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    An innovative technique for extending shelf life of strawberry: Ultrasound
    (Elsevier Science Bv, 2013) Aday, Mehmet Seckin; Temizkan, Riza; Buyukcan, Mehmet Burak; Caner, Cengiz
    Ultrasound is one of the newest nonthermal methods to extend shelf life of fresh fruits during storage. The effectiveness of ultrasound depends on wave frequency, power and treatment time. The present study was designed to determine the effect of different ultrasound powers (30 W, 60 W, 90 W) and treatment times (5 min, 10 min) on quality of strawberry. Oxygen concentration inside packages of strawberries which treated with 30 W and 60 W ultrasound powers were higher than 90 W and control (CNT) groups. A sharp increase in CO2 release rate was observed for the CNT and 90 W treatments during the storage. Attributes such as pH, total soluble solid content and color for the 30 Wand 60 W treatments were better than CNT and 90 W treatments. Decay incidence analysis confirmed that all ultrasound treatments were effective to reduce mold growth. The 30 W and 60 W treatments maintained better textural properties compared with 90 Wand CNT groups. FT-NIR analysis was used to quantify water and sugar content of strawberries. As a result, it was concluded that ultrasound power as high as 90 W resulted in detrimental effects on strawberry quality, while power levels between 30 W and 60 W had improved quality and can be used to extend shelf life of strawberry. (C) 2012 Elsevier Ltd. All rights reserved.
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    DETECTION OF AFLATOXIN CONTAMINATED FIGS USING NEAR-INFRARED (NIR) REFLECTANCE SPECTROSCOPY
    (IEEE, 2013) Gunes, Ali; Kalkan, Habil; Durmus, Efkan; Buyukcan, Mehmet Burak
    Figs like other agricultural products may include cancerogenic aflatoxin which is caused by Aspergillus type molds. Under the UV illumination, a large portion of the aflatoxin contaminated figs expose Bright Greenish Yellow Fluorescence (BGYF) in visible light spectrum. Using the fluorescence properties, the contaminated figs are visually detected and manually removed by workers. However, this procedure could not eliminate all the aflatoxin contaminated figs and the UV exposure may cause skin cancer on workers under UV illumination. Besides, the reflectance outside the visible spectrum may include significant information for aflatoxin contamination. In this study, we investigate the NIR reflectance spectroscopy for the detection of aflatoxin contaminated figs and correctly classified the figs with 90% mean accuracy.
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    Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques
    (Wiley, 2012) Ogutcu, Mustafa; Aydeniz, Buket; Buyukcan, Mehmet Burak; Yılmaz, Emin
    A rapid method for the determination of some important physicochemical properties in frying oils has been developed. Partial least square regression (PLS) calibration models were applied to the physicochemical parameters and near infrared spectroscopy (NIR) spectral data. PLS regression was used to find the NIR region and the data pre-processing method that give the best prediction of the chemical parameters. Calibration and validation were appropriated by leave one out cross validation and test set validation techniques for predicting free fatty acids (FFA), total polar materials (cTPM; measured by chromatographic method and iTPM measured by an instrumental method), viscosity and smoke point of the frying oil samples. For PLS models using the cross validation techniques, the best correlations (r) between NIR predicted data and the standard method data for iTPM in oils were 93.79 and root mean square error of prediction (RMSEP) values were 5.53. For PLS models using the test set validation techniques, the best correlations (r) between NIR predicted data and standard method data for FFA, cTPM, viscosity and smoke point in oils were 92.58, 94.61, 81.95 and 84.07 and RMSEP values were 0.121, 3.96, 22.30 and 8.74, respectively. In conclusion, NIR technique with chemometric analysis was found very effective in predicting frying oil quality changes.
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    Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation
    (Springer, 2015) Kocabiyik, Habib; Yilmaz, Nese; Tuncel, Necati Baris; Sumer, Sarp Korkut; Buyukcan, Mehmet Burak
    This study was performed to determine the drying characteristics and final product quality of tomato slices dried at infrared radiation intensities of 1830, 2385, 2640, 2880, and 3165 W/m(2) and at air velocities of 1.0, 1.5, and 2.0 m/s. A comprehensive analysis of dried products was performed on their drying kinetics, drying time, specific energy consumption, shrinkage, rehydration ratio, color, vitamin C, and lycopene. The results showed that drying time was prolonged with increasing air velocity while it was shortened with increasing infrared radiation intensity. The lowest energy consumption occurred at the air velocity of 1.0 m/s and at infrared radiation intensity of 2640 W/m(2). Shrinkage and rehydration ratio varied between 0.139 from 0.203 and 2.14 from 3.40 for all the drying conditions, respectively. Delta E values varied from 5.70 to 13.06. The contents of vitamin C and beta-carotene in infrared dried tomatoes were decreased by 2-51 and 5-51 %, respectively, while there was a significant increase in lycopene content varying between 50 from 529 %. Totally, it was observed that infrared drying of tomato provided good nutrient retention and low cost of energy. Therefore, infrared radiation can be suggested in both nutritional and operational aspects in terms of drying tomato slices.
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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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    MAINTAINING THE QUALITY OF STRAWBERRIES BY COMBINED EFFECT OF AQUEOUS CHLORINE DIOXIDE WITH MODIFIED ATMOSPHERE PACKAGING
    (Wiley, 2013) Aday, Mehmet Seckin; Buyukcan, Mehmet Burak; Caner, Cengiz
    This study evaluated the efficiency of various concentrations (3, 6 and 9ppm) of ClO2 and modified atmosphere packaging (MAP). Quality criteria of fresh strawberries were analyzed during storage. Highest CO2 and lowest O-2 levels were observed inside the package for the control (without ClO2) group. ClO2 treatments were effective in retaining pH and titratable acidity. After 25 days, ClO2 groups exhibited low conductivity (3.4-3.5 mu S/cm) and high L* values, around 30, compared with the control group. ClO2 was effective in maintaining the stability of anthocyanin. At day 6, the 9ppm group had the highest a* value (30.06). Firmness values were in the range of 280-300g for the ClO2-treated group and around 100g for the control group at the end of storage. Fourier transform near-infrared spectra gave comprehensive information about the water and sugar contents of the strawberries. The overall results indicated that ClO2 treatment and MAP had significant effect on the postharvest quality of fresh strawberries. PRACTICAL APPLICATIONSStrawberries are highly perishable fruits due to high respiration rate, and require protection during storage. The present study demonstrated that combination of various ClO2 concentrations and modified atmosphere packaging technologies is capable of maintaining the shelf life of fresh strawberries and has been suggested as an interesting alternative to traditional sanitizers. Also, Fourier transform near-infrared measurements provided good estimates of the internal quality indices of the fresh strawberries.
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    Potential of antimicrobial active packaging 'containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating' to extend shelf life of fresh strawberry
    (Elsevier, 2016) Duran, Merve; Aday, Mehmet Seckin; Zorba, Nukhet N. Demirel; Temizkan, Riza; Buyukcan, Mehmet Burak; Caner, Cengiz
    In this study, chitosan (CH) coatings as carrier of nisin (NS), natamycin (NT), pomegranate (PE) and grape seed extract (GE) were used to maintain quality and extend shelf life of fresh strawberry. The samples were analyzed in terms of gas composition inside packaging, pH, total soluble solid content, water activity, color, texture, FT-NIR and microbial counts for up to 40 days at 4 degrees C. The experiments showed that all coating materials preserved the quality of fresh strawberry compared to untreated ones. Among the treatments, incorporation of the natamycin in the chitosan coating (CH+NT) reduced the O-2 consumption of the fruit and showed better effects on delaying changes of pH, total soluble solid content, water activity and microbial counts. The incorporation of different antimicrobial agents into chitosan matrix did not reveal any significant effect on lightness (L*) and redness (a*) of strawberry. Among the treatments, CH + PE and CH + NT showed significantly higher antimicrobial effect against the mesophilic bacteria and yeast and mold. As a general result, antimicrobial active packaging based on the combination of chitosan coating with antimicrobial agents increased the shelf life of fresh strawberry compared to uncoated fruit. (C) 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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    Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry
    (Taylor & Francis Inc, 2014) Aday, Mehmet Seckin; Buyukcan, Mehmet Burak; Temizkan, Riza; Caner, Cengiz
    Efficiency of three aqueous ozone concentrations (0.075 ppm, 0.15 ppm, 0.25 ppm) and two exposure times (2 and 5 min) were investigated for maintaining strawberry quality. Exposure to 0.075 ppm and 0.15 ppm ozone delayed the changes in pH, total soluble solids, firmness and electrical conductivity. All ozone treatments prevented mold growth during storage. However, the 0.25 ppm ozone treatment caused loss of strawberry quality due to high ozone concentration. The results have shown that; low (0.075 ppm) and middle (0.15 ppm) ozone concentrations can be applied to extend the shelf-life of strawberries by at least 3 weeks under refrigerated conditions.