Mint leaves were dried by three different types of dryers, namely; tray, freeze and distributed (indirect)-type solar dryer. Sorption isotherms of fresh, solar, tray and freeze dried mint were determined at temperatures of 15 °C, 25 °C and 35 °C over a range of relative humidities (10-90%). The effect of drying method on the water sorption isotherms of dried mint samples was evaluated. Experimental data were used to determine the best models for predicting the moisture sorption content of mint. Among nine sorption models tested, Peleg, GAB, Lewicki and modified Mizrahi equations gave the best fit to experimental data. The sorption data were analyzed for determination of monolayer moisture content, density of sorbed water, number of adsorbed monolayers, percent bound water, and surface area of adsorbance. The experimental data were also used to determine some thermodynamic properties of mint.

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Physical, chemical and flourgraph properties of Sagittario, Zerun, Gerek 79, Bezostaja, Victoria, Ceyhan 99, Bezostaja (import) and Pioneer wheat varieties used in Gaziantep pita (flat type regional bread in Turkey) production were investigated. Results showed that the hectoliter weights and the moisture contents of wheat samples were suitable except Ceyhan 99. The lowest sedimentation volume was for Gerek 79, while the highest value was for Ceyhan 99. Wet gluten amounts of wheat varieties were high above 27% except Zerun. The falling number values for the samples were higher than normal values excepting Bezostaja (import). The extensibility values were low for Zerun, Gerek 79 and Bezostaja, but high for Ceyhan 99, while the others were in normal values. Low resistance to extension values was determined except Sagittario. The energies for Sagittario, Victoria and Ceyhan 99 were in normal values, while the energy values for the others were low. Características fisicoquímicas y propiedades farinográficas de variedades de trigo (Triticum aestivum L.) usadas para producir pan plano (Gaziantep pita) RESUMEN Se investigaron las propiedades físicas, químicas y farinográficas de las variedades de trigo Sagittario, Zerun, Gerek 79, Bezostaja, Victoria, Ceyhan 99, Bezostaja (importada) y Pioneer con el fin de producir pan pita Gaziantep (pan plano regional de Turquía). Los resultados dan cuenta de que los pesos hectolitros y el contenido de humedad de las muestras de trigo son aceptables, excepto en la variedad Ceyhan 99. Asimismo, se comprobó que la variedad Gerek 79 tiene el volumen de sedimentación más bajo y la Ceyhan 99 el más alto. Las cantidades de gluten húmedo para todas las variedades de trigo fueron elevadas, por encima de 27%, excepción hecha de Zerun. Los valores de tiempo de caída para las muestras fueron más altos que los normales, excepto en Bezostaja (importada). Para Zerun, Gerek 79 y Bezostaja los valores de extensibilidad fueron bajos y altos para Ceyhan 99, mientras que las demás variedades registraron valores normales. Se determinó que todas las variedades muestran baja resistencia a los valores de extensión, con excepción de Sagittario. En el caso de Sagittario, Victoria y Ceyhan 99 se observaron valores energéticos normales, mientras que en las demás variedades los valores fueron bajos.

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Cereal grains are stored to preserve the product from storing to consuming without any quality loss. The choice of the most suitable and economical store has great importance on storage period of cereals under consideration of climate conditions, types of grain and transportation facility. The aim of present study was to give information about different cereal storage methods and discuss the most preferable technique for stock keepers. There are five main storage methods for the cereals, i.e., bulk storage, storage in underground pit, storage in bags, storage in sheds and storage in silos. Each has many advantages and disadvantages. Grains are usually preserved as bulk stack in horizontal stores. Nowadays, the storage underground is not preferred in cereal industry. For long-term storage period, cereals are unfavorable when stored as bulk in bags. Location, moisture content and sufficient ventilation are important factors for cereals stored in sheds. The most preferred storage technique in plants is to keep the products in silos. Steel and galvanized silos are the most common ones when compared with the others. In recent years, convention of storage techniques for grains has been advanced with the innovations, such as aeration, refrigerated storage, modified atmospheric storage and hermetic storage systems.

This work was carried out between the years 2015 and 2016 in Ortaca, district of Muğla, to identify some of the plant species used among the local people. It is determined in the working area that naturally grown 38 taxa from which 28 family, used by the local people. 23 rd. of these is used in medicine, 19’th of as food, 3 rd. of as spice, 3 rd. of as ornament, 2 rd. of as forage, 2rd of as religious treatment. It is also known that local people use these plants not only for a few but also in many ways.

Cereal-fruit and/or cereal-vegetable combined system has been increasing due to high antioxidant status of cereal products. In present study, the quality characteristics and antioxidant properties of Gaziantep pita (regional flat bread in Turkey) fortified with black carrot fiber (BCF) were evaluated. The changes of total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics of Gaziantep pita were examined the effect of BCF addition from 0% to 7.5% (w/w). There is a regular increase for TPC and AA of both outer and inner parts of the bread due to BCF level used. Physical properties were not affected by BCF addition up to 2.5% level. The higher the BCF level use resulted in the darker color of outer and inner parts of the bread. Overall acceptability bread containing all BCF levels is not different from control sample. BCF fortification of flat bread is a simple way to increase antioxidant content and provide more attractive appearance. It could be an alternative way to produce functional bread type for healthy diet.

The effects of ozone gas on the color, pH and gelatinization properties of dry and moisturized bread wheat grain with and without bran were investigated in present study. Dry and wetted grain samples were ozonated for 2 hours at 18 o C. Ozonation increased the brightness for both dry and wet grains with and without bran. Presence of high moisture caused more increase in brightness for samples without bran after ozonation. Ozone gas decreased redness of wheat grains with and without bran. Moisturizing caused the more decrease in redness for samples without bran after the ozone process. Ozonation of dry wheat grains both with and without bran resulted in yellowness decrease, while wet wheat grains both with and without bran were not affected by ozonation process. Ozone gas caused the sharp decrease in the pH value of grain samples especially in the presence of moisture. Onset and peak temperatures of ozonated wheat grains with bran increased significantly for both dry and wet samples while the enthalpy was reduced only for wet sample with bran. However, any significant change in onset temperature, peak temperature and enthalpy was not determined for both dry and moisturized wheat grains without bran after ozonation process.