On the Fatty Acid Composition of Turkish Vegetable Oils

Because of the variety of climate conditions very different oil plants except of some tropical kinds grow in Turkey. In this work four groups of raw material of Turkish vegetable oils were investigated. The first group consists of olive, sunflower and cotton, which are important raw materials in Turkey. About 97% of the oil produced in Turkey base on these three raw materials. The second group consists of sesame, poppy, linseed, hemp-seed, rape, soyabean, safflower, castor bean and groundnut, which are temporary of lower importance for Turkey. The third group consists of the non-traditional oil raw materials like tobacco seed, grape seed, scabious, fig seed, tomato seed, laurel seed, pistacia terebinthus, rice bran, maize germs, anise seed, peach-stones and pumpkin seed. The fourth group consists of fruits rich in oil like hazel-nuts, walnuts, almonds and pistachio-nuts, whose production is of great importance in Turkey.     

Development and experimental validation of a frying model to estimate acrylamide levels in French fries

ABSTRACT:  In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic parameters of acrylamide obtained with a sugar–asparagine model system were incorporated within the model. The effect of reducing sugar content (0.3 to 2.15 g/100 g dry matter), strip thickness (8.5 × 8.5 mm and 10 × 10 mm), and frying time (3, 4, 5, and 6 min) and temperature (150, 170, and 190 °C) on resultant acrylamide level in French fries was investigated both numerically and experimentally. The model appeared to closely estimate the acrylamide contents, and thereby may potentially save considerable time, money, and effort during the stages of process design and optimization.     

生条假性棉结初探

通过对生条假性棉结形成原因和控制措施进行初步探讨，指出假性棉结在生产过程中产生，对纱线外观有较大影响，应从配棉、生产环境、工艺各方面采取相应措施，假性棉结能得到有效控制。     

Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

In this study, physicochemical and microbiological properties of traditional and commercial yogurt samples were determined during 4 wk of storage. Proteolytic activity, which occurs during the storage period of yogurt samples, was also determined. Peptide fractions obtained from yogurts were investigated and the effect of proteolysis on peptide release during storage was determined. The antioxidant activities of peptides released from yogurt water-soluble extracts (WSE) and from HPLC fractions were determined by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The antioxidant activity of WSE from traditional yogurt was greater than that of WSE from commercial yogurts. In analysis by the ABTS method, mean values increased from 7.697 to 8.739 mM Trolox/g in commercial yogurts, and from 10.115 to 13.182 mM Trolox/g in traditional yogurts during storage. Antioxidant activities of peptides released from HPLC fractions of selected yogurt samples increased 10 to 200 times. In all yogurt samples, the greatest antioxidant activity was shown in the F2 fraction. After further fractionation of yogurt samples, the fractions coded as F2.2, F2.3, F4.3, and F4.4 had the highest antioxidant activity values. Total antioxidant activity of yogurts was low but after purification of peptides by fractionation in HPLC, peptide fractions with high antioxidant activity were obtained.     

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol

2‐Monoacylglycerols (2‐MAG) with a high content of oleic acid at sn‐2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2‐MAG. Immobilized lipase from Candida antarctica gave the highest product yield among the selected lipases. Response surface methodology was applied to optimize reaction conditions; time (4 to 10 h), temperature (45 to 60 °C), enzyme load (10 to 18 wt%), and ethanol:oil molar ratio (30:1 to 60:1). The predicted highest 2‐MAG yield (84.83%) was obtained at 45 °C using 10 (wt%) enzyme load and 50:1 ethanol:oil molar ratio for 5 h reaction time. Experiments to confirm the predicted results at optimum conditions presented a 2‐MAG yield of 82.54%. The purification yield (g 2‐MAG extracted/100 g of total product) was 80.10 and 69.00 for solvent extraction and low‐temperature crystallization, respectively. The purity of the synthesized 2‐MAG was found to be higher than 96%.     

The TeO2-Na2O System: Thermal Behavior,Structural Properties,and Phase Equilibria

Thermal behavior, structural properties, and phase equilibria of the (100−x)TeO₂-xNa₂O system were studied in the 5 ≤ x ≤ 50 mol% composition range. Investigation of glass formation behavior in the binary system was realized, and the glass formation range was determined as 7.5 ≤ x ≤ 40 mol%. Differential thermal analysis (DTA) and Fourier transform infrared (FTIR) spectroscopy techniques were used for thermal and structural characterization of the glasses. Influence of Na₂O content on glass transition temperature (T_g), glass stability (∆T), density (ρ), molar volume (V_M), oxygen molar volume (V_O), and oxygen packing density (OPD) values of sodium tellurite glasses was evaluated considering the structural transformations in the glass network. For the phase equilibria studies, DTA, X-ray diffraction (XRD), and scanning electron microscopy/energy dispersive X-ray (SEM/EDS) techniques were utilized to characterize the heat-treated samples. According to the phase equilibria studies, three eutectic regions were detected in the 0 < x < 50 mol% composition range of the (100−x)TeO₂-xNa₂O system. A new invariant endothermic reaction was detected for the compositions between 40 ≤ x ≤ 45 mol%. Na₂O.8TeO₂ (11.11 mol% Na₂O) compound that was claimed to exist in the binary system in the literature was found to be the metastable δ-TeO₂ phase.     

Thermal decomposition of poly(glycidyl azide) as studied by high-temperature FTIR and thermogravimetry

Thermal decomposition of poly(glycidyl azide) (PGA) has been studied by using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and high-temperature FTIR spectrometry. By using DSC and TGA techniques, the first stage weight loss of PGA due to exothermic decomposition of pendant azide ( N₃) groups was explained in terms of the energy released at every stage of decomposition. From the glass transition temperature (T_g) measurements, it was observed that T_g values of PGA increased with increasing quantity of decomposed  N₃ groups. The course of the decomposition reaction was also studied by taking successive FTIR spectra. It was observed that during the first stage weight loss process of PGA, the main chain was not decomposed thermally; inter- and intramolecular linking reactions accompanied the side chain decompositions. © 1996 John Wiley & Sons, Inc.     

The Interface Position and Centre Concentration during Freezing of Carrot Juice in Cylindrical Containers

Finite difference modelling, incorporating a variable space network approximation, was used to study the freezing of carrot juice in cylindrical containers. Ambient temperatures ranged from −6·5 to −14·2°C. The problem was formulated as a moving boundary to find the position of the hypothetical solid–liquid interface and the concentration at the centre. Experimental results obtained for the freezing of carrot juice were satisfactorily represented by the variable space network approximation technique, except for failure at the central positions. This failure was believed to be due to some simplifying assumptions such as constant thermophysical properties and a sharp interface, as well as possible experimental errors.