Yazar "Smaoui, Slim" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • [ X ]
    Öğe
    Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel
    (Springer Heidelberg, 2023) Elik, Aysel; Armagan, Hikmet Sabri; Gogus, Fahrettin; Oboturova, Natalya; Nagdalian, Andrey; Smaoui, Slim; Shariati, Mohammad Ali
    The aims of the study were to dry orange peel (OP) by radio frequency-assisted hot air drying (RF-HAD) and conventional hot air drying (HAD), and to investigate the drying efficiency of the drying methods and quality parameters of dried waste. Various electrode gaps (60, 70, and 80 mm) and sample thicknesses (10, 30, and 50 mm) were studied to investigate the effect of RF-HAD on drying characteristics of OP. RF-HAD method showed a shorter drying time (about 74% decrease in the drying time) than HAD method. The electrode gap of 70 mm and the sample thickness of 30 mm were determined as the best conditions of RF-HAD due to providing shorter drying time and better sample quality. Moreover, the samples dried by RF-HAD method had better quality properties (color values, total polyphenol content, total carotene content, ascorbic acid content, antioxidant activity, water retention capacity, flow behavior) than those dried by HAD method. Therefore, outputs of this effective drying technique in terms of time and quality are essential to recover the valuable components from OP.
  • [ X ]
    Öğe
    Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety
    (Elsevier Sci Ltd, 2024) Parlak, Mahmud Ekrem; Sahin, Oya Irmak; Dundar, Ayse Neslihan; Saricaoglu, Furkan Turker; Smaoui, Slim; Goksen, Gulden; Koirala, Pankaj
    The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.