学术研究
大学和研究机构在研究中使用Kurucum Food产品和我们的机器公司EKSİS干燥机。我们按主题收集了出版物。
针对Kurucum Food产品的研究
研究人员利用Kurucum产品（如玫瑰花瓣粉、番茄粉、干蔬菜、洋葱、大蒜、蘑菇和石榴皮）发表的论文。
伊斯帕塔玫瑰叶粉
在无麸质饼干和冰淇淋甜筒中添加玫瑰叶粉；并对营养价值、抗氧化能力和感官品质进行了检测。
- 2018
Evaluation of Nutritional, Physical, Textural and Sensorial Properties of Gluten Free Cookies Supplemented with Dried Rosa damascena Mill. Petals
Gül H., Tekeli S.G. · Scientific Bulletin. Series F. Biotechnologies干玫瑰花瓣粉对无麸质饼干的营养、质地和感官属性的影响。
- 2019
Inclusion of Rosa damascena Mill. Powder into Cookies: Nutritional, Antioxidant and Quality Characteristics
Gül H., Tekeli S.G. · International Journal of Agriculture, Forestry and Life Sciences, 3(2), 301–306真空包装玫瑰粉对饼干抗氧化能力和多酚化合物的影响。
- 2024
Development of Gluten-Free Ice Cream Cone Enriched with Isparta Rose (Rosa damascena Mill.) for Celiac Patients
Gül E.E., Uğurel Biçici A., Gül H., Acun S. · Journal of Engineering Sciences and Design, 12(2), 345–356为乳糜泻患者开发的一种富含玫瑰叶粉的无麸质冰淇淋甜筒。
番茄粉和干蔬菜
混合脱水蔬菜和番茄粉；用于面条、挤压零食、脱水汤料和即食餐的研究。
- 2020
Evaluation of Raman Microscopy for the Detection of Additional Monosodium Glutamate in Dry Soup Mix
Çebi N. ve ark. · Quality Assurance and Safety of Crops & Foods对含有干胡萝卜、西兰花、韭葱、番茄、大蒜和洋葱的汤料进行拉曼光谱分析。
- 2022
Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics
Cumhur A.M., Tiga B.H., Kumcuoğlu S., Tavman Ş. · Anais da Academia Brasileira de Ciências, 94以干蔬菜粉强化的挤压面条；番茄粉由Kurucum供应。面条在EKSİS托盘干燥机中以95 °C干燥90分钟。
- 2024
Quality and Safety of Ready to Eat Food: Sous-vide Freshwater Crayfish with Dried Vegetable Mix and Garlic Oil
Unal-Sengor G.F. ve ark. · Journal of Culinary Science & Technology, 23(6), 1383–1400使用Kurucum公司提供的干蔬菜混合料制备的真空低温烹饪小龙虾的感官和微生物特性。
- 2025
Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties
Esen B.Ö. ve ark. · Food Science & Nutrition, 13(8), e70663在无麸质扁豆粉零食中使用番茄粉和挤压条件优化。
洋葱、大蒜和蘑菇在动物饲料中的应用
干洋葱、大蒜和蘑菇产品对鹌鹑和豚鼠饲料的影响已被检验。
- 2021
Kınalı Keklik Yumurtalarında Kurutulmuş Soğan ve Sarımsağın Embriyonik Ölüm ve Kuluçka Performansına Etkisinin İncelenmesi
Akbulut N.K. ve ark. · Bahri Dağdaş Hayvancılık Araştırma Dergisi, 10(2), 138–146干洋葱和大蒜对孵化性能和胚胎死亡率的影响。
- 2022
Effects of Garlic and Onion Powder on Egg Production, Antioxidant Status and Some Blood Parameters in Chukar Partridges
Harman H. · Journal of the Hellenic Veterinary Medical Society, 73(2), 4049–4054洋葱和大蒜粉对鹌鹑蛋产量、抗氧化状态和血液参数的影响。
- 2024
Dietary Supplementation with Mushroom Powder (Agaricus bisporus) on Performance, Carcass Traits, Meat Quality, and Bone Biomechanical Properties of Quail
Tropical Animal Health and Production, 56, 79培养型真菌对鹌鹑的表现、屠体、肉质和骨骼特征的影响。
- 2024
Dietary Supplementation of Agaricus bisporus By-products on Development, Egg Production, Egg Quality, and Antioxidant Capacity of Yolk in Laying Quails
Sarmiento-García A. ve ark. · Animal Science Papers and Reports, 42(1), 51–64蘑菇粉和副产品对鹌鹑蛋质量和蛋黄抗氧化能力的影响。
蘑菇粉末与肉制品
牡蛎菇及其他蘑菇粉末用于肉丸、香肠、苏苏克和裹面鸡产品
- 2024
Effects of Using Dried Oyster Mushroom on the Quality of Butcher's Meatballs
Çelebi Y. · 8th International Çukurova Agriculture and Veterinary Congress肉丸中添加3%、6%和9%的干牡蛎蘑；其化学成分、氧化程度及微生物质量。
会议论文 - 2025
Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating
Ateş Çakıroğlu K. ve ark. · International Journal of Food Science无麸质酥脆鸡块，裹以牡蛎菇、菠菜、胡萝卜和洋葱粉末
- 2025
The Effect of Different Cooking Techniques on the Sensory Properties of Heat-Treated Hybrid Sausage Analogs: TOPSIS Application
Tutun S., Göksel Saraç M., Yurdakul Ö. · Turkish Journal of Agriculture – Food Science and Technology, 13(12), 4273–4279对含5%、8%和10%蘑菇粉的混合香肠替代品在不同烹饪方法下的感官评价。
- 2025
Oyster Mushroom (Pleurotus ostreatus) as a Natural Salt Substitute in Fermented Sausages (Sucuk): Effects on Texture and Quality
Şenol F. ve ark. · 71st International Congress of Meat Science and Technology (ICoMST)用牡蛎菇粉末部分替代盐在苏苏克中的应用及其对质地的影响
会议论文
食用菌的生物活性
- 2025
Bioactive Potential of Six Edible Mushrooms: Antimicrobial, Antioxidant, and Cytotoxic Properties
Özcan Ö., Altıntaş Kazar G., Gezer Aslan E. · Turkish Journal of Nature and Science, 14(4), 90–98六种蘑菇的抗菌、抗氧化和细胞毒性特性。这些蘑菇由Kurucum公司和另一家公司提供。
非食品用途
- 2025
Antimicrobial Performance of PLA/Pomegranate Peel Composites: Effect of Filler Content and Extrusion Parameter, Screw Speed
Polimer ve ambalaj malzemeleri araştırması石榴皮粉末用作生物塑料（PLA）复合材料的填料
使用EKSİS机器开展的研究
在以下文献的方法部分中，提到了我们机械公司EKSİS的实验室级和中试级干燥机（TK-LAB、TK-10）。
水果、蔬菜和植物的烘干动力学
温度、风速和预处理对干燥时间和产品质量的影响；比较热风微波、真空和冻干。
- 2017
Arapgir Mor Reyhan Çayı ve Şerbetinin Üretim Olanaklarının Araştırılması
Yiğitvar İ. · İnönü Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği, danışman Prof. Dr. Ali Adnan Hayaloğlu在部分遮荫和实验室型托盘烘干机（35–55 °C，1–2 m/s）中烘干紫罗勒；评估香气、多酚和颜色。最优条件45 °C、1.5 m/s。
硕士论文 - 2018
Aromatik Bitkilerin Sanayii Fırınlarında Kurutulmasında Yeni Yaklaşımlar
Özçelik H., Özçelik M.M., Poyraz M. (EKSİS Makine) · 1st International Health Sciences and Life Congress, 2–5 Mayıs 2018, Burdur工业烤箱中芳香植物干燥的新方法。EKSİS机械直接作为共同作者参与研究
会议论文 · EKSİS为合著者 - 2019
A Study on Hot-Air Drying of Pomegranate: Kinetics of Dehydration, Rehydration and Effects on Bioactive Compounds
Süfer Ö., Palazoğlu T.K. · Journal of Thermal Analysis and Calorimetry, 137, 1981–1990石榴籽在55、65和75 °C下的干燥与复水动力学；对色泽、质地和生物活性成分的影响。
- 2021
Drying Rates Based on Variable Diffusion Coefficient
Selçuk B., Öztop M., Çekmecelioğlu D. · 2. Uluslararası / 12. Ulusal Gıda Mühendisliği Kongresi基于可变扩散系数的鹰嘴豆干燥速率模型。
会议论文 - 2021
Optimization of Drying Process for Rosa pimpinellifolia L. Fruit (Black Rose Hips) Based on Bioactive Compounds and Modeling of Drying Process
Siyah kuşburnu, laboratuvar tipi kabin kurutucu黑玫瑰果干燥优化；温度和风速对干燥动力学及生物活性化合物的影响
- 2021
Optimization of Hot-Air and Microwave Drying Process Parameters for Evaluation of Phenolics and Antioxidant Activity in Sliced White Button Mushroom (Agaricus bisporus) Using Response Surface Methodology
Atalay D., Erge H.S. · Carpathian Journal of Food Science and Technology, 13(1), 25–37白色蘑菇片在热风（50、60、70 °C；1.5 m/s）和微波下干燥；多酚化合物和抗氧化活性。热风干燥机由EKSİS在伊斯帕尔塔设计制造；热风的最佳条件为50 °C，切片厚度2 mm。
- 2022
Physical and Chemical Characterization of Corchorus olitorius Leaves Dried by Different Drying Techniques
Ghellam M., Fatena B., Koca İ. · Discover Food, 2, 14不同干燥技术下木耳叶的物理与化学性质
- 2022
Study on Production Conditions, Volatile Composition, and Chemical Characteristics of Herbal Tea Using Arapgir Purple Basil
Yiğitvar İ., Hayaloğlu A.A. · Acta Alimentaria, 51(4), 571–583在40、45和50 °C、1.5 m/s下烘干阿拉普吉尔紫罗勒；评估其作为草本茶、挥发成分和化学性质的适用性。
- 2022
Farklı Sıcaklıklarda Kurutulmuş Madımak Bitkisinin Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi
Uğur E., Sarı F. · Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 22, 1051–1060马蒂马克在40、50、60 °C下的干燥速率和质量参数。
- 2022
Drying Date Plum (Diospyros lotus L.) Fruit: Assessing Rehydration Properties, Antioxidant Activity, and Phenolic Compounds
Hassan A.M.A., Zannou O., Pashazadeh H., Ali Redha A., Koca İ. · Journal of Food Science, 87(10), 4394–4415在EKSİS对流柜式烘干机（50–80 °C，0,5–1,5 m/s）中烘干枣；研究烘干与再水化动力学、抗氧化和酚类化合物。最优温度70 °C。
- 2022
Monitoring and Modelling of Moisture Content with Nuclear Magnetic Resonance (NMR)
Selçuk B. · Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği, danışman Prof. Dr. Deniz Çekmecelioğlu在EKSİS实验室型托盘烘干机中以50、60和70 °C烘干鹰嘴豆泥；用TD‑NMR和MRI监测水分变化并建模。
硕士论文 - 2023
Effect of Convective Drying on Phenolic Acid, Flavonoid and Anthocyanin Content, Texture and Microstructure of Black Rosehip Fruit
Pashazadeh H., Ali Redha A., Koca İ. · Journal of Food Composition and Analysis, 125, 105738将黑玫瑰果在EKSİS实验室型柜式干燥箱中，于50–80 °C、0.5–1.5 m/s的条件下进行干燥；并检测了酚酸、黄酮类化合物、花青素以及组织和微结构的变化。
- 2024
Effects of Different Drying Processes on the Quality Changes in Arapgir Purple Basil (Ocimum basilicum L.) Leaves and Drying-Induced Changes in Bioactive and Volatile Compounds and Essential Oils
Altay K., Dirim S.N., Hayaloğlu A.A. · Journal of Food Science, 89(12), 9088–9107通过冷冻、日晒、对流和微波方法烘干阿拉普吉尔紫罗勒叶；比较颜色、酚类化合物、花青素、挥发成分和精油。
- 2024
Effect of Different Pretreatments on Drying Characteristics and Physicochemical Properties of Apricot (Prunus armeniaca L.)
Yılmaz M.S., Şakiyan Ö., İşçi A. · Journal of Food Process Engineering, 47(11)杏干预处理对干燥特性的影响；比较70 °C热风、微波和冻干。
TK-LAB - 2024
Comparison of Different Drying Methods for Bergamot Peel: Chemical and Physicochemical Properties
Demircan B., Velioglu Y.S., Giuffrè A.M. · Journal of Food Science, 89(3), 1498–1516在EKSİS TK-LAB烘干机中以60 °C、1.5 m/s烘干佛手柑果皮，204分钟；与其他烘干方法比较化学和理化性质。
TK-LAB - 2024
Evaluation of Microwave Vacuum Drying Combined with Explosion Puffing Drying and Compared with Microwave Vacuum Drying and Hot-Air Drying by the Quality of the Dried Apple Slices
Bulantekin Ö., Kuşçu A. · Cogent Food & Agriculture微波真空干燥法、膨胀干燥法和热风干燥法对苹果片的干燥质量比较。
- 2024
Physicochemical and Sensorial Properties of Tomato Leathers at Different Drying Conditions
Journal of Food Science, 89(5), 2659–2671在50、60和70 °C下干燥的番茄酱的物理化学与感官性质
- 2025
The Impact of Carbonic Maceration Pretreatment on the Convective Drying of Seedless Grapes
Akyol Kuyucuoğlu N. ve ark. · Food Science & Nutrition, 13(3)碳酸浸渍预处理对无籽葡萄干燥动力学和微观结构的影响；PLC控制的TK‑LAB。
TK-LAB - 2026
Evaluation of Drying, Physical, and Bioactive Compounds of Processed Rosa pimpinellifolia L. Fruit by Convective Drying
Discover Food, 6, 321在对流烘干中研究海棠的烘干行为、物理性质和生物活性成分。
- 2026
Hot Air vs. Vacuum Microwave Drying of Lemon Slices: Effects on Drying Kinetics and Quality Attributes at Different Temperatures
Bozkır H. · Foods, 15(10), 1646真空微波干燥与50–70 °C热风干燥在柠檬片上的动力学与质量比较
柿子研究
将杨桃加工成干制品、果酱、粉末和饼干；研究项目及相关文章。
- 2017
Kamkat (Fortunella margarita Swing) meyvesinin farklı ürünlere işlenmesi ve elde edilen ürünlerin bazı kalite özelliklerinin belirlenmesi
Yıldız Turgut D. · Batı Akdeniz Tarımsal Araştırma Enstitüsü (BATEM), TAGEM/HSGYAD/17/A03/P06/138在60 °C、1,3 m/s下烘干星果片，含或不含焯水；生产干果、果酱和果粉；评估颜色、水分、酚含量和抗氧化特性。
研究项目 - 2019
Determination of Functional Properties of Kumquat (Fortunella margarita Swing.) Powders Obtained by Different Methods
Yıldız Turgut D., Çınar O., Seçmen T. · GIDA – The Journal of Food, 44(4), 605–617星果粉末的酚类化合物、黄酮、类胡萝卜素、抗坏血酸及抗氧化性能（65 °C，7 h干燥）
- 2019
Kamkat Tozunun Fizikokimyasal Özellikleri Üzerine Farklı Kurutma Uygulamalarının Etkisi
Yıldız Turgut D., Bayır Yeğin A. · Harran Tarım ve Gıda Bilimleri Dergisi, 23(4), 477–488高粱粉在热风和冻干下的水分、活性水、颜色、溶解度和流动性。
- 2020
The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in the Production of Biscuits
Olcay N., Demir M.K. · Electronic Letters on Science & Engineering, 16(2), 108–120采用不同干燥方法（70 °C）制备星果粉末并用于饼干生产
副产品与废弃物增值
利用果渣、果皮和种子等副产品用于食品和材料应用。
- 2020
A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil
Aksoylu Özbek Z. ve ark. · Journal of Food Chemistry and Nanotechnology, 6(1), 9–17在TK-10旋转托盘烘干机中烘干番茄果肉，并对冷榨油进行表征。
- 2021
Bioactive, Physicochemical and Antimicrobial Properties of Koruk (Unripe Grape, Vitis vinifera L.) Products
Öztürk B., Yücel Şengün İ. · Turkish Journal of Agriculture – Food Science and Technology, 9(8), 1537–1544将椰肉在EKSİS TK-LAB托盘式干燥机中于60 °C、1 m/s的条件下进行干燥；椰子水和椰肉的生物活性、理化性质及抗菌特性。
TK-LAB - 2023
Process Optimization and Characterization of Nanocellulose from Chestnut Shell
Materials Chemistry and Physics, 310栗壳制备纳米纤维素的工艺优化。
- 2025
Green Extraction Enhances Antioxidant and Cytotoxic Properties of Pomegranate By-Products Against Human Cancer Cell Lines
Aydın M. ve ark. · Plant Foods for Human Nutrition, 80, 160在50 °C下干燥石榴皮、果渣和种子，并用绿色提取法评估。
- 2025
Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment
Yildiz Turp G., Yucel Sengun I., Kilic G., Şeker Ş.N., Ozturk B., Kirmizigul Peker A. · Food Science & Nutrition, 13(6), e70428将椰肉在EKSİS TK-LAB托盘干燥机中于60 °C、1 m/s的条件下进行干燥；采用不同腌制时间的椰子制品对牛肉进行腌制，并进行质量评估。
TK-LAB - 2026
Novel Drying Methods for Sustainable Upcycling of Brewers' Spent Grain as a Functional Ingredient in Bakery Products
Yılmaz M.S., Şakiyan Ö. · Journal of Food Process Engineering评估啤酒酒糟作为烘焙产品功能性配料的不同干燥方法。
- 2026
Effects of Freeze-Drying, Hot-Air Drying, and Thermal Treatment on Physicochemical and Bioactive Properties of Domat and Gemlik Olive Seeds
Yüksel Aydar A. ve ark. · Chemistry & Biodiversity不同干燥和热处理下橄榄核的物理化学与生物活性性质
活性成分与提取
关于植物原料干燥以及酚类和抗氧化化合物提取的研究。
- 2018
Isolation of Okra Polysaccharides by Ultrasound Assisted Extraction
Ormanlı E., Altay Ö., Dik Y.A., Külcü M.G., Kumcuoğlu S., Tavman Ş. · International Symposium on Food Rheology and Texture, 19–21 Ekim 2018在40 °C、1 m/s下烘干秋葵至约5%水分，并进行超声辅助多糖提取。
研讨会论文 - 2019
Optimization of Microwave Assisted Enzymatic Extraction of Steviol Glycosides and Phenolic Compounds from Stevia Leaf
Görgüç A., Gençdağ E., Yılmaz F.M. · Acta Periodica Technologica, 50, 69–76在65 °C下用TK‑10和微波辅助酶提取干燥甜叶菊叶。
- 2024
Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves
Türksever C. ve ark. · Food Technology and Biotechnology, 62(3), 279–291在65 °C下烘干朝鲜蓟叶并进行绿色提取，获取抗氧化和抗菌特性。
- 2024
Optimizing the Drying Conditions of Date Plum (Diospyros lotus L.) to Conserve Its Phenolic Content and Antioxidants for Preparing a Highly Bioaccessible Polyphenol-Rich Tea
Pashazadeh H. ve ark. · Biomass Conversion and Biorefinery在EKSİS干燥机中根据温度和风速优化枣梅干燥；最佳条件为68 °C和1,75 m/s。目标是富含多酚的草本茶
- 2024
Production of Encapsulated Hydrogel Beads and Sugar-Free Beverage from Gilaburu Fruit Rich in Antioxidants, Antidiabetic Bioactives
Ünsal Gedik P. ve ark. · Brazilian Archives of Biology and Technology海棠果的包埋水凝胶珠和无糖饮料的生产。海棠果在EKSİS TK‑LAB烤箱中以70 °C干燥。
TK-LAB - 2026
Green Extraction and Optimization of Bioactive Compounds from Elderberry (Sambucus nigra L.) by β-Cyclodextrin-Assisted Extraction
Eyiz V., Acar A. · Food Analytical Methods在EKSİS真空烤箱中以50 °C烘干桑树，20 h后进行绿色提取，并以β‑环糊精支持优化。
泡沫垫干燥与粉末生产
水果汁、泥浆和蔬菜通过EKSİS热风干燥机的泡沫垫干燥转化为粉末
- 2021
Köpük Kurutma Yöntemiyle Nar Suyu Tozu Üretiminde Saponinlerin Kullanılabilirliğinin Araştırılması
Kara R.N. · Necmettin Erbakan Üniversitesi采用泡沫干燥法（50、60 和 70 °C，2 m/s）制备石榴汁粉及其抗氧化性能。
硕士论文 - 2024
Preserving Nutrient Content in Red Cabbage Juice Powder via Foam-Mat Hybrid Microwave Drying
Özçelik M.M. ve ark. · Food Science & Nutrition, 12(2), 1340–1355红甘蓝汁粉中营养成分的保留；微波辅助干燥与传统热风干燥的比较。
- 2025
Effect of Drying Temperature, Foaming Agent and Stabilizer on Some Physical and Chemical Properties of Carrot Powder Produced by Foam Mat Drying
Eyiz V., Günel Z., Tontul İ. · ITU Journal of Food Science and Technology, 3(2), 99–108采用泡沫垫干燥法在50、60和70 °C条件下生产胡萝卜粉；最佳条件为60 °C，并添加乳清蛋白分离物和卵磷脂。
- 2025
Optimization and Physicochemical & Antioxidant Properties of Leek (Allium porrum L.) Dried by Foam-Mat Drying
Yikilkan Y., Pashazadeh H., Mohammed S., Koca İ. · Scientific Reports, 16, 1857将韭菜泥通过泡沫垫技术转化为粉末；使用了EKSİS实验室柜式对流干燥机。在线发布日期 17 December 2025。
- 2025
Production of Chokeberry Pulp Powder by Convective and Freeze-Drying Foam-Mat Techniques: Effects on Physicochemical Properties, Bioactive Content, and Antioxidant Activity
Yikilkan Y., Ali Redha A., Kaba B., Pashazadeh H., Koca İ. · Sustainable Food Technology用泡沫垫技术将山楂（黑醋栗）泥浆粉末化；在EKSİS柜式干燥机中进行对流干燥，并与冻干比较。对流干燥在50 °C下被发现是可行的替代方案
- 2026
Mandarin Juice Powder Production by Foam Mat Drying: Optimization and Determination of Drying Kinetics
Öztürk S.Ş., Rayman Ergün A., Baysal T. · ACS Omega采用泡沫垫干燥法生产橘子汁粉的制备与干燥动力学。
新产品开发
在冰淇淋、饮料、面条、零食和谷物中使用干燥草本和水果。
- 2017
Kızartmalık Keş Üretim Teknolojisinin Optimizasyonu
Emirmustafaoğlu A., Coşkun H. · Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 27(3), 357–369传统乳制品炸奶酪的工业生产条件；在EKSİS TK‑LAB工业干燥机中以25 °C、0,5 m/s和10 h进行干燥优化
TK-LAB - 2021
Techno-functional Effect of Stevia Extract Substitution on Dry Fig-Fortified Ice Cream
Gençdağ E. ve ark. · Journal of Food Processing and Preservation, 45(6)在果干冰淇淋中用甜菊提取物替代；叶片采用TK-10进行干燥。
- 2022
Tavuk Kesiminde Ortaya Çıkan Tavuk Göğüs Kafesi ve Sternumdan Elde Edilen Değerli Bileşenlerin Kullanılmasıyla Fonksiyonel Ekstrüde Bir Atıştırmalık Üretimi
Tavman Ş., Kumcuoğlu S. ve ark. · Ege Üniversitesi BAP, FBG-2020-21468在75 °C、1.5 m/s下烘干鸡胸肉；生产鸡肉粉和功能性挤压零食。
项目报告 - 2023
Bioactive Properties of Kombucha Beverages Produced with Anatolian Hawthorn (Crataegus orientalis) and Nettle (Urtica dioica) Leaves
Alıç ve ısırgan yaprakları, TK-LAB 50 °C用干山楂和荨麻叶制备的康普茶的生物活性特性。
TK-LAB - 2023
Pitaya (Hylocereus spp.) Dilimlerinin Kahvaltılık Gevreklerde Kullanılabilirliğinin Araştırılması
Atalay F. · Mersin Üniversitesi, danışman Prof. Dr. Sedat Sayar在70 °C下干燥火龙果片并用于早餐麦片。
硕士论文 - 2023
Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina
Boluk I., Kumcuoglu S., Tavman Ş. · Foods, 12(5), 1029从无花果糖蜜生产中产生的果浆残渣在EKSİS型旋转强制通风托盘干燥机中于45 °C下干燥，直至含水率降至5–9 %；随后将其与玉米粗粒混合进行挤压加工，并优化了挤压工艺条件。
- 2023
Katık Keşi Üretimi İçin En Uygun Kurumadde ve Yağ Oranının Belirlenmesi
Özcan K., Coşkun H. · GIDA – The Journal of Food, 48(6), 1172–1184确定发酵奶酪的最佳水分和脂肪含量；样品在EKSİS工业干燥机中，于25 °C和0.5 m/s的条件下进行干燥。
- 2024
Katık Keşinin Fizikokimyasal, Biyokimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Üretim Yöntemi ile Depolama Sıcaklığının Etkisi
Aydoğan H., Coşkun H., Sarıca E. · Akademik Gıda, 22(1), 67–77将发酵奶酪样品置于EKSİS TK-LAB工业干燥机中，在25 °C和0.5 m/s的条件下进行干燥；并对比了两种生产方法和两种储存温度。
TK-LAB - 2025
Production of Functional Fruit Snacks and Determination of Quality Characteristics
Arısu B.A., Ormanlı E., Tavman Ş., Kumcuoğlu S. · Food Science & Nutrition添加虎豆的功能性水果零食及其质量属性
- 2025
Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase
Dadalı C., Özcan Y., Ensari İ.C. · Food Science & Nutrition在EKSİS实验室型托盘干燥机中，以50 °C和1,2 m/s的条件对洋蓟苞片进行干燥；将其用作无麸质饼干中的大米粉替代品，并优化转谷氨酰胺酶的含量。
- 2025
Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane Seeds and Aerial Parts
Yel H., Bilgiçli N., Yaver E. · Brazilian Archives of Biology and Technology用野生猪毛菜种子和空中部位生产面条，烹饪与感官质量
- 2026
Sea Fennel as a Novel Functional Ingredient in Extruded Snacks
Food Structure, 49在40 °C下烘干海茴香，并将其用作挤压零食的功能性配料。
- 2026
Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies
Dadalı C., Özcan Y. · Journal of Food Science在EKSİS实验室型托盘干燥机中，以50 °C和1,2 m/s的条件对洋蓟苞片进行干燥；优化其在饼干中作为脂肪和小麦粉替代品的应用。
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