Person: ALİBAŞ, İLKNUR
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ALİBAŞ
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İLKNUR
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Publication 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(Springer, 2022-08-16) Yılmaz, Aslıhan; Alibaş, İlknur; YILMAZ, ASLIHAN; ALİBAŞ, İLKNUR; Ziraat Fakültesi; Biyosistem Mühendisliği Bölümü; 0000-0002-4913-905X; 0000-0002-1898-8390; AAY-2088-2021; AAH-4263-2021In 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 widely used techniques, especially for tea and spices, both in practice and in theory, on the protein, and mineral composition of rosemary leaves. Also, we determined the color parameters, which are the reason for the selection because it creates the allure for spices. In microwave drying at 600 W, we obtained results close to fresh rosemary in all color parameters, especially brightness and greenness. Although natural drying, which does not have any energy and investment costs, is the second-best method in terms of color, 50 degrees C, which is the most common drying technique in the market, caused significant color losses affecting the commercial value of the product. We reached the closest protein and P, Ca, Mg, Fe, Zn, Mn, and contents to fresh products in dried ones at 600 W. In contrast, in K only, the highest measurement was at 200 W. Strikingly, we observed dramatic losses reducing the benefit obtained from the product regarding protein and almost all nutrients in both convective and natural drying techniques, the most common methods in practice.Publication Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves(Elsevier, 2021-03-01) Alibaş, İlknur; Yilmaz, Aslıhan; Aşık, Bülent Barış; Erdogan, Hilal; ALİBAŞ, İLKNUR; YILMAZ, ASLIHAN; AŞIK, BARIŞ BÜLENT; 0000-0002-1898-8390; 0000-0002-4913-905X; 0000-0002-0387-2600; AAP-5834-2020; AAY-2088-2021; AAH-4263-2021In this study, basil leaves were dried using natural, microwave-, and convective-drying methods from an initial moisture content of 90.90 +/- 0.1 % to a final one of 8.21 +/- 0.12 %. The natural drying was done in a controlled room at a temperature of 25 +/- 1 degrees C and relative humidity of 60 +/- 5 %. The microwave-drying processes were performed using 100, 300, 500, 700, and 900 W microwave output powers, while 50 degrees C was used in convective-drying. The drying periods of different drying methods lasted between 16.5 and 1620 min. Consequently, the best drying method regarding drying period, energy consumption, protein amount, macronutrients (Cu, Zn, Fe, Mn and B), micronutrients (Cu, Zn, Fe, Mn and B), water-soluble vitamins (ascorbic acid, Vitamin B3 and Vitamin B6), fat-soluble vitamins (beta-carotene, Vitamin E, and Vitamin K), color parameters (L, a, b, C and alpha) and chlorophyll concentration was determined to be microwave-drying at 700 W.Publication Effect of drying methods and pre-treatments on bioactive potential of persimmon ( diospyros kaki l.)(Springer, 2023-12-28) Yıldız, Elif; YILDIZ, ELİF; Yılmaz, Aslıhan; YILMAZ, ASLIHAN; Gürbü, Ozan; Alibaş, İlknur; ALİBAŞ, İLKNUR; GÜRBÜZ, OZAN; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0003-1356-9012; 0000-0002-4913-905X; 0000-0002-1898-8390; AAY-2088-2021In this research, persimmon samples (sliced, pureed) were dehydrated by convective (50 and 100 degrees C) and microwave (100 W) drying techniques with different pre-treatment combinations of sugar addition (25%) and blanching (100 degrees C, 5 min). Each pre-treatment consisting of sugar addition, slicing, and blanching resulted in a significant increase in color parameters compared to unpretreated samples. Color parameters measured at low drying temperatures were lower than high ones. Also, 100 W dried samples were higher in total anthocyanin content, and the pureed samples were 24.80% higher than sliced ones. The bioactive potential was evaluated regarding extractable, hydrolysable, and bioaccessible phenolic fractions by total phenolic content and ABTS (2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl) and CUPRAC (Cupric Reducing Antioxidant Capacity) antioxidant capacity assays. (i) 50 degrees C drying prevailed on drying at 100 degrees C and 100 W, especially in terms of extractable phenolic fractions and bioaccessible phenolic fractions; (ii) Sliced samples were higher for EPF and BPF, while pureed ones were higher in hydrolysable phenolic fractions; (iii) Blanched samples were relatively higher than unblanched ones in total phenolic content. For antioxidant capacity assays, extractable phenolic fractions were higher in blanched samples and bioaccessible phenolic fractions in unblanched ones (TEAC(ABTS), TEAC(CUPRAC)). (iv) Sugar addition negatively affected the bioactive potential in persimmon samples; no-sugar-added samples were higher, especially in bioaccessible phenolic fractions (p < 0.01; Total phenolic content, TEAC(ABTS,) TEAC(CUPRAC)). (v) The CUPRAC assay was the most appropriate method due to providing a view of more statistical distinction by picturing the same potential.Publication GIS mapping of biogas potential from animal wastes in Bursa, Turkey(Chinese Acad Agricultural Engineering, 2015-02-01) Özsoy, Gökhan; Alibaş, İlknur; ÖZSOY, GÖKHAN; ALİBAŞ, İLKNUR; Ziraat Fakültesi; Toprak Bilimi ve Bitki Besleme Bölümü; 0000-0002-4421-7936; 0000-0002-1898-8390; AAF-5336-2019; AAH-4263-2021This paper introduces biogas potential of animal waste in Bursa, an important agricultural, industrial and tourism centre in northwest Turkey. This research has focused on Bursa's biogas potential from animal wastes. The potential quantity of electric energy, the potential amount of biogas as well as potential bio-electric energy per capita to be obtained from animal wastes were studied. If the evaluation of biogas potential is conducted thoroughly, 1.12% of the electricity consumption of Bursa can be met with the conversion of biogas from animal wastes into electricity. This study also revealed that the power for 95% of street lighting, approximately twofold of the electricity consumed in official apartments and all of the agricultural irrigation operations can be provided with electrical energy obtained from biogas obtained from animal wastes in Bursa. In addition, the research efficiency was improved by creating thematic maps in GIS, which enabled differences in data among the districts to be observed more clearly.Publication The influence of short, medium, and long duration common dehydration methods on total protein, nutrients, vitamins, and carotenoids of rosehip fruit (rosa canina l.)(Academic Press Inc Elsevier Science, 2023-09-04) Alibaş, İlknur; ALİBAŞ, İLKNUR; Günaydın, Seda; Ziraat Fakültesi; Biyoistatistik Mühendisliği Bölümü; 0000-0002-1898-8390This 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 concise duration. While natural and convective drying methods had a very long duration, with 9360 and 1080 min, respectively, microwave drying at 100 W had a relatively long duration, with 364 min. Microwave drying at 300 and 500 W represented medium-duration drying methods with 162 and 77 min; however, 700 and 1000 W were referred to as short-duration drying methods with 45 and 21 min. Among the drying methods, the highest concentrations of K, Mg, Na, Fe, total protein, ascorbic acid, niacin, and pantothenic acid were obtained with 10730, 1867, 446, 27.5, 53596, 10590, 63.1, and 35.1 mg/kg at 500 W, defined as a short duration method. For P, Ca, Cu, Mn, Zn, thiamin, pyridoxine, beta-carotene, tocopherol, lycopene, lutein, and zeaxanthin, 700 W, that is the concise duration technique, was the closest drying method to fresh samples with 1382, 6480, 4.19, 76.3, 8.09, 0.78, 75.3, 238, 278, 60.1, and 17.5 mg/kg, respectively. Unlike short-duration methods, natural drying, convective drying at 50 degrees C, and microwave drying at 100 W caused extreme decreases for all biochemical parameters. Consequently, microwave drying at 500 and 700 W was highly convenient for maintaining the quality parameters at the maximum level and saving time in drying the rose hips, which took a short time to harvest.Publication Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits(Elsevier, 2021-06-11) Zia, Mahrukh Parveez; Alibaş, İlknur; Zia, Mahrukh Parveez; ALİBAŞ, İLKNUR; Ziraat Fakültesi; Biyosistem Mühendisliği Ana Bilim Dalı; 0000-0003-4177-243X; 0000-0002-1898-8390; GCX-1534-2022; AAH-4263-2021In this study, blueberry fruit was dried using different thin-layer drying methods, namely, natural drying, microwave drying, convective drying, and combined microwave-convective drying. The moisture content of blueberries initially at 84.76 +/- 0.20% w. b. was reduced to 10.03 +/- 0.09% w. b. Although the drying time ranged from 340 to 3540 min in convective drying, this period was completed between 64 and 198 min in microwave drying. Also, the natural drying period continued for 22 days. It was determined that the convective drying, which was completed for the longest time, also caused the most energy consumption compared to other drying methods.The color parameters closest to fresh blueberries were obtained at 50 degrees C, 70 degrees C, 90 degrees C at convective drying, and 300 and 500 W in microwave drying. The study concludes that blueberries show a high antioxidant capacity and comprise various amounts of polyphenols compounds. Moreover, for the total antioxidant capacity, CUPRAC is the most suitable method. The anthocyanin and vitamin C content also showed high values for blueberries. In general, it was determined that the best drying method in terms of color parameters, antioxidant capacity, anthocyanin content, and ascorbic acid content was the microwave drying method at 300 W with drying time at 82 min and 500 W with drying time at 64 min.Publication The impact of drying methods on quality parameters of purple basil leaves(Wiley, 2021-06-01) Yılmaz, Aslıhan; Alibaş, İlknur; YILMAZ, ASLIHAN; ALİBAŞ, İLKNUR; Ziraat Fakültesi; Biyosistem Mühendisliği Bölümü; 0000-0002-4913-905X; 0000-0002-1898-8390; AAY-2088-2021; AAH-4263-2021Purple basil leaves dried with natural drying, which was the traditional method, convective drying at 50celcius, which was the most common method, and microwave drying at 200, 600, and 1,000 W, which were low, medium, and high powers. The drying processes lasted 4,320, 195, 48, 25, and 14 min for natural, 50celcius, 200, 600, and 1,000 W, respectively. The most convenient color parameters and chlorophyll concentration to the fresh product were obtained at natural drying. While all drying methods were very close to fresh products regarding protein content; natural drying, 50celcius, and 1,000 W were found to have the highest concentration regarding P and K. Contrarily, 200 and 600 W were suitable for Ca and Mg conservation. The drying methods in which Na, Fe, Cu, Mn, and Zn reached the maximum were natural, 1,000, 600, 200 W, and 50celcius, respectively.Novelty impact statement This study is the first and merely study in the literature that examines the effect of drying methods on color parameters, nutrients, and protein content of purple basil leaves. In this respect, the study constitutes a profile in terms of revealing the nutritional aspect of dried purple basil.Publication Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters(Springer, 2021-11-21) Alıbaş, İlknur; Yılmaz, Aslıhan; ALİBAŞ, İLKNUR; YILMAZ, ASLIHAN; Ziraat Fakültesi; Biyosistem Mühendisliği Bölümü; 0000-0002-1898-8390; 0000-0002-4913-905X; AAY-2088-2021; AAH-4263-2021We 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(water) kg(DM)(-1) using two different drying methods defined as convective drying at 50, 75, 100, and 125 degrees C along with microwave drying at eight output power between 90 and 1000 W. In the study, we measured the drying methods' energy consumption and observed that the microwave drying method's energy consumption was very low at high and low powers. Also, we modeled the results using twenty-one different thin-layer drying equations and obtained results closest to experimental data with the modified Henderson and Pabis equation for all powers in microwave drying and all temperatures in convective drying. We calculated both effective moisture diffusivities and activation energy using the drying data. Some thermal properties such as specific heat, thermal conductivity, thermal diffusivity, and thermal effusivity were calculated and recorded to be decreasing in all thermal properties with drying. Also, we measured the color parameters known as L, a, b, C, alpha degrees, and Delta E, browning index (BI), whitening index (WI), and vitamin C (ascorbic acid) in the study. We concluded that the most suitable drying method is microwave drying at medium powers of 350 and 500 W by considering both drying and quality parameters.[GRAPHICS].Publication The effect of different drying methods and microalgae species on the quality parameters of biodiesel obtained by transesterification technique(Pergamon-elsevier Science Ltd, 2022-12-15) Koç, Caner; Alibaş, İlknur; ALİBAŞ, İLKNUR; Yılmaz, Aslıhan; YILMAZ, ASLIHAN; Alibaş, Kamil; ALİBAŞ, KAMİL; Arslan, Murat; ARSLAN, MURAT; Gemlik Meslek Yüksekokulu; Biyosistem Mühendisliği Bölümü; 0000-0002-1898-8390; 0000-0002-4913-905X; 0000-0002-0099-1110; AAY-2088-2021In the study, seven microalgae species called Nitzschia sp., Nannochloropsis sp., Botryococcus braunii, Neochloris oleoabundans, Schizochytrium sp., Chlorella vulgaris L., and Chlorella variabiilis L. were dried by four drying methods: spray, convective, vacuum, and microwave. Biodiesel was produced from dried microalgae via transesterification.The vegetable oil yield was the maximum in spray and vacuum dried Schizochytrium with 35.50 and %34.53, respectively. Similarly, the highest biodiesel yield with 100% was obtained in Schizochytrium dried by spray technique. However, the cloud point of -1.77 degrees C was the lowest in Botryococcus braunii samples dehydrated by microwave drying. The highest pour point with -10.13 degrees C was obtained in microwave dried Chlorella variabilis samples, but the maximum freezing point was found in the microwave and convective dried samples of Chlorella variabilis with -13.60 and -13.70 degrees C, respectively. The lowest water content was measured in biodiesel samples from Botryococcus braunii, Chlorella vulgaris, and Chlorella variabilis dried by microwave technique. However, the best results regarding calorific value were found in Schizochytrium samples dried by spray and vacuum. The viscosity with 6.08 mm2 s-1 and density with 0.90 g cm-3 of Botryococcus braunii dried by the microwave method were at the maximum.Interestingly, two species commonly used in biodiesel production, Chlorella vulgaris and Chlorella variabilis, could not meet the expectations regarding quality parameters. Also, Schizochytrium and Nitzschia were determined as the most suitable microalgae species for the quality standards for biodiesel production. Compared to the others, the most successful results were obtained in the biodiesel produced from Schizochytrium dried spray drying.Publication The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant(Wiley, 2021-09-05) Yılmaz, Aslıhan; Alibaş, İlknur; Aşık, Barış Bülent; YILMAZ, ASLIHAN; ALİBAŞ, İLKNUR; AŞIK, BARIŞ BÜLENT; Ziraat Fakültesi; Toprak Bilimi ve Bitki Besleme Bölümü; 0000-0002-4913-905X; 0000-0002-1898-8390; AAY-2088-2021; AAH-4263-2021; CDX-0906-2022In 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 natural drying, convective drying at 50 degrees C, and microwave drying at 200, 600, and 1,000 W. The closest color parameters to the fresh product were found in the natural drying, followed by 600 and 1,000 W. The highest chlorophyll content had found at natural drying, 1,000 and 600 W, respectively. Microwave drying at 600 W maximally protected the macro and micronutrients, followed by natural drying and 1,000 W. The highest total phenolic and flavonoid content was measured at 200 W, followed by 600 W and 50 degrees C, respectively. In the study, the microwave drying method at 600 W was the most successful in terms of the drying period, color parameters, chlorophyll concentration, and nutrients. Novelty impact statement For the first time, the color, chlorophyll, nutritional element, total phenolic, and flavonoids of dried thyme plants were examined in detail altogether. In the light of the quality parameters, which were examined, a data profile was created for dried thyme leaves in comparison with the fresh product.