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dc.contributor.authorKURTULBAŞ ŞAHİN, Ebru
dc.contributor.authorSahin, Selin
dc.contributor.authorPekel, Ayse Gizem
dc.contributor.authorTOPRAKÇI YÜKSEL, İrem
dc.date.accessioned2021-12-10T10:20:29Z
dc.date.available2021-12-10T10:20:29Z
dc.identifier.citationTOPRAKÇI YÜKSEL İ., KURTULBAŞ ŞAHİN E., Pekel A. G. , Sahin S., "Application of D-optimal design for automatic solvent extraction of carotenoid from orange peel", JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.45, 2021
dc.identifier.issn0145-8892
dc.identifier.othervv_1032021
dc.identifier.otherav_396b9a99-8a34-4c52-932c-a36507155fec
dc.identifier.urihttp://hdl.handle.net/20.500.12627/169697
dc.identifier.urihttps://doi.org/10.1111/jfpp.15724
dc.description.abstractAutomatic solvent extraction (ASE) was employed to acquire orange peel extract rich in carotenoid by means of several solvents (hexane, heptane, and chloroform). D-optimal design was used for the design of experiments, modeling the experimental data, and optimization of the extraction process. Selected process parameters (extraction time, particle size of the peel, and solvent type) for the current ASE system were found statistically significant at p < .0001. The highest effect was achieved by particle size, followed by extraction time and solvent. The maximum beta-carotene yield (86.85 mg per g fresh peel) was reached by 1.53 mm particle diameter peel material with heptane for similar to 46 min of ASE time. Then, carotenoid-rich extract was applied as a natural food additive to increase the oxidative stability of the sunflower oil by increasing the induction time more than twice.
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectLife Sciences
dc.subjectTarımsal Bilimler
dc.subjectFood Science
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleApplication of D-optimal design for automatic solvent extraction of carotenoid from orange peel
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.contributor.departmentİstanbul Üniversitesi-Cerrahpaşa , Mühendislik Fakültesi , Kimya Mühendisliği Bölümü
dc.identifier.volume45
dc.contributor.firstauthorID2694505


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