Synthesis and Characterization of Lipophilic Polymeric Adsorbent Resins for Recovery of Anthocyanins from Black Carrot

The aim of this study was to synthesize and characterize the various polymeric adsorbents which are used in the recovery of black carrot anthocyanins by the solid-phase extraction technique. In this context, acrylic and methacrylic monomers were polymerized with the free radical polymerization technique. In resin synthesis, four different crosslinker monomers, different monomer/crosslinker and monomer/diluent ratios were studied. The characterizations of the polymeric adsorbents were designed by size distribution, polymerization yield, scanning electron microscope images and swellability ratio in water and ethanol. In order to determine the best production conditions for polymer adsorbents, they were tested in a model batch system. The T-10-coded adsorbent demonstrated the best performance. The anthocyanins of the black carrot were recovered successfully from carrot juice by using the packed bed adsorption column system which is prepared with T-10. At the end of the study, 3.01 g color components were obtained from 1 L of black carrot juice.     

(3He,xn) Reaction Cross-Section Calculations for the Structural Fusion Material 181Ta in the Energy Range of 14–75 MeV

The theoretical neutron-production cross-sections produced by ¹⁸¹Ta(³He,xn)^184?xRe reactions (x = 1–7) for structural fusion material ¹⁸¹Ta in ³He-induced reactions have been performed in the incident ³He energy range of 14–75 MeV. Reaction cross-sections, based on theoretical pre-equilibrium nuclear reaction models, have been calculated theoretically by means of the TALYS 1.6 two component exciton, EMPIRE 3.1 exciton, ALICE/ASH geometry dependent hybrid (GDH) and ALICE/ASH hybrid models. The neutron-production cross-section results of the models have been compared with the each other and against the experimental nuclear reaction data (EXFOR). Except the ¹⁸¹Ta(³He,2n)¹⁸²Re and ¹⁸¹Ta(³He,7n)¹⁷⁷Re reactions, the ALICE/ASH cross-section calculations show generally agreement with the experimental values for all reactions used in this study. The ALICE/ASH–GDH model can be suggested, if the experimental data are unavailable or are improbably to be produced because of the experimental troubles.     

Cross-Section Calculations on Several Structural Fusion Materials for (γ,3n) Reactions in the Photon Energy Range of 20–110 MeV

In this study, photo-neutron cross-sections of (γ,3n) reactions for several structural fusion materials such as ⁵⁵Mn, ⁶⁵Cu, ⁹⁴Zr, ^98,100Mo, ¹⁸¹Ta and ¹⁸⁶W have been investigated in the incident photon energy range of 20–110 MeV. Theoretical cross-section calculations, based on theoretical nuclear reaction models, have been carried out using the PCROSS, EMPIRE 3.1 and TALYS 1.6 codes. EMPIRE 3.1 exciton, TALYS 1.6 two component exciton and TALYS 1.6 pre-equilibrium models have been used to calculate the pre-equilibrium photo-neutron cross-sections. For the equilibrium cross-section calculations, PCROSS Weisskopf–Ewing model has been preferred. The calculated results have been compared with each other and against the experimental nuclear reaction data (EXFOR). Except the ⁶⁵Cu(γ,3n)⁶²Cu reaction, all model equilibrium and pre-equilibrium cross-section calculations exhibit generally good agreement with the experimental values for all reactions used in this study. TALYS 1.6 two component exciton model can be recommended, if experimental photo-neutron cross-section data are not available or are unlikely to be produced because of the experimental difficulties.     

Assessment of extensive countrywide electrical power quality measurements through a database architecture

This paper describes countrywide electrical power quality (PQ) assessments of the Turkish Electricity Transmission System through a genuine PQ database. The database stores the output of mobile PQ measurement systems which are established at 172 transformer substations of the transmission system. At 601 measurement points in these substations, which are potentially critical in terms of PQ, measurements are carried out by the mobile systems for a period of 1 week. PQ parameters defined in the IEC-61000-4-30 standard in addition to power values are calculated from acquired raw data by the mobile-monitoring system and the resulting data are transferred to the PQ database. The database, based on a novel PQ data model, enables its users to take PQ snapshots of the transmission system countrywide and can be accessed through several interfaces including a visual query interface, a natural language interface, and a map interface. The overall PQ status of the measured points, representing the characteristics of the transmission system, is assessed through these interfaces and problematic points are determined while deriving important conclusions about the transmission system’s PQ behavior. Moreover, several novel PQ assessment methods are proposed and their applications on the PQ data are demonstrated especially through the map interface.     

Modeling of Retrogradation of Waxy and Normal Corn Starches

Retrogradation behavior of waxy and normal corn starch gels stored at 5 and 21°C were investigated for 50 days by differential scanning calorimetry. The extend of retrogradation can be expressed as the ratio of retrogradation and gelatinization enthalpy values and these were 70–78% for normal corn starch and 39–68% for amioca stored at two temperatures. Higher retrogradation rates were observed at 5°C for both waxy and normal corn starch. Kinetic data were evaluated by considering retrogradation as consecutive reactions in series and by Avrami Equation. High R² values (0.97–0.98) indicated that both models can be used for prediction. The comparison of rate constants obtained by Avrami Equation indicated that both temperature and amylose content of starch affected the recrystallization rate. By the kinetic model based on consecutive reactions in series, it was proven mathematically that the rate limiting step in recrystallization of starch gels is the nucleation.     

Changes in Volatile Compounds of Black Cumin (Nigella Sativa L.) Seed Oil During Thermal Oxidation

This study examined the oxidation stability and volatile compounds in samples of black cumin seed oil at 60 and 100°C. Oxidative changes of black cumin oils followed by periodic determination of its conjugated dienes and trienes during accelerated conditions (60 and 100°C). Black cumin oil showed high resistance to oxidation during thermal oxidation (60 and 100°C). In addition to oxidative stability, volatile compounds in the oil were determined by headspace solid phase microextraction with gas chromatography-mass spectrometry analysis technique. The major componenent of the oil was p-cymene (44.77%) followed by thymoquinone (28.62%). Some volatile compounds were lost rapidly during thermal oxidation at the end of storage. Levels of thymoquinone, 4-terpineol, α-longipinene, carvacrol, and isolongifolene reduced slowly and remained more stable during storage at two temperatures (60 and 100°C).     

Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction

Microwave-assisted hexane or water extraction was used to extract flavor compounds from fresh red pepper fruit and also from traditionally and industrially made pepper pastes. The composition of the volatile components from each extract was analyzed using comprehensive two-dimensional gas chromatography with time of flight mass spectrometry. In total, 79 compounds were determined including 15 alcohols, 14 terpenes, 13 aldehydes, 12 ketones, 7 fatty acids, 6 fatty acid esters, and 6 browning reaction products. The major common compounds of fresh pepper and the pastes were 2-pentanone, 3-hexanol, acetic acid, oleic acid, and linoleic acid. The compounds (E)-2-undecenal, farnesol, 2-pentadecyn-1-ol, linolenic acid, and squalene were found only in the fresh pepper samples. Browning reaction products were observed in both of the pastes. However, their concentration was much higher in the industrially made one. Microwave-assisted hexane extraction from the traditionally made pepper paste gave the highest number of volatiles. Many volatiles considered to possess pleasant aroma characteristics were observed only in the traditionally made paste.     

Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

In the present study, the development of volatile flavor compounds in sheep’s milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200, and Enterococcus faecalis KLDSO.034 was investigated over 180 days. Three batches of cheese were made using above strains as follows: Cheese A (strains ATCC 19434+1B4+IMAU 50157); Cheese B (strains IMAU 60200+ATCC 19434+1B4); Cheese C (strains KLDSO.034+ IMAU 60200+ ATCC 19434+1B4+ IMAU 50157). The fourth batch was produced from raw sheep’s milk as control (Cheese D). The volatile compounds were identified using a gas chromatography/mass spectrometry system combined with solid-phase microextraction. In total, 70 volatile compounds were recovered from the cheeses including 10 alcohols (mainly ethanol, 2-methyl-1-propanol, 3-methyl-1-propanol), 20 aldehydes and ketones (mainly 2-pentanone, 2-heptanone), 11 esters (mainly ethyl acetate), 10 acids (mainly acetic acid, 2-hydroxy-4-methyl pentanoic acid), 6 terpenes (mainly α-pinene), and 13 miscellaneous compounds (mainly 3,7-dimethyl-1,6-octadiene). While total aldehydes concentration in the control cheese was higher than those made from combinations of wild-type strains (Cheeses A to C), the concentration of alcohols was lower in the former sample. Regarding other volatile compounds there was no clear differences between the cheeses. Results showed that strain combination A or C (Cheese A or C, respectively) could be employed in the manufacture of Urfa cheese made from pasteurized sheep’s milk. However, to reach a fair judgement on the proper strain combination for Urfa cheese, aroma profile (i.e., active compounds) released by the strains should be laid open in detail.     

Selected Physical Properties of Expanded Extrudates from the Blends of Hazelnut Flour-Durum Clear Flour-Rice

Blends of durum clear flour, partially defatted hazelnut flour (PDHF) and rice grit were extruded through a single-screw extruder to form expanded products. The extrudates were analyzed for physical properties, namely radial expansion ratio, colour, and instrumental texture. The radial expansion ratios measured for all the extruded samples ranged between 3–4.5. Breaking strengths of the extrudates varied between 0.387–0.854 N mm^?2. The measured values of the colour parameters of extruded blends varied in the range from 48.72–72.24 for lightness (L), 1.95–5.79 for redness (a), and 13.79–15.26 for yellowness (b).     

Using Lipid Profiles for the Characterization of Turkish Monocultivar Olive Oils Produced by Different Systems

The aim of this study was to characterize the biochemical profiles of the virgin olive oils produced in various districts of Aegean and South East Anatolia regions of Turkey over two growing seasons (2001–2002). The olive oils were extracted by classic hydraulic pressing, three phase continuous system, Abencor oil method at laboratory scale, and foot oil process from monocultivar Turkish olives, including Ayvalik, Memecik, Nizip Yaglik, Gemlik, Domat, and Uslu. Total phenolics, ortho-diphenols, oxidative stability, and total chlorophylls of the oils differed by location. The cis-trans fatty acids, triacylglycerols, and the actual versus theoretical equivalent carbon number of 42 (ECN 42) triglycerol content (ΔECN42) were within national and international averages. Oil samples from the three phase continuous system had higher total phenolic contents than those of the hydraulic pressure system. Turkish monocultivar virgin olive oil samples were classified by biochemical profiles using the principal component and hierarchical cluster analyses multivariate statistical methods. Clustering analysis defined groups according to growing location. Triacylglycerols and fatty acid profiles can be used for identification of monocultivar olive oils with regard to authenticity and classification.