SavedAdd your journal

Journals / Gıda / 2020 / Cilt: 45 - Sayı: 4

MATHEMATICAL MODELING OF CONCENTRATION OF SAGE EXTRACT BY DIFFERENT METHODS AND INVESTIGATION OF QUALITY PROPERTIES

ADAÇAYI EKSTRAKTLARININ FARKLI YÖNTEMLER İLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ VE KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI

Cüneyt DİNÇER
Journal
Gıda
Pages
736–747
Publication Date
2020-06-21
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was observed that there was no significant difference in the physicochemical properties of the concentrated samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the modeling of the concentration of sage extracts and the effect of concentration on the quality properties of sage extracts were investigated.
📊
Key Findings & Data:For this purpose, applications were performed in two different concentration systems: thermal vacuum concentration (75, 80 and 85 ºC, 250 mbar pressure) and microwave vacuum concentration (180, 300, and 450W, 250 mbar pressure).
💡
Conclusion & Impact:It was observed that there was no significant difference in the physicochemical properties of the concentrated samples.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Adaçayı · Salvia fruticosa · mikrodalga vakum konsantrasyon

Abstract

In this study, the modeling of the concentration of sage extracts and the effect of concentration on the quality properties of sage extracts were investigated. For this purpose, applications were performed in two different concentration systems: thermal vacuum concentration (75, 80 and 85 ºC, 250 mbar pressure) and microwave vacuum concentration (180, 300, and 450W, 250 mbar pressure). The desired 40 °Bx concentration level in the shortest time was reached by the microwave vacuum concentration application at 450 W. 13 different mathematical models were used to describe the concentration kinetics. While the best fit with the sage samples concentrated by thermal method was the Modified Henderson and Pabis model, the model that showed the best fit for the samples concentrated by the microwave method was Midilli. It was observed that there was no significant difference in the physicochemical properties of the concentrated samples.

Özet

Bu çalışmada adaçayı ekstraktlarının konsantrasyonunun modellenmesi ve konsantrasyon işleminin adaçayı ekstraktlarının kalite özellikleri üzerine etkisi araştırılmıştır. Bu amaçla uygulamalar termal vakum konsantrasyon (75, 80 ve 85 ºC, 250 mbar basınç) ve mikrodalga vakum konsantrasyon (180, 300, ve 450W, 250 mbar basınç) olmak üzere iki farklı konsantrasyon sisteminde gerçekleştirilmiştir. Hedeflenen 40 °Bx konsantrasyon seviyesine en kısa sürede 450 W’ta gerçekleştirilen mikrodalga vakum konsantrasyon uygulamasıyla ulaşılmıştır. Örneklerin konsantrasyon kinetiğinin modellenmesinde 13 farklı model kullanılmıştır. Termal yöntem ile konsantre edilen adaçayı örnekleriyle en iyi uyumu Modifiye Henderson ve Pabis modeli gösterirken, mikrodalga yöntemiyle konsantre edilen örnekler için en iyi uyum gösteren model Midilli olmuştur. Konsantre edilen örneklerin fizikokimyasal özelliklerinde genel olarak önemli değişimler gözlenmemiştir.

🔖

Cite This Article

DİNÇER, C. (2020). MATHEMATICAL MODELING OF CONCENTRATION OF SAGE EXTRACT BY DIFFERENT METHODS AND INVESTIGATION OF QUALITY PROPERTIES. Gıda, Cilt: 45 - Sayı: 4, 736–747. https://ajindex.com/articles/100352

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Aadil, R. M., Zeng, X. A., Han, Z., Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201-3206. https://doi.org/10.1016/j.foodchem.2013.06.008
  2. Arslan, N., Yılmaz, G., Akınerdem, F., Özgüven, M., Kırıcı, S., Arıoğlu, H., Gümüşçü, A. ve Telci, İ. (2000). Nişasta-Şeker, tütün ve tıbbi-aromatik bitkilerin tüketim projeksiyonları ve üretim hedefleri. Türkiye Ziraat Mühendisliği V. Teknik Kongresi,. 1. Cilt, 453–483 ss, 17–21
  3. Ocak, Ankara.
  4. Assawarachan, R., Noomhorm, A. (2011). Mathematical models for vacuum‐microwave concentration behavior of pineapple juice. Journal of Food Process Engineering, 34(5), 1485-1505. https://doi.org/10.1111/j.1745-4530.2009.00536.x
  5. Baser, K. H. C. (2002). Aromatic biodiversity among the flowering plant taxa of Turkey. Pure and Applied Chemistry, 74(4), 527-545. ttps://doi.org/10.1351/pac200274040527 Baydar, H. (2005).
  6. Tıbbi, Aromatik ve Keyf Bitkileri Bilimi ve Teknolojisi. Süleyman Demirel Üniversitesi 51, 216 ss, Isparta. Bozkir, H., Baysal, T. (2017). Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics. Journal of Food Process Engineering, 40(5), e12535. https://doi.org/10.1111/jfpe.12535
  7. Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing—A review. Food Research International, 52(1), 243-261. https://doi.org/10.1016/j.foodres.2013.02.033.
  8. Davıs, P. H. (1982). Flora of Turkey and the East Aegean Islands, Vol. 3. Edinburg University Press, Vol.7, 947 ss, Edinburg. Delamare, A. P. L., Moschen-Pistorello, I. T., Artico, L., Atti-Serafini, L., Echeverrigaray, S. (2007). Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil. Food Chemistry, 100(2), 603-608. https://doi.org/10.1016/j.foodchem.2005.09.078
  9. Delgado, T., Pereira, J. A., Baptista, P., Casal, S., Ramalhosa, E. (2014). Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits. Food Research International, 55, 426-435. doi:10.1016/j.foodres.2013.11.043 Dinçer, C., Çam, İ. B., Torun, M., Gülmez, H. B., Topuz, A. (2019). Mathematical modeling of concentratıons of grape, pomegranate and black carrot juıces by varıous methods. Gıda, 44(6), 1092-1105. https://doi.org/10.15237/gida.GD19080
  10. El-Sayed, N. H., Khalifa, T. I., Ibrahim, M. T., Mabry, T. J. (2001). Constituents from Salvia triloba. Fitoterapia, 72(7), 850-