Current evidence indicates that the higher nutritional value of organic foods, compared to their conventional counterparts, significantly impacts consumer demand. However, the application of thermal processes during processing may lead to a loss of nutritional values, including total phenolics and antioxidants, thereby failing to meet consumer expectations. Phenolics, known as some of the most potent natural antioxidants and are typically assessed through biochemical tests based on the concentration and reactivity of antioxidant compounds. However, the extraction methods can affect the accuracy of phenolic content measurement. In this study, the total phenolic (TP) (mg/100 g) capacity of fresh, hot air (HA)-dried, and intermittent microwave (IMW)-dried organic and conventional black carrots were compared, and the detectability of these compounds using a colorimeter and FT-NIRS was evaluated. PLSR models developed for estimating the TP content using FT-NIRS resulted in successful outcomes (IMW: R2val = 0.78, RMSEP = 51.4 mg/100 g; HA: R2val = 0.70, RMSEP = 63.0 mg/100 g). The highest prediction accuracy was achieved with drying treatments at 300 W (R2val = 0.95, RMSEP = 5.1 mg/100 g) and 450 W (R2val = 0.83, RMSEP = 50.7 mg/100 g), as well as at 80 degrees C (R2val = 0.90, RMSEP = 21.0 mg/100 g). The drying methods significantly influenced the TP content and the accuracy of TP prediction in samples. Additionally, organic carrots contained a higher level of total phenolic compared to conventional.

The linseed (Linum usitatissimum L.) and its oil profile, rich in both macro and micro element compositions, are recognized as functional foods with its valuable positive effects on health. Fatty acids composition (FAC) is a key indicator in assessing the quality of linseeds. The FAC of linseed is typically determined using chromatographic methods, yielding highly accurate results. However, chromatographic methods entail drawbacks such as requiring pre-chemical processes, generating chemical waste, and being both expensive and time-consuming, similar to chemical analyses. This study focused on the feasibility of colorimeter and FT-NIRS data to determine the FAC (%), protein (%) and neutral detergent fiber (%NDF) in linseed samples. By employing the PLSR analysis based on FT-NIRS, it was determined that the ratios of stearic (R2val=0.74, RMSEP=0.09%), oleic (R2val=0.75, RMSEP=0.26%), linoleic (R2val=0.85, RMSEP=0.58%), linolenic (R2val=0.71, RMSEP=1.07%), 8,11,14 eicosatrienoic (R2val=0.77, RMSEP=0.02%), margaric (R2val=0.71, RMSEP=0.01%), myristic (R2val=0.75, RMSEP=0.02%), and behenic (R2val=0.74, RMSEP=1.12%) in linseed could be successfully predicted. Furthermore, results demonstrated that the protein (R2val=0.87, RMSEP=0.9%) and NDF (R2val=0.90, RMSEP=0.6%) ratio in linseeds can be successfully predicted. The PLSR demonstrated that color models have relatively lower predictive capability compared to the FT-NIRS.

The research aimed to investigate the yield and quality parameters of three flax varieties (Linum usitatissimum L.) at four different harvesting stages in Amik Plain in the 2021 growing seasons. The experimental design was a randomized complete block in split plot arrangement with three replications. Seed yield and quality parameters were determined after the maturation of seeds at the final harvesting. Harvesting stages (beginning of flowering, capsule formation, green-yellow ripening, and full ripening stages) significantly affected plant height, technical stem length, stem ratio, moisture, and plant fresh weight. Among the cultivars, significant differences were observed in terms of technical stem length, fiber ratio, stem ratio, 1000 seed weight and seed yield. Interaction effects were determined in terms of plant height and moisture ratio. While the cv. Noreum had greater fiber ratio (19.45%), stem ratio (50.97%) and seed yield (241.33 kg da-1), the cv. Karakız had the highest 1000 seed weight (7.99 g). The cv. Beyaz Gelin had the highest technical stem length (67.39 cm). In terms of technical stem length, fiber ratio, and stem ratio parameters, the cv. Beyaz Gelin and the cv. Noreum were in the same statistical group. The fact that harvesting stages do not affect the fiber ratio has led to the conclusion that planting for both purposes may be appropriate in the region.

Drying of foods is a complex process where heat and mass transfer occur simultaneously, accompanied by a reduction in volume. The penetration of continuous heat energy applied during food drying plays a significant role in inducing thermal stresses in the food. Moreover, drying is crucial in removing water with a heterogeneous distribution from the food, impacting the final food quality. Therefore, it is essential to assess and validate the effects of drying practices on the quality of foods with high nutritional value and economic significance foods obtained by organic farming are more nutritious and of higher quality compared to conventional. Although the regulations define certain rules and limits in the cultivation stage of organic foods, there are deficiencies in the definitions and rules regarding the sustainability of quality in the processing stage of these foods. This review article aims to examine the physical and chemical traits of dried organic foods, including their vitamin content, antioxidant properties, color, and texture components. The available evidence on the beneficial effects of different power and temperature levels applied with various drying systems on quality parameters in foods is reported and discussed. The results of this research indicate that the use of freeze, infrared, and intermittent microwave drying methods can lead to improved quality of the final dried foods. However, it is crucial to emphasize that the effectiveness of these techniques may vary depending on the physicochemical properties of the foods and the specific drying conditions employed. This review highlights the various drying methods that can be employed to enhance the quality of organic foods, while considering the experimental factors that can impact their processing characteristics and quality attributes.

The research aimed to investigate the yield and quality parameters of three flax varieties (Linum usitatissimum L.) at four different harvesting stages in Amik Plain in the 2021 growing seasons. The experimental design was a randomized complete block in split plot arrangement with three replications. Seed yield and quality parameters were determined after the maturation of seeds at the final harvesting. Harvesting stages (beginning of flowering, capsule formation, green-yellow ripening, and full ripening stages) significantly affected plant height, technical stem length, stem ratio, moisture, and plant fresh weight. Among the cultivars, significant differences were observed in terms of technical stem length, fiber ratio, stem ratio, 1000 seed weight and seed yield. Interaction effects were determined in terms of plant height and moisture ratio. While the cv. Noreum had greater fiber ratio (19.45%), stem ratio (50.97%) and seed yield (241.33 kg da-1), the cv. Karakız had the highest 1000 seed weight (7.99 g). The cv. Beyaz Gelin had the highest technical stem length (67.39 cm). In terms of technical stem length, fiber ratio, and stem ratio parameters, the cv. Beyaz Gelin and the cv. Noreum were in the same statistical group. The fact that harvesting stages do not affect the fiber ratio has led to the conclusion that planting for both purposes may be appropriate in the region.

Günümüz örgütsel yaşamında ortaya çıkan gelişmelerle birlikte liderlerden beklenen davranışlar giderek artmaktadır. Liderler örgütsel amaçlara ulaşmak için çağın gereklerine uygun yol ve yöntemlerden faydalanmaktadırlar. Bunlardan en çok bilinenlerinden olan sosyal ağların kullanımı örgütün tanınmasından, ürünlerinin tanınmasına ve halkla ilişkiler faaliyetlerine uzanan çerçevede örgütsel faaliyetlere fayda sağlamaktadır. Geleneksel yöntemler kullanılarak tanınma, bilinme ya da fark edilme çalışmaları sosyal ağlar aracılığıyla kolay ve hızlı bir biçimde milyonlarca kişiye ulaşacaktır. Bu bağlamda örgütsel amaçlar doğrultusunda motivasyon sağlayan liderlerin, hem örgütsel amaçlar için hem de müşterilerden geri bildirim alabilmek için sosyal ağların kullanımını aktif bir biçimde yönetebilmesi önemlidir. Bu çalışmada liderlerin sosyal medya kullanım becerisi üzerinde durularak liderlik özelliklerine farklı bir bakış açısı sunulması planlanmaktadır.

Additives used for food adulteration are difficult to detect because they have properties similar to the samples they are added to. Organic foods have more positive effects on food safety compared to their conventional counterparts. Therefore, it is important to assess the detectability of additives that resemble the main ingredient and are used for adulteration purposes in organic powdered products. In this study, the feasibility of using a chromameter and near infrared spectroscopy (NIRS) to discriminate adulterated organic black carrot powders, which were dried by hot air (HA) and intermittent microwave (IMW), was investigated. Principal component analysis (PCA) and partial least squares regression (PLSR) were used for data analysis. The best PLSR models for estimating the adulteration level (%) were obtained using NIRS data (R2val=0.98, RMSEP=4.9%) for samples dried by HA. Furthermore, results showed that temperature or power levels applied during drying affected the efficiency of adulteration determination in samples.

The quality of agricultural crops is influenced by growing conditions and post-harvest processes, including drying. Moreover, the total phenolic and total antioxidant content in the product's structure and composition can be either positively or negatively affected by the heat treatments applied during drying. Additionally, the specific growing conditions and methods of water removal can lead to the development of distinct drying characteristics. There was no study comparing the drying kinetics and quality parameters of organic (OBC) and conventional (CBC) black carrot in the literature studies. In this study were aimed that mathematically modelling the drying kinetics for OBC and CBC with IMW (150, 300, 450 W) and HA (60, 70, 80°C), determining their differences and evaluating the effects of methods on quality properties. The results showed that L* and ΔE values of the final products increased significantly by increasing the power and temperature levels applied during drying and the powder samples were lighter in color compared to the fresh samples. The total phenolic and total antioxidant capacity values were higher in fresh OBC samples compared to the conventional variety. This result shows that OBC is superior to the CBC in terms of higher total phenolic and total antioxidant content. The activation energy (Ea) values of OBC and CBC dried by IMW and HA were calculated as 8.41x10-3; 8.40x10-3 Wg-1 and 25.50; 19.72 kJ mol-1, respectively. The Logistic and Verma were the best fit models for describing IMW and HA drying kinetics, respectively. The samples obtained with IMW drying, which resulted in a shorter drying time, were more effect in terms of preserving and increasing the total phenolic and antioxidant content compared to dried samples with HA. The results showed that that the temperature/power levels applied to the products during the drying process, thus the drying times and the methods of removing moisture from the product are effective in the preservation of the total phenolic components.

Abstract The authors have requested that this preprint be removed from Research Square.

Food adulteration is a major problem causing significant economic and health risks for consumers. Non-destructive, quick, and inexpensive methods are needed for food authentication. No study has been found on the adulteration of organic pepper powders. This study examined the feasibility of a chromameter to discriminate pure and adulterated (mixed) organic red pepper powders obtained from intermittent microwave drying for the first time. PCA, SIMCA, and PLSR were used for the data analysis. The PCA exhibited a very good distinction based on product type (organic and conventional) and drying powers (150, 300, and 450 W), while the SIMCA effectively classified the samples as organic or conventional with a correct classification ratio of 94%. Also, the adulteration rate (%) of the organic pepper powders was predicted using PLSR with promising results (R-2 = 0.90). To summarize, the chromameter has a good potential to classify the red pepper powders as organic or conventional. Novelty Impact Statement Food adulteration has become a major problem on a global scale but no study has been conducted on the adulteration of organic pepper powders to the best knowledge of the authors. This work investigated the feasibility of a chromameter and chemometric techniques for the discrimination of organic red pepper powders from the ones adulterated with the same type of conventional pepper powders. The results revealed that a chromameter has a promising potential to classify the red pepper powders as organic or conventional.

Agricultural production is a vital need in terms of ensuring the continuity of the human population and meeting their requirements. Yet, the applications during agricultural production have a determining role on the quality of the final product. In addition to the amount of agricultural production and its economic value, the quality of the obtained product is very important. In this sense, it is known that the products produced with the organic agricultural practices are more nutritious, high quality, they have below the pesticide residue of limited levels or none, compared to conventional. The accessibility to organic food products and the decrease in their prices can be achieved by increasing the amount of production. Evaluating the amount of organic crops production during the pandemic, which has affected all the countries, is important in terms of determining the problems in the production and developing solutions to these problems. The aim of this study was to evaluate the amount of organic crops production during the pandemic period compare to prior periods it in Turkey. In the study, a decrease in the amount of organic crops production was revealed statistically and some suggestions given for increasing it, and in addition, the differences of organic farming production method from other methods were included.

This study compares the infrared drying kinetics, effective moisture diffusivity, activation energy and color qualities of organically and conventionally produced sweet red peppers (Capsicum annum L.) dried at three different temperatures (60, 70 and 80°C). Results showed that the entire drying process for both organic and conventional sweet red peppers took place mainly in falling rate period. Increasing the drying temperature decreased the drying time considerably. No significant difference was found between the drying times of organic and conventional red peppers. The Midilli model yielded the best fit for all data points for organic and conventional peppers. The drying coefficient of the Midilli model increased with the increase in the drying temperature. The effective moisture diffusivity and activation energy values of organic pepper samples were found slightly higher than those of the conventional samples. This result was found to be compatible with the drying coefficient of Midilli model and characteristic drying rate curves. Higher drying temperatures resulted in brighter red pepper powder color which is more preferable by consumers. Infrared drying at 60°C for organic pepper samples produced the best pepper powders in terms of color quality. Moreover, infrared drying at 60°C and 70°C was also judged as the acceptable drying applications in terms of color quality since they gave the nearest redness to yellowness ratios and higher brightness values as compared to the color of fresh peppers. Overall, infrared drying at 70°C instead of 60°C resulted in about 22% savings in drying time and can be used to produce high quality organic or conventional sweet red pepper powder with better color quality.

Carrot is an important food in human nutrition. The effects of different microwave (MW) powers on the aroma, phenolic and antioxidant properties of MW-dried and powdered carrot samples were investigated. Fresh carrot samples (Daucus carota ‘Nantes’) were dried using seven different MW power levels of 150, 200, 250, 300, 350, 400 and 450W (0.50, 0.67, 0.83, 1.00, 1.17, 1.33 and 1.50W/g, respectively). The aroma compounds of the carrot samples were extracted by purge and trap method and determined by gas chromatography-mass spectrometry (GCMS). In fresh samples, terpenes were identified as the dominant aroma group and a significant reduction was found in the amount of these compounds depending on the applied MW power level. Terpinolene, (E)-γ-bisabolene, elemicin and myristicin were identified as dominant terpenes. In the dried samples, aldehydes, furans, alcohols, acids and pyrazines were determined as major components depending on the applied MW power levels. Hexanal, 3-methyl-butanal, acetic acid and hexanoic acid were dominant in the dried samples. For the determination of the phenolic compounds, the method of liquid chromatography coupled with tandem mass spectrometry (LCMS/MS) was employed. As a result of the analysis, a total of seven phenolic compounds, two of which were more dominant (3-caffeoylquinic acid and di-caffeic acid derivative) were identified. The total phenolic content of the carrot samples dried with lower MW power level of 150 and 200W (0.50 and 0.67W/g) was found to be relatively better preserved. When both aroma and phenolic compounds were evaluated, it was observed that they were better preserved in the carrot samples dried with low MW power levels (150 and 200W).

The aims of this research were to evaluate the influence of intermittent microwave drying on the moisture diffusion and color qualities of organically and conventionally grown sweet red peppers and mathematically express drying kinetic data. Pepper samples of 150 g were dried at 150, 300 and 450 W using a microwave oven. Results showed that intermittent microwave drying at 450 W occurred mainly in the falling rate period, whereas drying at lower powers resulted in relatively longer constant rate periods for both peppers types. The Midilli model provided the best fit for all data. The moisture diffusivity (Deff) values of organic and conventional samples ranged from 59.69 × 10−10 to 182.01 × 10−10 m2s−1 and from 59.11 × 10−10 to 181.01 × 10−10 m2s−1, respectively, and the difference was insignificant. The pre-exponential factor for the Arrhenius equation (D0) and activation energy (Ea) values were almost identical for both product types. Overall, organic or conventional growing did not alter the structural features related to the heat transfer properties. Intermittent microwave drying at 150 and 300 W for organic peppers and 150 W for conventional peppers gave the highest ΔL*, Δa* and a*/b* values, producing the most bright and red pepper powders. Thus, these treatments can be used to produce higher color quality powders.

Aims: This study was conducted to compare the hot air drying kinetics and color quality of organically and conventionally produced sweet red peppers. Methods and Results: The pepper samples were dried at 60, 70 and 80°C using a hot air dryer. Drying kinetics, effective moisture diffusivity (Deff), activation energy (Ea) and color quality were studied. The drying process for both organic (OSRP) and conventional sweet red peppers (CSRP) occurred mainly in falling rate period. Increasing the drying temperature reduced the drying time considerably. Except 60°C, significant difference was found between the drying times of OSRP and CSRP samples. The Midilli model gave the best fit for all data points for pepper types. A positive relationship was found between the drying temperature and Deff values (OSRP: 39.6210-10 – 58.5810-10 m2s-1; CSRP: 38.9210-10 – 57.5910-10 m2s- 1). Differences between the Deff values of OSRP and CSRP samples were not significant. Conclusions: Characteristic drying curve profiles, Deff and Ea values followed the similar trajectory showing that the growing practice of the peppers did not significantly change the structural features related to heat transfer. The hot-air drying at 70°C and 80°C gave brighter and redder pepper powders; hence, these treatments are suggested as the suitable drying applications to produce high quality OSRP and CSRP powders in terms of color quality. By using 80°C instead of 60°C, about 25% and 32% savings in drying times could be obtainable for CSRP and OSRP samples, respectively. Significance and Impact of the Study: Organic production has an increasing trend in the world; however, research on the evaluation of drying kinetics and color quality of organic products is very limited. Thus, this study aimed at studying appraisal of the drying kinetics and related parameters of CSRP and OSRP samples.

Yapilan bu calismanin temel amaci; Chickering ve Gamson (1987) tarafindan gelistirilen Aydogdu, Simsek ve Doymus (2012) tarafindan Turkceye uyarlamasi yapilan “Iyi Bir Egitim Ortami Icin Yedi Ilke Olcegi”nin maddelerinin puan ortalamalarinin ve olcek puanlarinin cesitli degiskenler acisindan farklilik gosterip gostermediginin belirlenmesidir. Arastirmanin orneklemini, 2018-2019 egitim ogretim yilinda Sivas ili merkez ilcede MEB bunyesindeki ortaokullarda gorev yapmakta olan 140 ogretmen olusturmaktadir. Arastirmada betimleme-tarama yontemi kullanilmistir. Analizlerin yapilmasinda SPPS 25 paket programi kullanilmistir. Puanlarin normal dagilimini belirlemek amaciyla Kolmogorov-Smirnov (K-S) Testi uygulanmis, sonrasinda aritmetik ortalama ve standart sapma puanlarina bakilmistir. Bu testlerin sonucuna gore; ogretmenlerin cinsiyet, yas ve kidem degiskenlerine gore anlamli olarak farklilasip farklilasmadigini belirlemek icin ANOVA, bagimsiz gruplar t testi yapilmistir. Anlamli farklilik belirlenen gruplarin arasindaki farklilasmayi belirlemek icin LSD testi yapilmistir. Analiz sonuclarina gore tum ilkelerin toplam puan ortalamasinin 258.08 oldugu gorulmektedir. Alinabilecek en yuksek puan olan 350 puana gore olcekten alinan puan ortalamalarinin toplam puanin (73.74) yuksek duzeyde oldugu; katilimcilarin puanlarinin cinsiyet degiskenine anlamli farklilik gosterirken yas ve kidem degiskenlerine gore anlamli farklilik gostermedigi belirlenmistir.