Yazar "Bahçeci, Kazım Savaş" için Mühendislik Fakültesi listeleme
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Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment
The aim of this study was to evaluate the potential of integrated membrane processes for the clarification and the concentration of apple juice, taking into account the impact on the product quality. The fresh apple juice, ... -
Çorum Yöresi Ballarının Bazı Kimyasal Kalite Parametrelerinin Değerlendirilmesi
Güzel, Nihal; Bahçeci, Kazım Savaş (2020)Bu araştırma, Çorum yöresi ballarının bazı kalite parametrelerinin belirlenmesi amacıyla gerçekleştirilmiş olup temin edilen 47 bal örneğinde pH, çözünür kuru madde, nem, serbest asitlik, HMF, kül, elektriksel iletkenlik, ... -
Çorum Yöresi Ballarının Fenolik Madde İçerikleri İle Renk Ve Antioksidan Kapasiteleri Arasındaki İlişki
Güzel, Nihal; Bahçeci, Kazım Savaş (2019)Bu çalışmanın amacı Çorum yöresi ballarının toplam fenolik madde ve flavonoid içerikleri ile renk ve antioksidan kapasiteleri arasındaki ilişkilerin değerlendirilmesidir. Bu amaçla 47 bal örneğinin toplam fenolik içerikleri ... -
The effects of ascorbic and cinnamic acid addition and different pasteurization parameters on the inactivation of alicyclobacillus acidoterrestris in apple juice
In this study, thermal inactivation parameters (z-, F- and D-values) of Alicyclobacillus acidoterrestris DSM 2498 strain, is an acidophilic, spore-forming microorganism that can survive typical pasteurization conditions, ... -
Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
Bahçeci, Kazım Savaş (2012)The central composite design with a quadratic model was used to investigate the effect of temperature (20-40°C) and transmembrane pressure (TMP) (100-300kPa) as well as pretreatment with gelatin and bentonite (0:0-300:1500mgL ... -
Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
Akıllıoğlu, H. Gül; Bahçeci, Kazım Savaş; Gökmen, Vural (Elsevier Ltd, 2015)Due to its high ascorbic acid content and acidic environment, tomato is susceptible for furan formation during heat treatment. In this study, kinetics of furan formation was analyzed in order to have an understanding of ... -
Nonalcoholic beer
Güzel, Nihal; Güzel, Mustafa; Bahçeci, Kazım Savaş (Academic Press Ltd-Elsevier Science Ltd, 2020)Beer is the most consumed alcoholic beverage in the world. Due to increased health awareness and risks related to alcohol abuse, beer with low or no alcohol content has been gaining popularity. However, there is a consumer ... -
Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics
Bahçeci, Kazım Savaş; Akıllıoğlu, H. Gül; Gökmen, Vural (Elsevier Ltd, 2015)The aim of this study was to evaluate the utilization of osmotic distillation, membrane distillation, and coupled operation of these systems as an alternative to the conventional thermal evaporation (CTE) technique for the ... -
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
Banvolgyi, Szilvia; Bahçeci, Kazım Savaş; Vatai, Gyula; Bekassy, Sandor; Bekassy-Molnar, Erika (SAGE Publications Inc., 2016)The present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10-20 bar) and ... -
The use of factorial design for modeling membrane distillation
A two-level factorial experimental design was used to investigate the influence of the main operating parameters on evaporation flux and soluble solid content of apple juice during concentration through osmotic distillation ...