Hot Air Drying of Green Table Olives

The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curves were determined and quality of dried green olives was evaluated by instrumental analysis (bulk density, particle density, porosity, shrinkage, moisture content, water activity, colour value, protein content, oil content, peroxide value and acidity). Consumers’ acceptance test and microbiological analysis were also applied

Hot Air Drying of Green Table Olives

The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curves were determined and quality of dried green olives was evaluated by instrumental analysis (bulk density, particle density, porosity, shrinkage, moisture content, water activity, colour value, protein content, oil content, peroxide value and acidity). Consumers’ acceptance test and microbiological analysis were also applied

İnulinaz enziminin üretimi ve üretim kinetiklerinin belirlenmesi

Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.Endüstriyel uygulamalarda biyolojik katalizör olan enzimlerin kullanımının artmasına paralel olarak endüst riyel enzim üretimi de artış göstermiştir. Endüstriyel - enzim üretiminde mikroorganizmalar sahip oldukları potansiyel nedeniyle bitk75 7. SUMMARY Enzymes are biological catalysts which have found increasing applications in the industry. Production of enzymes have thus paralleled this demand. Microorganis ms have been preferred againts plant and animal sources for enzyme production due to their high productivity potentials in microbial enzyme production. The growth conditions and the parameters which effect the process need to be optimized which ultimately determines the process economy. The raw material greatly contributes to the final product cost, therefore alternative raw materials such as Jerusalem artichoke, dahlia, chicory have been suggested as alternative substrates for such processes. In common, these substrates have a very high inulin content. Inulin is a B -2,1 linked fructose polymer with a glucose molecule at the end of this polymer. However, in biotechnological processes this polymer needs to be hydrolized into free sugars in order to be used as an energy and carbon sources. Similarly inulin can also be used as an alternative natural sweetner provi ded that it is hydrolized and concentrated. For the selection of inulinase producing organizm, 31 A.niger strains have been screened which were previously identified in our department and TÜBİTAK for aflatoxin production. Growth media composition was optimized by supplementing with nitrogen, phospho- rousmagnesium and yeast extract in appropiate quanti- Q ties. Spor inoculum at 10 /ml gave better results than mycelium inoculum and an enzyme activity of 36 U/ml was achieved in 96 h of incubation. These results com pared favourobly with the results reported in the literature. Presence of particulate material or76 - phenolic compounds from the Jerusalem artichoke skins did not significantly effect the enzyme production. For the determitation of inulinase activity a tem perature of 50°C and pH 5 was found to be optimum. However enzyme stability measured for one hour without the substrate at various temperatures showed that 77 % of the activity was retained at 60°C and 33 % retained at 65°C. For these temperatures pH stability was found to be between 5-6. Investigations using A.niger A42 strain showedthat it was possible to obtain an enzyme preparation with 50 U/ml activity against inulin within 120 h of incuba tion. Compared to previously reported data, a 50 % reduc tion in process time was possible with simultaneous achievement of the same level of activity. In near future, It is projected that inulinase enzyme will find a wider application both in the food industry and in other biotechnological processes