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4Bc64a9c180f586 Ek.Pdf 1st International / 11th National 1. Uluslararası / 11. Ulusal FOOD ENGINEERING GIDA MÜHENDİSLİĞİ CONGRESS KONGRESİ 1 s t I n 7-9 November / Kasım 2019 t e Aska Lara Resort & SPA, Antalya - TURKEY r n a t i o n a l / 1 1 t h N a t i o n a l F O O D E N G I N E E R I N G C O CONGRESS BOOK KONGRE KİTABI N G R E S S 1st International / 11th National Food Engineering Congress November 7-9, 2019 Aska Lara Resort & SPA/ Antalya Book Serial No: 39 I The responsibility of the texts in this book belongs to the authors. This publication is free and cannot be sold. ISBN 978-605-01-1310-5 1st Edition, 2019 UCTEA Chamber of Food Engineers/ TMMOB Gıda Mühendisleri Odası Meşrutiyet Mah. Karanfil-2 Sok. No:49/10 06420 Kızılay - Ankara Tel: (312) 418 28 46 - 418 28 47 - 418 28 26 Fax: (312) 418 28 43 E-mail: [email protected] Web: www.gidamo.org.tr Printed By: Hermes Ofset Ltd. Şti. Büyük Sanayi 1. Cadde No: 105 İskitler / ANKARA Tel : 0.312 341 01 97/ 0.312 384 34 32 Fax : 0.312 341 01 98 [email protected] II Congress Chair Kemal Zeki Taydaş Congress Secretariat Kıvılcım Mogol Coşkun Yeşim Yılmaz Organizing Committee Atakan Günay Doç. Dr. Deniz Çekmecelioğlu Eren Kaya Prof. Dr. Ertan Anlı Prof. Dr. Halil Vural Prof. Dr. Hamit Köksel İffet Dilek Akan İncigül Sağdıç Tataroğlu Dr. Mehmet Bingöl Murat Şanlı Pelin Karaman Doç. Dr. Pınar Şanlıbaba Prof. Dr. Serpil Şahin Sezgin Çalışkan Sinan Kaplan Tufan Gündüzalp Yaşar Üzümcü Yusuf Songül III Scientific Committee Akdeniz University Prof. Dr. Ahmet Küçükçetin Ankara University Assoc. Dr.Pınar Şanlıbaba Ankara University Prof. Dr. H. Barbaros Özer Ankara University Prof. Dr. Ertan Anlı Ankara University Prof. Dr. Aziz Tekin Ankara University Prof. Dr. Ferruh Erdoğdu Ankara University Prof. Dr. Mustafa Akçelik Atatürk University Prof. Dr. Mükerrem Kaya Atatürk University Prof. Dr. Murat Karaoğlu BOKU - Universität f. Bodenkultur Dr. Gerhard Schleining Celal Bayar University Prof. Dr. Semra Kayaardı Celal Bayar University Prof. Dr. Neriman Bağdatlıoğlu Çukurova University Prof. Dr. Turgut Cabaroğlu Çukurova University Prof. Dr. Zerrin Erginkaya Ege University Prof. Dr. Taner Baysal Ege University Prof. Dr. Şebnem Tavman Ege University Prof. Dr. Semih Ötleş Erciyes University Prof. Dr. Mahmut Doğan FAO Sumiter Broca Gaziantep University Prof. Dr. Medeni Maskan Hacettepe University Prof. Dr. Aykut Aytaç Hacettepe University Prof. Dr. Halil Vural Hacettepe University Prof. Dr. Hamit Köksel IV Illinois Institute of Technology Asst. Prof. Kathiravan Krishnamurthy International Hellenic University Dr. Maria Papageorgiou İnönü University Prof. Dr. İhsan Karabulut İstanbul Teknik University Prof. Dr. Meral Kılıç Akyılmaz Kahramanmaraş Sütçü İmam University Prof. Dr. Özlem Turgay Konya (Necmettin Erbakan) University Prof. Dr. Nermin Bilgiçli Mersin University Prof. Dr. T. Koray Palazoğlu Middle East Technical University Prof. Dr Gülüm Şumnu Middle East Technical University Prof. Dr. Alev Bayındırlı Middle East Technical University Prof. Dr. Serpil Şahin Middle East Technical University Assoc. Dr.Deniz Çekmecelioğlu MoniQA Association Prof. Dr. Roland Ernest Poms Nevşehir Hacı Bektaş Veli University Prof. Dr. Nesimi Aktaş Ömer Halisdemir University Prof. Dr. Zeliha Yıldırım Pamukkale University Prof. Dr. Yahya Tülek Sakarya University Prof. Dr. Zehra Ayhan Uludağ University Prof. Dr. Ömer Utku Çopur University of Hawaii at Manoa Prof. Dr. Soojin Jun University of Manitoba Dr. Filiz Köksel University of Salerno Prof. Dr. Gianpiero Pataro University of Salerno Prof. Dr. Giovanna Ferrari University of Salerno Prof. Dr. Francesco Donsi Unicamp Universidade, Campinas Prof. Dr. Marcelo Cristianini Yeditepe University Prof. Dr. Mustafa Özilgen Zagrep University Prof. Dr. Anet Rezek Jambrak V Dear Colleagues, Chamber of Food Engineers has been organizing The Food Engineering Congress regularly since 1992. With the great experience and knowledge gained over the years we have decided transform it into an international congress. Hence we are organizing the 1st International / 11th National Food Engineering Congress on November 7-9, 2019 in Antalya. We hope to come together stakeholders of the sector from around the World in our Congress. This book contains abstract/ full text of oral and poster presentations to be submitted for three days. I would like to thank; the members of the Organizing Committee and the Scientific Committee, who work during the organization of our congress; our invited speakers, the participants who give an oral and poster presentations, the participants who listen and discuss these valuable studies and the supporting institutions. With best regards, Kemal Zeki Taydaş Congress Chair VI 1st International / 11th National Food Engineering Congress Poster Presentation Program (7-8-9 November 2019) 1. Effect of Different Drying Methods on The Essential Oil Content and Composition of Kumquat (Fortunella margarita Swingle) Demet Yildiz Turgut, Kadriye Yüksel, Orçun Çınar Batı Akdeniz Agricultural Research Institute, Antalya 2. Determination of Drying Characteristics of Crimson Seedless Grape Variety Ahmet Candemir, Ali Güler, Kadir Emre Özaltın, Fatma Belgin Aşıklar Viticulture Research Institute, Manisa, Turkey 3. Effect of Different Drying Techniques On Some Functional Properties of Semidried Fig Nilgün Tan, Ramazan Konak, Erdem Çiçek Fig Research Institute, Aydın, Turkey 4. Fatty Acid Composition of Fig Seed Oil Obtained by Different Methods Ramazan Konak1, Demet Yildiz Turgut2, Erdem Çiçek1, Nilgün Tan1 1Fig Research Institue, Aydın, Turkey 2Batı Akdeniz Agricultural Research Institue, Antalya, Turkey 5. Investigation of the changes on some quality parameters of semi-dried figs during storage period Erdem Çiçek, Ramazan Konak, Nilgün Tan, Gül Kuruoğlu Aşçı Fig Research Institute, Aydın, Turkey 6. Use of Fining Agents in Fig Juice Production Hafizenur Şengül Binat, Ramazan Konak, Nilgün Tan, Erdem Çiçek, Ziya Binat Fig Research Institute, Aydın, Turkey 7. The Role of Dairy Products on weight management and obesity Zeynep Dayıoğlugil TAT Gıda Sanayi A.Ş., R&D, Bursa, Turkey 8. Determination of Crystallization Parameters and Textural Stability in Soft Caramel Dragee Confectionery Özge Eyyüpoğlu, M.Ali Marangoz Durukan Confectionery R&D Centre, Ankara, Turkey 9. Investigation of the Effects of Ultrasonic Treatment on Collagen Stability Özge Ata1, Şebnem Tavman2, Burcu Kaplan Türköz2 1Graduate School of Natural and Applied Science, Ege University, İzmir, Turkey 2Department of Food Engineering, Ege University, İzmir, Turkey 10. Organic Acid Compositions of Sultani Çekirdeksiz and Cabernet Sauvignon Sour Grape Juices Ali Güler, Kadir Emre Özaltin, Ahmet Candemir Viticulture Research Institute, Manisa, Turkey 11. Determination of the Correlations between Total Phenolic Content and Antioxidant Activity in the Grape Juice Ali Güler, Ahmet Candemir, Kadir Emre Özaltın Viticulture Research Institute, Manisa, Turkey VII 12. The Effects of Antimicrobials in Food on Probiotic Bacteria Aysun Sağlam1, Kamil Bostan 2, Nagihan Kalintaş3 1Food Quality Control Analysis, İstanbul Aydın University, İstanbul, Turkey 2 Gastronomy and Culunary arts, İstanbul Aydın University, İstanbul, Turkey 3Food Teghnology, İstanbul Aydın University, İstanbul, Turkey 13. Fed Batch Production of Polygalacturonase and Pectin Lyase Enzymes Using Apple Pomace as Feedstock Deniz Çekmecelioğlu, Ayşe Güneruz Department of Food Engineering, Middle East Technical University, Ankara, Turkey 14. Comparative Study of Microbial Oil Production Using Lipomyces starkeyi and Rhodosporidium toruloides Yeasts Nermin Gürel, Deniz Çekmecelioğlu Department of Food Engineering, Middle East Technical University, Ankara, Turkey 15. Effects of Microwave Heating On Electrospinning of Carob Bean Flour Based Nanofibers Eylül Uygun, Gülüm Şumnu, Serpil Şahin, Eda Yıldız Department of Food Engineering, Middle East Technical University, Ankara, Turkey 16. Textural Properties of Pastırma Types with Transglutaminase Fatma Yağmur Hazar1, Güzin Kaban2, Mükerrem Kaya2 1 Department of Food Engineering, Kastamonu University, Kastamonu, Turkey 2 Department of Food Engineering, Atatürk University, Erzurum, Turkey 17. Investigation of the Liquid Form of Energy Drinks Composition in Terms of Inositol, Taurine, Glucoronolactone Pınar Manarga Birlik, Ayşe Binnur Karataş, İbrahim Emre Tokat Food Additives and Residues Department, Central Research of Institute of Food and Feed Control, Bursa, Turkey 18. The Importance of Innovative Entrepreneurship in Food and Beverage Businesses and a Successful Case Study Kamuran Öztop Department of Hotel, Restaurant and Catering, Toros University, İçel, Turkey 19. Effect of Fat Content on Aroma Release and Rheological Properties of Dairy Desserts Müge Baysal, Yeşim Elmacı Department of Food Engineering, Ege University, Izmir, Turkey 20. Utilization of fruit and vegetable wastes for production of lignocellulosic materials and its potential use in food industry Fahriye Ayrıç, Taner Baysal Department of Food Engineering, Ege University, Izmir, Turkey 21. The Molecular Imprinting Method: A Rapid and Easy Method for the Detection of Microorganisms in Food Funda Demir, Zerrin Erginkaya, Gözde Konuray Department of Food Engineering, Çukurova University, Adana, Turkey 22. Ultrasound Applications for Surface Cleaning In Dairy Industry Turkuaz Ecem Oğul1, Elif Belbez1, Şule Keyik2, Elif Ercioğlu1, Zeynep Dayioğlugil1 Tat Gıda Sanayi A.Ş., R&D, Bursa, Turkey VIII 23. Hydroxymethyl Furfural Formation In Grape And Pomegranate Juices Over Heating
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