Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

Energy and exergy efficiencies of the wheat and rye bread and hamburger bunmaking processes are assessed based on data from Turkey and Germany. Amount of the land required to produce the same amount of wheat in Turkey is 3.34 times of that required in Germany; this ratio is 2.30 for the rye grain. These results show that the efficiency of the conversion of the solar energy into the grain mass is low in Turkey. Cumulative degree of perfection (CDP) for the wheat and the rye grain production is 3.73 and 4.96 in Turkey, and 11.26 and 10.46 in Germany. Specific energy utilization for rye bread production is almost the same in Turkey and Germany; but it is 12 % higher in Turkey for wheat bread and hamburger bun making. Hamburger bun production requires the maximum energy utilization due to the higher weight loss in baking. The rye bread production process requires the minimum energy utilization due to the lower energy input in the agriculture and higher efficiency in the flour production. The maximum exergy destructions occur during the milling and the baking steps

A step toward precision gerontology : Lifespan effects of calorie and protein restriction are consistent with predicted impacts on entropy generation

Funding Information: Fellowships and Grant Programs, application number of 1059B141801348. The original experimental study was funded by Biotechnology and Biological Sciences Research Council (BBSRC) BB/G009953/1 and the China Partnering Award BB/J020028/1. Funding Information: This research was financially supported by The Scientific and Technological Research Council of Turkey (TUBITAK), Science Fellowships and Grant Programs, application number of 1059B141801348. The original experimental study was funded by Biotechnology and Biological Sciences Research Council (BBSRC) BB/G009953/1 and the China Partnering Award BB/J020028/1. Funding Information: ACKNOWLEDGMENTS. This research was financially supported by The Scientific and Technological Research Council of Turkey (TUBITAK), Science Publisher Copyright: Copyright © 2023 the Author(s).Peer reviewedPublisher PD

Kinetic Model of Lipid Oxidation in Foods

A general mathematical model in the same form with the logistic equation simulated lipid oxidation in food systems. Almost perfect agreement was found between the model and seventeen sets of data from the literature, obtained with egg yolk, restructured beef and pork nuggets, cooked pork meat, iced gutted dogfish, frozen mackerel fillets and ground raw poultry meat. A simple method was described for the evaluation of the numerical values of the model parameters. Variations of these numerical values were also associated with varying pretreatment and storage conditions

Kinetics of amino acid production by over-producer mutant microorganisms

Experimental data were modeled based on the literature for the production of nine different amino acids by ten different mutant over-producer microorganisms. Mathematical modeling helped to better understand common aspects of these fermentations, which were not stressed previously by plotting the data only. A Luedeking-Piret type of a model was found to be valid for representing all the amino acid production data. This result indicated the similarity among the amino acid production patterns of all the mutant microorganisms concerned. The results also indicated that amino acid production by the mutant microorganisms was mostly non-growth associated, and that the substrate was allocated by all the microorganisms, mainly for biomass and amino acid production. The amino acid production pattern of the microorganisms did not change when the microorganisms reached the stationary phase, but the depletion of the substrate stopped production immediately

Rheological Behaviour of Bentonite—Apple Juice Dispersions

Rheological behavior of the bentonite-apple juice suspensions were experimentally determined within the range of the industrial clarification processes: shear rate 4.3 to 43.1 s-1, pH 4.0-5.0, temperature 10-50°C, bentonite concentration 0.66-2.66 g/L. The experimental data were described with the power law as: τ = Kγ1.56. Temperature effects on the consistency index K agreed with the Arrhenius expression. Although no trend was observed in variation of the Arrhenius model constants with bentonite concentration, these parameters agreed with the frequency factor-activation energy compensation relation

AXIAL DISPERSION OF LIQUID IN MOBILE-BED CONTACTING

Axial dispersion of liquid in Mobile-Bed Contacting (MBC) was investigated employing transient-response technique with impulse input of NaCI tracer. Experiments were performed in a 0.195 m ID column. Three different packing diameters (15, 19.5 and 32 mm) and three different static bed heights (0.1, 0.195 and 0.3 m) were used. Gas flow rate was varied between 3.02 and 4.05 kg/m2/s and liquid flow rate from 2.4 to 10.4 kg/m2/s. Transfer function analysis of data yielded that Peclet number was practically independent of liquid and gas flow rates and static bed height but depended on packing size only. A simple correlation for Peclet number was developedPublisher's Versio

DETERMINATION OF OPTIMUM PH AND TEMPERATURE FOR PASTEURIZATION OF CITRUS JUICES BY RESPONSE-SURFACE METHODOLOGY

Optimization of microbial death, enzyme inactivation and vitamin C retention during pasteurization of pH-adjusted orange juice is discussed free of equipment-dependent parameters such as the heating lag. The pH-temperature optimum was determined by response surface methodology in the range of 65-degrees-C-75-degrees-C and pH 2.5 4.0. The results implied that there was no pectin-esterase activity below pH 3.5. Leuconostoc mesenteroides had its maximum and minimum thermal resistance at pH 3.5 and pH 2.7, respectively. For an ideal theoretical process requiring four log cycles of microbial reduction the optimum pasteurization conditions were 12 min at 75-degrees-C and pH 2.7