Person: İZLİ, NAZMİ
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İZLİ
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NAZMİ
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Publication Influence of ultrasound pre-treatment and convective drying on the quality parameters of carrots ( Daucus carota l.)(Plapiqui(uns-conicet), 2022-01-01) Polat, Ahmet; İzli, Nazmi; Taşkın, Onur; POLAT, AHMET; İZLİ, NAZMİ; TAŞKIN, ONUR; Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0002-5741-8841; R-7996-2016; AAG-8333-2021; AAH-5018-2021In this study, carrot samples with different slice thicknesses (2 and 4 mm) were dried by applying ultrasound pre-treatment at different time periods (0, 20 and 40 min) and the changes in colour, rehydration, pH and degrees Brix values were evaluated. Besides, microstructures of dried samples under different conditions were observed through scanning electron microscopy images. Drying was carried out in a modified oven at temperatures of 60 and 70 degrees C with an air velocity of 1 m/s. When compared to fresh potatoes, a decrease in yellowing values (b*) was observed for the different drying conditions employed. Carrots samples with a thickness of 2 mm, dried at 60 degrees C and treated with ultrasound for 40 min, presented the highest rehydration ratio (6.930). It was observed that pH and degrees Brix values changed from 6.705 to 6.120 and from 68.70 to 6.80, respectively. It was observed that the longer the duration of pre-treatment with ultra-sound, the greater the change in the structure of the product. The results showed that the pre-treatment by ultrasound can be used as an alternative method for drying carrot sample.Publication Geometric and mechanical properties of mung bean (Vigna radiata L.) grain:: Effect of moisture(Taylor & Francis Inc, 2008-01-01) Ünal, Halil; Işık, Eşref; İzli, Nazmi; Tekin, Yücel; ÜNAL, HALİL; Işık, Eşref; İZLİ, NAZMİ; TEKİN, YÜCEL; Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Makinaları Bölümü.; Uludağ Üniversitesi/Teknik Bilimler Meslek Yüksekokulu.; R-7996-2016; J-3560-2012; AAH-4410-2021; CVV-6593-2022In this research, selected geometric and mechanical properties of mung bean grain were evaluated as a function of moisture content. Five levels of moisture content ranging from 7.28 to 17.77% d.b. (dry basis) were used. The average length, width, thickness, arithmetic and geometric mean diameters, sphericity, thousand grain mass and angle of repose ranged from 5.145 to 6.199 mm, 3.760 to 4.474 mm, 3.537 to 4.223 mm, 4.147 to 4.965 mm, 4.090 to 4.893 mm, 0.795 to 0.789, 52.3 to 64.6 g, and 25.87 to 29.38 degrees as the moisture content increased from 7.28 to 17.77% d.b., respectively. The bulk density was found to be decreased from 821.3 to 745.2 kg/m(3), whereas the grain volume, true density, porosity, terminal velocity, and projected area were found to be increased from 27.88 to 47.33 mm3, 1230.0 to 1456.7 kg/m(3), 30.43 to 46.57%, 4.86 to 5.29 m/s, and 17.48 to 19.26 mm(2), respectively. There is a 43% increase in surface area from grain moisture content of 7.28 to 17.77% d.b. The static coefficient of friction on various surfaces increased linearly with the increase in moisture content. The rubber as a surface for sliding offered the maximum friction followed by galvanised iron, medium density fibreboard, stainless steel, aluminium and glass sheet. As moisture content increased from 7.28 to 17.77%, the rupture forces values ranged from 67.39 to 39.44 N; 63.86 to 42.18 N, and 53.96 to 41.79 N for thickness (Z axis), length (Y-axis) and width (X-axis), respectively.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 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 Drying characteristics and quality evaluation of 'Ankara' pear dried by electrohydrodynamic-hot air (EHD) method(Elsevier, 2022-04-01) Polat, Ahmet; İzli, Nazmi; POLAT, AHMET; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0003-1673-7165; R-7996-2016; AAG-8333-2021The fruits are seasonal and usually available at a particular season of the year. The post-harvest processes are applied to ensure that the products are consumed throughout the year. Drying is one of the most important postharvest processes, and the hot air method is generally used. In this study, 'Ankara' pear samples were dried by combining the electrohydrodynamic method, a promising drying technology, with hot air. This study aims to investigate the effects of different air velocity and voltage values on drying time, color, rehydration capacity, and microstructure. In addition, ten mathematical drying models were applied to the experimental results of the drying processes to obtain the model that best explains the drying curves. Two different air velocities (1.5 and 2.5 m/s) and four different voltage values (15, 20, 25, and 30 kV) were used for the drying processes. The process of drying pear products in the shortest time (80 min) was in the application of 30 kV-2.5 m/s. The models that best explain the drying curves of 'Ankara' pear were found to be the Logarithmic and Midilli et al. models. While the highest L* value was observed in the fresh product, the closest value to this value was observed in 15 kV-1.5 m/s applications. Rehydration capacity values of pear samples dried at high voltage values (25 and 30 kV) increased with increasing air velocity. The EHD-hot air method used in this study can be an alternative to conventional drying and can be a viable method in the drying industry by determining the appropriate air velocity and voltage value in order to provide better quality products in a short time.Publication Design and performance of a hybrid (photovoltaic/wind) energy-assisted industrial dryer(Parlar Scientific Publications (P S P), 2019-01-01) Taşkın, Onur; İzli, Nazmi; Vardar, Ali; TAŞKIN, ONUR; İZLİ, NAZMİ; VARDAR, ALİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü.; 0000-0002-5741-8841; 0000-0001-6349-9687; R-7996-2016; AAH-5018-2021; AAH-5008-2021An experimental hybrid energy-assisted dryer with a photovoltaic and wind auxiliary power system was designed, fabricated and tested. The developed dryer has been used in various weather and operating conditions. The effects of three drying air temperatures (50, 60, and 70 degrees C) and two air velocities (3 and 4 m/s) were investigated for maize kernel drying. Drying performance was evaluated in terms of drying kinetics, specific and total energy consumption, color and rehydration ratio. The results showed that total drying time decreased as the air velocity and drying air temperature increased. Depending on the drying times, the power-generation performances of the photovoltaic panels and the wind turbine were between 5.298 and 3.922 W, and 518 and 311 W, respectively. However, the energy consumption of the dryer was between 39.977 and 22.356 W. The best specific energy consumption was 7.561 kWh/kg at 50 degrees C at 3 m/s for 565 minutes. The color parameters indicated maize darkening in all drying conditions. The rehydration assays showed that rehydrated maize kernels reached a higher capacity with increased air temperature and air velocity.Publication Drying of garlic slices by electrohydrodynamic-hot air method(Wiley, 2022-01-31) Polat, Ahmet; İzli, Nazmi; POLAT, AHMET; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0003-1673-7165; R-7996-2016; AAG-8333-2021In this study, garlic slices were dried with a new drying method, electrohydrodynamic-hot air combined drying system, under different temperatures (55 and 60 degrees C) and voltages (15, 20, 25, and 30 kV), and the effects of drying conditions on drying time, color parameters, rehydration capacity, energy values, and microstructure were investigated. In addition, experimental data were fitted into 10 different mathematical models that are widely used to select the appropriate model that could describe the drying behavior of garlic slices. The longest drying time required for constant moisture content was observed under 30 kV-60 degrees C treatment for 100 min, while the shortest drying time was observed under 15 kV-55 degrees C treatment for 160 min. Verma et al., Diffusion Approach, and Newton models were determined so as to find the most suitable model for the drying behavior of thin-layer dried garlic samples at different temperatures and voltages. Increasing drying temperature caused a decrease in the a* and b* values of the garlic samples. The lowest energy consumption during the drying of the garlic slices was found at 30 kV-55 degrees C treatment combination. It was observed that the temperature and kV values have impact on the product microstructures. Practical Application Drying is the preservation process to extend the shelf life of products. The traditional method is the most used one in the drying industry. The low energy efficiency of this method and the loss of quality due to the high contact of the hot air with the product have led to the research of new methods. Therefore, the electrohydrodynamic method is used as a new approach that results in high energy efficiency and a high-quality product. As a result, integrating the electrohydrodynamic system into the hot air drying method will reduce the contact of the hot air with the product, thus prevents the negative effect of temperature and provides better quality products. In addition, this system can increase the drying efficiency and energy economy by reducing the drying time and energy consumption in drying procedure of garlic samples.