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Öğe DETERMINATION OF OPTIMUM PRODUCTION PARAMETERS IN CARROT CHIPS(Gıda Teknolojisi Derneği, 2021) Akbalık, Sabri; Oral, Rasim; Dağdelen, Adnan Fatih; Alkın, Emine; Uğur, Nagihan; Davarcı, Bayram; Sağlam, MehmetThe aim of this study is to investigate the possibilities of carrots to be used as an alternative snack food. Carrots were cut into a certain thicknesses (1/1.5/ 2 mm), dried at a specific condition (4/5/6 min. at 100°C) and fried in hot oil at a specific condition (2/2.5/3 min. at 170/180/190°C). Then, 81 different carrot chips were produced. All samples were evaluated in terms of their sensory properties (appearance, crunch, flavor, general) and some analysis (texture, color, dry matter, water activity and total oil) were made on the 10 samples with the highest score. As a result of the evaluation, it was determined that the sample coded H/1.5/4/180/2 (1.5 mm thickness/100°C 4min. drying/180°C 2min. frying) has the most appropriate values. The content of this sample was determined in detail by additional analysis (vitamin A, C, beta-carotene, total sugar, dietary fiber, protein, ash and salt).Öğe Investigation of overall and melamine migration from melamine bowls(Akademiai Kiado Zrt, 2019) Manav, H. M.; Gurbuz, O.; Cumbul, D.; Tokat, I. E.; Korkmaz, E.; Dağdelen, Adnan FatihOverall and melamine migration have been determined for 60 samples of melamine resin bowls, which were purchased in various local markets in the area of Bursa, Turkey. The samples were exposed to food simulants 3% acetic acid, 10% ethanol aqueous solutions, and rectified (refined) olive oil at 100 degrees C for 30 min, and 50% ethanol aqueous solutions at 60 degrees C for 30 min. The LOQ value was calculated as 3.3 mg dm(-2) for overall migration and 0.126 mg kg(-1) for melamine migration. Research findings did not exceed the limit of overall migration level (10 mg dm(-2)). Also, melamine levels of all tested items found in the third assays were below the specific migration limit (SML) of 2.5 mg kg(-1) set out in the EU 10/2011 (EU, 2011) and Turkish Food Codex 2013/34 (TFC, 2013a). Some expensive as well as cheap products showed close migration levels. The increased cost of the item did not indicate a higher quality regarding health in this study.Öğe Mechanical, barrier, thermal, and microstructural properties of poly (lactic acid) and gelatin–beeswax emulsion bi-layer films(John Wiley and Sons Inc, 2021) Pirinç, Fatma Tuba; Dağdelen, Adnan Fatih; Sarıcaoğlu, Furkan TürkerIn this study, biodegradable bi-layer films from poly (lactic acid) (PLA) and bovine gelatin (BG)–beeswax emulsion were produced. PLA film was used as first layer, while BG containing beeswax at 0, 0.25, 0.50, 0.75, and 1% was the second layer, and optical, mechanical, barrier, thermal, and microstructural properties were characterized. The increasing beeswax concentration significantly increased the color difference (ΔE) and opacity of films, whereas decreased the light transmittance. Although tensile strength (TS) values decreased with the addition of beeswax, elongation at break (EAB) values increased. The highest oxygen permeability was observed from PLA film and production of bi-layer film significantly decreased the oxygen permeability. Microstructural images of bi-layer films containing 0.25 and 0.50% beeswax had good compatibility; however, increasing beeswax concentration to 0.75 and 1% weakened the interfacial adhesion of layers. PLA coated with BG–beeswax emulsions enhances the suitability of PLA films for food packaging applications. Novelty impact statement: Poly (lactic acid) film was coated with gelatin–beeswax emulsion films to produce bi-layer films with low oxygen permeability. Gelatin–beeswax emulsion as outer layer improved the oxygen barrier properties of inner PLA layer. The production of PLA–gelatin/beeswax emulsion bi-layer films could be valuable for food packaging applications due to low water vapor and oxygen permeability.Öğe Optical and mechanical properties of bi-layer biodegradable films from poly lactic acid and bovine gelatin(International Society of Academicians, 2020) Pirinç, Fatma Tuba; Dağdelen, Adnan Fatih; Sarıcaoğlu, Furkan TürkerIn this study, the development of bilayer films with bovine gelatin (BG) and poly lactic acid (PLA) was investigated, and the effect of gelatin layer thickness on optical and mechanical properties of bi-layer films was evaluated. BG incorporated PLA films didn’t separate from each other during mechanical analyses, which means uniform film structure was obtained. The L* values significantly decreased, whereas a* and b* values increased when compared with neat PLA film. The color differences of bi-layer films were classified between “very distinct and great” depending on the thickness of BG layer. The lowest opacity was obtained from neat PLA film, and increasing thickness of BG layer increased opacity due to yellowish color. The lamination of neat PLA with BG in varied thickness caused a significant decrease in UV and visible light transmission. Tensile strength of neat PLA film was significantly decreased by the lamination with BG, whereas elongation at break values increased, probably due to plasticizer addition to BG film. Similar tendency was observed for puncture force and puncture deformation values. It can be concluded from these results that the lamination of PLA films with BG decreased the mechanical properties, whereas improved the UV light barrier properties of neat PLA film.Öğe Smart applications for fish and seafood packaging systems(Elsevier, 2023) Sahin, Oya Irmak; Sarıcaoğlu, Furkan Turker; Dundar, Ayşe Neslihan; Dağdelen, Adnan FatihAn important health-affecting factor is the safety of food. As controlling food safety via real-time monitoring system is a profound need, innovations for packaging technologies of food throughout “smart” applications have gained an accelerated interest. These smart systems are based on enlighten consumer about the “quality of food product”. With the developments in smart packaging technology, new packaging materials, sensor systems, and multifunctional detection systems have emerged for traceability of food quality. This chapter is a deep summary of the latest developments of smart packaging applications for monitoring fish and seafood with the principle of from farm to fork along with highlighting the recent applications of smart technologies; sensors, indicators, data carriers with blockchain systems, and electronic sensing systems as novel applications as well. Despite all these advantages, the weak consumer perception of smart packaging and the difficulties in reusing smart packaging waste with recycling systems are obstacles to the commercialization of these systems worldwide. However, it is believed that these perceptions will disappear with increasing research and emerging patented and validated products. © 2023 Elsevier Inc. All rights reserved.
