velocity of 1 m/s. As the ultrasound pre-treatment time applied to the samples increased, the drying time of the product decreased. Drying rate decreased with increasing product slice thickness. When compared to fresh potatoes, a decrease in yellowing values (b*) was observed for the different drying conditions employed. Rehydration ratio values under all conditions ranged from 2.856 to 2.640. Potato samples with a thickness of 4 mm, dried at 60 degrees C without ultra-sound pre-treatment, presented the highest pH value. The potato samples of 2 mm thick-ness, dried at 70 degrees C and treated with ultrasound for 40 min, showed the content of water-soluble solids (degrees Brix) closest to the fresh product. The results showed that the pre-treatment by ultrasound can be used as an alternative method for drying potato with hot air.Publication Effect of microwave, infrared and freeze drying methods on drying kinetics, effective moisture diffusivity and color properties of turmeric(Galenos Publ House, 2019-01-01) Taşkın, Onur; TAŞKIN, ONUR; İzli, Nazmi; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; 0000-0002-5741-8841; R-7996-2016; AAH-5018-2021In the present research, effect of methods that use the microwave (90, 160 and 350 W), infrared (60, 70 and 80 degrees C), and freeze drying for turmeric samples on the drying kinetics, effective moisture diffusivity and color were analyzed. Also ten distinct thin layer models of drying were used to predict their kinetics. Depending on the evaluation of the statistical tests, models of Midilli et al and Wang & Singh models were found the optimum ones for explaining drying characteristics of turmeric. Among the used methods, the fastest and slowest drying time was 65 min with microwave drying (350 W) and 600 min with freeze drying, respectively. The calculations demonstrate that the maximum effective moisture diffusivity value is obtained in microwave drying (350 W). Our study shows that although the freeze-drying increases the drying time, it showed closest color results against to fresh samples. In conclusion, microwave, infrared and freeze drying methods applied to turmeric should improve with the combined drying applications.Publication Rehydration, pH, brix, titrable acidity and color variations of infrared and microwave dried European Cranberrybush(Agrimedia Gmbh, 2019-01-01) Taşkın, Onur; İzli, Nazmi; İzli, Gökçen; TAŞKIN, ONUR; İZLİ, NAZMİ; İzli, Gökçen; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü.; 0000-0002-5741-8841; AAR-2849-2020; AAH-5018-2021; R-7996-2016This work aims at investigating rehydration, pH, brix, titrable acidity and color in infrared and microwave drying of European Cranberrybush. Drying experiments were carried out at infrared temperature of 60, 70 and 80 degrees C and microwave power of 120 and 350 W. The results showed that both the infrared temperature and microwave power influenced the drying time. The slope of the higher infrared temperature or microwave power was found steeper in drying rate. Under the all drying experiments, good rehydration ratio was obtained. The maximum change of the brix and titrable acidity were determined by 350 W. In terms of pH, infrared dried at 60 degrees C samples had higher pH than fresh samples. By comparison colorimetric parameters (L*, a*, b* and C), being highest values were reached at 80 degrees C, whereas the lowest values were achieved at 350 W. In addition, the total color change (Delta E) of European Cranberrybush dried at infrared and microwave methods were found significantly different (P < 0.05).