The removal of the color of dye from wastewaters is one of the main problems of the textile industry for both colorists and manufacturers. In this study, ozone gas was used to decolorize the reactive dye effluents. Nine commercial dyes were used for preparing the reactive dye effluents. These dyes have different three anchors (monochlorotriazine, vinylsulphone, monochlorotriazine-vinylsulphone) and three chromophore groups (monoazo, diazo, azo-cu). Thus, in this study, the effect of ozone treatments was investigated on the decolorization efficiency of dyes having different chromophore and anchor groups. In addition, the effect of ozone on the decolorization efficiency depending on the presence of ultrasound energy and dyeing auxiliaries was studied. The results showed that ozonation treatment was an effective method for the decolorization of reactive dye effluents and, generally, the presence of ultrasound had generally positive effect on the efficiency of decolorization.

Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.

The aim of this study was to investigate the prevalence of staphylococcal enterotoxins (SEs) in ready-to-eat (RTE) foods sold in Istanbul, Turkey. A total of 5,241 samples were randomly collected from various caterers, hotels, and restaurants from 2014 to 2016. The samples were classified into four groups: (i) various cooked RTE meat and vegetable meals, (ii) various RTE salads, charcuterie, and cold appetizers, (iii) various cooked RTE bakery products (pasta, pastries, pizza, pita, ravioli, etc.), and (iv) any cooked RTE sweets and desserts (pudding, custard, cream, ashura, etc.). The samples were examined for the presence of SEs by 3M Tecra Staph Enterotoxin Visual Immunoassay method, which is a manual enzyme-linked immunosorbent assay method. Among all samples, only 1 (0.019%) RTE meal (vegetable meal with meat) was found to be contaminated with SEs, a good result in terms of staphylococcal food poisoning risk and public health.

Bu çalýþmada, % 100 pamuklu dokuma kumaþlarýn ön terbiyesinde tamamen enzim kullanýlarak çevre dostu bir ön terbiye prosesi uygulama, amilaz ve pektinaz enzimlerini kombine çalýþarak iþlem adýmlarýný kýsaltma ve aðartma iþlemlerinde lakkaz enzimi kullanýlarak fazladan bir peroksit parçalama iþlemi (katalaz iþlemi) yükünden kurtulabilme olanaklarý araþtýrýlmýþtýr. Bu amaçla uygulanan her bir iþlemden sonra kumaþlarýn haþýl sökülebilirlik, hidrofilite ve beyazlýk özellikleri incelenmiþtir; ayrýca ön iþlemi tamamlanmýþ kumaþlar üç farklý konsantrasyonda boyanarak, boyama sonrasý CIELab deðerleri ve haslýk sonuçlarý da incelenmiþtir. Çalýþma sonuçlarý, pektinaz ve amilaz enziminin kombine çalýþýlarak iþlem adýmlarýnýn kýsaltýlabileceðini ve böylece su, enerji ve zaman tasarrufu saðlanabileceðini, lakkaz enziminin açýk renk boyanacak kumaþlar için yeterli bir beyazlýk saðlayamadýðýný; kumaþtan iyi bir beyazlýk istendiðinde peroksit aðartmasý ve dolayýsýyla katalaz iþlemi kullanýmýnýn kaçýnýlmaz olduðunu göstermiþtir.