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    Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties
    (Wiley, 2018) Tontul, Ismail; Eroglu, Emrah; Topuz, Ayhan
    Cornelian cherry is a wild fruit contains considerable amounts of bioactive compounds such as ascorbic acid, anthocyanins, and phenolics. It has many different health beneficial effects due to these bioactive compounds. In the present study, convective drying and refractance window drying was employed in cornelian cherry pulp drying under different drying conditions. Moisture content (8.03-8.27g/100g), water activity (0.350-0.354), color properties, total monomeric anthocyanin content (247.47-347.3 mg C3G/kgdm), ascorbic acid content (0.81-0.90g/kgdm), radical scavenging activity (0.87-1.47g TEAA/kgdm), and 5-hydroxymethylfurfural (18.80-24.10 mg/l) content of the powders were determined. According to the results, physicochemical properties of the samples produced by refractance window drying were better than those of convective drying. Higher drying temperatures and air velocities provided higher content of total monomeric anthocyanin content and radical scavenging activity in hot air drying. However, drying temperature was found to be ineffective on all tested parameters in refractance window dried samples. Overall, refractance window drying of cornelian cherry pulp at 90 degrees C is recommended to achieve good physicochemical properties. Practical applicationsRefractance window drying is an innovative drying system usually used in the drying of liquid and semi-liquid foods. The results have shown that refractance window drying provided better physicochemical properties than convective drying in very short drying time.
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    The impact of refractance window drying conditions on the physical and microbiological properties of kefir powder
    (Elsevier, 2021) Tontul, Ismail; Ergin, Firuze; Eroglu, Emrah; Kucukcetin, Ahmet; Topuz, Ayhan
    The growing globally interest in healthy nutrition has resulted in a significant progress in the development of specialised and novel dairy powders. Refractance window has received increasing attention as a novel food-processing technology that is used at laboratory and industrial scale for food dehydration. This study was conducted determine the effect of refractance window drying conditions on the physical and microbiological properties of kefir powder. Refractance window drying is an innovative drying system that effectively utilizes conduction and radiation as heat transfer mechanisms and provides rapid drying with high quality. No previous study was conducted to produce kefir powder using refractance window drying. In the present study, the physical and microbiological properties of kefir powders produced by refractance window drying and freeze drying were compared during storage at 4 degrees C for 90 days. High drying temperature and thin spreading caused more colour changes in the samples. Refractance window drying of kefir resulted in a powder that had good flowability and low cohesiveness. Moreover, refractance window drying provided much better wettability, hygroscopicity and solubility compared to freeze drying. The survival of Lactococci, Lactobacilli, acetic acid bacteria and yeast in the kefir powders produced by RW drying at 50 degrees C was higher other counterparts at the end of storage.
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    Nanoencapsulation of Fish Oil and Essential Fatty Acids
    (Academic Press Ltd-Elsevier Science Ltd, 2017) Tontul, Ismail; Eroglu, Emrah; Topuz, Ayhan
    [Abstract Not Availabe]
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    Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder
    (Wiley, 2018) Eroglu, Emrah; Tontul, Ismail; Topuz, Ayhan
    The present study aimed to optimize extraction and spray-drying conditions used to produce rosehip tea powder from a blend of rosehip fruit and hibiscus. The optimum conditions of the extraction and spray drying processes were investigated using response surface methodology. The responses of the optimization were the ascorbic acid (AA) and total monomeric anthocyanin (TMA) content of the products. Optimal parameters for the extraction process were determined to be 5.3% loading ratio for 5.4 min at 64 degrees C. For the spray-drying process, an inlet air temperature of 130 degrees C, outlet air temperature of 85 degrees C, and 18.4% maltodextrin ratio was found to be optimal. The powders produced at these conditions were stored at 4 degrees C and ambient temperature for 90 days to test the stability of AA and TMA. The degradation rates at 4 degrees C and at ambient temperature were found to be 41.4 and 48.2% for AA and 23.3 and 37% for TMA, respectively. Practical applicationsNowadays there is a significant increase in the use of foods that are easy to prepare for consumption or ready for direct consumption. When consumers choose these products, they consider both ease of use and product quality. Tea bag and similar products are one of the most widespread product groups in this area. However, there are some disadvantages such as the waste problem and inadequate brewing conditions in use of these products. The solution of these problems requires alternative methods to prepare the product. The transformation of rosehip tea into instant rosehip tea form at optimum conditions determined in the current study can be used as an alternative method to solve these problems.
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    Physical and microbiological properties of yoghurt powder produced by refractance window drying
    (Elsevier Sci Ltd, 2018) Tontul, Ismail; Ergin, Firuze; Eroglu, Emrah; Kucukcetin, Ahmet; Topuz, Ayhan
    The present study aimed to determine the effect of refractance window (RW) drying comparatively with freeze drying on some physical properties and microbiological properties of yoghurt powder. Physical properties of yoghurt powders obtained by RW drying were generally better than those of yoghurt powders obtained by freeze drying except for colour properties. RW drying caused reduction in the counts of yoghurt bacteria during drying, and this reduction increased as the drying temperature increased. Spreading thickness did not play a critical role on the viability of yoghurt bacteria in dried samples. The viability of yoghurt bacteria in yoghurt powders was observed during 90 days of storage at 4 degrees C. At the end of storage period, the survival of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the yoghurt powders produced by RW drying at 50 degrees C was higher than those produced by RW drying at 60 degrees C and 70 degrees C. (C) 2018 Elsevier Ltd. All rights reserved.