SavedAdd your journal

Journals / Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi / 2021 / Cilt: 8 - Sayı: 1

Exact solutions of the Benney–Luke equation via (1/G')-expansion method

(1/G')-Açılım Yöntemi ile Benney-Luke Denkleminin Tam Çözümleri

Hülya DURUR
Asıf YOKUŞ
Pages
56–64
Publication Date
2021-06-30
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)

In this review, according to research in the last 20 years, not only the effects of the films and coatings on food (fresh and dried fruits and vegetables) properties but also applied procedures are summarized and discussed.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Techniques in food packaging are varying depending on the global trends, changes in technology, sense of responsibility for nature, and consumer expectations.
📊
Key Findings & Data:One of the new techniques using in the packaging industry in recent years is edible films and coatings.
💡
Conclusion & Impact:In this review, according to research in the last 20 years, not only the effects of the films and coatings on food (fresh and dried fruits and vegetables) properties but also applied procedures are summarized and discussed.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Yenilebilir Film · Yenilebilir Kaplama · Meyve

Abstract

Techniques in food packaging are varying depending on the global trends, changes in technology, sense of responsibility for nature, and consumer expectations. One of the new techniques using in the packaging industry in recent years is edible films and coatings. Edible films and coatings are biomaterials that are applied as a thin layer on food and can be consumed with food. Films and coatings obtained from different sources are applied to foods with different application techniques. Films and coatings can be applied to fresh fruits and vegetables, as well as dried foods. However, the investigation on the application operations of films and coating on food particularly fresh fruits and vegetables are taking a very important role. In this review, according to research in the last 20 years, not only the effects of the films and coatings on food (fresh and dried fruits and vegetables) properties but also applied procedures are summarized and discussed.

Özet

Gıda paketlemede kullanılan teknikler küresel trendlere, teknolojideki değişimlere, doğaya karşı sorumluluk bilincine ve tüketici beklentilerine bağlı olarak değişmektedir. Ambalaj endüstrisinde son yıllarda kullanılan yeni tekniklerden biri de yenilebilir film ve kaplamalardır. Yenilebilir film ve kaplamalar, yiyeceklerin üzerine ince bir tabaka halinde uygulanan ve yiyeceklerle birlikte tüketilebilen biyomalzemelerdir. Farklı kaynaklardan elde edilen film ve kaplamalar farklı uygulama teknikleri ile gıdalara uygulanmaktadır. Filmler ve kaplamalar, taze meyve ve sebzelerin yanı sıra kuru gıdalara da uygulanabilir. Bununla birlikte, özellikle taze meyve ve sebzeler olmak üzere gıdaların üzerine film ve kaplama uygulama operasyonlarının araştırılması çok önemli bir rol oynamaktadır. Bu derlemede, son 20 yılda yapılan araştırmalara göre film ve kaplamaların sadece gıda (taze ve kuru meyve ve sebzeler) özelliklerine etkileri değil, uygulanan prosedürler de özetlenmiş ve tartışılmıştır.

🔖

Cite This Article

DURUR, H., YOKUŞ, A. (2021). Exact solutions of the Benney–Luke equation via (1/G')-expansion method. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, Cilt: 8 - Sayı: 1, 56–64. https://ajindex.com/articles/400407

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. Otoni, C. G., Avena‐Bustillos, R. J., Azeredo, H. M. C., Lorevice, M. V., Moura, M. R., Mattoso, L. H. C., & McHugh, T. H. (2017). Recent Advances on Edible Films Based on Fruits and Vegetables: A Review. Comprehensive Reviews in Food Science and Food Safety, 16, 1151-1169.
  2. Cemeroğlu, B. (2003).
  3. Meyve ve Sebze İşleme Teknolojisi, Gıda Teknolojisi Derneği - Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, 1, 246-251.
  4. Pavlath, A. E., & Orts, W. (2009). Edible Films and Coatings: Why, What, and How?. In K. Huber, M. Embuscado (Eds.), Edible Films and Coatings for Food Applications Springer, New York, 1-23.
  5. Erkmen, O., & Barazi, A. O. (2018). General Characteristics of Edible Films. Journal of Food Biotechnology Research, 2(1). Mellinas, C. Valdes, A., Ramos, M., Burgos, N., Garrigos, M. C., & Jimenez, A. (2016). Active edible films: Current state and future trends. Journal of Applied Polymer Science, 1-15.
  6. Falguera, V., Quintero, J. P., Jimenez, A., Munoz, J. A., & Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology, 22, 292-303.
  7. Han, J. H. (2014). Edible Films and Coatings: A Review, In J. H. Han (Ed.), Innovations in Food Packaging, Plano, TX. Elsevier Ltd., 213-241.
  8. Miller, K. S., & Krochta, J. M. (1997). Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science, 8, 228-237.
  9. Alvarez, M. V., Ponce, A. G., & Moreira, M. R. (2013). Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli. LWT - Food Science and Technology, 50, 78-87.
  10. Calderon-Castro, A., Vega-Garcia, M. O., Zazueta-Morales, J. J., Fitch-Vargas, P. R., Carrillo-Lopez, A., Gutierrez-Dorado, R., Limon-Valenzuela, V., & Aguilar-Palazuelos, E. (2018). Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins. J Food Sci Technol, 55(3), 905–914.
  11. Marquez, G. R., Pierro, P., Mariniello, L., Esposito, M., Giosafatto, C. V. L., & Porta, R. (2017). Fresh-cut fruit and vegetable coatings by transglutamin a secrosslinked whey protein/pectin edible films, LWT - Food Science and Technology, 75, 124-130.
  12. Song, Z., Li, F., Guan, H. Xu, Y., Fu, Q., & Li, D. (2017). Combination of nisin and ε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots. Food Control, 74, 34-44.
  13. Ali, A., Noh, N. M., &