Yıl 2019, Cilt 2 , Sayı 2, Sayfalar 74 - 84 2019-12-15

Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking
Elektrik Potansiyeli ve Sıcaklığın Ohmik Isıtma ve Sıcak Suya Daldırma Esnasında Makarnaların Rehidrasyon Davranışları Üzerine Etkisi

Yelizcan TURGUT [1] , Sebahattin Serhat TURGUT [2] , Erdoğan KÜÇÜKÖNER [3] , Erkan KARACABEY [4]


In the present study, rehydration of pasta samples was examined during soaking at different temperatures (75, 85 and 95°C) and during ohmic heating at different electrical potential levels (10, 20, 30 and 40 V/cm) as an alternative method of pasta cooking.  Two effective diffusion coefficients were defined using Fick’s second law of diffusion for regular soaking experiments and three diffusion coefficients were calculated to describe the rehydration behaviour during ohmic heating. The effect of applied voltage and temperature on the diffusion coefficients were evaluated using an Arrhenius type equation. Moreover, the two common models that are used to describe rehydration behaviour of food materials, namely Peleg and Weibull models, were used for kinetic analysis of rehydration experiments. It was observed that an increment both in temperature of cooking water and applied voltage for ohmic heating enhanced the water absorption rate of pasta samples then the rehydration was completed faster. The Peleg and Weibull models showed promising performance for regular soaking experiments where the first one could not describe moisture change of pasta during ohmic heating at a desired level. Different from soaking testes, a delayed moisture uptake phase was observed at the very beginning of ohmic heating experiments however it can be concluded that ohmic heating led an increment in moisture uptake rate in general.

Söz konusu çalışma kapsamında, farklı elektrik potansiyelleri altında (10, 20, 30 ve 40 V/cm) ohmik ısıtma ve farklı sıcaklıklarda (75, 85 ve 95°C) suya daldırma işlemi esnasında makarna örneklerinin rehidrasyon özellikleri incelenmiştir. Makarnaların rehidrasyon davranışlarını ifade etmek için Fick’in ikinci difüzyon kanunu kullanılarak, normal daldırma denemeleri için iki ve ohmik ısıtma denemeleri için üç farklı efektif difüzyon katsayısı hesaplanmıştır. Uygulanan farklı voltaj ve sıcaklıkların difüzyon katsayıları üzerine etkisi ise Arrhenius tipi bir eşitlikte değerlendirilmiştir. Ayrıca, gıdaların rehidrasyon özelliklerinin tanımlanmasında yaygın olarak tercih edilen iki model, Peleg ve Weibull, rehidrasyon denemelerinin kinetik analizi amacıyla kullanılmıştır. Elde edilen veriler neticesinde, hem daldırma suyu sıcaklığının hem de ohmik ısıtma esnasında uygulanan voltajın artırılması, makarna örneklerinin su emilimini hızlandırıcı etki göstermiştir. Hem Peleg hem de Weibull modelleri, normal daldırma denemeleri için üst düzey bir performans ortaya koymuştur. Ancak bunlardan sadece Weibull, ohmik ısıtma esnasında gözlenen nem değişimini kabul edilebilir seviyede ifade edebilmiştir. Normal daldırma denemelerinden farklı olarak, ohmik ısıtma işleminin ilk safhalarında nem emiliminde bir gecikme dikkati çekmiştir. Ancak genel olarak ohmik ısıtmanın makarnaların nem absorpsiyonu üzerine hızlandırıcı bir etkiye sahip olduğu ifade edilebilir.
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Birincil Dil en
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Orcid: 0000-0002-5801-5550
Yazar: Yelizcan TURGUT
Kurum: SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Orcid: 0000-0002-9968-4750
Yazar: Sebahattin Serhat TURGUT (Sorumlu Yazar)
Kurum: SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Orcid: 0000-0001-9259-4800
Yazar: Erdoğan KÜÇÜKÖNER
Kurum: SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Orcid: 0000-0002-0428-2039
Yazar: Erkan KARACABEY
Kurum: SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Destekleyen Kurum Suleyman Demirel University Scientific Research Projects Office
Proje Numarası 4861-YL1-17
Tarihler

Yayımlanma Tarihi : 15 Aralık 2019

Bibtex @araştırma makalesi { akuumubd570306, journal = {Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi}, issn = {}, eissn = {2667-4165}, address = {ijetas@aku.edu.tr}, publisher = {Afyon Kocatepe Üniversitesi}, year = {2019}, volume = {2}, pages = {74 - 84}, doi = {}, title = {Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking}, key = {cite}, author = {TURGUT, Yelizcan and TURGUT, Sebahattin Serhat and KÜÇÜKÖNER, Erdoğan and KARACABEY, Erkan} }
APA TURGUT, Y , TURGUT, S , KÜÇÜKÖNER, E , KARACABEY, E . (2019). Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking. Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi , 2 (2) , 74-84 . Retrieved from https://dergipark.org.tr/tr/pub/akuumubd/issue/45622/570306
MLA TURGUT, Y , TURGUT, S , KÜÇÜKÖNER, E , KARACABEY, E . "Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking". Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi 2 (2019 ): 74-84 <https://dergipark.org.tr/tr/pub/akuumubd/issue/45622/570306>
Chicago TURGUT, Y , TURGUT, S , KÜÇÜKÖNER, E , KARACABEY, E . "Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking". Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi 2 (2019 ): 74-84
RIS TY - JOUR T1 - Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking AU - Yelizcan TURGUT , Sebahattin Serhat TURGUT , Erdoğan KÜÇÜKÖNER , Erkan KARACABEY Y1 - 2019 PY - 2019 N1 - DO - T2 - Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi JF - Journal JO - JOR SP - 74 EP - 84 VL - 2 IS - 2 SN - -2667-4165 M3 - UR - Y2 - 2019 ER -
EndNote %0 Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking %A Yelizcan TURGUT , Sebahattin Serhat TURGUT , Erdoğan KÜÇÜKÖNER , Erkan KARACABEY %T Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking %D 2019 %J Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi %P -2667-4165 %V 2 %N 2 %R %U
ISNAD TURGUT, Yelizcan , TURGUT, Sebahattin Serhat , KÜÇÜKÖNER, Erdoğan , KARACABEY, Erkan . "Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking". Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi 2 / 2 (Aralık 2019): 74-84 .
AMA TURGUT Y , TURGUT S , KÜÇÜKÖNER E , KARACABEY E . Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking. Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi. 2019; 2(2): 74-84.
Vancouver TURGUT Y , TURGUT S , KÜÇÜKÖNER E , KARACABEY E . Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking. Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi. 2019; 2(2): 84-74.