Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2019, , 916 - 923, 01.10.2019
https://doi.org/10.16984/saufenbilder.541940

Öz

Kaynakça

  • [1] K. Rtibi, S. Selmi, D. Grami, M. Amri, B. Eto, J. El-benna, H. Sebai, and L. Marzouki, “Chemical constituents and pharmacological actions of carob pods and leaves (Ceratonia siliqua L.) on the gastrointestinal tract: A review,” Biomed. Pharmacother., vol. 93, pp. 522–528, 2017.
  • [2] N. Başak Özhan, “Depolama Süresince Keçiboynuzu Pekmezinde Enzimatik Olmayan Esmerleşme Reaksiyonları Kinetiği,” Ankara Üniversitesi, 2008.
  • [3] S. Khatib and J. Vaya, Fig, carob, pistachio, and health, First Edit. Elsevier Inc., 2010.
  • [4] A. Mulet, J. Fernández-Salguero, J. V. García-Pérez, and J. Bon, “Mechanistic modeling to address process analysis: Kibbles of carob (Ceratonia siliqua, L.) pod extraction,” J. Food Eng., vol. 176, pp. 71–76, 2016.
  • [5] I. Turhan, N. Tetik, M. Aksu, M. Karhan, and M. Certel, “Liquid-solid extraction of soluble solids and total phenolic compounds of carob bean (Ceratonia siliqua L.),” J. Food Process Eng., vol. 29, no. 5, pp. 498–507, 2006.
  • [6] F. Şenay, “Keçi̇ boynuzundan sıvı şeker üreti̇mi̇,” Yıldız Teknik Üniversitesi, 2009.
  • [7] Ö. Demirtaş, “Keçiboynuzu (Ceratonia Siliqua) çekirdeklerinden gam üretim yollarının araştırılması,” Çukurova Üniversitesi, 2007.
  • [8] M. Yalçın Yılmaz, “Keçiboynuzu Suyu Üretim Teknolojilerinin Geliştirilmesi,” Yıldız Teknik Üniversitesi, 2009.
  • [9] Ü. Yurdagel and İ. Teke, “Keçiboynuzu Meyvesinin Kavrulması ile Oluşan Renk Değişimlerinin Araştırılması,” Keçiboynuzu Meyvesinin Kavrulması ile Oluşan Renk Değişimlerinin Araştırılması, 1985.
  • [10] İ. Turhan, “Sürekli Sistemde Keçiboynuzu Ekstraksiyonu Üzerine Araştırma,” Akdeniz Üniversitesi, 2005.
  • [11] C. McDonnell and B. K. Tiwari, “Ultrasound: A Clean, Green Extraction Technology for Bioactives and Contaminants,” Compr. Anal. Chem., vol. 76, pp. 111–129, 2017.
  • [12] N. Tetik and E. Yüksel, “Ultrasound-assisted extraction of d-pinitol from carob pods using Response Surface Methodology,” Ultrason. Sonochem., vol. 21, no. 2, pp. 860–865, 2014.
  • [13] B. A. Sarvin, A. P. Seregin, O. A. Shpigun, I. A. Rodin, and A. N. Stavrianidi, “A novel strategy for isolation and determination of sugars and sugar alcohols from conifers,” J. Chromatogr. B Anal. Technol. Biomed. Life Sci., vol. 1092, no. May, pp. 138–144, 2018.
  • [14] A. W. Go, A. T. Conag, and M. M. N. Bertumen, “Taguchi method to improve the production of sugar-rich hydrolysate from non-delipidated spent coffee grounds, and subsequent recovery of lipids and bioactive compounds,” Biofuels, vol. 7269, pp. 1–13, 2017.
  • [15] R. Ravanfar, A. M. Tamadon, and M. Niakousari, “Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method,” J. Food Sci. Technol., vol. 52, no. 12, pp. 8140–8147, 2015.
  • [16] S. Ghasemian, K. Rezaei, R. Abedini, H. Poorazarang, and F. Ghaziani, “Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design,” J. Food Sci. Technol., vol. 51, no. 3, pp. 440–448, 2014.
  • [17] N. Ozsoy, M. Ozsoy, and A. Mimaroglu, “Taguchi Approach to Tribological Behaviour of Chopped Carbon Fiber-Reinforced Epoxy Composite Materials,” Acta Phys. Pol. A, vol. 132, no. 3–II, pp. 846–848, 2017.
  • [18] N. Taoualit, F. Z. Azzazi, N. E. Benkadi, and D. E. Hadj-Boussaad, “Extraction and transport of humic acid using supported liquid-membrane containing trioctyl phosphine oxide (TOPO) as the carrier,” Acta Phys. Pol. A, vol. 130, no. 1, pp. 115–121, 2016.
  • [19] J. P. Holman, Experimental methods for engineers, vol. 9, no. 2. 1994.

An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method

Yıl 2019, , 916 - 923, 01.10.2019
https://doi.org/10.16984/saufenbilder.541940

Öz

The carob, a perennial plant, is grown in regions where the
Mediterranean climate is dominant. Because of its properties, it is preferred
in many sectors especially in the food and health sectors. Carob is mostly used as
sugar and molasses. Moreover, seeds of carob are also used as thickening
material in the food sector and its residue is utilized as animal feeding stuff
as well. Molasses are mostly produced from carob, grape, mulberry, apple, and
pear for many years in Turkey. Molasses production is different from each other
with regard to the structure of each fruit. Molasses are produced by pressing
in the event of soft. The molasses of hard dried fruits such as carobs which
cannot be pressed are obtained by extraction method using water. The parameters
which are important for the quality of product such as extraction temperature
and duration are not taken into account in the carob molasses obtained by
traditional methods. Increasing the amount of water in extraction decreases
production efficiency and quality while increasing energy consumption. In this
study, the effects of parameters such as water quantity, extraction
temperature, duration and the batch number that affect the quality of molasses were experimentally
investigated by being used Taguchi method.

Kaynakça

  • [1] K. Rtibi, S. Selmi, D. Grami, M. Amri, B. Eto, J. El-benna, H. Sebai, and L. Marzouki, “Chemical constituents and pharmacological actions of carob pods and leaves (Ceratonia siliqua L.) on the gastrointestinal tract: A review,” Biomed. Pharmacother., vol. 93, pp. 522–528, 2017.
  • [2] N. Başak Özhan, “Depolama Süresince Keçiboynuzu Pekmezinde Enzimatik Olmayan Esmerleşme Reaksiyonları Kinetiği,” Ankara Üniversitesi, 2008.
  • [3] S. Khatib and J. Vaya, Fig, carob, pistachio, and health, First Edit. Elsevier Inc., 2010.
  • [4] A. Mulet, J. Fernández-Salguero, J. V. García-Pérez, and J. Bon, “Mechanistic modeling to address process analysis: Kibbles of carob (Ceratonia siliqua, L.) pod extraction,” J. Food Eng., vol. 176, pp. 71–76, 2016.
  • [5] I. Turhan, N. Tetik, M. Aksu, M. Karhan, and M. Certel, “Liquid-solid extraction of soluble solids and total phenolic compounds of carob bean (Ceratonia siliqua L.),” J. Food Process Eng., vol. 29, no. 5, pp. 498–507, 2006.
  • [6] F. Şenay, “Keçi̇ boynuzundan sıvı şeker üreti̇mi̇,” Yıldız Teknik Üniversitesi, 2009.
  • [7] Ö. Demirtaş, “Keçiboynuzu (Ceratonia Siliqua) çekirdeklerinden gam üretim yollarının araştırılması,” Çukurova Üniversitesi, 2007.
  • [8] M. Yalçın Yılmaz, “Keçiboynuzu Suyu Üretim Teknolojilerinin Geliştirilmesi,” Yıldız Teknik Üniversitesi, 2009.
  • [9] Ü. Yurdagel and İ. Teke, “Keçiboynuzu Meyvesinin Kavrulması ile Oluşan Renk Değişimlerinin Araştırılması,” Keçiboynuzu Meyvesinin Kavrulması ile Oluşan Renk Değişimlerinin Araştırılması, 1985.
  • [10] İ. Turhan, “Sürekli Sistemde Keçiboynuzu Ekstraksiyonu Üzerine Araştırma,” Akdeniz Üniversitesi, 2005.
  • [11] C. McDonnell and B. K. Tiwari, “Ultrasound: A Clean, Green Extraction Technology for Bioactives and Contaminants,” Compr. Anal. Chem., vol. 76, pp. 111–129, 2017.
  • [12] N. Tetik and E. Yüksel, “Ultrasound-assisted extraction of d-pinitol from carob pods using Response Surface Methodology,” Ultrason. Sonochem., vol. 21, no. 2, pp. 860–865, 2014.
  • [13] B. A. Sarvin, A. P. Seregin, O. A. Shpigun, I. A. Rodin, and A. N. Stavrianidi, “A novel strategy for isolation and determination of sugars and sugar alcohols from conifers,” J. Chromatogr. B Anal. Technol. Biomed. Life Sci., vol. 1092, no. May, pp. 138–144, 2018.
  • [14] A. W. Go, A. T. Conag, and M. M. N. Bertumen, “Taguchi method to improve the production of sugar-rich hydrolysate from non-delipidated spent coffee grounds, and subsequent recovery of lipids and bioactive compounds,” Biofuels, vol. 7269, pp. 1–13, 2017.
  • [15] R. Ravanfar, A. M. Tamadon, and M. Niakousari, “Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method,” J. Food Sci. Technol., vol. 52, no. 12, pp. 8140–8147, 2015.
  • [16] S. Ghasemian, K. Rezaei, R. Abedini, H. Poorazarang, and F. Ghaziani, “Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design,” J. Food Sci. Technol., vol. 51, no. 3, pp. 440–448, 2014.
  • [17] N. Ozsoy, M. Ozsoy, and A. Mimaroglu, “Taguchi Approach to Tribological Behaviour of Chopped Carbon Fiber-Reinforced Epoxy Composite Materials,” Acta Phys. Pol. A, vol. 132, no. 3–II, pp. 846–848, 2017.
  • [18] N. Taoualit, F. Z. Azzazi, N. E. Benkadi, and D. E. Hadj-Boussaad, “Extraction and transport of humic acid using supported liquid-membrane containing trioctyl phosphine oxide (TOPO) as the carrier,” Acta Phys. Pol. A, vol. 130, no. 1, pp. 115–121, 2016.
  • [19] J. P. Holman, Experimental methods for engineers, vol. 9, no. 2. 1994.
Toplam 19 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Makine Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Ufuk Durmaz 0000-0001-5534-8117

Mehmet Berkant Ozel Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2019
Gönderilme Tarihi 19 Mart 2019
Kabul Tarihi 7 Mayıs 2019
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

APA Durmaz, U., & Ozel, M. B. (2019). An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method. Sakarya University Journal of Science, 23(5), 916-923. https://doi.org/10.16984/saufenbilder.541940
AMA Durmaz U, Ozel MB. An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method. SAUJS. Ekim 2019;23(5):916-923. doi:10.16984/saufenbilder.541940
Chicago Durmaz, Ufuk, ve Mehmet Berkant Ozel. “An Experimental Study on Extraction of Sugar from Carob Using With Taguchi Method”. Sakarya University Journal of Science 23, sy. 5 (Ekim 2019): 916-23. https://doi.org/10.16984/saufenbilder.541940.
EndNote Durmaz U, Ozel MB (01 Ekim 2019) An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method. Sakarya University Journal of Science 23 5 916–923.
IEEE U. Durmaz ve M. B. Ozel, “An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method”, SAUJS, c. 23, sy. 5, ss. 916–923, 2019, doi: 10.16984/saufenbilder.541940.
ISNAD Durmaz, Ufuk - Ozel, Mehmet Berkant. “An Experimental Study on Extraction of Sugar from Carob Using With Taguchi Method”. Sakarya University Journal of Science 23/5 (Ekim 2019), 916-923. https://doi.org/10.16984/saufenbilder.541940.
JAMA Durmaz U, Ozel MB. An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method. SAUJS. 2019;23:916–923.
MLA Durmaz, Ufuk ve Mehmet Berkant Ozel. “An Experimental Study on Extraction of Sugar from Carob Using With Taguchi Method”. Sakarya University Journal of Science, c. 23, sy. 5, 2019, ss. 916-23, doi:10.16984/saufenbilder.541940.
Vancouver Durmaz U, Ozel MB. An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method. SAUJS. 2019;23(5):916-23.

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