Browsing by Author "Zia, Mahrukh Parveez"
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Item Drying kinetics and quality characteristics of green apple peel (Mallus communis L. var. "Granny Smith") used in herbal tea production(Wiley, 2020-03-09) Alibaş, İlknur; Zia, Mahrukh Parveez; Yılmaz, Aslıhan; Aşık, Bülent Barış; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Makineleri.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği.; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Toprak Anabilim Dalı.; 0000-0002-4913-905X; 0000-0002-1898-8390; 0000-0003-4177-243X; AAH-4263-2021; GCX-1534-2022; AAY-2088-2021; CDX-0906-2022; 15050151200; 57212272225; 57212271422; 35217629600Green apple peels, (25.06 +/- 0.06 g) with the moisture content of 3.05 +/- 0.02 [kg (moisture) kg(-1) (dry matter)], were dried using two dehydration methods, microwave, and natural drying until moisture content of apple peels was reduced to 0.092 +/- 0.001 [kg (moisture) kg(-1) (dry matter)]. Microwave drying periods at 1,000, 800, 600, and 400 W lasted for 17, 21, 27, and 33 min, respectively; whereas, natural drying lasted for 66 hr. The scope of this study, a comparison of measurements of moisture with that of the predicted results was made, obtained from 21 thin layer drying models. For both 600 and 800 W microwave drying, Modified Henderson and Pabis's model; whereas, at 1,000 W, Alibas's model, and at 400 W, Modified Jena and Das's model were considered to be the most appropriate models. The most suitable drying process according to color parameters, chlorophyll content, and nutrients was obtained at 400 W microwave drying. Practical applications The herbal tea industry is growing globally and it is constanrly looking for new flavors that can attact consumers' attention. Herbal teas, in addition to being delicious, are required to meet the daily nutritional needs of the consumers. One of the drawbacks of drying is the loss of aroma and nutrients, moreover, drying operations carried out in open fields, such as sun drying, leads to contamination and can cause more harm than benefit. Thus, for food safety, it is very essential for herbal tea production facilities to use appropiriate methods to produce high-quality products. The present study on drying of apple peels for herbal tea contains important data on the selection of the most suitable drying method for the preservation of nutrients.Item Drying of blueberry (Vaccinium spp.) and cornelian cherry (Cornus mas L.) using different methods and determination of bactericidal effect of the dried product on e.coli (Escherichia coli) under in vitro conditions(Bursa Uludağ Üniversitesi, 2019-07-31) Zia, Mahrukh Parveez; Alibaş, İlknur; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Biyosistem Mühendisliği Anabilim Dalı.; 0000-0003-4177-243X; 0000-0002-1898-8390Yapılan çalışmada kızıılcık (Cornus mas L.) ve yaban mersini (Vaccinium spp.) meyvelerine farklı kurutma metodları uygulanarak kurutma işlemi uygulanmıştır. Çalışma süresinde kızılcık ve yaban mersini meyveleri üzerinde doğal kurutma, konvektif kurutma, mikrodalga kurutma ve konvektif–mikrodalga kurutmanın beraber kullanıldığı ısıl işlemler denenmiştir. Kurutma işlemleriyle birlikte kızılcık meyvesinin ilk nemi %72.56±0.18'den %10.27±0.13'e düşürülürken bu değer yaban mersininde %84.76±0.20'den %10.03±0.09'a indirilmiştir. Çalışma süresince en uzun kurutma süresi ve en fazla enerjinin harcandığı kurutma konvektif (sıcak hava) kurutma olmuştur. Çalışma, hem CC hem de BB'nin yüksek antioksidan kapasite gösterdiği ve çeşitli miktarlarda polifenolik bileşiklerden oluştuğu sonucuna varmıştır. Ayrıca, toplam antioksidan kapasiteye göre, CUPRAC en uygun yöntemdir.Çalışma sonuçlarına göre, antioksidan kapasitesi yüksek, polifenolik içerikler ve C vitamini açısından zengin olan bu iki meyvenin çok miktarda antosiyanin içermesine rağmen antimikrobiyal aktivite üzerinde bir etkisinin olmadığı tespit edilmiştir. Anahtar Kelimeler: Yaban mersini, kızılcık, kurutma, antioksidan kapasitesi, antosiyanin içeriği, antimikrobiyal aktivite.Publication Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits(Elsevier, 2021-06-11) Zia, Mahrukh Parveez; Alibaş, İlknur; Zia, Mahrukh Parveez; ALİBAŞ, İLKNUR; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Biyosistem Mühendisliği Anabilim Dalı; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0003-4177-243X; 0000-0002-1898-8390; GCX-1534-2022; AAH-4263-2021In this study, blueberry fruit was dried using different thin-layer drying methods, namely, natural drying, microwave drying, convective drying, and combined microwave-convective drying. The moisture content of blueberries initially at 84.76 +/- 0.20% w. b. was reduced to 10.03 +/- 0.09% w. b. Although the drying time ranged from 340 to 3540 min in convective drying, this period was completed between 64 and 198 min in microwave drying. Also, the natural drying period continued for 22 days. It was determined that the convective drying, which was completed for the longest time, also caused the most energy consumption compared to other drying methods.The color parameters closest to fresh blueberries were obtained at 50 degrees C, 70 degrees C, 90 degrees C at convective drying, and 300 and 500 W in microwave drying. The study concludes that blueberries show a high antioxidant capacity and comprise various amounts of polyphenols compounds. Moreover, for the total antioxidant capacity, CUPRAC is the most suitable method. The anthocyanin and vitamin C content also showed high values for blueberries. In general, it was determined that the best drying method in terms of color parameters, antioxidant capacity, anthocyanin content, and ascorbic acid content was the microwave drying method at 300 W with drying time at 82 min and 500 W with drying time at 64 min.Publication The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry(Elsevier, 2021-06-26) Zia, Mahrukh Parveez; Alibaş, İlknur; Zia, Mahrukh Parveez; ALİBAŞ, İLKNUR; Bursa Uludağ Üniversitesi/Doğa Bilimleri Enstitüsü/Biyosistem Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0003-4177-243X; 0000-0002-1898-8390; GCX-1534-2022; AAH-4263-2021Cornelian cherry was dehydrated using different drying techniques: namely natural, microwave, convective, and combined drying. The moisture content of cornelian cherry was reduced from 72.56% to 10.27%. The color parameters closest to the fresh samples were measured at 50 degrees C, 70 degrees C, 90 degrees C, and at 100 and 300 W. Both fresh and dried cornelian cherries show high antioxidant capacity and comprise of various polyphenolic compounds. TEACCUPRAC is the most suitable method for determining the total antioxidant capacity of cornelian cherry. We measured the total anthocyanin content closest to the fresh cornelian cherry with 2.62 and 2.11 mg (CDE) g-1 (dw) at 70 degrees C and 300 W. Also, we found the closest vitamin C to the fresh ones with values of 25.02 and 20.08 mg 100 g-1 (fw) at 300 and 500 W. Generally, the suitable drying technique in terms of physical parameters and phytochemical compounds was the microwave drying at 300 W.