Browsing by Author "Uzel, Ruhan Askin"

Now showing 1 - 8 of 8

Citation - WoS: 4
Citation - Scopus: 6
A novel method for food particle production using subcritical water extraction: Ganoderma mushroom as a case example
(ELSEVIER SCIENCE BV, 2016) Ruhan Askin Uzel; Unal Riza Yaman; Uzel, Ruhan Askin; Askin Uzel, Ruhan; Yaman, Unal Riza
In recent years supercritical fluid-based technologies have been used for the production of food particles as well as the extraction. These methods are used in particle generation as well as extraction due to properties of solvent such as having good dissolving and diffusing power moderable conditions capability to produce particles with a regular particle size distribution of the solvent and being environmentally friendly. Recently three different techniques named rapid expansion of supercritical fluid(RESS) supercritical anti solvent application (SAS) and particle formation with gas-saturated solvent (PGSS) are used for particle generation. In this study a novel system capable of doing subcritical water extraction and particle formation was briefly introduced. The system was based on first hydrothermal extraction of target compound then transition of saturated extract solution into fine particles at underfiow in hot air assistance. Ganoderma lucidum mushroom was used as working material to investigate process parameters. Also extract composition and structure were identified. (C) 2016 Elsevier B.V. All rights reserved.
Citation - WoS: 10
Citation - Scopus: 12
A practical method for isolation of phenolic compounds from black carrot utilizing pressurized water extraction with in-site particle generation in hot air assistance
(ELSEVIER SCIENCE BV, 2017) Ruhan Askin Uzel; Uzel, Ruhan Askin; Aşkin Uzel, Ruhan
Anthocyanins and related phenolic compounds can be extracted from highly pigmented garden vegetables and their by-products using subcritical water with or without a secondary co-solvent ethanol. Carrot being one of the richest vegetables for its natural components is well known for its high phenolic content. The present study is concerned with the study of bioactive compound profile of black carrot. Extracted phenolic compounds were recovered in powdered form by establishing a novel system capable of doing subcritical water extraction along with powdered particle production. Pressurized water extraction was carried out at 10 and 20 MPa and at temperatures ranging from 40 to 100 degrees C. The extraction efficiencies in terms of anthocyanin recovery were compared with respect to the extraction parameters employed and the product was fed to air assisted particle formation system to investigate the process functions the effect of temperature and pressure on the resultant particle as well. (C) 2016 Elsevier B.V. All rights reserved.
Citation - WoS: 22
Citation - Scopus: 34
Analysis of barriers to circularity for agricultural cooperatives in the digitalization era
(EMERALD GROUP PUBLISHING LTD, 2022) Erhan Ada; Muhittin Sagnak; Ruhan Askin Uzel; Irem Balcioglu; Uzel, Ruhan Askin; Balcioglu, Irem; Ada, Erhan; Sagnak, Muhittin
Purpose This study aims to propose a novel framework for barriers to circularity within cooperative supply chains. The barriers in the adoption and implementation of circular economy principles are examined within a framework. Design/methodology/approach Fuzzy best-worst method is used to calculate the weights of barriers and identify the prioritization of barriers to circularity within cooperative supply chain. Findings Insufficient implementation of circular economy laws was found as the most important barrier followed by Lack of information Ineffective recycling policies Lack of awareness for circular economy Remanufacturing is a labor-intensive procedure Inconsistent price policies in sources and products Lack of environmental management system Cost of implementation for green activities and Lack of R&D capability barriers respectively. Research limitations/implications The number of participant professionals limits the conclusions of the study and reaching more general conclusions. A comprehensive research can be conducted by the participation of a greater number of professionals. Originality/value Several studies analyzed the barriers to circularity, however to the best of the authors' knowledge no study has been taken an approach for barriers to circularity for cooperatives or cooperative supply chains.
Citation - Scopus: 1
Effect of Chaotic Mixing on the Rheological Characterization of Mayonnaise
(IEEE, 2017) Seda Genc; Tolga Tugay Izmir; Ruhan Askin Uzel; Gokhan Demirkiran; Savas Sahin; Cuneyt Guzelis; Uzel, Ruhan Askin; Izmir, Tolga Tugay; Demirkiran, Gokhan; Guzelis, Cuneyt; Genc, Seda; Sahin, Savas
In this study a new mixing method for mayonnaise was developed. A chaotic hand mixer was designed. The speed of the mixer rotor was chaotically changed with the proposed method. Performance of the mixed mayonnaise was evaluated by a rheological characterization method. The results showed that the proposed chaotic mixing for mayonnaise has a better performance in terms of energy efficiency than conventional mixed ones indicating potential use in industry or as home appliance.
Citation - WoS: 18
Citation - Scopus: 27
In the nexus of sustainability circular economy and food industry: Circular food package design
(Elsevier Ltd, 2023) Yigit Kazancoglu; Erhan Ada; Melisa Ozbiltekin-Pala; Ruhan Askin-Uzel; Ozbiltekin-Pala, Melisa; Uzel, Ruhan Askin; Aşkın Uzel, Ruhan; Kazancoglu, Yigit; Ada, Erhan
In these days when the concepts of sustainability and circular economy are extremely prevalent the most critical issue to be addressed is food. Since food is a basic need circular economy practices have become extremely important especially in food packaging. Not only the robustness or minimization of the package but also the fact that the material used can be evaluated within the scope of circular economy ensures that food packaging is sustainable. Therefore the first aim is to investigate the impact of food packaging design on sustainability. Moreover to determine the relationship between circularity and food packaging design and to minimize the conflicting food packaging design characteristics against sustainability by circular design are other aims of this study. With this aim Quality Function Deployment method is applied for 29 consumer expectations about circular food packaging design (What's) and 34 technical requirements for these expectations for circular food packaging design (How's). The novelty of this study since food packaging design is a newly discussed topic it is important to consider the customer and technical expectations together in terms of circularity and sustainability. As a result the most important consumer expectations are determined and relationship is presented with technical requirements each other. It is expected that this study will be beneficial for managers and practitioners. © 2023 Elsevier B.V. All rights reserved.
Investigation of Chaotic Mixing Performance on Characteristic Properties of Cake Batter
(IEEE, 2019) Ruhan Askin Uzel; Tolga Tugay Izmir; Gokhan Demirkiran; Savas Sahin; Cuneyt Guzelis; Uzel, Ruhan Askin; Izmir, Tolga Tugay; Demirkiran, Gokhan; Guzelis, Cuneyt; Tugay Izmir, Tolga; Sahin, Savas
Chaotification is the process of making an originally non chaotic system being chaotic by applying a suitable control input. The aim of the study was to create a chaotic mixing mechanism using a kitchen type mixer and to test its performance on the quality characteristics of cake batter material. A prototype mixer that works originally with conventional method has been realized with hardware and software changes on a commercial kitchen type mixer. The results obtained at the end of the study showed that the kitchen type mixer was able to successfully switch from the classical mixing mode to the chaotic mixing mode and this mixing mode positively affected the structural and sensory characteristics of the cake batter samples.
Citation - WoS: 5
Citation - Scopus: 5
Supercritical CO2 extraction of an immunosuppressant produced by solid-state fermentation
(ELSEVIER SCI LTD, 2018) Ilknur Alpak; Ruhan Askin Uzel; Sayit Sargin; Ozlem Yesil-Celiktas; Uzel, Ruhan Askin; Yesil-Celiktas, Ozlem; Sargin, Sayit; Askin Uzel, Ruhan; Alpak, Ilknur
Mycophenolic acid (MPA) is a secondary metabolite of Penicillium species with diverse biological properties and has clinical applications mainly as an immunosuppressive agent. Production of MPA was carried out using Penicillium brevicompactum (DSM 2215) by solid-state fermentation (SSF). Six different carbon sources (wheat bran rice husk rice bran potato peel and rice husk - rice bran rice bran-potato peel mixture) were examined by SSF in order to obtain the highest yield of mycophenolic acid. Rice bran-potato peel mixture was determined as the best solid substrate and used in scale up studies which was applied in the tray bioreactor. Supercritical CO2 and soxhlet extractions were analyzed for the recovery of MPA from the fermentation broth. The highest recovery (0.47 g MPA/100 g substrate) was obtained by supercritical CO2 at 30 MPa 50 degrees C at a CO2 flow rate of 15 g/min with 10% ethanol as co-solvent for 3 h. The results obtained by the scale-up in bioreactor and optimization of supercritical CO2 entrained with ethanol can provide basis for the production of the immunosuppresant compound on industrial scale.
Citation - WoS: 4
Citation - Scopus: 6
Sustainable green technology for adaptation of circular economy to valorize agri-food waste: celery root peel as a case study
(Emerald Publishing, 2023) Ruhan Askin-Uzel; Aşkın Uzel, Ruhan; Uzel, Ruhan Askin
Purpose: One of the popular fields to replace linear economy approach with the sustainable circular approach is the valorization of agri-food waste and by-products by using green methods. Celery peel contains essential nutrients as much as celery root. This study aims to propose a novel framework for investigation of celery root peel waste which has high nutritional value and is beneficial for healthy nutrition valorization potential to re-formulate ayran (a traditional Turkish drink). Design/methodology/approach: Sustainable green extraction/distillation methods were applied to the celery root peel material to obtain water soluble extracts to be used in formulation of traditional Turkish drink “Ayran”. Findings: As a result of the study a new functional fermented drink derived from traditional drink ayran was obtained by using celery root peel extract. In addition to the positive characteristic properties of samples in terms of physical chemical microbiological and sensory parameters it was observed that it increased the shelf life by at least 50% compared to the drink from which it was derived. Originality/value: Several studies focused the valorization of food waste materials, however to the best of the author’s knowledge no study has been taken an approach for using green methods to add additional properties to traditional foods by using celery root peel extracts. Therefore the study is a remarkable contribution to the circular economy and is a role model for further studies. © 2023 Elsevier B.V. All rights reserved.