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dc.contributor.authorKURTULBAŞ ŞAHİN, EBRU
dc.date.accessioned2022-07-04T16:38:03Z
dc.date.available2022-07-04T16:38:03Z
dc.identifier.citationKURTULBAŞ ŞAHİN E., "Prediction of mass transfer and kinetic behavior during the extraction of high added-value products from sour cherry (Prunus cerasus L.) peels", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022
dc.identifier.issn0145-8892
dc.identifier.othervv_1032021
dc.identifier.otherav_ef8530a2-8b61-4140-8b03-a43b5279664f
dc.identifier.urihttp://hdl.handle.net/20.500.12627/185295
dc.identifier.urihttps://doi.org/10.1111/jfpp.16401
dc.description.abstractIn this study, deep eutectic solvent has been used in order to propose an environmentally and green method for conversion of biowaste into high added-value products. A deep eutectic solvent system consisting of citric acid/ethylene glycol mixture (1/4, molar ratio) has been prepared to extract total polyphenols from sour cherry (Prunus cerasus L.) peels. Deep eutectic solvent-based microwave-assisted extraction has been used in order to evaluate mass transfer, kinetic, and thermodynamic parameters. According to the high Biot number values (1,487.23, 2,970.83, 3,974.28), an efficient contact between the total polyphenols and the deep eutectic solvent system has been confirmed. It is observed that the total amount of phenolic substances varies between 4.29 and 33.61 mg-GAE/g of fresh material. In this study, the pseudo-second-order kinetic model (R-2 > 0.90) has been successfully applied for the extraction of TPC during MAE. increment H > 0, increment S > 0, and increment G < 0 denote an endothermic and spontaneous microwave-assisted extraction system for the solid-liquid extraction of TPC from sour cherry (Prunus cerasus L.) peels. Novelty impact statement Polyphenolic compounds (anthocyanins and antioxidants) were extracted from sour cherry (Prunus cerasus L.) peels. Extraction kinetics of economical and environmental MAE method has been investigated for natural antioxidants. The structure of the DES-based MAE of bioactive substances from sour cherry peels will be able to understand comprehensively according to the thermodynamic parameters.
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectFood Science
dc.subjectLife Sciences
dc.titlePrediction of mass transfer and kinetic behavior during the extraction of high added-value products from sour cherry (Prunus cerasus L.) peels
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.contributor.departmentİstanbul Üniversitesi-Cerrahpaşa , Mühendislik Fakültesi , Kimya Mühendisliği Bölümü
dc.contributor.firstauthorID3397850


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