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Kaymak-ertekin Figen - One of the best experts on this subject based on the ideXlab platform.
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Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven
'Informa UK Limited', 2017Co-Authors: İşleroğlu Halil, Sakin-yılmazer Melike, Kemerli-kalbaran Tansel, Kaymak-ertekin Figen, Üren AliAbstract:Spinach was baked in steam-assisted hybrid Ovens, natural and forced Convection Ovens, and saturated steam Ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ascorbic acid, and chlorophyll content were determined for each baking time and kinetic analysis of thermal degradation of the colour, chlorophyll, and ascorbic acid were evaluated. Degradation of green colour, total chlorophyll, and ascorbic acid in spinach leaves during the baking process was considered as first order reaction kinetics and temperature dependency of degradation was described by the Arrhenius equation. Baking in steam-assisted hybrid Ovens resulted in the highest rate of reaction for both colour change and chlorophyll degradation, followed by forced Convection and then natural Convection Ovens. The existence of steam in the baking chamber resulted in an acceleration of the baking process and better ascorbic acid retention in spinach was determined by baking in steam-assisted hybrid Ovens. Degradation kinetics could allow definition of optimum baking temperatures and times in different types of Ovens and shorter baking times should be preferred in steam-assisted hybrid Ovens if fresh appearance (high greenness) is desired
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Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven
'Informa UK Limited', 2017Co-Authors: Isleroglu Hilal, Sakin-yılmazer Melike, Kemerli-kalbaran Tansel, Ueren Ali, Kaymak-ertekin FigenAbstract:WOS: 000411513500004Spinach was baked in steam-assisted hybrid Ovens, natural and forced Convection Ovens, and saturated steam Ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ascorbic acid, and chlorophyll content were determined for each baking time and kinetic analysis of thermal degradation of the colour, chlorophyll, and ascorbic acid were evaluated. Degradation of green colour, total chlorophyll, and ascorbic acid in spinach leaves during the baking process was considered as first order reaction kinetics and temperature dependency of degradation was described by the Arrhenius equation. Baking in steam-assisted hybrid Ovens resulted in the highest rate of reaction for both colour change and chlorophyll degradation, followed by forced Convection and then natural Convection Ovens. The existence of steam in the baking chamber resulted in an acceleration of the baking process and better ascorbic acid retention in spinach was determined by baking in steam-assisted hybrid Ovens. Degradation kinetics could allow definition of optimum baking temperatures and times in different types of Ovens and shorter baking times should be preferred in steam-assisted hybrid Ovens if fresh appearance (high greenness) is desired.Scientific and Technical Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 109 O 087]This research was supported by the Scientific and Technical Research Council of Turkey (Project No. TOVAG 109 O 087)
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Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value
'Informa UK Limited', 2016Co-Authors: Isleroglu Hilal, Kemerli-kalbaran Tansel, Üren Ali, Ozdestan-ocak Ozgul, Kaymak-ertekin FigenAbstract:WOS: 000375764500018Beef (Semitendinosus muscle) was cooked in natural Convection, forced Convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min(-1). In steam assisted hybrid oven had higher reaction rate constants compared to that of the Convection Ovens. The effect of cooking temperature on soluble protein degradation for natural Convection, forced Convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook values and lower fat retention were obtained by steam assisted hybrid oven cooking. Steam assisted hybrid cooking could be considered as an alternative cooking method to obtain a healthier product without compromising the eating habits of conventional methods due to better appearance (moderate burned surface) than saturated steam oven samples and a product retaining the most of the nutritional values.Scientific and Technical Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TUBITAK-TOVAG 109 O 087]This research was supported by the Scientific and Technical Research Council of Turkey (Project No. TUBITAK-TOVAG 109 O 087). Also, the equipment and material support of the companies of Arcelik A.S. and Pinar Et A.S. is acknowledged
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Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef
'Informa UK Limited', 2015Co-Authors: Isleroglu Hilal, Kemerli Tansel, Kaymak-ertekin FigenAbstract:WOS: 000344358300016Semitendinosus muscles were cooked in a steam-assisted hybrid oven and also Convection Ovens at three different oven temperatures (180, 210, and 240 degrees C) until three different end point temperatures [65 degrees C (medium-rare), 72 degrees C (medium), 80 degrees C (medium-well)] were reached. Textural properties of cooked beef were investigated by the Warner Bratzler shear test and texture profile analysis. Cooking loss and free moisture content of muscle tissue was determined for each cooking condition. In addition, sensory analysis was carried out in order to compare with the instrumental results and correlations between instrumental texture parameters and sensory results. Steam-assisted hybrid oven cooking of beef resulted in a tougher texture, higher cooking loss, and lower free moisture content than Convection cooking. High correlation coefficients (r(2) > 0.70) were observed between instrumental texture measurements and sensory results for all Ovens, especially in terms of tenderness. The free moisture content and adhesiveness values were also correlated well with juiciness (r(2) > 0.70) for all oven types.Scientific and Technical Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 109 O 087]This research was supported by the Scientific and Technical Research Council of Turkey (Project No. TOVAG 109 O 087)
Figen Kaymak Ertekin - One of the best experts on this subject based on the ideXlab platform.
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Steam assisted hybrid cooking behavior of semitendinosus muscle: Heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking value
International Journal of Food Properties, 2016Co-Authors: Hilal Isleroglu, Tansel Kemerli-kalbaran, Ali Üren, Özgül Özdestan Ocak, Figen Kaymak ErtekinAbstract:Copyright © Taylor & Francis Group, LLC. Beef (Semitendinosus muscle) was cooked in natural Convection, forced Convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min-1. In steam assisted hybrid oven had higher reaction rate constants compared to that of the Convection Ovens. The effect of cooking temperature on soluble protein degradation for natural Convection, forced Convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook values and lower fat retention were obtained by steam assisted hybrid oven cooking. Steam assisted hybrid cooking could be considered as an alternative cooking method to obtain a healthier product without compromising the eating habits of conventional methods due to better appearance (moderate burned surface) than saturated steam oven samples and a product retaining the most of the nutritional values.
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Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value
International Journal of Food Properties, 2015Co-Authors: Hilal Isleroglu, Tansel Kemerli-kalbaran, Ali Üren, Özgül Özdestan Ocak, Figen Kaymak ErtekinAbstract:Beef (Semitendinosus muscle) was cooked in natural Convection, forced Convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min−1. In steam assisted hybrid oven had higher reaction rate constants compared to that of the Convection Ovens. The effect of cooking temperature on soluble protein degradation for natural Convection, forced Convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook valu...
Isleroglu Hilal - One of the best experts on this subject based on the ideXlab platform.
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Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven
'Informa UK Limited', 2017Co-Authors: Isleroglu Hilal, Sakin-yılmazer Melike, Kemerli-kalbaran Tansel, Ueren Ali, Kaymak-ertekin FigenAbstract:WOS: 000411513500004Spinach was baked in steam-assisted hybrid Ovens, natural and forced Convection Ovens, and saturated steam Ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ascorbic acid, and chlorophyll content were determined for each baking time and kinetic analysis of thermal degradation of the colour, chlorophyll, and ascorbic acid were evaluated. Degradation of green colour, total chlorophyll, and ascorbic acid in spinach leaves during the baking process was considered as first order reaction kinetics and temperature dependency of degradation was described by the Arrhenius equation. Baking in steam-assisted hybrid Ovens resulted in the highest rate of reaction for both colour change and chlorophyll degradation, followed by forced Convection and then natural Convection Ovens. The existence of steam in the baking chamber resulted in an acceleration of the baking process and better ascorbic acid retention in spinach was determined by baking in steam-assisted hybrid Ovens. Degradation kinetics could allow definition of optimum baking temperatures and times in different types of Ovens and shorter baking times should be preferred in steam-assisted hybrid Ovens if fresh appearance (high greenness) is desired.Scientific and Technical Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 109 O 087]This research was supported by the Scientific and Technical Research Council of Turkey (Project No. TOVAG 109 O 087)
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Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value
'Informa UK Limited', 2016Co-Authors: Isleroglu Hilal, Kemerli-kalbaran Tansel, Üren Ali, Ozdestan-ocak Ozgul, Kaymak-ertekin FigenAbstract:WOS: 000375764500018Beef (Semitendinosus muscle) was cooked in natural Convection, forced Convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min(-1). In steam assisted hybrid oven had higher reaction rate constants compared to that of the Convection Ovens. The effect of cooking temperature on soluble protein degradation for natural Convection, forced Convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook values and lower fat retention were obtained by steam assisted hybrid oven cooking. Steam assisted hybrid cooking could be considered as an alternative cooking method to obtain a healthier product without compromising the eating habits of conventional methods due to better appearance (moderate burned surface) than saturated steam oven samples and a product retaining the most of the nutritional values.Scientific and Technical Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TUBITAK-TOVAG 109 O 087]This research was supported by the Scientific and Technical Research Council of Turkey (Project No. TUBITAK-TOVAG 109 O 087). Also, the equipment and material support of the companies of Arcelik A.S. and Pinar Et A.S. is acknowledged
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Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef
'Informa UK Limited', 2015Co-Authors: Isleroglu Hilal, Kemerli Tansel, Kaymak-ertekin FigenAbstract:WOS: 000344358300016Semitendinosus muscles were cooked in a steam-assisted hybrid oven and also Convection Ovens at three different oven temperatures (180, 210, and 240 degrees C) until three different end point temperatures [65 degrees C (medium-rare), 72 degrees C (medium), 80 degrees C (medium-well)] were reached. Textural properties of cooked beef were investigated by the Warner Bratzler shear test and texture profile analysis. Cooking loss and free moisture content of muscle tissue was determined for each cooking condition. In addition, sensory analysis was carried out in order to compare with the instrumental results and correlations between instrumental texture parameters and sensory results. Steam-assisted hybrid oven cooking of beef resulted in a tougher texture, higher cooking loss, and lower free moisture content than Convection cooking. High correlation coefficients (r(2) > 0.70) were observed between instrumental texture measurements and sensory results for all Ovens, especially in terms of tenderness. The free moisture content and adhesiveness values were also correlated well with juiciness (r(2) > 0.70) for all oven types.Scientific and Technical Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 109 O 087]This research was supported by the Scientific and Technical Research Council of Turkey (Project No. TOVAG 109 O 087)
Hilal Isleroglu - One of the best experts on this subject based on the ideXlab platform.
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Steam assisted hybrid cooking behavior of semitendinosus muscle: Heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking value
International Journal of Food Properties, 2016Co-Authors: Hilal Isleroglu, Tansel Kemerli-kalbaran, Ali Üren, Özgül Özdestan Ocak, Figen Kaymak ErtekinAbstract:Copyright © Taylor & Francis Group, LLC. Beef (Semitendinosus muscle) was cooked in natural Convection, forced Convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min-1. In steam assisted hybrid oven had higher reaction rate constants compared to that of the Convection Ovens. The effect of cooking temperature on soluble protein degradation for natural Convection, forced Convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook values and lower fat retention were obtained by steam assisted hybrid oven cooking. Steam assisted hybrid cooking could be considered as an alternative cooking method to obtain a healthier product without compromising the eating habits of conventional methods due to better appearance (moderate burned surface) than saturated steam oven samples and a product retaining the most of the nutritional values.
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Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value
International Journal of Food Properties, 2015Co-Authors: Hilal Isleroglu, Tansel Kemerli-kalbaran, Ali Üren, Özgül Özdestan Ocak, Figen Kaymak ErtekinAbstract:Beef (Semitendinosus muscle) was cooked in natural Convection, forced Convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min−1. In steam assisted hybrid oven had higher reaction rate constants compared to that of the Convection Ovens. The effect of cooking temperature on soluble protein degradation for natural Convection, forced Convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook valu...
C. Zahler - One of the best experts on this subject based on the ideXlab platform.
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A new solar combined heat and power system for sustainable automobile manufacturing
Energy Procedia, 2014Co-Authors: Oliver Iglauer, C. ZahlerAbstract:A cooperation between Dürr AG, one of the world's leading suppliers for automobile manufacturing technology, and Industrial Solar GmbH, the leading supplier of high-quality solar process heat systems for industrial applications, is paving the way for a more sustainable automobile production technology. The first result from this cooperation was the Eco+Paintshop, in which a solar process heat system had been integrated to provide heat for the curing of autobody paint at 200°C [1]. The consistent advancement and rigorous research of these partners lead to their latest sustainable technology: The Eco+Energy CPS Suntec - a combined heat and power system (CHP) that uses a micro gas turbine and a Fresnel collector field to provide process heat for paint shop Convection Ovens, along with electric power. The solar process heat generated by a Fresnel collector field is used to preheat the compressed combustion air of the micro gas turbine via a heat exchanger. By feeding in solar process heat, the consumption of fossil fuels can be reduced by up to 35% at nominal power. The overall efficiency, including the usage of the hot exhaust gas of the turbine (i.e. for an industrial application) can reach values beyond 90%. The integration of a micro gas turbine and a solar process heat system also improves the economic viability of the solar thermal system, promoting the dissemination of solar thermal technologies for industrial applications. The paper will present further technical details of the Eco+Energy CPS Suntec, describe the next steps of the product development, and present an outlook of the application of this solar CHP technology.
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solar process heat for sustainable automobile manufacturing
Energy Procedia, 2012Co-Authors: C. Zahler, Oliver IglauerAbstract:Abstract Durr is one of the world's leading suppliers of products, systems and services, mainly for automobile manufacturing. The range of products and services covers important stages of vehicle production. As a systems supplier, Durr plans and builds complete paint shops and final assembly facilities. Industrial Solar – formerly known as Mirroxx – is the leading manufacturer of Fresnel process heat collectors and can look back on seven years operating experience with its systems. Automotive industry is under considerable strain to make their products more environmentally sound. Not only the cars themselves, but also the whole value chain has to become more sustainable. One production process, which contributes a significant share to the carbon footprint of a car, is the curing of a car's paint. As the temperatures in the Convection Ovens are up to 200 °C the application of market available flatplate or vacuum tube collectors was not an option, as these collector types cannot provide such high temperatures. Also the thermal power needed for a Convection oven is well above the typical power range of solar collectors, which were originally designed for domestic hot water applications. A pilot system of a solar driven Convection oven has been installed on the Durr Campus in Bietigheim-Bissingen near Stuttgart/Germany. An Industrial Solar Fresnel collector consisting of six modules with a total aperture area of 132 m2 heats pressurized water to an outlet temperature of 180 °C. A fossil fired backup boiler complements the solar thermal system to meet the thermal power demand of the Convection oven. Finally the heat is dissipated in the Convection oven via a pressurized water – air heat exchanger.