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Öğe Assessment of acoustic-mechanical measurements for crispness of wafer products(Elsevier Sci Ltd, 2018) Carsanba, Erdem; Duerrschmid, Klaus; Schleining, GerhardThe objective of this work was to investigate instrumental tests regarding the capacity to differentiate crispy wafer products of different quality and regarding to correlations between instrumental parameters and sensory descriptors. Therefore two fracturing methods, a 3-point bending and a cutting test with simultaneously recorded sound emissions and a descriptive sensory analysis were carried out with nine different brands of wafers representing different qualities. The results showed that both instrumental methods are capable to differentiate products of different quality, but in different ways. Only the maximum sound pressure (r = 0.89) and the number of force peaks (r = 0.83) of both tests correlate. The sensory descriptor crispness was mainly correlated with the area under sound-displacement curve (r = 0.76) and mean sound value (r = 0.59) of the cutting test, and weakly related to the number of force peaks (r = 0.42), the maximum sound pressure (r = 0.50) and the area under sound-displacement curve (r = 0.42) of the 3-point bending test. (C) 2017 Elsevier Ltd. All rights reserved.Öğe Citric acid production by yarrowia lipolytica(Springer International Publishing, 2019) Carsanba, Erdem; Papanikolaou, Seraphim; Fickers, Patrick; Agirman, Bilal; Erten, HuseyinRecently, with an increasing annual demand of more than two million tons, citric acid (CA) has become the main additive and functional component in the food, pharmaceutical, and chemical industries. This rising demand has induced research to search for alternative and cheap ways to fulfil CA requirements in industry. Lately, Yarrowia lipolytica has been considered as a promising microorganism in the production of CA since it has many advantages over moulds: mainly high productivity, easier cultivation (convenient for continuous process), and the capability to use a wide range of agricultural or industrial by-products and wastes as cheap carbon sources. CA production by this yeast depends on certain factors such as medium composition (type and concentrations of carbon, nitrogen, and trace elements) and the type of strain used (wild, mutant, or genetically engineered), as well as cultivation conditions (pH, temperature, dissolved oxygen, etc.). This review principally details recent studies concerning CA production by Y. lipolytica with an emphasis on techniques to increase productivity and yield to meet the expanding demand for this organic acid. Suitable substrates and production factors for high and cost-efficient CA production are discussed. Downstream processes and production systems are also reviewed. © Springer Nature Switzerland AG 2019.Öğe Examination of optimum test conditions for a 3-point bending and cutting test to evaluate sound emission of wafer during deformation(ISEKI Food Association, 2018) Carsanba, Erdem; Schleining, GerhardThe purpose of this study was to investigate optimum test conditions of acoustical-mechanical mea- surement of wafer analysed by Acoustic Envelope Detector attached to the Texture Analyser. Force- displacement and acoustic signals were simultaneously recorded applying two different methods (3-point bending and cutting test). In order to study acoustical-mechanical behaviour of wafers, the parameters \maximum sound pres- sure", 'total count peaks" and 'mean sound value" were used and optimal test conditions of microphone position and test speed were examined. With a microphone position of 45° angle and 1 cm distance and at a low test speed of 0.5 mm/s wafers of different quality could be distinguished best. The angle of microphone did not have significant effect on acoustic results and the number of peaks of the force and acoustic signal decreased with increasing distance and test speed. © 2018 ISEKI-Food Association (IFA).Öğe Importance of Yeasts and Lactic Acid Bacteria in Food Processing(Springer, 2014) Erten, Huseyin; Agirman, Bilal; Gunduz, Cennet Pelin Boyaci; Carsanba, Erdem; Sert, Selvihan; Bircan, Sezgi; Tanguler, Hasan[Abstract Not Available]Öğe Natural Microflora of Different Types of Foods(Springer International Publishing Ag, 2019) Erten, Huseyin; Agirman, Bilal; Boyaci-Gunduz, Cennet Pelin; Carsanba, Erdem; Leventdurur, SezgiThe sources of thousands of different microorganisms in foods could be either natural or external. The microorganisms in foods are divided into three groups as molds, yeast and bacteria. Natural microflora of foods influences the quality, availability and quantity of products. Molds are generally known as spoilage microorganisms in foods. Therefore, usage of them in food processing is limited (i.e. mold ripened cheese, soybean fermented foods). Conversely, yeasts and bacteria are widely used as important microorganisms in food industry. They have ability to ferment sugars to some industrially important compounds such as ethanol, lactic acid, acetic acid and carbon dioxide. In addition, they can contribute to the texture, flavor and safety of foods. The microorganisms intrinsically existing in food play a key role in processing of numerous foods especially plant based fermented foods, milk and meat based fermented products. The aim of the present chapter is to discuss the natural microflora belonging to different foods and also to explain their functions during food processing.Öğe Screening various Yarrowia lipolytica strains for citric acid production(Wiley, 2019) Carsanba, Erdem; Papanikolaou, Seraphim; Fickers, Patrick; Erten, HuseyinCitric acid (CA) productivity by Yarrowia lipolytica dependents on strain type, carbon source, carbon to nitrogen (C/N) molar ratio as well as physicochemical conditions (pH, temperature, oxygen transfer rate, etc.). In the current study, 10 different Y. lipolytica strains were first challenged in shake-flask culture for CA production in a glucose-based media under nitrogen-limited conditions. For the most promising one, strain K57, CA productivity was monitored during culture in batch bioreactor for three initial C/N molar ratio (167, 367, and 567 Cmol/Nmol). The highest CA yield (0.77 g/g glucose), titre (72.3 g/L CA), and productivity (0.04 g/g.h) were found for C/N ratio of 367. However, the highest growth rate was obtained for an initial C/N ratio of 167. From these results, Y. lipolytica strain K57 could be considered to produce CA at higher titre on glucose-based medium in batch bioreactor than others Y. lipolytica strain reported in the literature.
