Browsing by Author "Atalar İ."

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Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions
(2021-06-01) Atalar İ.; Kurt A.; Saricaoğlu F.T.; Gül O.; Gençcelep H.
Agglomeration process improves instant properties of powders and increases consumer appreciation, reduces losses during production, and facilitates the processability of these powders in the industry. Mushroom powders (MP) have been subjected to agglomeration process at different process parameters: inlet air temperature (50–80°C), atomizing pressure (0.5–1.5 bars), and sprayed pure water amount (20–50 g) and the effects of process parameters on the physical and morphological properties of MP were investigated. The inlet air temperature and pure water amount have a linear effect on moisture content, apparent density, particle size, and porosity. Emulsion stability index was affected by inlet air temperature and atomization pressure. The optimal process condition (70°C inlet temperature 0.5 bar atomizing pressure and 50 g pure water amount) was determined for minimization of moisture content, wetting time, as well as maximation of particle size, porosity, emulsifying and foaming properties, and solubility. The results suggested that improving instant and physical properties make easier the processability of these powders in the industry and increased emulsifying properties show a good opportunity for usage of agglomerated MP in the emulsion systems. Practical Applications: This study showed the effects of the agglomeration process on the physicochemical, morphological, instant, and emulsifying properties of mushroom powders. The improvement of these properties makes it possible to increase the application areas of mushroom powders as a food additive in different food formulas and emulsified products.
Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages
(2023-01-01) Atalar İ.; Gül O.; Kurt A.; Saricaoğlu F.T.; Gençcelep H.
This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4°C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.
Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions
(2023-02-01) Gül O.; Atalar İ.; Törnük F.; Akgün A.
Boza is a traditional fermented cereal-based beverage, which should be consumed within 3–5 days after production due to its short shelf-life. Spray drying process is an excellent option to overcome this problem to make the product least perishable. The optimal spray drying conditions for boza powder production in a laboratory-scale spray dryer were investigated using, Response Surface Methodology. Air inlet temperature and feed flow rate were the main parameters that affected the responses such as powder yield, moisture content, cell viability, particle size, and solubility. The optimum spray drying conditions were 148°C air inlet temperature, 9°C feed temperature, and 10 ml/min feed flow rate. At these optimum conditions, deviations between predictive and experimental values were found very low. A 1.5 log cfu/g reduction in lactic acid bacteria (LAB) viability was achieved, however instant properties of boza powder should be improved by agglomeration processes. Laboratory and pilot scales were also compared at the determined optimum drying conditions. Approximately 0.4 log cfu/g difference in LAB viability was observed between the two scales. Practical Applications: Boza is one of the most valuable fermented cereal products due to its high nutritional value. The short shelf life of Boza limits its consumption and makes it a seasonal product. Spray drying technology could provide overcome these challenges and improve the usability and durability of boza beverages. However, the quality of a spray-dried product highly depends on process conditions. Therefore the effects of the spray drying process conditions on the physicochemical properties of boza powder and the scale-up conditions were investigated for the first time in this study.