Hasan Yalcin
Erciyes University, Food Engineering, Faculty Member
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The aim of this research was to examine some physico-chemical and antioxidant properties, fatty acid composition, volatile components and effect on oxidative stability of corn oil in terms of induction period of five different grape... more
The aim of this research was to examine some physico-chemical and antioxidant properties, fatty acid composition, volatile components and effect on oxidative stability of corn oil in terms of induction period of five different grape seeds. The obtained results revealed that extraction solvent and grape variety had significant effect on bioactive properties. When the grape seed acetone: water (90:10) extracts (2,000 ppm) was added to corn oil, the induction periods at 120C was measured, and the obtained results showed that the added grape seed extracts provided better oxidative stability to corn oil. Various classes of volatile compounds have been detected in seeds such as esters, hydrocarbons, alcohols, aldehyde and acid among which most abundant were isoamyl and hexyl acetate. It could be concluded that grape seeds may be used for the preservation of food products and health supplements. Practical Applications Proximate analysis showed that grape seeds contained high amounts of oil and crude protein. Extraction solvent and grape variety had a significant effect on bioactive properties. Twenty-seven volatile compounds were detected in grape seeds from various classes such as ester, hydrocarbon, alcohol, aldehyde and acid. According to the rancimat test results, grape seed extracts provided better oxidative stability to corn oil.
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In the current research, titanium dioxide (TiO 2) and zinc oxide (ZnO) nanoparticles using ethylene ethyl acrylate as compatibilizer are incorporated into low-density polyethylene (LDPE) to generate active nanocomposite films (ANFs) using... more
In the current research, titanium dioxide (TiO 2) and zinc oxide (ZnO) nanoparticles using ethylene ethyl acrylate as compatibilizer are incorporated into low-density polyethylene (LDPE) to generate active nanocomposite films (ANFs) using melt blowing technique. The film properties such as colour, thickness, mechanical and thermal properties, surface morphology, and molecular composition were analyzed. Subsequently, minced beef samples were packed with ANFs, and migration was determined in 7-days storage period at 1 • C, 7 • C, and − 18 0 C. The migration characteristics were analyzed using inductively coupled plasma mass spectrometry (ICP-MS) at these 3 different temperature applications. The SEM results indicated that metal oxides had a substantially homogenous distribution in the polymer matrix, but agglomerates were formed in some regions. The Ti and Zn nanoparticles migrated to minced beef were significantly affected by the independent variables. The amounts of Ti and Zn migrated into minced beef samples ranged from 21.37 to 48.15 ppm and 11.01 and 52.74 ppm, respectively. In general, migration from Ti nanoparticles was greater compared to Zn nanoparticles. As a result, it has been demonstrated that TiO 2 and ZnO nanoparticles are good alternatives to functionalizing food packaging film.
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Fruits and vegetables are colourful, flavourful and nutritious components of our diets. Bioactive compounds such as polyphenols, carotenoids, vitamins, phytoestrogens, glucosinolates and anthocyanins present in fruits and vegetables are... more
Fruits and vegetables are colourful, flavourful and nutritious components of our diets. Bioactive compounds such as polyphenols, carotenoids, vitamins, phytoestrogens, glucosinolates and anthocyanins present in fruits and vegetables are receiving increased attention because of their potential health benefits. Diets rich in fruits and vegetables may help to delay the ageing processes and reduce the risk of certain types of cancer, cardiovascular diseases and other chronic diseases. The combination of vitamins, minerals, phenolic antioxidants and fibre seems to be responsible for these effects. Nowadays, some authors recommend consumption of fruits and vegetables with high bioactivity, because only such fruits and vegetables are effective in prevention and treatment of various diseases.
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Research Interests: Food Science and Biology
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Zeytinyaginin temel hidrokarbonu olan skualen, terpenoid hidrokarbon olup zeytinyaginda %0.7 gibi yuksek seviyelerde bulunmaktadir. Zeytinyaginin yani sira dogada ozellikle palm yagi, kopek baligi karacigeri yagi, bugday tohumu ve pirinc... more
Zeytinyaginin temel hidrokarbonu olan skualen, terpenoid hidrokarbon olup zeytinyaginda %0.7 gibi yuksek seviyelerde bulunmaktadir. Zeytinyaginin yani sira dogada ozellikle palm yagi, kopek baligi karacigeri yagi, bugday tohumu ve pirinc kepeginde yaygin olarak bulunmaktadir. Insanlarda skualen karacigerde ve deride sentezlenir ve kanda cok dusuk yogunluklu lipoproteinler (VLDL) ve dusuk yogunluklu lipoproteinlerle (LDL) tasinir. Ayrica hucre icinde sentezlenmelerinin yani sira insan diyetinin ayrilmaz bir parcasi olarak da tuketilmektedir. Skualen dogal antioksidan olmanin yaninda otooksidasyon reaksiyonlarini engelleyerek yaglarin stabilitesi ve aromasi ile lezzet ozelliklerine katkida bulunur. Bunun yani sira asilarda agriyi hafifletici, gogus kanserini onleyici etki, kardiyovaskuler-koruma, tumor-koruma ve serum kolesterol seviyesini dusurme ozelliklerine sahiptir. Skualen dogal veya hidrojene formunda (skualen) kozmetik preparatlarda nemlendirici veya yumusatici bir madde olarak kullanilmaktadir.
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It is common knowledge that the consumption of black garlic may have potential health benefits such as anticarcinogenic, anti-obesity, and cardio protective effects through its antioxidant, and anti-inflammatory activity. This paper... more
It is common knowledge that the consumption of black garlic may have potential health benefits such as anticarcinogenic, anti-obesity, and cardio protective effects through its antioxidant, and anti-inflammatory activity. This paper presents a new approach to the fermentation of black garlic with improved bioactive properties. Therefore, the aim of our research was to reduce the HMF formation and examine the effects of green tea extract on the bioactive properties of black garlic. The fresh garlic samples were soaked in different amounts of green tea extract with variable fermentation time. The extract amount (1–4%), soaking (2–24 h) and fermentation (10–30 days) time were optimized with Response Surface Methodology Box Behnken design. HMF content, the antioxidant properties (DPPH and TEAC), TPC content, and browning intensity of the samples were examined. The highest desirability for the lowest HMF and highest bioactive properties were observed in the sample soaked for 24 h with 4% extract amount and 23.14 days of fermentation. Soaking garlic in green tea extract increased the TPC 22.6% and antioxidant properties (DPPH 63.68%, TEAC 18.6%), while decreasing the HMF 55%. At the 30th day of fermentation, the highest TPC value of 6.33 mg GAE/g was observed with a soaking time of 13 h, and extract amount of 4%. The HMF content of black garlic soaked in 4% green tea extract, for 24 h and 23.14 days, was 8.91 mg/100g, which reduced the formation of HMF approximately by 55% compared with the control sample. The thiosulfinate content of control and optimum samples were found as 0.15 and 0.10 mmol/100g, respectively. Results revealed that soaking garlic in green tea extract and extended fermentation time, increased the bioactive properties of black garlic. Soaking black garlic in green tea extract is a useful method for the fermentation of black garlic. Graphical abstract
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Important changes have taken place recently in consumer’s preferences towards improving their health by ingesting functional food products enriched with bioactive compounds. The aim of this study was to investigate the functionalizing... more
Important changes have taken place recently in consumer’s preferences towards improving their health by ingesting functional food products enriched with bioactive compounds. The aim of this study was to investigate the functionalizing effects induced by the addition of pistachio nuts (Pistacia vera (PV)) into simit kebab, a meat based product. Physicochemical properties (ph, dry matter, fat content and color values) and fatty acid composition analyses were carried out on raw simit kebab samples. Total phenolic content (TPC) and total antioxidant capacities (AC) analyses were carried out on both raw and cooked samples to determine the effects of cooking at 200ºC/20min. Also, the storage influences (at 4°C/3 days) on the simit kebab were examined too. Significant differences in physicochemical properties were observed between the control and treated samples depending on both PV concentration and storage time (p&lt;0.05). Color values of L* and a* in treated samples (7.5 and 10%) were significantly declined (p&lt;0.05) in the course of storage when compared to the control samples. The TPC and AC in the treated samples showed a gradual and potential increase as the PV concentration increased. The values of TPC and DPPH inhibition ratio in 10% PV added samples were 33.60% and 53% higher than that expressed in the control samples, respectively. However, the storage period caused a reduction in both TPC and AC values of the raw samples. PV addition into simit kebab potentially increased the total polyunsaturated fatty acid (PUFA) concentration. Hence, data suggest that&nbsp;Pistacia vera&nbsp;is a good candidate of a new approach to functionalize and enhance nutritional properties of meat based products.</p
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Microencapsulation is widely used as an effective method for protecting oils containing unsaturated fatty acids against oxidative deterioration. The use of microencapsulated oil powder can affect the textural and physicochemical... more
Microencapsulation is widely used as an effective method for protecting oils containing unsaturated fatty acids against oxidative deterioration. The use of microencapsulated oil powder can affect the textural and physicochemical characteristics of bakery products. In the present study, microencapsulated hazelnut oil powder (MHOP) was prepared in skim milk powder (SMP) with oil/SMP ratio of 1/1 using a spray dryer. Cakes were produced using only hazelnut oil (control) and also with substitution of hazelnut oil by MHOP at substitution rates of 50% and 100%. The flow properties indicated that the cake batter presented pseudoplastic behavior with the use of MHOP. Consistency index values of the batters were increased significantly (p<0.05) with the increase in MHOP substitution. An increase in MHOP-substitution reduced the L* values of crust and crumb colors. MHOP substitution had a similar effect on the b* values of crust and crumb color, but the α* values of crust color did not aff...
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Research Interests: Physics and Gynecology
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Gıda endüstrisinde, yağların oksidatif stabilitesini geliştirmek ve gıda formülasyonlarına ilavesini kolaylaştırmak için yaygın olarak kullanılan yöntemlerden biri enkapsülasyon işlemidir. Enkapsülasyon işleminin etkinliği çeşitli... more
Gıda endüstrisinde, yağların oksidatif stabilitesini geliştirmek ve gıda formülasyonlarına ilavesini kolaylaştırmak için yaygın olarak kullanılan yöntemlerden biri enkapsülasyon işlemidir. Enkapsülasyon işleminin etkinliği çeşitli faktörlere bağlıdır. Bu çalışmada, keten tohumu yağının yağsız süt tozu kullanılarak püskürterek kurutma yöntemiyle enkapsülasyonu amaçlanmıştır. Yağ oranının etkisini belirlemek için üç farklı yağ oranına (%20, 40 ve 60) sahip emülsiyonlar sabit sıcaklıkta (175°C) enkapsüle edilmiştir. Sıcaklığın etkisinin belirlenmesi için de sabit yağ (%40) oranına sahip emülsiyonlar, üç farklı sıcaklıkta (150, 175 ve 200°C) enkapsüle edilmiştir. Yüksek sıcaklıklarda (175, 200C) yapılan kurutma işlemlerinde benzer enkapsülasyon verimleri (%39,13-40,74) elde edilmiştir. Ayrıca, en yüksek enkapsülasyon etkinliği (%76,63) ise, düşük yağ oranına (%20) sahip kapsülde olduğu belirlenmiştir. Yağ oranındaki artışın enkapsülasyon etkinliği üzerine olumsuz etki göstermiştir (p&l...
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This study was conducted to determine the effects of rosehip (RS, Rosa canina L.) supplementation on the performance, carcass traits, meat quality, serum antioxidant activity, egg yolk pigmentation and fatty acid composition of laying... more
This study was conducted to determine the effects of rosehip (RS, Rosa canina L.) supplementation on the performance, carcass traits, meat quality, serum antioxidant activity, egg yolk pigmentation and fatty acid composition of laying quail. A total of 120 10-week-old laying quail were divided into 5 treatment groups with 8 replicates. The treatments were as follows: the first group was fed control diet (C, no rosehip addition), other groups (2, 3, 4 and 5) were fed with diets containing 2.5, 5, 10 and 15% RS, respectively. The body weight (BW), feed consumption (FC) and egg yield were not affected by the treatments. However, egg weight and egg mass increased with 5 and 10% RS supplementation (P<0.01). The breast meat’s dry matter, crude protein, ash, fat, drip loss, thawing loss, cooking loss, postmortem pH1 values and the colour were not statistically influenced by RS supplementation. Rosehip supplementation caused a decrease in the L* values of egg yolk colour, however, the re...
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Abstract Fish oil is a rich source of n− 3 fatty acids, especially eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids. Using fish oil in the diet of hens results in the transfer of these n− 3 fatty acids into the developing egg... more
Abstract Fish oil is a rich source of n− 3 fatty acids, especially eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids. Using fish oil in the diet of hens results in the transfer of these n− 3 fatty acids into the developing egg yolk reducing the proportion of n− 6 fatty acid, as well as the n− 6/ n− 3 ratio. These omega 3–enriched eggs when consumed by humans provide health benefits such as improved cardiovascular and cognitive functions. However, the amount of fish oil that can be added to the hen’s diet is limited because too high of a concentration can lead to a fishy taste or odor in the egg. The effect of hen’s consumption of fish oil–based diets on the n− 3 fatty acid composition, cholesterol content, oxidative stability, and sensory characteristics of enriched eggs as well as the production parameters of hens will be discussed. Human health benefits with regard to consumption of omega 3–enriched eggs derived from hens fed fish oil will also be reviewed.
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Zeytinyaginin temel hidrokarbonu olan skualen, terpenoid hidrokarbon olup zeytinyaginda %0.7 gibi yuksek seviyelerde bulunmaktadir. Zeytinyaginin yani sira dogada ozellikle palm yagi, kopek baligi karacigeri yagi, bugday tohumu ve pirinc... more
Zeytinyaginin temel hidrokarbonu olan skualen, terpenoid hidrokarbon olup zeytinyaginda %0.7 gibi yuksek seviyelerde bulunmaktadir. Zeytinyaginin yani sira dogada ozellikle palm yagi, kopek baligi karacigeri yagi, bugday tohumu ve pirinc kepeginde yaygin olarak bulunmaktadir. Insanlarda skualen karacigerde ve deride sentezlenir ve kanda cok dusuk yogunluklu lipoproteinler (VLDL) ve dusuk yogunluklu lipoproteinlerle (LDL) tasinir. Ayrica hucre icinde sentezlenmelerinin yani sira insan diyetinin ayrilmaz bir parcasi olarak da tuketilmektedir. Skualen dogal antioksidan olmanin yaninda otooksidasyon reaksiyonlarini engelleyerek yaglarin stabilitesi ve aromasi ile lezzet ozelliklerine katkida bulunur. Bunun yani sira asilarda agriyi hafifletici, gogus kanserini onleyici etki, kardiyovaskuler-koruma, tumor-koruma ve serum kolesterol seviyesini dusurme ozelliklerine sahiptir. Skualen dogal veya hidrojene formunda (skualen) kozmetik preparatlarda nemlendirici veya yumusatici bir madde olara...
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Abstract European cranberrybush (Viburnum opulus) seed oil is generating considerable interest in terms of rich nutrient composition and health benefits. Seed oil can be used in food, medicine as well as in cosmetics. Previous work has... more
Abstract European cranberrybush (Viburnum opulus) seed oil is generating considerable interest in terms of rich nutrient composition and health benefits. Seed oil can be used in food, medicine as well as in cosmetics. Previous work has only focused on lipid content and composition by a conventional method. Our knowledge of V. opulus seed oil extraction and characteristics are largely based on very limited data. This paper presents a new approach on the impact of extraction techniques on oil yield, oil composition, antioxidant properties, and phenolic content of V. opulus seed oil. Physicochemical analyses, Fourier transfer infrared analysis (FTIR), and thermal behavior of oil extracts obtained through these techniques were also evaluated. The oil yield is optimized by using response surface methodology (RSM) design. The maximum oil yield was found as 77.7 % ultrasonic power, 5 g/100 mL solid/solvent ratio, and 10 min extraction time for ultrasound-assisted extraction (USAE). Besides, the highest yield of 7.35 %, was observed at the microwave power of 460, solid to solvent ratio of 10 g/100 mL and extraction time of 5 min for microwave-assisted extraction (MWAE). The strength of the FTIR band at 1743 cm−1 indicated that the total lipid content was found to be higher in MWAE compared with other extraction types. The extraction type did not alter the fatty acid composition and oil quality significantly but increased the oil yield. MWAE and USAE could be used as an alternative green extraction technique with increased oil yield without oil deterioration.
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This work addresses the mathematical model building to detect the diameter of the inhibition zone of gilaburu (Viburnum opulus L.) extract against eight different Fusarium strains isolated from diseased potato tubers. Gilaburu extracts... more
This work addresses the mathematical model building to detect the diameter of the inhibition zone of gilaburu (Viburnum opulus L.) extract against eight different Fusarium strains isolated from diseased potato tubers. Gilaburu extracts were obtained with acetone, ethanol or methanol. The isolated Fusarium strains were: F. solani, F. oxysporum, F. sambucinum, F. graminearum, F. coeruleum, F. sulphureum, F. auneaceum and F. culmorum. In general, it was observed that ethanolic extracts showed highest antifungal activity. The antifungal activity of extracts was evaluated with machine learning (ML) methods. Several ML methods (classification and regression trees (CART), support vector machines (SVM), k-Nearest Neighbors (k-NN), artificial neural network (ANN), ensemble algorithms, AdaBoost (AB) algorithm, gradient boosting (GBM) algorithm, random forests (RF) bagging algorithm and extra trees (ET)) were applied and compared for modeling fungal growth. From this research, it is clear that ML methods have the lowest error level. As a result, ML methods are reliable, fast, and cheap tools for predicting the antifungal activity of gilaburu extracts. These encouraging results will attract more research efforts to implement ML into the field of food microbiology instead of traditional methods.
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Abstract It is generally accepted that protein-polysaccharide interactions improve the functional properties of proteins. One of the main issues, to our knowledge, of the effects of protein type and reaction conditions, is a lack of... more
Abstract It is generally accepted that protein-polysaccharide interactions improve the functional properties of proteins. One of the main issues, to our knowledge, of the effects of protein type and reaction conditions, is a lack of production of Maillard conjugates. This paper focuses on the effects of protein type and ratio, reaction time and temperature on the protein/polysaccharide conjugation by Maillard reactions in an aqueous media. Response Surface Methodology D-Optimal Design was used to optimize the results. Protein type, protein-polysaccharide ratio, reaction time (min) and temperature (°C) were described as factors, whereas conjugation yield (CY), conjugation efficiency (CE), and protein solubility (PS) were described as responses. The optimized parameters for maximum CE and CY determined were found to be as; reaction temperature, 90 °C; reaction time, 60 min; protein type, faba bean protein concentrate (FPC), and protein-polysaccharide ratio 1:2. SEM images, FT-IR spectra, amino acid profile, SDS-PAGE and browning index were the analyses conducted for the optimum point (FPC-Carrageenan). Conjugation was achieved successfully by the confirmation of FT-IR results. Browning index and SDS-PAGE results revealed that Maillard reactions were limited in the initial stage of the Schiff base. These findings confirm that FPC was the most suitable protein type for preparing Maillard-glycated conjugates as a promising agent.
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The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with... more
The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).
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Abstract Legumes are suitable for producing functional food due to their rich phenolic content and antioxidant activity (AA). It is well known that germination is applied to enrich the nutritional value of legumes. In the past five years,... more
Abstract Legumes are suitable for producing functional food due to their rich phenolic content and antioxidant activity (AA). It is well known that germination is applied to enrich the nutritional value of legumes. In the past five years, there has been a rapid rise in the use of germination. One of the main issues about our knowledge of germination is a lack of supplementation to food. Consequently, the aim of our research was to broaden current knowledge of enhancement of a cracker with germinated lentil extract (GLE). We examined the nutritional, sensory and textural properties of cracker enriched with GLE. Response Surface Methodology (RSM) Box-Behnken Design (BBD) is applied to optimize conditions of ultrasound-assisted extraction (UAE) of germinated lentil (GL). The highest desirability was observed with an ultrasonic power of 20, a solid/solvent ratio of 1:10 g/ml, and water as solvent at an extraction time of 18 min. The GLE addition increased the total protein content (from 1.68 to 2.43%), total phenolic content (TPC) (from 0.78 to 3.33 mg GAE/g) and AA (from 0.34 to 0.84 μmol trolox/mg) of the crackers. Moreover, the addition of GLE increased a* value from 3.64 to 14.66 and the hardness of the samples. Sensory panel scored 5% enriched samples with the highest acceptability. Results show that GLE enriched crackers may be consumed as functional food without changing sensorial aspects.
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The mathematical model was established to determine the diameter of inhibition zone of the walnut extract on the twelve bacterial species. Type of extraction, concentration, and pathogens were taken as input variables. Two models were... more
The mathematical model was established to determine the diameter of inhibition zone of the walnut extract on the twelve bacterial species. Type of extraction, concentration, and pathogens were taken as input variables. Two models were used with the aim of designing this system. One of them was developed with artificial neural networks (ANN), and the other was formed with multiple linear regression (MLR). Four common training algorithms were used. Levenberg-Marquardt (LM), Bayesian regulation (BR), scaled conjugate gradient (SCG) and resilient back propagation (RP) were investigated, and the algorithms were compared. Root mean squared error and correlation coefficient were evaluated as performance criteria. When these criteria were analyzed, ANN showed high prediction performance, while MLR showed low prediction performance. As a result, it is seen that when the different input values are provided to the system developed with ANN, the most accurate inhibition zone (IZ) estimates were obtained. The results of this study could offer new perspectives, particularly in the field of microbiology, because these could be applied to other type of extraction, concentrations, and pathogens, without resorting to experiments.
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ABSTRACT 1. This study was conducted to determine the effects of raw and heat-treated hempseed (HHS, Cannabis sativa L.) on performance, egg quality and antioxidant activity in laying hens. 2. A total of 108 laying hens, aged 36 weeks,... more
ABSTRACT 1. This study was conducted to determine the effects of raw and heat-treated hempseed (HHS, Cannabis sativa L.) on performance, egg quality and antioxidant activity in laying hens. 2. A total of 108 laying hens, aged 36 weeks, were divided into three treatment groups with 12 replicates and each replicate contained three laying hens. The treatments were as follows: (1) Control (no hempseed), (2) 15% raw hempseed (RHS) in diet and (3) 15% HHS in the diet. Experiments lasted for 12 weeks. 3. Feed intake of the RHS group was lower than those of the control and HHS groups. Egg weight, egg mass, shell weight, shell surface area and shell thickness of the HHS group were significantly (P < 0.05) higher than that of the RHS group. Roche (DSM) colour fan values of the RHS group were higher than that of the HHS group (P < 0.01). 4. Palmitic, palmitoleic and oleic acids of egg yolk were significantly (P < 0.05) decreased in the RHS and HHS groups; however, linoleic, α-linolenic and docosahexaenoic acids (DHA) of egg yolk increased (P < 0.05) for both treatment diets compared to the control group. 5. Both RHS and HHS supplementation to layer diets did not influence malondialdehyde (MDA) and superoxide dismutase (SOD) activity and blood lipid profile. 6. It was concluded that HHS was superior in improving the egg quality of laying hens as compared to the RHS.
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ABSTRACT The aim of this study was to model the fatty acid composition of vegetable oils by using the adaptive neuro fuzzy inference system (ANFIS) and artificial neural network (ANN) based on rheological measurements. For this aim, seven... more
ABSTRACT The aim of this study was to model the fatty acid composition of vegetable oils by using the adaptive neuro fuzzy inference system (ANFIS) and artificial neural network (ANN) based on rheological measurements. For this aim, seven different refined vegetable oils (hazelnut, soybean, sunflower, olive, canola, corn, and cotton seed) were used. Olive oil had the highest viscosity value of 0.067 Pa s. Principal component analysis (PCA) was performed to determine the correlations among the fatty acids of the oils to reduce parameters which were modeled. PC1 composed of C18:0, C18:1, C18:2, and C20:0 as PC2 composed of C16:0, C18:3, and C22:0. After determination of the fatty acid composition and the rheological properties of the oils, ANN and ANFIS models were established. The inputs were selected as oil type, shear rate and shear stress and the outputs were C16:0 and C18:2. The root mean square error (RMSE), mean absolute error (MAE), and determination coefficient (R2) were used for testing the accuracy of the models. This comparison showed that ANFIS and ANN achieved a satisfactory prediction for fatty acid composition of the vegetable oils studied and ANFIS is better than ANN. Practical applications: Determination of the fatty acid composition of vegetable oils is important for the assessment of the purity of the oils as well as the nutritional quality. The fatty acid composition of the oils affects their rheological characteristics. Rheological measurements are easier than chromatographic analysis. Therefore, we aimed to establish a model for prediction of the fatty acid composition of the oils based on their rheological behaviors.
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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are... more
Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily referenceoriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.