Yazar "Atan, Mustafa" seçeneğine göre listele

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    Efficacy evaluation of ultrasound treatment on the postharvest storability of white nectarine by both physicochemical and image processing analyses
    (Elsevier Science Bv, 2019) Temizkan, Riza; Atan, Mustafa; Buyukcan, Mehmet Burak; Caner, Cengiz
    Ultrasound is a non-thermal method to preserve the postharvest quality of fresh fruit during storage that is also non-toxic and environmentally friendly. In this study, the effects of ultrasound treated at 0, 100, 200, 300, and 500 W on the quality of white nectarine stored at 4 degrees C for 50 d were investigated. Additionally, image processing techniques were used as a means of qualitative analysis. Weight loss, pH, total soluble solids (TSS), in-package gas concentration, decay rate, instrumental color, texture, and Fourier transform near-infrared (FT-NIR) were measurements were done in this study. Color and morphological characteristics of white nectarines were also identified by image processing techniques. Based on the results of physicochemical analyses, ultrasound treatment at 300 W power best-maintained nectarine quality. The decay rate was found to be 20% in the control fruit (CNT) and 3,3% in the 300 W treatment at the end of the storage. These results were supported by color and morphological characteristics obtained by image processing techniques. Overall, the results indicated that the non-thermal ultrasound technique could be used to increase storage quality of white nectarines, and image processing techniques could be implemented as objective, rapid and non-destructive analysis methods by the food industry.
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    Öğe
    Limonlarda breatheway membran teknolojisinin kaliteye etkisi
    (Çanakkale Onsekiz Mart Üniversitesi, 2019) Atan, Mustafa; Aday, Mehmet Seçkin; Yakar, Emin
    Bu çalışmada Breathway membran teknolojisinin limon kalitesi üzerine etkileri incelenmiştir. Limonlarda depolama boyunca ambalaj içerisindeki O2/CO2 oranı, titrasyon asitliği, pH, suda çözünür kuru madde, ağırlık kaybı, askorbik asit, sertlik, renk ve duyusal analizler yapılmıştır. Sonuçlara göre, Breathway membranları, istenilen optimum atmosfer koşullarını ambalaj içerisinde sağlayarak; asitlik, sertlik, askorbik asit, renk ve ağırlık kaybının depolama süresince değişimini kontrol grubuna göre daha iyi muhafaza etmiştir. Fakat incelenen özellikler bakımından, Breathway membranları arasında istatistiksel olarak bir fark tespit edilememiştir. Sonuç olarak; kullanılan Breatheway membranları, depolama süresince limonların kalitesinin korunmasında ve raf ömrünün uzatılmasında olumlu sonuçlar vermiştir.
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    Öğe
    Multiparametric analysis of cheese using single spectrum of laser-induced breakdown spectroscopy
    (Elsevier Sci Ltd, 2019) Ayvaz, Huseyin; Sezer, Banu; Dogan, Muhammed Ali; Bilge, Gonca; Atan, Mustafa; Boyaci, Ismail Hakki
    The potential of using laser-induced breakdown spectroscopy (LIBS) for prediction of chemical quality/control parameters in a cheese matrix was investigated. Traditional methods are usually time-consuming and require complex pre-treatments, the use of toxic chemicals and laboratories and personnel equipped with these analytical skills. In this study, 11 different chemical analyses commonly performed on cheese samples were conducted using traditional methods on 82 full-fat, white pickled and ripened cheese samples. Additionally, these parameters of interest were correlated with multi-elemental spectra of LIBS using partial least squares regression. The results obtained for moisture, dry matter, salt, total ash, total protein, pH, fat, acidity, water soluble nitrogen, trichloroacetic acid soluble nitrogen, and phosphotungstic acid soluble nitrogen (R-cal(2) = 0.964, 0.959, 0.970, 0.973, 0.952, 0.971, 0.733, 0.762, 0.714, 0.633, and 0.707, respectively) indicated that LIBS could be used as an alternative or complementary method in quality control of cheese. (C) 2018 Elsevier Ltd. All rights reserved.
  • Küçük Resim
    Öğe
    Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species
    (Springer, 2021) Ayvaz, Hüseyin; Mortas, Mustafa; Doğan, Muhammed Ali; Atan, Mustafa; Yıldız Tiryaki, Gülgün; Karagül Yüceer, Yonca
    This study aimed to evaluate the performance of both near-infrared (NIR) diffuse reflectance and mid-infrared-attenuated total reflectance (MIR-ATR) in determining some quality parameters of a commercial white cheese made of unknown ratios of various milk species. For this purpose, 81 commercial Ezine cheese samples, a special ripened cheese produced in Turkey, containing unknown ratios of bovine, caprine, and ovine milk, were used. Reference analyses, including textural properties, protein content, nitrogen fractions, ripening index coefficients, fat, salt, dry matter-moisture, and ash contents as well as pH and titratable acidity levels, were conducted in the samples following the traditional gold standards. For NIR applications, the spectra of both intact cubes and hand-crushed cheese samples were collected, whereas the spectra of only hand-crushed cheese samples were collected for MIR-ATR. PLSR (Partial Least Squares Regression) calibration models were developed for each parameter (n = 61) and then validated using both cross-validation (leave-one-out approach) and an external validation set (n = 20). Overall, PLSR models developed for total protein, fat, salt, dry matter, moisture, and ash content, as well as pH and titratable acidity, yielded satisfactory performance statistics in the complementary use of NIR and MIR spectroscopy. However, PLSR models of the other parameters, including textural properties, nitrogen fractions, and the ripening index, could only separate high and low values and were not able to make accurate quantitative predictions. NIR spectroscopy was found to be more accurate than that of MIR-ATR spectroscopy for almost all the parameters except for pH and titratable acidity, for which MIR-ATR spectroscopy was superior.