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POLAT, AHMET

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    Influence of ultrasound pre-treatment and convective drying on the quality parameters of carrots ( Daucus carota l.)
    (Plapiqui(uns-conicet), 2022-01-01) Polat, Ahmet; İzli, Nazmi; Taşkın, Onur; POLAT, AHMET; İZLİ, NAZMİ; TAŞKIN, ONUR; Ziraat Fakültesi; Biyosistem Mühendisliği Bölümü; 0000-0002-5741-8841; R-7996-2016; AAG-8333-2021; AAH-5018-2021
    In this study, carrot samples with different slice thicknesses (2 and 4 mm) were dried by applying ultrasound pre-treatment at different time periods (0, 20 and 40 min) and the changes in colour, rehydration, pH and degrees Brix values were evaluated. Besides, microstructures of dried samples under different conditions were observed through scanning electron microscopy images. Drying was carried out in a modified oven at temperatures of 60 and 70 degrees C with an air velocity of 1 m/s. When compared to fresh potatoes, a decrease in yellowing values (b*) was observed for the different drying conditions employed. Carrots samples with a thickness of 2 mm, dried at 60 degrees C and treated with ultrasound for 40 min, presented the highest rehydration ratio (6.930). It was observed that pH and degrees Brix values changed from 6.705 to 6.120 and from 68.70 to 6.80, respectively. It was observed that the longer the duration of pre-treatment with ultra-sound, the greater the change in the structure of the product. The results showed that the pre-treatment by ultrasound can be used as an alternative method for drying carrot sample.
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    Drying characteristics and quality evaluation of 'Ankara' pear dried by electrohydrodynamic-hot air (EHD) method
    (Elsevier, 2022-04-01) Polat, Ahmet; İzli, Nazmi; POLAT, AHMET; İZLİ, NAZMİ; Ziraat Fakültesi; Biyosistem Mühendisliği Bölümü; 0000-0003-1673-7165; R-7996-2016; AAG-8333-2021
    The fruits are seasonal and usually available at a particular season of the year. The post-harvest processes are applied to ensure that the products are consumed throughout the year. Drying is one of the most important postharvest processes, and the hot air method is generally used. In this study, 'Ankara' pear samples were dried by combining the electrohydrodynamic method, a promising drying technology, with hot air. This study aims to investigate the effects of different air velocity and voltage values on drying time, color, rehydration capacity, and microstructure. In addition, ten mathematical drying models were applied to the experimental results of the drying processes to obtain the model that best explains the drying curves. Two different air velocities (1.5 and 2.5 m/s) and four different voltage values (15, 20, 25, and 30 kV) were used for the drying processes. The process of drying pear products in the shortest time (80 min) was in the application of 30 kV-2.5 m/s. The models that best explain the drying curves of 'Ankara' pear were found to be the Logarithmic and Midilli et al. models. While the highest L* value was observed in the fresh product, the closest value to this value was observed in 15 kV-1.5 m/s applications. Rehydration capacity values of pear samples dried at high voltage values (25 and 30 kV) increased with increasing air velocity. The EHD-hot air method used in this study can be an alternative to conventional drying and can be a viable method in the drying industry by determining the appropriate air velocity and voltage value in order to provide better quality products in a short time.