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    Analysis of food safety and cold chain knowledge of logistics students
    (Journal of Human Sciences, 2018) Yıkmış, Seydi; Aksu, Harun; Demirkol, Fırat; Alpaslan, Mehmet
    This study was planned and conducted in order to examine the knowledge, attitudes, and behaviors of university students in the logistics department reading about the food safety and cold chain. The study was conducted on 165 university students (59 girls, 106 boys) who are logistics associate degree students. In the collection of the data, 7 information questionnaire and 20 item attitude scale questionnaires were prepared to determine students' demographic characteristics, food safety, and cold chain knowledge, attitudes and behaviors. The obtained data were evaluated with SPSS 20.0 program using frequency (f), percent (%), t-test and one-way variance analysis (ANOVA) method. It has been determined that students have not received any prior training in the marking of "Have you been trained in Food Safety, Hygiene-Sanitation, Nutrition and Health before?" 146 students (88.5%) answered no to the question " Do you find your information on food safety satisfactory " Statistically significant differences were found in the cold chain information group that the students had given the numbers 1, 6, 7 according to their gender (p <0.05). When the average scores of the infectious disease group were examined, it was determined that they participated in all statements in general. It was determined that there was a statistically significant difference between the responses of the students to the expression 1 and 20 in the cold chain of information group according to their gender (p <0.05). It has been concluded that students are not sufficient in food safety and cold chain knowledge. It has been found that most of the students want to be trained by specialists in the field of the field. Lessons in the curriculum have resulted in food safety and cold chain related compulsory courses, or elective courses that will benefit students to be equipped on a sectoral basis after graduation.
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    Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties
    (UNIV FEDERAL LAVRAS-UFLA, CAIXA POSTAL 3037, LAVRAS, MG 37200-000, BRAZIL, 2019) Yıkmış, Seydi; Aksu, Harun; Çöl, Başak Gökçe; Alpaslan, Mehmet
    Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L*, a* and b*) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 degrees C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice were 38.7 degrees C, 5.6 minutes and 50.9 amplitude. Total phenolic content was 591.15 mg GAE/L, ascorbic acid 3.78 mg/100 mL, DPPH 0.214 mg TEAC/mL and CUPRAC 0.149 mg TEAC/mL. Total phenolic and total antioxidant levels were higher in quince juice treated with thermosonication than in fresh quince juice. Thermosonication treatment decreased the amount of ascorbic acid. Thermosonation treatments applied to quince juices were successful in general microbiological evaluation. In sensory evaluation by panelists, the thermosonicated sample was found to be the most admired. As a result, quince juice treated with thermosonication is considered promising to improve bioactive components compared to thermal pasteurization.