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Öğe Development of Films of Novel Polypropylene based Nanomaterials for Food Packaging Application(Wiley, 2015) Ayhan, Z.; Cimmino, S.; Esturk, O.; Duraccio, D.; Pezzuto, M.; Silvestre, C.In order to design new antimicrobial nanocomposites with properties for food packaging application, films of polypropylene random copolymer (PPR), PPR/Poly--pinene (PP), PPR/clay and PPR/PP/clay were prepared by melt extrusion. Structural, morphological, mechanical, barrier, antimicrobial properties and thermal stability of the films were determined. PPR and PP always form a homogeneous system in the amorphous phase; in the binary PPR/clay system, PPR molecules intercalate the clay galleries; in the ternary PPR/PP/clay system, the miscibility between PPR and PP prevents the intercalation of the PPR macromolecules into the clay galleries. The addition of clay and PP increased the thermal stability and the tensile mechanical properties of PPR and reduced the oxygen transmission rate and the water vapor transmission rate compared with plain PPR. Films of nanomaterials containing PP provided a reduction of the test microorganisms (Escherichia coli 25922) of 24% comparing to the control (PPR/clay film). Copyright (c) 2015 John Wiley & Sons, Ltd.Öğe Effects of Coating, Modified Atmosphere (MA) and Plastic Film on the Physical and Sensory Properties of Apricot(Int Soc Horticultural Science, 2010) Ayhan, Z.; Esturk, O.; Muftuoglu, F.The 'Kabaasi' apricot is an important export product of Turkey, but the shelf life of unpackaged fresh product is generally limited to 3-5 days due to fruit softening and color changes. The objective of this study was to investigate the important physical and sensory properties of fresh apricot packaged or unpackaged during cold storage. Apricots were washed in chlorinated water (100 mu l/L), dried and then divided into two batches. The first batch of apricots was coated with 5% Natureseal and the second batch was uncoated. Coated and uncoated apricots were packaged under active (5% O-2, 10% CO2 and 85% N-2) and passive atmospheres (air) using polypropylene (PP) trays sealed with two different films as cast polypropylene (CPP) and biaxially oriented polypropylene (BOPP). Physical (texture, external and internal color) and sensory properties of packaged and unpackaged products were monitored during 42 days at 4 degrees C. The results showed that in general coating, MAP application, or packaging material did not affect the penetration force (N) (p>0.05); however, a significant coatingxMAP applicationxpackaging material interaction was determined (p <= 0.05). The penetration force of unpackaged apricots significantly decreased especially after the 7 days due to decrease in firmness. On the other hand, the packaged apricots preserved the texture better than the unpackaged ones during 42 days of storage. In terms of color, the control group (unpackaged) had lower external and higher internal L* values. The color values (L*, C* and H degrees) for all applications significantly decreased after the 28 days of storage (p <= 0.05). In summary, MAP using CPP or BOPP films preserved the physical and sensorial qualities of apricots coated or uncoated during 28 days of storage. However, the viability of unpackaged apricots was less than 7 days due to significant change in physical and sensory properties.Öğe Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality(Academic Press Inc Elsevier Science, 2009) Soysal, Y.; Ayhan, Z.; Esturk, O.; Arikan, M. F.In this research, effectiveness of various microwave-convective drying treatments were compared to convective air drying and commercial belt drying to establish the most favourable drying condition in terms of drying kinetics and dried product quality. Quality parameters were colour (L*, a*, b* coordinates), textural characteristics (hardness), and sensory properties (visual appearance, colour, texture and overall acceptance). The microwave drying treatments were done both in the intermittent and continuous modes at two different microwave output powers (597.20 and 697.87 W) using two identical microwave-convective dryers. Overall, the continuous microwave-convective drying had the lowest drying time among the drying treatments, but it resulted in poor quality product while intermittent microwave-convective drying gave good product quality comparable to convective air drying and commercial belt drying. The intermittent microwave-convective drying conducted at lower drying air temperature and microwave power level with relatively long power-off time resulted in a more stable and gentle drying process concerning dried product quality. Based on the results of this study, the intermittent microwave-convective drying at 35 degrees C with a pulse ratio of 3.0 at 597.20 W provided considerable savings in drying time when compared to convective air drying and should be the preferred method of drying to produce high quality product with better physical (colour and texture) and sensory attributes. (C) 2009 IAgrE. Published by Elsevier Ltd. All rights reserved.Öğe Serving size and gender effects on product (lemonade) acceptance and just-right attribute ratings(TUBITAK, 2001) Ayhan, Z.; Li, C.-T.; Ndife, M.K.; Zhang, Q.H.The serving size and gender effects on product acceptance and ideal attribute (lemonade flavor, sourness and sweetness) ratings of lemonade were investigated using a 15-point hedonic scale and a 5-point just-right scale, respectively. Females (67) and males (68) consumed a 4 oz (118 ml) sample ad libitum, or a full 8 oz (236 ml) serving. Ad libitum male consumption was not different (p>0.05) from female consumption. A low correlation (R2=0.011) was observed between the amount of lemonade consumed and product acceptability or just-right attribute ratings. Neither serving size nor gender had an effect on the overall acceptability (p>0.05). However, the interaction of gender and serving size affected the overall acceptability (p?0.05) and sweetness (p?0.10). Male acceptability scores were lower (p?0.05) than female scores under ad libitum conditions. Male acceptability scores increased (p?0.05) with increased sample size. There was no significant difference observed for lemonade flavor, sourness or sweetness just-right ideal scores as the sample size increased (p>0.05). A higher proportion of males rated the sweetness just-about-right as compared to females (p?0.05). This study showed that consumption of a standard serving size did not result in sensory specific satiety, but several interesting gender effects were found.
