Aşkin Uzel, Ruhan
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Doç.Dr.
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01.01.13.08. Gıda Teknolojisi Programı
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Current Staff
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ORCID ID
Scopus Author ID
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WoS Researcher ID
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
3
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3GOOD HEALTH AND WELL-BEING
0
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4QUALITY EDUCATION
0
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5GENDER EQUALITY
0
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6CLEAN WATER AND SANITATION
2
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7AFFORDABLE AND CLEAN ENERGY
4
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8DECENT WORK AND ECONOMIC GROWTH
2
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
3
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10REDUCED INEQUALITIES
0
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11SUSTAINABLE CITIES AND COMMUNITIES
0
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
2
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13CLIMATE ACTION
1
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14LIFE BELOW WATER
1
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15LIFE ON LAND
0
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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17PARTNERSHIPS FOR THE GOALS
1
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Documents
13
Citations
110
h-index
6
Documents
12
Citations
75
Scholarly Output
13
Articles
9
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0/0
Supervised MSc Theses
0
Supervised PhD Theses
0
WoS Citation Count
75
Scopus Citation Count
110
Patents
0
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0
WoS Citations per Publication
5.77
Scopus Citations per Publication
8.46
Open Access Source
2
Supervised Theses
0
| Journal | Count |
|---|---|
| 10th International Conference on Electrical and Electronics Engineering (ELECO) | 1 |
| 11th International Conference on Electrical and Electronics Engineering (ELECO) | 1 |
| 11th International Symposium on Supercritical Fluids (ISFF) | 1 |
| 4th International Conference on Sustainable Circular Management and Environmental Engineering ISCMEE 2024 | 1 |
| Encyclopedia of Sustainable Management | 1 |
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Scholarly Output Search Results
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Conference Object Citation - Scopus: 1Effect 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, SavasIn 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.Article Citation - WoS: 5Citation - Scopus: 5Supercritical 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, IlknurMycophenolic 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.Article Citation - WoS: 4Citation - Scopus: 6Sustainable 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 AskinPurpose: 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.Article Citation - WoS: 22Citation - Scopus: 34Analysis 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, MuhittinPurpose 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.Conference Object 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, SavasChaotification 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.Article Citation - WoS: 10Citation - Scopus: 12A 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, RuhanAnthocyanins 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.Article Citation - WoS: 1Citation - Scopus: 1New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies(SAGE Publications Inc. claims@sagepub.com, 2016) Ruhan Askin-Uzel; Uzel, Ruhan AşkinAlthough slow food movement is a well-known movement nowadays in order to make it more widespread to the society necessity to develop and to adapt new techniques has become inevitable for healthier consumption age. For this purpose possibility of increased usage of healthy foods with addition of natural extracts using new techniques came out from relevant questionaries applied to people of different age groups. In this study specific properties of supercritical carbon dioxide at distinct temperatures and water in subcritical conditions were used to obtain extracts rich in water-soluble organic compounds. Experiments were carried out at pressures of 10 20 30 and 40 MPa and temperatures ranging from 40 to 200 ° with and without modifier for 2 h of extraction time. The flow rate was kept at 4 and 1 ml/min for CO2 and water respectively. The highest water-soluble organic compound recovery yield was 78.10%. Results were supported by marketing strategies to announce this new application and products to the society. Group of sample questions was prepared to investigate (a) frequency of staple food usage (b) the brand names and relevant reasons that bring up consumers to buy specifically same branded products (c) knowledge about the ingredients and how advertising effects purchasing decision etc. Finally efficiency increase in slow food consumption was proved with supercritical fluid technology to draw attention to the health of consumers with newer and functional healthy foods. © 2017 Elsevier B.V. All rights reserved.Article Citation - WoS: 7Citation - Scopus: 10Effect of extraction method and extraction solvent on recovery of phenolic compounds from olive leaves in Kemalpaşa-İzmir (Turkey): Oleuropein recovery as a case example(Taylor and Francis Inc. 325 Chestnut St Suite 800 Philadelphia PA 19106, 2018) Ruhan Askin-Uzel; Uzel, Ruhan AşkinOleuropein especially in its leaves has an important role in durability of olive tree with its protective effect against diseases and pests. In this study oleuropein has been extracted from olive leaves by using different extraction methods. Effects of extraction solvent and the extraction method that were obtained from Kemalpaşa-İzmir Turkey were studied. Results showed that the proposed method and the solvent contained more amount of extracts than existing extraction methods. Efficient extraction without degradation was achieved in 2 h. It has also been found that modified superheated liquid extraction in 50:52:25 ethanol:isopropanol:water composition gave the highest recovery. © 2018 Elsevier B.V. All rights reserved.Conference Object Citation - Scopus: 3Utilization of agri-food products as sources of high value-added bioactive compounds by using sustainable energy efficient eco-friendly technologies(EDP Sciences, 2024) Ece Yildiz-Ozturk; Ruhan Askin-Uzel; Askin-Uzel, Ruhan; Yildiz-Ozturk, Ece; Y. Kazancoglu , S. Karamperidis , S. Jagtap , V. KovalDue to the increasing population we continue to irresponsibly consume the important resources that we must leave as a legacy to future generations especially since the last century due to overconsumption and inadequate recovery. It has revealed the concept of sustainable development which essentially cares about people and envisages careful consumption of natural and cultural resources considering the needs of future generations in the process necessary to meet economic and social development. For healthy generations and a sustainable future we have to take measures to transform towards more sustainable agriculture-food systems protect natural resources adopt a more responsible production approach against the negative effects of climate change and prevent waste in all areas. There is a need to develop collaborations between different disciplines and sectors in order to support more efficient inclusive durable and sustainable agriculture-food systems and to approach the issue more holistically. Based on this point the applications of sustainable environmentally friendly and energy efficient modern advanced technologies in the food and agriculture sectors have been evaluated. More specifically the human health benefits of bioactive compounds in agri- food products approaches to the preservation and processing of these compounds in agri-foods and future perspectives in their sustainable- circular management are discussed. © 2024 Elsevier B.V. All rights reserved.Article Citation - WoS: 18Citation - Scopus: 27In 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, ErhanIn 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.
