Air jet impingement baking is a high-intensity convective heating technology that enhances heat transfer efficiency by reducing thermal boundary layer resistance at the product surface. This study investigated the application of air jet impingement to bread baking, a volumetric food system with complex heat and mass transfer dynamics. Baking experiments were conducted at varying oven temperatures (165-195°C), air velocities (12-15 m/s), baking times (15-35 min), and tray positions using a central composite rotatable design. Product quality and process efficiency were evaluated through moisture content, height change, bulk density, bread volume, crust thickness, hardness, color parameters (a*, BI), springiness, hydroxymethylfurfural (HMF) formation, and energy consumption. Results indicated that temperature and baking time were the primary factors influencing structural development, browning, and HMF formation, whereas air velocity had a limited direct effect on most quality attributes. The intensified convective heat transfer in the impingement system accelerated surface heating and crust formation, achieving comparable or improved bread volume and texture at shorter baking times relative to conventional convection baking. Optimization analysis identified 195°C, 13.32 m/s air velocity, 35 min baking time, and lower tray position as the optimum conditions, providing balanced crust formation, desirable textural properties, and reduced energy consumption. Overall, air jet impingement baking demonstrates potential as an efficient alternative to conventional oven baking, improving heat transfer performance while maintaining product quality and minimizing formation of heat-induced processing contaminants.

In this study, the effects of household refrigerator freezing (control group), ultrasound-assisted freezing at different power levels (40%, 70%, and 100%) and metal plate assisted freezing on the quality characteristics of beef samples were investigated. While the freezing time decreased for the fillet samples with ultrasound-assisted freezing (40% and 70%, respectively) and for all samples with metal plate assisted freezing, the weight loss and cooking loss values generally decreased compared to control samples. The total color values of the ultrasound-assisted frozen samples were higher than those of the control samples, while the metal plate assisted frozen samples were lower than those of the control samples. The TBARS values were found to be lower in both methods compared to control samples. The hardness values of control samples were generally lower than the samples subjected to both methods after or before cooking. The protein denaturation temperatures of the metal plate-assisted frozen samples were generally higher than others. As a result, ultrasound and metal plate assisted freezing processes preserved the quality characteristics of beef and had significant effects on several quality characteristics of beef. The application of ultrasound at 40% provides a significant advantage in terms of quality characteristics. The effects of conduction heat transfer with metal plate-assisted freezing processes also provides the positive impact on the freezing of beef samples. Thus, the use of innovative technologies during the freezing of food in household refrigerators were evaluated within the study which brings new idea to integrate them in the production of household refrigerators.

The household refrigerator model used for freezing processes in this study was produced in the factory in different energy classes (C, D, and E). Equal amounts of beef (10x10x2 cm; 2x2x2 cm) and minced beef (10x10x2 cm) were placed in refrigerator bags before freezing. The freezing processes were carried out by placing beef samples on the top shelf where the radial fan was located in the freezer compartment of the refrigerators. After the frozen samples were thawed at +4 degrees C, they were cooked in a water bath at 85 degrees C. It was determined that the samples frozen in the refrigerator belonging to the D energy class at -24 degrees C had shorter freezing times and therefore higher freezing rates. It was observed that pH (5.54-5.72) values of samples frozen in the D energy class were higher due to lower weight loss (0.32%-6.80%) values. When their color values were examined, the redness (a & lowast;) values (15.09-17.61) were the highest, while the yellowness (b & lowast;) values (10.31-13.29) were the lowest in these samples. In addition, the hardness (49.00-182.74) and chewiness (16.35-71.80) values of samples frozen in Energy Class D were found to be lower, while their protein denaturation temperatures were higher due to shorter freezing times. Consequently, in this study, the effects of the difference in energy classes of refrigerators on the quality characteristics of beef samples were examined, and the refrigerator belonging to the energy class (D) that gave the best quality properties was found to be the most suitable one for freezing the beef.

In this study, a cabin design was made for fast freezing in household refrigerators using different fan types (radial fan velocity of 1100, 1500 and 1900 rpm) and axial (1350 rpm) and the effects on the quality characteristics of beef were examined. Before the freezing process, the beef (Semitendinosus) was sized at 10 x 10 x 2 cm as a single fillet; 2 x 2 x 2 cm as the cubed sample and the minced beef was prepared by the butcher from the same meat and shaped with the dimensions of 10 x 10 x 2 cm. It was seen that when the fan velocity was 1900 rpm during the freezing process, the weight (0.39-11.61 %) and cooking loss (26.69-44.66 %) values of the beef samples decreased. A decrease was observed in the TBARS values (0.34-0.87) of the sample as the radial fan velocity increased in radial fan. When the total color change values (3.96-7.59) of all beef samples were examined, it was seen that the least color change was achieved with the axial fan before and after cooking. When the textural properties of the meat were examined before and after cooking, it was observed that the hardness decreased as the radial fan velocity increased, and the lowest hardness value was obtained from freezing with the axial fan. In addition, porosity values decreased and protein denaturation temperatures increased due to the formation of smaller ice crystals with the axial fan. As a result, it has been observed that fan type and velocity have significant effects on accelerating the freezing process and preserving the quality of beef samples.

The aim of this research is to examine the effects of drying purple basil leaves (Ocimum basilicum L.) under different drying conditions (freeze drying, sun-drying, and convective drying [CD] at 45, 50, and 55 degrees C and microwave drying at 350, 460, and 600 W) on color properties, total phenolic and anthocyanin content, antioxidant activities, and changes in the composition of volatile compounds and essential oils (EOs). Increasing the drying temperature and microwave power led to an improvement in the preservation of the total phenolic content of the samples by an average of 16.28% and 27.98%, respectively. Increasing the drying temperature resulted in lower anthocyanin content and antioxidant activity (AA); in contrast, increasing the microwave power resulted in higher anthocyanin content and AA when drying purple basil. The drying methods significantly changed the composition of volatiles and EOs, and microwave drying resulted in a different profile of volatiles and EO composition. The key volatile compounds in purple basil leaves were linalol (81.19-1176.09 mu g/g dw), 1,8-cineole (45.15-816.16 mu g/g dw), and methyl cinnamate (13.20-637.65 mu g/g dw). On the other hand, methyl cinnamate (11.68%-57.66%) and linalool (0.02%-20.39%) were the main volatile compounds of EOs in basil leaves. In conclusion, the following drying methods are suitable for the protection of phenolic and anthocyanin compounds and high performance of AA: freeze drying, sun-drying, and CD at 45 degrees C and microwave drying at 600 W.

Bu makalede, farklı genliklerde (%40, %70, %100) ultrason destekli daldırarak dondurma/çözündürme ve buzdolabında dondurma/çözündürme yöntemlerinin kuşbaşı dana nuar etinin kalite özellikleri üzerine etkileri incelenmiştir. Analizler, dondurma işlemi sırasında ultrason uygulanan örnekler için buzdolabında çözünmüş örneklerde ve buzdolabının dondurucu bölmesinde dondurulup çözündürme sırasında ultrason uygulanmış örneklerde gerçekleştirilmiştir. En yüksek ağırlık kaybı (%3.60-8.60), %100 genlikte ultrason uygulanan örneklerde görülmüştür. Çözündürme işleminde ultrason uygulanan örneklerde diğerlerine kıyasla daha düşük pişme kaybı (%34.80-38.97) değerlerine ulaşılmıştır. TBARS değerlerinde (0.16-1.05 mg malonaldehit/kg ürün), ultrason uygulamasıyla birlikte artış görülmüştür. Ultrason uygulanan örneklerin toplam renk değişimi değerleri (6.60-15.80), en az renk değişimine %40 genlikte ultrason uygulaması ile ulaşıldığını göstermiştir. Dokusal özellikler incelendiğinde, ultrason genliği arttıkça sertlik (433.81-1455.26 N) ve çiğnenebilirlik (140.42-558.92 N) değerlerinin azaldığı görülmüştür. Sonuç olarak, dondurma ve çözündürme işlemini hızlandırmak ve gıdaların kalitesini korumak amacıyla uygulanan ultrason işleminin, gıdaların kalite özellikleri üzerine önemli etkilerinin olduğu ancak %100 genlikte uygulamanın kalite özellikleri üzerinde önemli bir avantaj sağlamadığı görülmüştür.

The objective of this study was to investigate how the various storage temperatures affected the physical properties, flow characteristics, microstructure, and glass transition temperature of spinach juice agglomerates. For this purpose, spray-dried spinach juice powders were processed to agglomerates by using a modified fluidized bed dryer (1.6 m/s airflow rate, 60°C drying air temperature, 20 min processing time, and with different binder solutions containing agents as maltodextrin, gum Arabic, and whey powder isolate). The analyses were carried out every month throughout 6 months while the spinach juice agglomerates were stored at temperatures of 4, 20, and 35°C. The results revealed that over the storage time, the moisture content and water activity values of the agglomerates were generally under 11% and 0.6, respectively. The color values generally showed a decreasing trend depending on the storage time. The solubility times of the samples stored at 4°C were longer than those of stored at other storage temperatures. The SJA-GA had the lowest HR and CI values and thus the best flowability properties during all storage times. There was no detectable change in the structures of SJA stored at 20°C according to the storage time. Throughout the storage time, it was discovered that the glass transition temperature of all spinach juice agglomerates was remarkably similar. Overall, the investigation revealed that storage at 35°C for 6 months might be suitable because it delivered the intended outcomes such as greater flowability and cohesiveness, and shorter wettability and solubility times.

Research background. In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product. This study aims to produce a functional product by incorporating quince, which is rich in fibre, vitamins, minerals and antioxidant activity, into a yoghurt formulation. Experimental approach. The influence of the addition of quince powder (0 (control), 0.5, 1.0 and 1.5 %) on the antioxidant and proteolytic activities and culture viability of probiotic yoghurt was investigated for 28 days. Results and conclusions. The viable counts of yoghurt bacteria and Bifidobacterium lactis BB-12® were above 8 log CFU/g. Higher viability of all bacteria was obtained in yoghurt fortified with 1.5 % quince powder than those of other samples after 14 days. Probiotic yoghurt with added 1.5 % quince powder had the highest proteolytic activity during the last two weeks of storage, while the highest total phenolic content and (2,2-diphenyl-1-picrylhydrazyl) radical (DPPH˙) scavenging activity were obtained for the same sample throughout the storage period. Novelty and scientific contribution. Quince powder supports the health of the digestive system thanks to its high fibre content, while it is also rich in vitamins, minerals and antioxidant activity. These properties emphasise the importance of using quince powder in yoghurt production. This innovation has the potential to provide consumers with a tasty alternative, while at the same time increasing the intake of health-promoting ingredients. Furthermore, such products offer higher nutritional value than conventional yoghurt, offering consumers with a healthier option. Therefore, the production of yoghurt with quince powder can be considered as an important innovation in the field of nutrition and a practice that contributes to increasing health awareness.

One of the most significant dried foods is raisin, used directly as ingredients in confectionary and in the form of raisin paste used in sauces, fillings, baked goods, microwaveable coatings, and other culinary products to color them naturally. The purpose of this study is to investigate the effects of ultrasound pretreatment (53 kHz, 300 W, 30 °C, 300 s, in a mixture of 5

Freezing is one of the most effective and widely used preservation methods in the food industry. Freezing process means that the temperature of foods is reduced until the microbial growth and enzymatic activity are not possible; thus, the long-term preservation of foods is achieved. Since the rate of freezing is known to affect the distribution and size of ice crystals, the freezing rate is very important in the freezing process. In addition to the freezing process, it is known that the thawing process is also very important for the food quality. Similar to freezing, the rapid thawing method is preferred due to reduced weight loss, better texture, and prevention of microbial growth. For rapid freezing and thawing of food materials, various new technologies such as ultrasound, high pressure, and electric field are proposed instead of the traditional technologies currently used. These technologies provide to control ice crystal size, accelerate heat and mass transfer rates, and reduce tissue damage and weight loss. This review examines the effects of new technologies such as ultrasound, high-pressure, microwave, radiofrequency, magnetic field, and electric field on rapid freezing and thawing of foods while taking into account all the benefits and drawbacks. Additionally, this review is aimed to give guidance regarding the future research to enhance and, if required, combine current and developing technologies (high-pressure, ultrasound, microwave, radiofrequency, magnetic field, and electric field) to preserve foods with properties as near to fresh sample state as possible after freezing and thawing.

This study aims to apply fluidized bed agglomeration process performed at 60 degrees C and 1.6 m/s as air temperature and velocity, to improve the powder properties of the black carrot juice powders obtained by spray drying at the inlet and outlet air temperatures of 160 and 100 degrees C, respectively. The binders maltodextrin, gum arabic, whey protein isolate and water were added to the powders at 1:0.1, and 1:0.2 powder/binder solution (BS) ratios. The agglomerates have higher moisture content (11.35%-12.88%, wet basis) and water activity (0.256-0.379) values than the powders (9.18 +/- 0.03% and 0.25 +/- 0.00, respectively). While the angle of repose value of black carrot juice agglomerates decreased compared to powders, the porosity values (54.17%-66.87%) and the hygroscopic properties were improved. The friability values for the agglomerates were 37.21%-77.04%. The agglomeration process improved the microstructure, glass transition temperature and particle size distribution as determined with scanning electron microscope, differential scanning calorimeter, and laser diffraction method analysis.Practical applicationsBlack carrot is a vegetable with high nutritional value and its consumption is limited to a certain season. For this reason, the production of the powders of vegetable juices and having the agglomerated form of them, an important improvement will be achieved in the production of healthy and easy to use foods for children and adults. Fluidized bed agglomeration which is a novel application is important in the creation of easy-to-use meals. Black carrot juice powders could be successfully agglomerated with some different binders in fluidized beds. Powder properties of agglomerates containing water were as good as the binder agents. A novel application for foods that is not consumed in the season has been developed.Black carrot juice powders could be successfully agglomerated in fluidized beds.Powder properties of agglomerates containing water were as good as others.Fluidized bed agglomeration is important in the creation of easy-to-use meals.image

Air impingement method has been widely used in a variety of industrial applications, such as textile and paper drying, turbine cooling, and glass quenching, because it is an efficient technology with high heat and mass transfer rates. This technology has received increasing interest in the field of food processing over the last two decades, such as drying, baking, blanching, freezing, and thawing. In a food processing equipment using air impingement, jets of high-velocity air (with speeds of 10-50 m/s) are directed at a food product. The performance of the system is influenced by several critical elements, including jet velocity, nozzle array diameter and layout, jet distance, and boundary layer characteristics. The use of computational fluid dynamics, an emerging tool, has been shown to be valuable in the analysis of fluid flow and heat and mass transfer in jet impingement systems. The physical properties of impinging jets, such as turbulent mixing in the free jet zone, stagnation, boundary layer formation, recirculation, and their interactions with food products in terms of heat and mass transfer, have been discussed in this article. The benefits and disadvantages of air jet impingement technology in different food processing applications together with potential trends for improving impingement technology performance were identified and discussed. This review not only contributes to a better understanding of the research status of impingement technology on food processing but also triggers new research opportunities in this field in order to provide more healthy and nutritious food in a more sustainable way to the world's growing population.

Image processing techniques are used in several fields and gained popularity in food processing. In this study the drying and shrinkage characteristics of pumpkin slices were determined by using thresholding method. A continuous measurement of the weight change and an imaging of the pumpkin slices to measure the area of the sample before and after drying were performed to define the shrinkage characteristics. The drying times of the pumpkin discs were between 8.5-9 and 55-65 minutes for 2 mm thick samples. Drying in the microwave oven resulted in 85% less time and lower values of water activity were obtained. The shrinkage rate of samples dried by microwave drying method (46-60%) was found to be statistically lower than samples prepared by convection drying method (58-73%) (p < 0.05). Non-parametric Spearman correlation coefficient technique was used to evaluate the relationship between the moisture content and shrinkage for drying under different conditions.Practical application With the advancement of image processing technologies, there is significant potential for food safety and preservation. This research will lead to advancements in the fields of food quality and preservation analyses for food manufacturers. Furthermore, this technology can be employed in the food business for quick quality determination for mass production. This research indicates that image processing may be used to evaluate food shrinkage characterization. It is expected that the application of this technology will serve the food sector by optimizing process parameters and energy usage, saving time, and developing sustainable systems, particularly in the large-scale food industry where mass manufacturing is carried out.

This study aims to determine the hydroxymethylfurfural (HMF) content in the honey samples which are processed at different temperatures by using a spectrophotometric method and to investigate the suitability of image processing method as an alternative method to spectrophotometry. Honey samples were subjected to conventional heating by using a conventional oven at 75 degrees C, 100 degrees C, 125 degrees C and 150 degrees C for 20 min. The HMF content of the samples were determined by using spectrophotometric method and the images of heated honey samples in tubes were captured by a professional camera simultaneously to compare results obtained from spectrophotometry and image processing. The results showed a correlation (y = 18.54x-1.224, R-2 = 0.987) between the data obtained by image processing and spectrophotometric analysis. Thus, it was concluded that, image processing can be used as an alternative method for determining the amount of HMF content in honey for different temperatures. Practical applications With the development of image processing technologies, there is a great potential for food safety and food preservation. This study will bring about improvement in the field of food quality and preservation analysis for food manufacturers. Moreover, this application can be used in food industry for a quick quality determination for mass production.

The objective of this research is to observe the effect of the addition of freeze-dried fruit puree powders to cake batter during cake production. The moisture content data pointed out that the addition of fruit powders to the cake batter resulted in a decrease in the moisture content values of the cakes (6.96-34.13%, p<0.05). The cake with quince powder had the highest volume (90.56-92.78 mm) and symmetry index values (6.13-7.00 mm). The vitamin C content (6.17-32.94%) of the cakes significantly increased with the addition of fruit powder to the cake batter. The sensory evaluation showed that the cake containing pumpkin powder had greater acceptance by the panelists.

Abstract In this study, wet agglomeration process was applied at selected conditions (at 60 °C air inlet temperature and 1.6 m/s air velocity) to improve the functional properties of the spinach juice powders produced by the spray drying technique and distilled water, maltodextrin, whey protein isolate, and gum Arabic solutions were used as the binder agents. The moisture content and the water activity values of the obtained spinach juice agglomerates were in the range of 6.44%–11.68% and 0.254–0.412, respectively. Further a decrease in lightness (L*) values and an increase in yellowness/blueness (b*) values were observed in the agglomeration process. The agglomeration process increased the mean particle diameters, and decreased the wettability and solubility times. The calculated bulk and tapped density values for spinach juice agglomerates are in the range of 380–510 and 490–618 kg/m3, respectively. The agglomeration process improved the values of cohesiveness, flowability, porosity, and hygroscopicity. Low friability and high solubility values were also obtained after agglomeration. The microstructure of powders changed depending on binder agents, and the glass transition temperature of the powders increased from 110.72 to 117.32–127.38 °C for the agglomerates. As a result, the agglomeration process of the spray dried spinach juice powders was successfully carried out in the fluidized bed. The moisture content and water activity values were in safe limits and their powder properties were improved.

The aim of this study was to investigate the effect of quince powder (QP) on the textural and sensory properties of set-type yogurt, containing Bifidobacterium animals ssp. lactis Bb12, as a function of concentration, during 28 days of refrigerated storage. For this purpose, the fresh quinces were peeled, the seeds removed, the quince cut into slices, then convectively dried, and then ground into a powder. The obtained QP was then analyzed and used in set-type yogurt formulation at different ratios (0, 0.5, 1.0, and 1.5%). The obtained QP with a particle size of d0.5 = 78.46 ± 6.21 µm, a moisture content of 3.07 ± 0.48%, water activity of 0.305 ± 0.003, and a water-holding capacity of 3.05 ± 0.18 g g−1, possessed the acceptability regarding its flowability and cohesiveness values. The incorporation of QP to the milk base weakened the gel strength, while the apparent viscosity increased in yogurts fortified with 0.5% and 1.0% QP. The amount of whey loss also decreased when QP was added over the ratio of 0.5%. The color parameters of the experimental yogurts changed with the addition of QP, providing an increase in the L* values and a decrease in the a* and b* values. Similar values of texture, appearance, taste, and aroma were obtained between the control and experimental yogurts fortified with 0.5% or 1% QP.

Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P<0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (p<0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.