Coşkan ILICALI

Article | 2012 | Journal of Food Engineering111 ( 2 )

The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate ring cake baking. The heat and mass transfer mechanisms were defined by Fourier’s and Fick’s second laws, respectively. The implicit alternating direction finite difference technique was used for the numerical solution of the representative model. Prior to the utilization of the developed model in predicting the temperature and moisture profiles for ring cake baking, the results of the nume . . .rical model were compared with analytical results involving only heat or mass transfer with constant thermo-physical properties. Excellent agreement was observed. The numerical temperature and moisture contents predicted by the model were compared with the experimental profiles. They agreed generally reasonably well with the experimental temperature and moisture profiles. - Keywords: Ring cake; Baking modeling; Simulation; Finite difference method; Heat and mass transfe More less

Coşkan ILICALI

Article | 2010 | Journal of Food Engineering100 ( 4 )

Dehydrofreezing which is the drying of foods to intermediate moisture content and subsequent freezing has the advantages of lowering the transportation costs due to reduced weight and improved texture. The available empirical equations for freezing time prediction and the experimental data on thermo-physical properties are for fresh produce. Some of these empirical equations were used to predict the freezing times of papaya puree infinite cylinders with initial moisture contents ∼52% to ∼91%. The accuracies of these methods to predict the freezing times for final center temperatures of −10 °C and −18 °C were discussed. The most accu . . .rate methods for fresh and partially dries papaya puree were suggested. - Keywords: Freezing; Dehydrofreezing; Modeling; Pure More less

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

Article | 2017 | Journal of Food Engineering210

The objective of this study was to investigate the potential of fluorescence spectroscopy to predict rheological characteristics of semi-hard cheeses as yield stress (τL), flow stress (τF), storage modulus (G′) and loss modulus (G″) measured at linear-viscoelastic, yield stress and flow stress oscillation regions. Melting temperatures and chemical composition of the semi-hard cheeses were also predicted using fluorescence spectra. Principal component analysis (PCA) and partial least squares regression (PLSR) were applied to the fluorescence spectra to extract information on the rheological properties, chemical composition, and melti . . .ng temperatures. τL and τF were predicted with R2 = 0.90 from the vitamin A emission and excitation spectra, respectively. Melting temperatures, moisture, protein and fat contents were predicted with R2 = 0.98 from the vitamin A emission spectra. This study demonstrates that fluorescence spectroscopy has potential for the accurate, non-destructive and rapid prediction of cheese rheology at linear-viscoelastic, yield stress and flow stress oscillation regions simultaneously.- Keywords: Cheese; Oscillation rheology; Fluorescence spectroscopy; Multivariate statistic More less