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ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2023, , 888 - 899, 15.08.2023
https://doi.org/10.15237/gida.GD23037

Abstract

Bu çalışmada, mikrodalga kurutma öncesi zeytin pirinasına uygulanan ultrases ön işleminin kurutulmuş pirinanın fizikokimyasal kompozisyonu (nem, su aktivitesi ve renk), toz ürün özellikleri üzerine biyoaktif bileşenleri (toplam flavonoid, fenolik madde içeriği), antioksidan aktivitesi ve mineral madde içeriği özelliklerine etkisinin araştırılması hedeflenmiştir. Bu amaç doğrultusunda, pirina örneklerine 10 dakika ultrases ön işlemi uygulanmış ve örnekler 460W güçte 8 dakika süre ile mikrodalga fırında kurutulmuştur. Kurutma sonrası örneklerin nem içerikleri %5 (yaş bazda)’in altına düşmüştür. Ultrases ön işleminin kurutulmuş pirinanın b*, kroma ve esmerleşme indeksi değerlerini azalttığı gözlenmiştir. Toz formdaki kurutulmuş pirina örneklerinin iyi akabilirlik ve düşük yapışkanlık özelliğinde olduğu belirlenmiştir. Ultrases ön işleminin pirinaların flavonoid ve fenolik madde miktarı ve antioksidan aktivite özelliklerini azalttığı tespit edilmiştir. Ultrases ön işleminin örneklerin demir, nikel, alüminyum, mangan, kurşun ve potasyum içeriklerinde artış meydana getirdiği sonucuna varılmıştır.

References

  • Ahmad-Qasem, M. H., Barrajon-Catalan, E., Micol, V., Cárcel, J. A., Garcia-Perez, J. V. (2013). Influence of air temperature on drying kinetics and antioxidant potential of olive pomace. Journal of Food Engineering, 119(3): 516-524.
  • Ahmed, D., Khan, M.M., Saeed, R. (2015). Comparative analysis of phenolic, flavonoids, and antioxidant and antibacterial potential of methanolic, hexanic and aqueous extracts from Adiantum caudatum leaves. Antioxidants, 4: 394-409.
  • Akbağ, H.I., Çetinkestane, Ö.F. (2021). Farklı üretim sistemlerinden elde edilen zeytinyağı sanayi yan ürünlerin besleme değerinin belirlenmesi. ÇOMÜ Ziraat Fakültesi Dergisi (COMU J. Agric. Fac.), 9 (2): 202–210.
  • AOAC. (1980). Official Methods of Analysis, AOAC International, 13th Edition, Washington DC, USA. Arjona, R., Ollero, P., Vidal, F.B. (2005). Automation of an olive waste industrial rotary, Journal of Food Engineering, 68: 239-247.
  • Aydar, A.Y. (2020). Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives. Food Science and Technology, 41, 238-244.
  • Aydar, A.Y., Aydın, T., Yılmaz, T., Kothakota, A., Terezia, S.C., Leontin, C.F., Pandiselvam, R. (2022). Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.). Ultrasonics Sonochemistry, 90: 106184.
  • Aydar, A.Y., Yılmaz, T., Mataracı, C.E., Sağlam, T.B. (2021). Gıdaların kurutulmasında ultrason ön işleminin kullanımı. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11(2): 1165-1175.
  • Başkan, A. (2010). Zeytinyağı işletmelerinin atıkları ve değerlendirilme yolları. T.C. Güney Ege Kalkınma Ajansı, 1-3 s.
  • Baysal, T., İçier, F. (2012). Gıda mühendisliğinde ısıl olmayan teknolojiler. Nobel Yayıncılık, Ankara, Türkiye.
  • Baysan, U. (2018). 2-faz pirina kurutmada yüksek kaliteli ürün hedefli kombine kurutma yönteminin geliştirilmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye, 183s.
  • Bozkir, H., Ergün, A. R. (2020). Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon. LWT - Food Science and Technology, 131: 109704.
  • Brlek, T., Voća, N., Krička, T., Lević, J., Vukmirović, Đ., Čolović, R. (2012). Quality of pelleted olive pomace for energy generation. Agriciculturae Conspectus Scientificus, 77(1): 31–35.
  • Bubert, H., Hagenah, W.D. (1987). Detection and measurement.In P. W. J. M. Boumans (Ed.), Inductively coupled plasma emission spectroscopy (pp. 536–567). Wiley
  • Cruz, L., Clemente, G., Mulet, A., Ahmad-Qasem, M. H., Barrajón-Catalán, E., García-Pérez, J. V. (2016). Air-borne ultrasonic application in the drying of grape skin: Kinetic and quality considerations. Journal of Food Engineering, 168: 251-258.
  • Çalışkan Koç, G., Yüksel, A. N., Baş, E., Erdoğan, S. L. (2020). Foam mat drying of taro (Colocasia esculenta): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour. Journal of Food Process Engineering, 43(11),: e13516.
  • Çelen, S., Aktaş, T., Karabeyoğlu, S.S., Akyıldız, A. (2015). Zeytin pirinasının mikrodalga enerjisi kullanılarak kurutulması ve uygun ince tabaka modelinin belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 12 (02): 21-31.
  • ÇTÜE (Türkiye Bilimsel ve Teknolojik Araştırma Kurumu Marmara Araştırma Merkezi Çevre ve Temiz Üretim Enstitüsü) (2015), Zeytin sektörü atıklarının yönetimi projesi, Gebze/ Kocaeli.
  • Garcia-Pérez, J.V., Carcel, J.A., Simal, S., García-Alvarado, M.A., Mulet, A. (2013). Ultrasonic intensification of grape stalk convective drying: kinetic and energy efficiency. Drying Technology, 31(8): 942-950.
  • Ghafoor, K., Choi, Y.H., Jeon, J.Y., Jo, I.H. (2009). Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of Agricultural and Food Chemistry, 57(11): 4988-4994.
  • Gullón, P., Gullon, B., Astray, G., Carpena, M., Fraga-Corral, M., Prieto, M. A., Simal-Gandara, J. (2020). Valorization of by-products from olive oil industry and added-value applications for innovative functional foods. Food Research International, 137: 109683.
  • Huang. D., Men, K., Li, D., Wen, T., Gong, Z., Sunden, B., Wu, Z. (2020). Application of ultrasound technology in the drying of food products. Ultrasesics Sonochemistry, 63: 104950.
  • Izli, N., Taskin, O., Izli, G. (2019). Drying of lime slices by microwave and microwave combined convective methods. Italian Journal of Food Science, 31: 487–500.
  • Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84: 194–205.
  • Kasangana, P.B., Haddad, P.S., Stevanovic, T. (2015). Study of polyphenol content and antioxidant capacity of Myrianthus arboreus (Cecropiaceae) root bark extracts. Antioxidants, 4: 410–426.
  • Keleş, G. (2015). Zeytin posasının ruminantlar için besin ve besleme değeri. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 3(10): 780-789.
  • Koçer, O. 2013. Zeytin posası (pirina) üzerine malaşit yeşilinin sulu çözeltiden adsorpsiyonu. Kilis Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı Yüksek Lisans Tezi, Kilis, Türkiye, 67 s.
  • Kumar, Y., Kheto, A., Singh, L., Sharanagat, V.S. (2023). Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes. Food Chemistry Advances, 2: 100167.
  • Milczarek, R.R., Dai, A.A., Otoni, C.G., McHugh, T.H. (2011). Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste. Journal of Food Engineering, 103: 434-441.
  • Moral, P.S., Mendez, M.V.R. (2006). Production of pomace olive oil. Grasas Y Aceites, 57(1): 47-55.
  • Ozkan, K., Karadag, A., Sagdic, O. (2022). The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’grape. LWT, 158: 113185.
  • Paini, M., Aliakbarian, B., Casazza, A.A., Lagazzo, A., Botter, R., Perego, P. (2015). Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters. LWT-Food Science and Technology, 62(1): 177-186.
  • Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: a review. Food and bioprocess technology, 6, 36-60.
  • Quero, J., Ballesteros, L.F., Ferreira-Santos, P., Velderrain-Rodriguez, G.R., Rocha, C.M.R., Pereira, R.N., Teixeira. J.A., Martin-Belloso, O., Osada. J., Rodríguez-Yoldi., M.J. (2022). Unveiling the antioxidant therapeutic functionality of sustainable olive pomace active ingredients. Antioxidants, 11: 828.
  • Prieto, P., Pineda, M., Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity throughnthe formation of a phosphomolybdenum complex: Specific application to the determination of Vitamin E1. Analytical Biochemistry, 269: 337–341.
  • Raviyan, P., Zhang, Z., Feng, H. (2005). Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation. Journal of Food Engineering, 70(2): 189–196.
  • Sadi, T., Meziane, S. (2015). Mathematical modelling, moisture diffusion and specific energy consumption of thin layer drying of olive pomace. International Food Research Journal, 22(2): 494-501.
  • Sulaiman, A., Soo, M.J., Farid, M., Silva, F.V. (2015). Thermosonication for polyphenoloxidase inactivation in fruits: modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. Journal of Food Engineering, 165: 133–140.
  • Torrecilla, J.S., Aragon, J.M., Palancar, M. (2005). Modeling the drying of a high moisture solid with an artificial neural network. Industrial & Engineering Chemistry Research, 44: 8057-8066.
  • Vasta, V., Luciano, G. (2011). The effects of dietary consumption of plants secondary compounds on small ruminants products quality. Small Ruminant Research, 101: 150–159.
  • Vega-Galvez, A., Margarita, M., Diaz, L.P., Lopez, L., Rodriguez, K., Di Scala, K. (2010). Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake. Bioresource Technology, 101: 7265–7270.
  • Wang, J., Xiao, H.-W., Ye, J.-H., Wang, J., Raghavan, V. (2019). Ultrasound pretreatment to enhance drying kinetics of kiwifruit (Actinidia deliciosa) slices: Pros and Cons. Food Bioprocess Technology, 12: 865–876.

EFFECT OF ULTRASOUND PRETREATMENT ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF THE PRODUCT IN MICROWAVE DRYING OF OLIVE POMACE

Year 2023, , 888 - 899, 15.08.2023
https://doi.org/10.15237/gida.GD23037

Abstract

In this study, the effects of ultrasound pretreatment (US) applied to olive pomace (OP) before microwave drying on the physicochemical composition (moisture, water activity and color), powder properties bioactive compounds (total flavonoid, phenolic content), antioxidant activity, and mineral content was invest sated. For this purpose, US was applied to the OP for 10 min and the samples were dried in a microwave oven at 460W for 8 min. The moisture content of the dried OP decreased below 5% (wet basis). The US reduced the b*, chroma, and browning index values of dried OP. The dried OP in powder form had good flowability and low stickiness. The US reduced the amount of total flavonoid and phenolic content and antioxidant activity properties of OP. The US caused an increase in the iron, nickel, aluminum, manganese, lead, and potassium contents of the OP.

References

  • Ahmad-Qasem, M. H., Barrajon-Catalan, E., Micol, V., Cárcel, J. A., Garcia-Perez, J. V. (2013). Influence of air temperature on drying kinetics and antioxidant potential of olive pomace. Journal of Food Engineering, 119(3): 516-524.
  • Ahmed, D., Khan, M.M., Saeed, R. (2015). Comparative analysis of phenolic, flavonoids, and antioxidant and antibacterial potential of methanolic, hexanic and aqueous extracts from Adiantum caudatum leaves. Antioxidants, 4: 394-409.
  • Akbağ, H.I., Çetinkestane, Ö.F. (2021). Farklı üretim sistemlerinden elde edilen zeytinyağı sanayi yan ürünlerin besleme değerinin belirlenmesi. ÇOMÜ Ziraat Fakültesi Dergisi (COMU J. Agric. Fac.), 9 (2): 202–210.
  • AOAC. (1980). Official Methods of Analysis, AOAC International, 13th Edition, Washington DC, USA. Arjona, R., Ollero, P., Vidal, F.B. (2005). Automation of an olive waste industrial rotary, Journal of Food Engineering, 68: 239-247.
  • Aydar, A.Y. (2020). Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives. Food Science and Technology, 41, 238-244.
  • Aydar, A.Y., Aydın, T., Yılmaz, T., Kothakota, A., Terezia, S.C., Leontin, C.F., Pandiselvam, R. (2022). Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.). Ultrasonics Sonochemistry, 90: 106184.
  • Aydar, A.Y., Yılmaz, T., Mataracı, C.E., Sağlam, T.B. (2021). Gıdaların kurutulmasında ultrason ön işleminin kullanımı. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11(2): 1165-1175.
  • Başkan, A. (2010). Zeytinyağı işletmelerinin atıkları ve değerlendirilme yolları. T.C. Güney Ege Kalkınma Ajansı, 1-3 s.
  • Baysal, T., İçier, F. (2012). Gıda mühendisliğinde ısıl olmayan teknolojiler. Nobel Yayıncılık, Ankara, Türkiye.
  • Baysan, U. (2018). 2-faz pirina kurutmada yüksek kaliteli ürün hedefli kombine kurutma yönteminin geliştirilmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye, 183s.
  • Bozkir, H., Ergün, A. R. (2020). Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon. LWT - Food Science and Technology, 131: 109704.
  • Brlek, T., Voća, N., Krička, T., Lević, J., Vukmirović, Đ., Čolović, R. (2012). Quality of pelleted olive pomace for energy generation. Agriciculturae Conspectus Scientificus, 77(1): 31–35.
  • Bubert, H., Hagenah, W.D. (1987). Detection and measurement.In P. W. J. M. Boumans (Ed.), Inductively coupled plasma emission spectroscopy (pp. 536–567). Wiley
  • Cruz, L., Clemente, G., Mulet, A., Ahmad-Qasem, M. H., Barrajón-Catalán, E., García-Pérez, J. V. (2016). Air-borne ultrasonic application in the drying of grape skin: Kinetic and quality considerations. Journal of Food Engineering, 168: 251-258.
  • Çalışkan Koç, G., Yüksel, A. N., Baş, E., Erdoğan, S. L. (2020). Foam mat drying of taro (Colocasia esculenta): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour. Journal of Food Process Engineering, 43(11),: e13516.
  • Çelen, S., Aktaş, T., Karabeyoğlu, S.S., Akyıldız, A. (2015). Zeytin pirinasının mikrodalga enerjisi kullanılarak kurutulması ve uygun ince tabaka modelinin belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 12 (02): 21-31.
  • ÇTÜE (Türkiye Bilimsel ve Teknolojik Araştırma Kurumu Marmara Araştırma Merkezi Çevre ve Temiz Üretim Enstitüsü) (2015), Zeytin sektörü atıklarının yönetimi projesi, Gebze/ Kocaeli.
  • Garcia-Pérez, J.V., Carcel, J.A., Simal, S., García-Alvarado, M.A., Mulet, A. (2013). Ultrasonic intensification of grape stalk convective drying: kinetic and energy efficiency. Drying Technology, 31(8): 942-950.
  • Ghafoor, K., Choi, Y.H., Jeon, J.Y., Jo, I.H. (2009). Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of Agricultural and Food Chemistry, 57(11): 4988-4994.
  • Gullón, P., Gullon, B., Astray, G., Carpena, M., Fraga-Corral, M., Prieto, M. A., Simal-Gandara, J. (2020). Valorization of by-products from olive oil industry and added-value applications for innovative functional foods. Food Research International, 137: 109683.
  • Huang. D., Men, K., Li, D., Wen, T., Gong, Z., Sunden, B., Wu, Z. (2020). Application of ultrasound technology in the drying of food products. Ultrasesics Sonochemistry, 63: 104950.
  • Izli, N., Taskin, O., Izli, G. (2019). Drying of lime slices by microwave and microwave combined convective methods. Italian Journal of Food Science, 31: 487–500.
  • Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84: 194–205.
  • Kasangana, P.B., Haddad, P.S., Stevanovic, T. (2015). Study of polyphenol content and antioxidant capacity of Myrianthus arboreus (Cecropiaceae) root bark extracts. Antioxidants, 4: 410–426.
  • Keleş, G. (2015). Zeytin posasının ruminantlar için besin ve besleme değeri. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 3(10): 780-789.
  • Koçer, O. 2013. Zeytin posası (pirina) üzerine malaşit yeşilinin sulu çözeltiden adsorpsiyonu. Kilis Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı Yüksek Lisans Tezi, Kilis, Türkiye, 67 s.
  • Kumar, Y., Kheto, A., Singh, L., Sharanagat, V.S. (2023). Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes. Food Chemistry Advances, 2: 100167.
  • Milczarek, R.R., Dai, A.A., Otoni, C.G., McHugh, T.H. (2011). Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste. Journal of Food Engineering, 103: 434-441.
  • Moral, P.S., Mendez, M.V.R. (2006). Production of pomace olive oil. Grasas Y Aceites, 57(1): 47-55.
  • Ozkan, K., Karadag, A., Sagdic, O. (2022). The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’grape. LWT, 158: 113185.
  • Paini, M., Aliakbarian, B., Casazza, A.A., Lagazzo, A., Botter, R., Perego, P. (2015). Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters. LWT-Food Science and Technology, 62(1): 177-186.
  • Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: a review. Food and bioprocess technology, 6, 36-60.
  • Quero, J., Ballesteros, L.F., Ferreira-Santos, P., Velderrain-Rodriguez, G.R., Rocha, C.M.R., Pereira, R.N., Teixeira. J.A., Martin-Belloso, O., Osada. J., Rodríguez-Yoldi., M.J. (2022). Unveiling the antioxidant therapeutic functionality of sustainable olive pomace active ingredients. Antioxidants, 11: 828.
  • Prieto, P., Pineda, M., Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity throughnthe formation of a phosphomolybdenum complex: Specific application to the determination of Vitamin E1. Analytical Biochemistry, 269: 337–341.
  • Raviyan, P., Zhang, Z., Feng, H. (2005). Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation. Journal of Food Engineering, 70(2): 189–196.
  • Sadi, T., Meziane, S. (2015). Mathematical modelling, moisture diffusion and specific energy consumption of thin layer drying of olive pomace. International Food Research Journal, 22(2): 494-501.
  • Sulaiman, A., Soo, M.J., Farid, M., Silva, F.V. (2015). Thermosonication for polyphenoloxidase inactivation in fruits: modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. Journal of Food Engineering, 165: 133–140.
  • Torrecilla, J.S., Aragon, J.M., Palancar, M. (2005). Modeling the drying of a high moisture solid with an artificial neural network. Industrial & Engineering Chemistry Research, 44: 8057-8066.
  • Vasta, V., Luciano, G. (2011). The effects of dietary consumption of plants secondary compounds on small ruminants products quality. Small Ruminant Research, 101: 150–159.
  • Vega-Galvez, A., Margarita, M., Diaz, L.P., Lopez, L., Rodriguez, K., Di Scala, K. (2010). Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake. Bioresource Technology, 101: 7265–7270.
  • Wang, J., Xiao, H.-W., Ye, J.-H., Wang, J., Raghavan, V. (2019). Ultrasound pretreatment to enhance drying kinetics of kiwifruit (Actinidia deliciosa) slices: Pros and Cons. Food Bioprocess Technology, 12: 865–876.
There are 41 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Kadriye Altay 0000-0002-3907-3608

Gülşah Çalışkan Koç 0000-0002-6542-3093

Arda Akdoğan 0000-0002-8537-5914

Publication Date August 15, 2023
Published in Issue Year 2023

Cite

APA Altay, K., Çalışkan Koç, G., & Akdoğan, A. (2023). ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda, 48(4), 888-899. https://doi.org/10.15237/gida.GD23037
AMA Altay K, Çalışkan Koç G, Akdoğan A. ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. August 2023;48(4):888-899. doi:10.15237/gida.GD23037
Chicago Altay, Kadriye, Gülşah Çalışkan Koç, and Arda Akdoğan. “ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 48, no. 4 (August 2023): 888-99. https://doi.org/10.15237/gida.GD23037.
EndNote Altay K, Çalışkan Koç G, Akdoğan A (August 1, 2023) ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda 48 4 888–899.
IEEE K. Altay, G. Çalışkan Koç, and A. Akdoğan, “ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”, GIDA, vol. 48, no. 4, pp. 888–899, 2023, doi: 10.15237/gida.GD23037.
ISNAD Altay, Kadriye et al. “ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 48/4 (August 2023), 888-899. https://doi.org/10.15237/gida.GD23037.
JAMA Altay K, Çalışkan Koç G, Akdoğan A. ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. 2023;48:888–899.
MLA Altay, Kadriye et al. “ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda, vol. 48, no. 4, 2023, pp. 888-99, doi:10.15237/gida.GD23037.
Vancouver Altay K, Çalışkan Koç G, Akdoğan A. ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. 2023;48(4):888-99.

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