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- MakaleYalnız künye2021Optimization of ohmic heating assisted hydrodistillation of cinnamon and bay leaf essential oil
Tunç, Merve Tuğçe; Koca, İlkay
In this work, optimum ohmic heating assisted hydrodistillation (OAHD) conditions for extraction of cinnamon (CEO) and bay leaf (BEO) essential oil were determined by response surface methodology (RSM). OAHD were compared with conventional hydrodistillation (HD). Hydrodistillation time (30–120 min), mass of sample (20–40 g) and voltage gradient (7.5–12.5 V/cm), were varied to maximize essential oil (EO) yield and minimize energy consumption. Optimized OAHD conditions were determined as 119.90 min, 8.83 V/cm and 40 g, and 120 min, 8.53 V/cm and 40 g for CEO and BEO, respectively. EO yields of cinnamon and bay leaves at optimum conditions were found 3.98 ± 0.25% and 1.36 ± 0.14%, respectively. Energy consumptions were found 0.42 ± 0.02 and 0.86 ± 0.09 kWh/g EO for CEO and BEO, respectively. EO yield of OAHD was found to be higher when compared with HD methods for both plant materials. Energy consumptions and emitted CO2 values of OAHD method were significantly (p < 0.05) lower than HD methods. Cinnamaldehyde (CEO) and eucalyptol (BEO) contents of essential oils extracted with OAHD were higher when compared with HD methods. Antioxidant activities of essential oils extracted with different methods were not significantly different. CEO and BEO formed inhibition zones against all tested microorganism strains. Practical Applications: Essential oils of cinnamon bark and bay leaf are commonly used for food and pharmaceutical industries and, have important economic value. Conventional hydrodistillation method to extraction essential oils is time consuming, requires more energy and has more CO2 emission rates. Ohmic heating assisted hydrodistillation as a novel technology, is a promising method to extraction of essential oils from different plant materials with lower process times and energy consumption when compared with conventional hydrodistillation. Ohmic heating assisted hydrodistillation method can developed with regard to scale up as a green technology to essential oil production. This work provides a knowledge about the effects of different OAHD process variables on essential oil yield and energy consumption for cinnamon bark and bay leaf essential oils. It is expected that the outcomes of this study will be useful for the designing of large scale ohmic heating assisted hydrodistillation units.
- MakaleAçık Erişim2020Educating children through their parents to prevent child sexual abuse in Turkey
Apaydın Cırık, Vildan; Efe, Emine; Velipaşaoğlu, Sevtap
Purpose: The aims of this study were to train parents to recognize and prevent child sexual abuse (CSA); evaluate the problems encountered by parents; and evaluate the overall effectiveness of the CSA training program. Design and Methods: The study used a pretest/posttest design. The study was conducted with a sample of 58 children (aged 3-6 years) and 64 parents. Findings: Children who received CSA prevention education from their parents demonstrated improved knowledge about private parts and about what they should do if they suspect sexual abuse. The parents stated that they encountered some problems (other family members objected to the child being given such training). Practise Implications: Children's risk of abuse may be reduced if their parents teach them about CSA correctly.
- MakaleAçık Erişim2019Is there prejudice against obese persons among health professionals? A sample of student nurses and registered nurses
Yılmaz, Hacı Ömer; Yabancı Ayhan, Nurcan
Purpose: The aim of this study was to assess whether there is prejudice toward obese persons among student nurses and registered nurses. Design and Method: A total of 379 participants were included (190 student nurses, 189 registered nurses). The Fat Phobia Scale and Belief About Obese Persons Scale were used to determine the prejudice. Findings: Registered nurses were found to have more negative prejudices toward obese persons than those of student nurses. These prejudices were determined to be influenced by the nurses' body mass index and having an obese person in the family. Practical Implications: Both groups had negative prejudices toward obese persons, there was a higher level of prejudice among the registered nurses. These prejudices can have a negative impact on healthcare practices.
- MakaleYalnız künye2017Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties
Karaman, Safa; Yilmaz, Mustafa Tahsin; Ozturk, Gokturk; Yuksel, Ferhat; Toker, Ömer Said; Dogan, Mahmut
In this study, blends of grape molasses, sesame paste and honey were prepared at different ratios according to the mixture design and some physicochemical, rheological, bioactive and sensory properties of final blends were studied to create the optimum formulation for the final product. The results showed that the mixture components had significant change on the studied parameters (P < 0.05). Sugar composition of samples changed significantly by the addition of grape molasses and honey which resulted an increase in fructose and glucose. Grape molasses increase in the blend provided a significant increment in total phenolic content and antiradical activity. The blends had viscoelastic character and the mixtures containing higher honey showed more viscous behavior. The highest complex viscosity values were recorded for the blends of sesame paste and honey. Regression models having quite high determination of coefficients (R2 > 0.71) were constructed for the studied parameters. Multiple response optimization results showed that the most preferred blend should contain 34.66% of grape molasses, 34.11% of sesame paste and 31.23% of honey. Practical Applications: Grape molasses, honey and sesame paste are commonly consumed food products which are rich in energy and many functional components. The people generally consume them in their daily diets especially in their breakfasts. To combine their functionality and sensory properties, an optimization procedure was applied and the mostly desired blend was determined. Blending affected the rheological, textural and bioactive properties of the sample significantly. The results of the study are very important for food industry.
- DergiJournal of Food Process Engineering