Person: POLAT, AHMET
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POLAT
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AHMET
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Publication Application of different drying techniques on peach puree(Ankara Üniversitesi, 2021-01-01) Polat, Ahmet; Taşkın, Onur; İzli, Nazmi; POLAT, AHMET; TAŞKIN, ONUR; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0002-5741-8841; 0000-0002-2084-4660; 0000-0003-1673-7165; R-7996-2016; AAG-8333-2021; AAH-5018-2021In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to "CD" (220 min). The minimum value was obtained by "MW1" (10 min). By comparison of total color change (.E), the highest values were achieved with "CD+MW3", whereas the lowest values were achieved with "MW2". Under all drying applications, the maximum pH and Brix changes were observed with "CD+MW2". From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.Publication Investigation of potato drying kinetics and quality parameters applying ultrasound pre-treatment(Plapiqui(uns-conicet), 2020-01-01) Polat Ahmet; İzli, Nazmi; POLAT, AHMET; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Biyosistem Mühendisliği Bölümü; AAG-8333-2021; R-7996-2016In this study, the effect of ultrasound pre-treatment on quality parameters (colour, rehydration, pH and degrees Brix) of potato samples was investigated. In addition, the drying kinetics of the potato samples was evaluated and ten different thin-layer mathematical models were fitted to experimental data to select the best model for the drying processes. Two different slices of potato samples (2 and 4 mm) were ultrasound pre-treated for 0, 20 and 40 min before drying. Drying was carried out in a modified oven at 60 and 70 degrees C at an air velocity of 1 m/s. As the ultrasound pre-treatment time applied to the samples increased, the drying time of the product decreased. Drying rate decreased with increasing product slice thickness. When compared to fresh potatoes, a decrease in yellowing values (b*) was observed for the different drying conditions employed. Rehydration ratio values under all conditions ranged from 2.856 to 2.640. Potato samples with a thickness of 4 mm, dried at 60 degrees C without ultra-sound pre-treatment, presented the highest pH value. The potato samples of 2 mm thick-ness, dried at 70 degrees C and treated with ultrasound for 40 min, showed the content of water-soluble solids (degrees Brix) closest to the fresh product. The results showed that the pre-treatment by ultrasound can be used as an alternative method for drying potato with hot air.Publication Drying of garlic slices by electrohydrodynamic-hot air method(Wiley, 2022-01-31) Polat, Ahmet; İzli, Nazmi; POLAT, AHMET; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0003-1673-7165; R-7996-2016; AAG-8333-2021In this study, garlic slices were dried with a new drying method, electrohydrodynamic-hot air combined drying system, under different temperatures (55 and 60 degrees C) and voltages (15, 20, 25, and 30 kV), and the effects of drying conditions on drying time, color parameters, rehydration capacity, energy values, and microstructure were investigated. In addition, experimental data were fitted into 10 different mathematical models that are widely used to select the appropriate model that could describe the drying behavior of garlic slices. The longest drying time required for constant moisture content was observed under 30 kV-60 degrees C treatment for 100 min, while the shortest drying time was observed under 15 kV-55 degrees C treatment for 160 min. Verma et al., Diffusion Approach, and Newton models were determined so as to find the most suitable model for the drying behavior of thin-layer dried garlic samples at different temperatures and voltages. Increasing drying temperature caused a decrease in the a* and b* values of the garlic samples. The lowest energy consumption during the drying of the garlic slices was found at 30 kV-55 degrees C treatment combination. It was observed that the temperature and kV values have impact on the product microstructures. Practical Application Drying is the preservation process to extend the shelf life of products. The traditional method is the most used one in the drying industry. The low energy efficiency of this method and the loss of quality due to the high contact of the hot air with the product have led to the research of new methods. Therefore, the electrohydrodynamic method is used as a new approach that results in high energy efficiency and a high-quality product. As a result, integrating the electrohydrodynamic system into the hot air drying method will reduce the contact of the hot air with the product, thus prevents the negative effect of temperature and provides better quality products. In addition, this system can increase the drying efficiency and energy economy by reducing the drying time and energy consumption in drying procedure of garlic samples.