Browsing by Author "Cavidoglu, I."

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Evaluation the Kinetic of Peroxide and Hexanal Formation in Ascorbyl Palmitate Incorporated Sunflower Oil During Accelerated Oxidation
(Consejo Superior investigaciones Cientificas-csic, 2024) Kavran, P.; Yucel, T.; Bakkalbasi, E.; Gulec, H. A.; Cavidoglu, I.
The effects of temperature (40-80 degrees C), time (0-28 days), and different concentrations (0-1000 mg/kg) of ascorbyl palmitate (AP) on peroxide value, conjugated diene, triene acids and hexanal contents in sunflower oil kept under accelerated oxidation conditions have been evaluated. Samples with added AP showed lower peroxide values and hexanal contents than their counterparts without AP. While with increasing temperature, the reaction orders for peroxide formation reduced from first to zero order, those for hexanal formation were found to be first order under different experimental conditions. AP reduced the reaction rate constant for peroxide and hexanal formation. The activation energy required for peroxide and hexanal formation ranged from 14.64-89.40 and 1.62-12.14 kJ/mol K, respectively. 400 mg/kg AP, providing the highest activation energies for peroxide and hexanal formation, was found to be the best concentration to enhance the oxidative stability of sunflower oil under defined conditions.
The Impact of Pre-Drying and Different Infrared Powers on Some Quality Parameters of Apple Chips Fried by Vacuum-Combined Infrared Radiation
(Consejo Superior investigaciones Cientificas-csic, 2024) Ugurlu, S.; Yucel, T.; Cavidoglu, I.; Bakkalbasi, E.
In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum- combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality.