Search Results - "Alibas, Ilknur"

Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters by Alibas, Ilknur, Yilmaz, Aslihan

“…We dried the orange slices massed 100 ± 0.10 g from the initial moisture content of 6.97 ± 0.02 kg water kg DM −1 to the final moisture ones of 0.12 ± 0.01 kg…”
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Utilizing of the Common Dehydrating Techniques to obtain maximum benefit from the Protein and mineral Composition of rosemary leaves for Spice and Herbal Tea Production by Yilmaz, Aslihan, Alibas, Ilknur

“…In the study, we examined in detail the effect of dehydrating using natural drying in the shade, convection drying, and microwave drying, which are the most…”
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The influence of short, medium, and long duration common dehydration methods on total protein, nutrients, vitamins, and carotenoids of rosehip fruit (Rosa canina L.) by Gunaydin, Seda, Alibas, Ilknur

“…This study focused on the change in the quality parameters of rosehip fruits by different drying methods selected in a broad spectrum ranging from very long to…”
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Microwave, air and combined microwave–air-drying parameters of pumpkin slices by Alibas, Ilknur

“…Pumpkin slices ( Cucurbita maxima) which weighs 50 g with moisture of 9.31 g water/g dry solids, were dried using three drying methods, microwave, air and…”
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The impact of drying methods on quality parameters of purple basil leaves by Yilmaz, Aslihan, Alibas, Ilknur

“…Purple basil leaves dried with natural drying, which was the traditional method, convective drying at 50℃, which was the most common method, and microwave…”
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Microwave, Vacuum, and Air Drying Characteristics of Collard Leaves by Alibas, Ilknur

“…Collard leaves (Brassica oleracea L. var. acephala) with an initial moisture content of 6.65 on percentage dry basis (%db) were dried by three different drying…”
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Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits by Zia, Mahrukh Parveez, Alibas, Ilknur

“…In this study, blueberry fruit was dried using different thin-layer drying methods, namely, natural drying, microwave drying, convective drying, and combined…”
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The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry by Parveez Zia, Mahrukh, Alibas, Ilknur

“…•Drying of cornelian cherry with four different drying techniques.•Determination of drying period and energy consumption of drying methods.•Measuring the color…”
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Microwave Drying of Grapevine (Vitis vinifera L.) Leaves and Determination of Some Quality Parameters by İlknur Alibaş

“…Grapevine (Vitis vinifera L.) leaves with 50 (±0.05) g weight and 75.35% (±0.02) humidity on wet basis were dried in microwave oven at 17, 15 ve 13 W…”
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Energy Consumption and Colour Characteristics of Nettle Leaves during Microwave, Vacuum and Convective Drying by Alibas, Ilknur

“…Nettle leaves ( Urtica dioica L.) were dried from an initial moisture content of 4·41 to 0·1 (dry basis) by involving microwave, convective and vacuum drying,…”
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Characteristics of Chard Leaves during Microwave, Convective, and Combined Microwave-Convective Drying by Alibas, Ilknur

“…Chard leaves (Beta vulgaris L. var. cicla), which weighs 25 g with a moisture of 9.35 (db), were dried using three different drying methods, microwave,…”
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The effect of different drying methods and microalgae species on the quality parameters of biodiesel obtained by transesterification technique by Alibas, Ilknur, Yilmaz, Aslihan, Alibas, Kamil, Arslan, Murat, Koc, Caner

“…In the study, seven microalgae species called Nitzschia sp., Nannochloropsis sp., Botryococcus braunii, Neochloris oleoabundans, Schizochytrium sp., Chlorella…”
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The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant by Yilmaz, Aslihan, Alibas, Ilknur, Asik, Baris Bulent

“…In the present study, thyme leaves weighing 20 ± 0.02 g were dried from the initial moisture of 76.07% ± 0.06% to the final moisture of 9.05% ± 0.76% via…”
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Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves by Alibas, Ilknur, Yilmaz, Aslihan, Asik, B. Baris, Erdoğan, Hilal

“…[Display omitted] •Natural, convective, and microwave drying of basil leaves were compared.•Drying kinetics and energy consumption were determined.•Drying data…”
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Drying kinetics and quality characteristics of green apple peel (Mallus communis L. var. “Granny Smith”) used in herbal tea production by Alibas, Ilknur, Zia, Mahrukh Parveez, Yilmaz, Aslihan, Asik, Baris Bulent

“…Green apple peels, (25.06 ± 0.06 g) with the moisture content of 3.05 ± 0.02 [kg (moisture) kg–1 (dry matter)], were dried using two dehydration methods,…”
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The Effect of Drying Methods on Color and Chlorophyll Content of Parsley Leaves by Alibas, Ilknur, Zia, Mahrukh Parveez, Yilmaz, Aslihan

“…Parsley leaves (Petroselinum crispum L.) weighing 100 ± 0.09 g were dehydrated from moisture content of 82.24 ± 0.07% to 10.01 ± 0.02 % (wet basis) using the…”
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Effect of drying methods and pre-treatments on bioactive potential of persimmon (Diospyros kaki L.) by Yildiz, Elif, Yilmaz, Aslihan, Gurbuz, Ozan, Alibas, Ilknur

“…In this research, persimmon samples (sliced, pureed) were dehydrated by convective (50 and 100 °C) and microwave (100 W) drying techniques with different…”
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Classification of pepper seeds using machine vision based on neural network by Kurtulmus, Ferhat, Alibas, Ilknur, Kavdir, Ismail

“…Pepper is widely planted and used all over the world as fresh vegetable and spice. Genetic and morphological information of pepper are stored through seeds…”
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Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality by Arslan, Aysel, Alibaş, İlknur

“…Drying of foods is a complex process where heat and mass transfer occur simultaneously, accompanied by a reduction in volume. The penetration of continuous…”
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Microwave Drying Kinetics, Hypericin Content, Effective Moisture Diffusivity and Activation Energy of Hypericum perforatum L by Alibas, Ilknur, Kacar, Oya

“…St. John's Wort (Hypericum perforatum L.) flowers with 25 g weight and 2.92 moisture on dry basis were dried in microwave oven using 1000, 850, 750, 650, 500,…”
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