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Öğe Characterization of aroma and phenolic composition of carrot (Daucus carota 'Nantes') powders obtained from intermittent microwave drying using GC-MS and LC-MS/MS(Elsevier, 2020) Keser, Duygu; Guclu, Gamze; Kelebek, Hasim; Keskin, Muharrem; Soysal, Yurtsever; Sekerli, Yunus Emre; Arslan, AyselCarrot is an important food in human nutrition. The effects of different microwave (MW) powers on the aroma, phenolic and antioxidant properties of MW-dried and powdered carrot samples were investigated. Fresh carrot samples (Daucus ca rota 'Nantes') were dried using seven different MW power levels of 150, 200, 250, 300, 350, 400 and 450 W (0.50, 0.67, 0.83, 1.00, 1.17, 1.33 and 1.50 W/g, respectively). The aroma compounds of the carrot samples were extracted by purge and trap method and determined by gas chromatography-mass spectrometry (GC MS). In fresh samples, terpenes were identified as the dominant aroma group and a significant reduction was found in the amount of these compounds depending on the applied MW power level. Terpinolene, (E)-gamma-bisabolene, elemicin and myristicin were identified as dominant terpenes. In the dried samples, aldehydes, furans, alcohols, acids and pyrazines were determined as major components depending on the applied MW power levels. Hexanal, 3-methyl-butanal, acetic acid and hexanoic acid were dominant in the dried samples. For the determination of the phenolic compounds, the method of liquid chromatography coupled with tandem mass spectrometry (LC MS/MS) was employed. As a result of the analysis, a total of seven phenolic compounds, two of which were more dominant (3-caffeoylquinic acid and di-caffeic acid derivative) were identified. The total phenolic content of the carrot samples dried with lower MW power level of 150 and 200 W (0.50 and 0.67 W/g) was found to be relatively better preserved. When both aroma and phenolic compounds were evaluated, it was observed that they were better preserved in the carrot samples dried with low MW power levels (150 and 200W). (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Öğe Combining non-destructive devices and multivariate analysis as a tool to quantify the fatty acid profiles of linseed genotypes(Elsevier B.V., 2025) Arslan, Aysel; Aygun, Yusuf Ziya; Turkmen, Musa; Celiktas, Nafiz; Mert, MehmetLinseed (Linum usitatissimum L.) and linseed oil, with a fatty acid profile rich in both macro and micro elements, are recognized as functional foods due to their valuable positive effects on health. Fatty acids composition (FAC) is a key indicator in assessing the quality of linseeds. The FAC of linseed is typically determined using chromatographic methods, yielding highly accurate results. However, chromatographic methods entail drawbacks such as requiring pre-chemical processes, generating chemical waste, and being both expensive and time-consuming, similar to chemical analyses. This study focused on the feasibility of colorimeter and FT-NIRS data to determine the FAC (%), protein (%) and neutral detergent fiber (NDF %) in linseed samples. By employing the PLSR analysis based on FT-NIRS, it was determined that the ratios of stearic (R2val = 0.74, RMSEP = 0.09 %), oleic (R2val = 0.75, RMSEP = 0.26 %), linoleic (R2val = 0.85, RMSEP = 0.58 %), linolenic (R2val = 0.71, RMSEP = 1.07 %), 8,11,14 eicosatrienoic (R2val = 0.77, RMSEP = 0.02 %), margaric (R2val = 0.71, RMSEP = 0.01 %), myristic (R2val = 0.75, RMSEP = 0.02 %), and behenic (R2val = 0.74, RMSEP = 1.12 %) in linseed could be successfully predicted. Furthermore, results demonstrated that the protein (R2val = 0.87, RMSEP = 0.9 %) and NDF (R2val = 0.90, RMSEP = 0.6 %) content in linseeds can be successfully predicted. PLSR has demonstrated that FT-NIRS has relatively higher predictive capability compared to color models. © 2024 Elsevier B.V.Öğe Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air(Univ Namik Kemal, 2023) Arslan, Aysel; Soysal, Yurtsever; Keskin, MuharremThe quality of agricultural crops is influenced by growing conditions and post-harvest processes, including drying. Moreover, the total phenolic and total antioxidant content in the product's structure and composition can be either positively or negatively affected by the heat treatments applied during drying. Additionally, the specific growing conditions and methods of water removal can lead to the development of distinct drying characteristics. There was no study comparing the drying kinetics and quality parameters of organic (OBC) and conventional (CBC) black carrot in the literature studies. In this study were aimed that mathematically modelling the drying kinetics for OBC and CBC with IMW (150, 300, 450 W) and HA (60, 70, 80 degrees C), determining their differences and evaluating the effects of methods on quality properties. The results showed that L* and Delta E values of the final products increased significantly by increasing the power and temperature levels applied during drying and the powder samples were lighter in color compared to the fresh samples. The total phenolic and total antioxidant capacity values were higher in fresh OBC samples compared to the conventional variety. This result shows that OBC is superior to the CBC in terms of higher total phenolic and total antioxidant content. The activation energy (E-a) values of OBC and CBC dried by IMW and HA were calculated as 8.41x10(-3); 8.40x10(-3) Wg(-1) and 25.50; 19.72 kJ mol(-1), respectively. The Logistic and Verma were the best fit models for describing IMW and HA drying kinetics, respectively. The samples obtained with IMW drying, which resulted in a shorter drying time, were more effect in terms of preserving and increasing the total phenolic and antioxidant content compared to dried samples with HA. The results showed that that the temperature/power levels applied to the products during the drying process, thus the drying times and the methods of removing moisture from the product are effective in the preservation of the total phenolic components.Öğe Comparing hot air drying kinetics and color quality of organic and conventional sweet red peppers(Mustafa Kemal Üniversitesi, 2020) Arslan, Aysel; Soysal, Yurtsever; Keskin, MuharremAims: This study was conducted to compare the hot air drying kinetics and color quality of organically and conventionally produced sweet red peppers. Methods and Results: The pepper samples were dried at 60, 70 and 80°C using a hot air dryer. Drying kinetics, effective moisture diffusivity (Deff), activation energy (Ea) and color quality were studied. The drying process for both organic (OSRP) and conventional sweet red peppers (CSRP) occurred mainly in falling rate period. Increasing the drying temperature reduced the drying time considerably. Except 60°C, significant difference was found between the drying times of OSRP and CSRP samples. The Midilli model gave the best fit for all data points for pepper types. A positive relationship was found between the drying temperature and Deff values (OSRP: 39.6210-10 – 58.5810-10 m2 s -1 ; CSRP: 38.9210-10 – 57.5910-10 m2 s -1 ). Differences between the Deff values of OSRP and CSRP samples were not significant. Conclusions: Characteristic drying curve profiles, Deff and Ea values followed the similar trajectory showing that the growing practice of the peppers did not significantly change the structural features related to heat transfer. The hot-air drying at 70°C and 80°C gave brighter and redder pepper powders; hence, these treatments are suggested as the suitable drying applications to produce high quality OSRP and CSRP powders in terms of color quality. By using 80°C instead of 60°C, about 25% and 32% savings in drying times could be obtainable for CSRP and OSRP samples, respectively. Significance and Impact of the Study: Organic production has an increasing trend in the world; however, research on the evaluation of drying kinetics and color quality of organic products is very limited. Thus, this study aimed at studying appraisal of the drying kinetics and related parameters of CSRP and OSRP samples.Öğe Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study(Wiley, 2022) Keskin, Muharrem; Arslan, Aysel; Soysal, Yurtsever; Sekerli, Yunus Emre; Celiktas, NafizFood adulteration is a major problem causing significant economic and health risks for consumers. Non-destructive, quick, and inexpensive methods are needed for food authentication. No study has been found on the adulteration of organic pepper powders. This study examined the feasibility of a chromameter to discriminate pure and adulterated (mixed) organic red pepper powders obtained from intermittent microwave drying for the first time. PCA, SIMCA, and PLSR were used for the data analysis. The PCA exhibited a very good distinction based on product type (organic and conventional) and drying powers (150, 300, and 450 W), while the SIMCA effectively classified the samples as organic or conventional with a correct classification ratio of 94%. Also, the adulteration rate (%) of the organic pepper powders was predicted using PLSR with promising results (R-2 = 0.90). To summarize, the chromameter has a good potential to classify the red pepper powders as organic or conventional. Novelty Impact Statement Food adulteration has become a major problem on a global scale but no study has been conducted on the adulteration of organic pepper powders to the best knowledge of the authors. This work investigated the feasibility of a chromameter and chemometric techniques for the discrimination of organic red pepper powders from the ones adulterated with the same type of conventional pepper powders. The results revealed that a chromameter has a promising potential to classify the red pepper powders as organic or conventional.Öğe Infrared Drying Kinetics and Color Qualities of Organic and Conventional Sweet Red Peppers(Univ Namik Kemal, 2021) Arslan, Aysel; Soysal, Yurtsever; Keskin, MuharremThis study compares the infrared drying kinetics, effective moisture diffusivity, activation energy and color qualities of organically and conventionally produced sweet red peppers (Capsicum annum L.) dried at three different temperatures (60, 70 and 80 degrees C). Results showed that the entire drying process for both organic and conventional sweet red peppers took place mainly in falling rate period. Increasing the drying temperature decreased the drying time considerably. No significant difference was found between the drying times of organic and conventional red peppers. The Midilli model yielded the best fit for all data points for organic and conventional peppers. The drying coefficient of the Midilli model increased with the increase in the drying temperature. The effective moisture diffusivity and activation energy values of organic pepper samples were found slightly higher than those of the conventional samples. This result was found to be compatible with the drying coefficient of Midilli model and characteristic drying rate curves. Higher drying temperatures resulted in brighter red pepper powder color which is more preferable by consumers. Infrared drying at 60 degrees C for organic pepper samples produced the best pepper powders in terms of color quality. Moreover, infrared drying at 60 degrees C and 70 degrees C was also judged as the acceptable drying applications in terms of color quality since they gave the nearest redness to yellowness ratios and higher brightness values as compared to the color of fresh peppers. Overall, infrared drying at 70 degrees C instead of 60 degrees C resulted in about 22% savings in drying time and can be used to produce high quality organic or conventional sweet red pepper powder with better color quality.Öğe Investigation of Changes of Organic Crops Production in Turkey(2022) Arslan, AyselAgricultural production is a vital need in terms of ensuring the continuity of the human population and meeting their requirements. Yet, the applications during agricultural production have a determining role on the quality of the final product. In addition to the amount of agricultural production and its economic value, the quality of the obtained product is very important. In this sense, it is known that the products produced with the organic agricultural practices are more nutritious, high quality, they have below the pesticide residue of limited levels or none, compared to conventional. The accessibility to organic food products and the decrease in their prices can be achieved by increasing the amount of production. Evaluating the amount of organic crops production during the pandemic, which has affected all the countries, is important in terms of determining the problems in the production and developing solutions to these problems. The aim of this study was to evaluate the amount of organic crops production during the pandemic period compare to prior periods it in Turkey. In the study, a decrease in the amount of organic crops production was revealed statistically and some suggestions given for increasing it, and in addition, the differences of organic farming production method from other methods were included.Öğe Kurutulup toz haline getirilmiş organik siyah havuçta tağşişin belirlenmesinde renk ve yakın kızılötesi yansıma verilerinin kullanılabilirliği(Hatay Mustafa Kemal Üniversitesi, 2021) Arslan, Aysel; Keski̇n, Muharrem; Soysal, YurtseverTağşiş özellikle toz gıda ürünlerinde önemli bir tehdit oluşturmaktadır. Toz hale getirilmeden önceki aşamalardan olan kurutma yöntemi, ürün üzerinde farklı kalite değişimlerine neden olabilmektedir dolayısıyla kurutma yöntemi tağşişin belirlenme başarısını etkileyebilir. Bu çalışmada, sıcak hava (Hot Air: HA) ve kesikli mikrodalga (Intermittent Microwave: IMW) ile kurutulan organik ve aynı çeşit konvansiyonel siyah havucun renk (L*, a*, b*) ve FT-NIRS (1000-2500 nm) sistemleri ile ayırt edilebilirliği, buna ek olarak konvansiyonel toz örnekler ile tağşiş uygulanan organik toz örneklerin bu sistemler ile tağşiş düzeyi tahmini ve ayırt edilebilirliği PCA (Principal Component Analysis), SIMCA (Soft Independent Modelling Class Analogy) ve PLSR (Partial Least Square Regression) yöntemleri ile incelenmiştir. Ayrıca örneklerin IMW ve HA kuruma kinetikleri irdelenmiş ve deneysel kuruma kinetiği verileri matematiksel olarak modellenmiştir. Buna ek olarak taze ve kuru örnekler toplam fenol ve toplam antioksidan açısından karşılaştırılmıştır. Taze organik ve konvansiyonel örneklerinin ortalama L* ve b* değeri farklılıklarının önemli olduğu saptanmıştır (p<0.001). Kurutulan saf örneklerin renk ve FT-NIRS verilerinin PCA sonucunda ilk iki temel bileşen ile toplam değişkenlik %90'ın üzerinde açıklanmıştır. SIMCA sonucu renk verilerine göre HA ile kurutulan saf organik örneklerin %100'ü (6/6*100) IMW ile kurutulan örneklerin ise %50'si (3/6*100) doğru sınıflandırılabilmiştir. FT-NIRS verileri kullanılarak SIMCA yöntemi ile örneklerin, organik ve konvansiyonel olarak doğru bir şekilde sınıflandırılamadığı belirlenmiştir. PLSR sonucunda tağşiş düzeyinin (%) tahmininde en iyi modeller FT-NIRS verileri ile elde edilmiştir (HA ve IMW için sırasıyla R2val=0.98, RMSEP=%4.9; R2val=0.89, RMSEP=%10.1). Renk verileri ile PLSR sonucunda HA ve IMW için sırasıyla R2val=0.82, RMSEP=%13.2 ve R2val=0.53, RMSEP=%21.2 olan modeller elde edilmiştir. HA ile kurutulan örneklerin nispeten daha iyi ayırt edilebildiği ve tağşiş düzeyinin (%) saptanmasında FT-NIRS verilerinin renk verilerine kıyasla daha güvenilir bir araç olduğu söylenebilir. Bunun nedeninin FT-NIRS'ın daha geniş bir bant aralığında çalışması ile ilgili olduğu söylenebilir. Kuruma kinetiği analizi sonucu HA için en uygun modelin Verma, IMW için ise Logistic model olduğu belirlenmiştir. Toplam fenol ve toplam antioksidan kapasite değerlerinin taze organik örneklerde daha yüksek düzeyde olduğu saptanmıştır. IMW ile 300 ve 450 W güç seviyesinde kurutulan örneklerin toplam fenol ve toplam antioksidan değerlerinin HA ile kurutulan örneklere kıyasla daha yüksek düzeylere ulaştığı, toplam fenol ve antioksidan kapasite seviyesinin korunması ve arttırılması açısından 450 W güç seviyesinin en iyi ürün sağlayan uygulama olduğu belirlenmiştir.Öğe Mathematical Modeling, Moisture Diffusion and Color Quality in Intermittent Microwave Drying of Organic and Conventional Sweet Red Peppers(Mdpi, 2020) Arslan, Aysel; Soysal, Yurtsever; Keskin, MuharremThe aims of this research were to evaluate the influence of intermittent microwave drying on the moisture diffusion and color qualities of organically and conventionally grown sweet red peppers and mathematically express drying kinetic data. Pepper samples of 150 g were dried at 150, 300 and 450 W using a microwave oven. Results showed that intermittent microwave drying at 450 W occurred mainly in the falling rate period, whereas drying at lower powers resulted in relatively longer constant rate periods for both peppers types. The Midilli model provided the best fit for all data. The moisture diffusivity (D-eff) values of organic and conventional samples ranged from 59.69 x 10(-10) to 182.01 x 10(-10) m(2)s(-1) and from 59.11 x 10(-10) to 181.01 x 10(-10) m(2)s(-1), respectively, and the difference was insignificant. The pre-exponential factor for the Arrhenius equation (D-0) and activation energy (E-a) values were almost identical for both product types. Overall, organic or conventional growing did not alter the structural features related to the heat transfer properties. Intermittent microwave drying at 150 and 300 W for organic peppers and 150 W for conventional peppers gave the highest Delta L*, Delta a* and a*/b* values, producing the most bright and red pepper powders. Thus, these treatments can be used to produce higher color quality powders.Öğe Rapid and non-destructive detection of organic carrot powder adulteration using spectroscopic techniques(Academic Press Inc Elsevier Science, 2023) Arslan, Aysel; Keskin, Muharrem; Soysal, YurtseverAdditives used for food adulteration are difficult to detect because they have properties similar to the samples they are added to. Organic foods have more positive effects on food safety compared to their conventional counterparts. Therefore, it is important to assess the detectability of additives that resemble the main ingredient and are used for adulteration purposes in organic powdered products. In this study, the feasibility of using a chromameter and near infrared spectroscopy (NIRS) to discriminate adulterated organic black carrot powders, which were dried by hot air (HA) and intermittent microwave (IMW), was investigated. Principal component analysis (PCA) and partial least squares regression (PLSR) were used for data analysis. The best PLSR models for estimating the adulteration level (%) were obtained using NIRS data (R2val=0.98, RMSEP=4.9%) for samples dried by HA. Furthermore, results showed that temperature or power levels applied during drying affected the efficiency of adulteration determination in samples.Öğe Türkiye'de meydana gelen römork eklenmiş tek akslı traktör (patpat) kazalarının analizi(Hatay Mustafa Kemal Üniversitesi, 2017) Arslan, Aysel; Keskin, MuharremTürkiye'de tek akslı iki tekerlekli traktörlerin (Patpat) kullanımı son yıllarda önemli düzeyde artmıştır. Tek akslı traktörlerin arkasına römork (tarım arabası) eklenerek oluşturulan ve halk arasında Patpat olarak isimlendirilen araçların karıştığı kazaların sayısı da artış göstermektedir. Bu çalışmada; 2006-2016 yılları arasında Türkiye'de yollarda meydana gelen römork eklenmiş tek akslı traktör (Patpat) kazaları incelenmiştir. Çalışmada kullanılan veriler Emniyet Genel Müdürlüğü (EGM) ve Jandarma Genel Komutanlığı (JGK) ekipleri tarafından kayda alınmış olan ve sadece yolarda meydana gelen ölümlü ve / veya yaralanmalı kazaları kapsamaktadır. 11 yıllık sürede (2006-2016), EGM sorumluluk alanlarında, 6'sı ölümlü, 320'si yaralanmalı toplam 326 kazada 688 kişi etkilenmiştir (7 ölü, 681 yaralı). Aynı dönemde, JGK sorumluluk alanlarında ise, 25'i ölümlü, 293'ü yaralanmalı toplam 318 kazada 770 kişi etkilenmiştir (27 ölü, 743 yaralı). Her iki veri setinde, 31'i ölümlü, 613'ü yaralanmalı toplam 644 kazada toplam 1458 kişi etkilenmiştir (34 ölü, 1424 yaralı). Kazaların en fazla meydana geldiği ilk üç coğrafinin bölgenin Karadeniz Bölgesi, Akdeniz Bölgesi ve Ege Bölgesi olduğu görülmüştür. Kazaların en fazla meydana geldiği ilk üç il; EGM verilerine göre, Afyonkarahisar (%14.1), Ordu (%13.8) ve Mersin (%11.3) iken, JGK verilerine göre ise Afyonkarahisar (%26.7), Zonguldak (%10.4) ve Isparta (%8.5)'dır. Her iki veri setinde de kazaların en fazla Çarpma / çarpışma şeklinde meydana geldiği (EGM: %69.6, JGK: %65.7) görülmüştür. Devrilme / savrulma / takla atma şeklinde meydana gelen kazalar ikinci (EGM: %16.6, JGK: %17.9) sıradadır. Kazaların daha çok yaz mevsiminde (EGM: %40.5; JGK: %43.1) ve sonbahar mevsiminde (EGM: %32.8; JGK: %35.8) yoğunlaştığı görülmüştür. EGM sorumluluk alanındaki kazalar daha çok yerleşim yeri içinde (%82.5), JGK sorumluluk alanında ise daha çok yerleşim yeri dışında (%53.8) meydana gelmiştir. Ayrıca, EGM sorumluluk alanındaki kazalar en fazla caddelerde (%49.1), JGK sorumluluk alanlarında ise; köy yollarında (%47.8) meydana gelmiştir. Kazalara karışan sürücülerin çoğunluğu ilkokul eğitimine (EGM: %68.1; JGK: %47.5) sahip olup, büyük çoğunluğu (EGM: %97.5; JGK: %97.2) erkektir. Kazalara karışan sürücülerin büyük çoğunluğunun (EGM: %63.8; JGK: %74.2) sürücü belgesinin bulunmadığı tespit edilmiştir. Sonuç olarak, ülkemizde römork eklenmiş tek akslı traktörlerin (Patpat) karıştığı kazalar artış eğilimindedir. Bu araçların yavaş ilerlemesi, düşük frenleme ve düşük dönme kabiliyetine sahip olması, özellikle gece zor fark edilebilmesi ve standart yapıya sahip olmaması gibi sebeplerle yollarda kullanılması uygun değildir. Kazaların büyük çoğunluğunun insan kaynaklı olduğu dikkate alındığında bu konuda eğitim ve trafik denetimi çalışmalarına ağırlık verilmesi gerektiği önerilmektedir.
