Yıl 2017, Cilt 15, Sayı 4, Sayfalar 337 - 343 2017-12-24

Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu
Optimization of Olive Oil Extraction Process by Response Surface Methodology

Serife Cevik [1] , Sedef Aydin [2] , Onur S. Sermet [3] , Gulcan Ozkan [4] , Erkan Karacabey [5]

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Zeytinyağının ekstraksiyon verimi ve kalitesi başlıca meyve olgunluğu ve işleme metotları gibi farklı faktörlere bağlıdır. Bu çalışmada yoğurma işleminin yağ verimi ve kalite parametreleri bakımından yanıt yüzey yöntemi ile optimizasyonu amaçlanmıştır. Örnek olarak iki farklı olgunlukta (mor ve siyah dönemler) zeytin meyvesi kullanılmıştır. Yanıtların tahmininde ikinci dereceden regresyon eşitliği kullanılmış ve her bir model için model yeterliliğini değerlendirmek için regresyon parametrelerine bakılmıştır. Yağ verimi ve bazı kalite parametrelerine yönelik önerilen modellerin deneysel sonuçları tahmin etmede yeterli düzeyde oldukları bulunmuştur. Serbest asitlik ve peroksit değeri natürel sızma zeytinyağı için belirlenmiş olan değerlerin altında tutulurken, yağ verimi maksimize edilmiştir. Optimum yoğurma şartları ise mor dönem zeytinyağları için 30°C, 45 dakika, siyah dönem zeytinyağları için 28°C, 55 dakika olarak bulunmuştur.

Extraction yield and product quality of olive oil depend on various factors, particularly fruit’s maturity and processing methods. In this present study, kneading process was optimized by response surface methodology in terms of oil yield and quality parameters. As a sample, olive fruits were used at two different maturity stages (purple versus black stages). Prediction of response was proposed with a full quadratic second order regression equation, and regression parameters were checked for each model in order to evaluate model’s adequacy. Proposed models for yield and some quality parameters of olive oil were good enough for a successful prediction of experimental results. Oil yield was maximized as free acidity and peroxide value were controlled under the specified corresponding values for “extra virgin olive oil”. Optimal kneading conditions for oil production were at 30°C for 45 min for purple fruits and 28°C for 55 min for black counterparts.

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Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-7377-298X
Yazar: Serife Cevik

Orcid: 0000-0003-0457-7731
Yazar: Sedef Aydin

Orcid: 0000-0003-4462-5902
Yazar: Onur S. Sermet

Orcid: 0000-0002-3333-7537
Yazar: Gulcan Ozkan (Sorumlu Yazar)

Orcid: 0000-0002-0428-2039
Yazar: Erkan Karacabey

Bibtex @araştırma makalesi { akademik-gida370090, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {337 - 343}, doi = {10.24323/akademik-gida.370090}, title = {Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu}, key = {cite}, author = {Cevik, Serife and Aydin, Sedef and Sermet, Onur S. and Ozkan, Gulcan and Karacabey, Erkan} }
APA Cevik, S , Aydin, S , Sermet, O , Ozkan, G , Karacabey, E . (2017). Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu. Akademik Gıda, 15 (4), 337-343. DOI: 10.24323/akademik-gida.370090
MLA Cevik, S , Aydin, S , Sermet, O , Ozkan, G , Karacabey, E . "Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu". Akademik Gıda 15 (2017): 337-343 <http://dergipark.gov.tr/akademik-gida/issue/33245/370090>
Chicago Cevik, S , Aydin, S , Sermet, O , Ozkan, G , Karacabey, E . "Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu". Akademik Gıda 15 (2017): 337-343
RIS TY - JOUR T1 - Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu AU - Serife Cevik , Sedef Aydin , Onur S. Sermet , Gulcan Ozkan , Erkan Karacabey Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.370090 DO - 10.24323/akademik-gida.370090 T2 - Akademik Gıda JF - Journal JO - JOR SP - 337 EP - 343 VL - 15 IS - 4 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.370090 UR - http://dx.doi.org/10.24323/akademik-gida.370090 Y2 - 2017 ER -
EndNote %0 Akademik Gıda Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu %A Serife Cevik , Sedef Aydin , Onur S. Sermet , Gulcan Ozkan , Erkan Karacabey %T Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 4 %R doi: 10.24323/akademik-gida.370090 %U 10.24323/akademik-gida.370090
ISNAD Cevik, Serife , Aydin, Sedef , Sermet, Onur S. , Ozkan, Gulcan , Karacabey, Erkan . "Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu". Akademik Gıda 15 / 4 (Aralık 2017): 337-343. http://dx.doi.org/10.24323/akademik-gida.370090