Endüstri Mühendisliği Bölümü Koleksiyonu

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https://dspace.mudanya.edu.tr/handle/20.500.14362/74
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Browsing Endüstri Mühendisliği Bölümü Koleksiyonu by All Authors "Cengiz, Nurten"

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    A comprehensive analysis of apricot drying methods via multi-criteria decision making techniques
    (Wiley, 2024-10) Abdulvahitoğlu, Aslı; Abdulvahitoğlu, Adnan; Cengiz, Nurten; 382420
    Food and food safety have been among the most important issues for people throughout history. Societies have always tried to be self-sufficient in food and have avoided becoming dependent on foreign sources. However, the fact that most foods are seasonal and the increasing population's food consumption have revealed the need to preserve foodstuffs for a long time. The old and well-known method used today for extending shelf life is the drying process. The drying process is preferred over other preservation methods for reasons such as being more economical, easier to transport, having a longer shelf life, more concentrated nutritional value, and containing fewer additives. This ensures that dried foods are of higher quality in terms of physical, chemical, microbial properties, and nutritional values compared to other packaged foods. While the drying process was traditionally done over a long period, technological advancements have led to the production of higher quality and more valuable commercial products in a shorter time. In this study, traditional and technological methods used in drying apricots were compared according to the parameters determined by experts in the field. Since multiple parameters are effective in the comparison, Multi-Criteria Decision Making (MCDM) techniques were used. The optimum apricot drying method was determined by combining the results obtained from different MCDM techniques with the Borda rule.
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    Comparative analysis of different drying methods on strawberry aroma compounds via multi-criteria decision-making techniques
    (MDPI, 2025-01) Cengiz, Nurten; Abdulvahitoğlu, Aslı; Abdulvahitoğlu, Adnan; 382420
    Food and food safety, as one of the basic issues of human life, has made it necessary to store foods for a long time with the increasing population. One of the oldest and most common methods of extending the shelf life of food products is the drying process. The drying process contributes to the higher quality of foods in terms of physical, chemical, and microbial properties by ensuring that beneficial contents such as vitamins, minerals, and aroma compounds are better preserved. The aroma values of foods, which consist of taste and smell components, gain importance. In foods, the taste is determined by permanent components, while smell is determined by volatile components. The loss of volatile aroma compounds in the strawberry drying process negatively affects product quality. Small changes in aroma compounds can lead to significant differences in product taste. Therefore, strawberry aroma is a critical factor for consumer appeal and commercial success. In this study, the effects of drying methods on the aroma compounds of strawberry fruit were compared with Multi Criteria Decision Making (MCDM) techniques. In this study, PSI-based MCDM techniques were used to make the most appropriate choice among strawberry drying methods. The values of 23 distinct aroma compounds obtained with different drying methods applied to strawberry fruit were analyzed with 7 different MCDM techniques. The calculations gave similar results and these results were combined with the Borda rule. Accordingly, the drying methods with the highest scores were determined as freeze drying.
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    Entropy tümleşik TOPSIS tekniği ile optimum kayısı kurutma yönteminin belirlenmesi
    (Çukurova Üniversitesi, 2024-09) Cengiz, Nurten; Abdulvahitoğlu, Adnan; 382420
    Gıda ve gıda güvenliği toplumlar için insanlık tarihi boyunca stratejik bir konu olarak süregelmiştir. Nüfus artışı ve mevsimsel gıda kaynaklarının yetersiz kalması, gıdaların uzun süreli muhafazası için depolanma ihtiyacını doğurmuştur. Bu maksatla geçmişten bu yana, az enerji tüketimi, kolay taşıma, uzun raf ömrü, az katkı maddesi ve yoğun besin değerlerinden dolayı gıdalar kurutularak saklanmaktadır. Günümüzde kullanılan farklı kurutma yöntemleri ile gıdaların vitamin, mineral gibi yararlı bileşenleri daha yüksek oranlarda korunabilmektedir. Diğer paketlenmiş gıdalara göre fiziksel, kimyasal, mikrobiyal özellikleri ile besin değerleri açısından daha kaliteli olan kurutulmuş gıdalar, günümüzde yüksek teknoloji kullanımı ile kıymetli ticari ürünler haline gelmişlerdir. Bu çalışmada, kayısı kurutmada kullanılan yöntemler aroma, besin değerleri, işlem hızı, renk, tekstürel özellikler, raf ömrü ve lezzet parametreleri çerçevesinde literatürde sıklıkla kullanılan Çok Kriterli Karar Verme (ÇKKV) tekniklerinden Entropy ve TOPSIS tekniklerinin tümleşik kullanımı ile karşılaştırılmış ve dondurarak kurutma en uygun kayısı kurutma yöntemi olarak belirlenmiştir.