LIQUID–SOLID EXTRACTION OF SOLUBLE SOLIDS AND TOTAL PHENOLIC COMPOUNDS OF CAROB BEAN (Ceratonia siliqua L.)

Total mass transfer coefficients of soluble solids (SS) and total phenolic compounds (TPC) were determined during carob extraction. The Arrhenius equation was applied to determine the efficiency of process temperature, as an alternative approach to Fick's second law. Carob pod, cut into small pieces (internal diameter: 5–7 mm), was contacted with water in batch system to extract SS by continuous circulation of water at different temperatures (20, 50 and 85C). The process was also performed at 85C using an industrial‐scale extractor. Activation energies for both SS and TPC diffusions were calculated as 5.84 and 0.072 × 10^?3 kJ/mol, respectively. As expected, higher extract concentrations were achieved with higher temperatures. In contrast, high extraction temperature, even at 85C, did not cause hydroxymethylfurfural (HMF) formation. As the increase in temperature does not affect formation of HMF during carob pod extraction, higher operational temperatures such as 80–90C may be applied to obtain higher solute concentrations.     

KINETIC MODELING OF ANAEROBIC THERMAL DEGRADATION OF ASCORBIC ACID IN ROSE HIP (ROSA CANINA L) PULP

Ascorbic acid loss in thermally treated rose hip pulp was modeled mathematically. Isothermal experiments in the temperature range of 70–95C were utilized to determine the kinetics of ascorbic acid loss in the pulp during heating under anaerobic circumstances. Changes in ascorbic acid decomposition followed a first‐order reaction. Temperature dependence of the rate constant during thermal processing of rose hip pulp obeyed the Arrhenius relationship with an activation energy of 47.5 kJ/mole.     

CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH, L* and b* values of raw beef patties, but did not affect a* value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition . According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters.

PRACTICAL APPLICATIONS

Okara is an abundant by-product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.     

The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were made from sheep milk, cow's milk or a mixture of them, and stored in brine at 7–8°C and analysed for some proximate chemical compositions and fatty acid composition after 150 days of ripening. Capric acid, palmitic acid, oleic acid, short-chain fatty acids, medium-chain fatty acids, long-chain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and other fatty acids as g in 100 g fatty acids were determined.     

Improving the settling time of a digital phase-lock frequency synthesizer

The settling time of a digital phase-lock frequency synthesizer is improved by using a digital time to voltage converter (DTVC) to replace the loop filter. The synthesizer is then analysed as a sampled data control system. Analysis and experimental results show that an improvement in the settling time is obtained compared with the conventional phase-lock frequency synthesizer. However, the settling time is still a function of the frequency resolution and the frequency range required.     

Modeling of Salt Diffusion in White Cheese during Long-Term Brining

Salt transport in white cheese was investigated at two brine concentrations (15 and 20% w/w) and at three temperatures (4, 12.5 and 20°C) for each brine concentration. Two mathematical models were developed based on treating the cheese samples as finite or semi-infinite bodies. Theoretical and experimental salt concentration profiles were in good agreement. The semi-infinite model was valid only for low Fourier numbers, i.e., Fo≤0.07. Effect of convectional flow was insignificant. Salf diffusivity remained constant with time, and an Arrhenius-type equation described its variation with temperature. Salt diffusivity in white cheese was estimated as 0.21 × 10^?9 m²/sec at 4°C and 0.31 × 10^?9 m²/sec at 12.5°C for both brine concentrations and as 0.39 × 10^?9 m²/sec for brine concentration 15% (w/w) and 0.34 × 10^?9 m²/sec at 20°C for 20% (w/w).     

OXIDATIVE STABILITY OF BRINED ANCHOVIES WITH EXTRACTS FROM BLUEBERRY (VACCINUM SP.) FRUITS AND LEAVES

The hot-water extracts from blueberry ( Vaccinum sp.) fruits and leaves were examined for their total phenolic content, ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl–scavenging activity. It was observed that water extracts from blueberry leaves contained higher total phenolic content, ferric reducing antioxidant power and lower 2,2-diphenyl-1-picrylhydrazyl–scavenging activity than those from blueberry fruits. Oxidative stability of brined anchovies with extracts obtained from blueberry fruits and leaves was investigated during storage at 4C for 28 days. Brining with blueberry fruit and leaf extracts slowed down the lipid oxidation of anchovies. The highest antioxidant effect (peroxide value, thiobarbituric acid reactive substance and oxidative rancidity) was observed with brined anchovies with blueberry leaf extracts. The antioxidant potency of blueberry fruit extract was approximately equal to that of blueberry leaf extract. The highest polyunsaturated fatty acid percent was observed in the brined anchovies with blueberry leaf extract, but no significant difference with blueberry fruit extract was observed ( P >  0.05). These results suggest that brining with blueberry fruits and leaves extracts could enhance oxidative stability of fish.

PRACTICAL APPLICATIONS

Lipid oxidation is one of the main problems during the storage of salted anchovies. One of the methods for protection against oxidation is using antioxidants. Brining with blueberry fruit and leaf extracts slowed down the lipid oxidation of anchovies. According to these results, blueberry fruit and leaf extracts can be used to extend the shelf life of brined anchovies.     

Generation of gaussian pseudo-random process with specific correlation properties

A new method for the generation of a correlated pseudo-random gaussian process with a desired power spectral density or auto-correlation function is presented. Samples of the pseudo-random process are generated at the output of the cascade connection of a pseudo-random number (PN) generator and correlation-shaping finite impulse response filter. The proposed method generates a pseudo-random gaussian process, having arbitrary correlation properties, with a high degree of accuracy. Computer simulation examples are given to demonstrate the performance of the method.