Yazar "Buyukcan, M. B." seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • [ X ]
    Öğe
    Monitoring composting process of olive oil solid waste using FT-NIR spectroscopy
    (Taylor & Francis Inc, 2020) Kavdir, Y.; Ilay, R.; Camci Cetin, S.; Buyukcan, M. B.; Kavdir, I.
    FT-NIR (Fourier Transform-Near Infrared) spectroscopy has been used for the prediction of properties of various materials. Olive oil solid waste compost (OSWC) can be a good and available source for soil organic matter in Mediterranean countries. This study was aimed at developing a fast and nondestructive method for determining compost carbon to nitrogen (C/N) ratio, total nitrogen (TN), inorganic nitrogen, total carbon (C), pH and electrical conductivity (EC) using FT-NIR spectroscopy. Composts were sampled weekly and some chemical analyses were performed on the samples using standard methods. Also, reflectance spectra of the same compost were acquired using FT-NIR spectroscopy right after the standard measurements. Organic matter functional groups of OSW and OSWC were compared using C-13-NMR spectroscopy. Calibration models between the standard measurements and the spectral measurements performed on samples were established applying Partial Least Squares (PLS) method. According to prediction models following determination coefficients (R-2) of 0.86, 0.82, 0.81, 0.77, 0.75, 0.65 and 0.51 were obtained respectively for nitrate (NO3-), pH, ammonium (NH4+), total N, C/N ratio, total C and EC. With this study, it was shown that FT-NIR spectroscopy has the potential of sensing OSWC parameters nondestructively.
  • [ X ]
    Öğe
    Nondestructive Olive Quality Detection Using FT-NIR Spectroscopy in Reflectance Mode
    (Int Soc Horticultural Science, 2009) Kavdir, I.; Buyukcan, M. B.; Kocabiyik, H.; Lu, R.; Seker, M.
    Quality features including firmness, oil content, and color (chroma, hue) of two olive (Olea europaea L.) varieties ('Ayvalik' and 'Gemlik') were predicted using FT-NIR spectroscopy. Reflectance measurements of intact olives were performed using a bifurcated fiber optic probe. Measurements of firmness, oil content, and color values were done following the spectral measurements using standard methods. Calibration methods were developed using the partial least squares method. Good correlations were obtained in calibration and validation for Magness-Taylor (MT) maximum force, which was used as a measure of firmness, for both 'Ayvalik' and 'Gemlik' varieties; the coefficient of determination (R-2) for 'Gemlik' olives was 0.74 (SEC = 1.27) in calibration and 0.67 (SEP = 1.37) in validation. Better oil content prediction of olive fruits was obtained for the pooled data of 'Ayvalik' and 'Gemlik' varieties with the R-2 value of 0.64 (SEP = 0.05) in validation. Higher correlations were obtained for color predictions with R-2 = 0.88 and SEP = 12.9 for chroma and R-2 = 0.86 and SEP = 0.10 for hue for 'Gemlik'. Similar color prediction results were obtained for the 'Ayvalik' variety.
  • [ X ]
    Öğe
    Quality properties, mass transfer characteristics and energy consumption during shortwave infrared radiation drying of tomato
    (Codon Publications, 2016) Kocabiyik, H.; Yilmaz, N.; Tuncel, N. B.; Sumer, S. K.; Buyukcan, M. B.
    The influence of infrared radiation intensity (1,830, 2,640 and 3,165 W/m(2)) and air velocity (1.0, 1.5 and 2.0 m/s) on product quality, drying behaviour of tomato and energy consumption were investigated. Five analytical models were used to investigate mass transfer characteristics during infrared drying of tomato slices. The drying time and specific energy consumption varied between 141 and 246 min, and 10.04 and 15.13 MJ/kg water, respectively, and were significantly influenced by infrared radiation intensity and air velocity. Effective moisture diffusivity ranged from 3.89x10(-7) to 6.67x10(-7) m(2)/s and was significantly affected by the process variables. Vitamin C content decreased, while lycopene content increased during drying. Total colour change varied between 7.92 and 10.87 for all drying conditions. The logarithmic model gave the best predictions for the drying characteristics of tomato slices for all treatments. Some drying conditions had quite similar results with respect to the operational and quality features.