As a response to the evolving consumer demand for healthier food choices, ultrasound application in food processing emerges as a sustainable and green solution with no residual effects. This method, known for its cost-efficiency and sustainability, holds significant promise in meeting the increasing need for high-quality, chemical-free, and natural-tasting convenience foods in the ever-changing landscape of the food industry. Ultrasound, leveraging mechanical sound waves, spans across various frequencies: power ultrasound (20–100 kHz), high-frequency ultrasound (100 kHz-1 MHz), and diagnostic ultrasound (1–500 MHz). This study focuses on investigating the impact of ultrasound and combined treatments on food quality, summarizing their diverse applications across different unit operations such as texture and rheology, emulsification and homogenization, crystal formation and modification, dehydration and drying, fermentation, filtration, preservation and shelf-life extension, flavor enhancement, color and appearance, antioxidant activity, enzyme activity and food digestibility, bioavailability and bio-accessibility, and specific food divisions including unprocessed, minimally processed, processed, and ultra-processed foods, as well as culinary ingredients. It delves into their effects on technological and functional aspects of food products, explores emerging trends, offers possible recommendations in ultrasound technology for the food industry, while also recognizing existing challenges and limitations associated with ultrasound and related technologies.

In this study, the effects of different organic matter additives [soil (control), 20 ton ha-1 farmyard manure, 20 ton ha-1 biochar, and 10 ton ha-1 farmyard manure+10 ton ha-1 biochar] to the soil of lettuce grown with different irrigation water levels [100% (full irrigation), 75% (25% deficit irrigation), 50% (50% deficit irrigation), and 25% (75% deficit irrigation)] on water and irrigation water productivity efficiencies and plant characteristics were investigated. Among the organic matter additives, the biochar reduced the amount of irrigation water and actual evapotranspiration of lettuce and increased its marketable yield, thus the highest water and irrigation water productivity efficiencies were obtained from biochar treatment. Despite the decreasing marketable yield in the 50% irrigation treatment, the proportionally decreasing amount of irrigation water and actual evapotranspiration caused the highest water and irrigation water productivity efficiencies to occur in the 50% irrigation treatment. While the root diameter, root fresh and dry weights, stem diameter and length, head fresh and dry weights, marketable leaf number and yield, chlorophyll, and leaf relative water content of lettuce decreased with decreasing irrigation water levels, root length and membrane damage increased. The effects of organic matter additives on all of these physical-physiological properties, except root diameter and membrane damage, were found to be significant, and the biochar provided the most effective development of these parameters under the deficit irrigation regime. Considering that the yield and yield characteristics in 75% irrigation treatment do not decrease at a very significant level compared to full irrigation (100%) and that these decreases can be compensated by biochar and that the farmyard manure+biochar as alternative treatment is also effective in improving the decrease in yield parameters, treatment of 10 ton ha-1 farmyard manure+10 ton ha-1 to the soil at 75% irrigation water level was found to be recommended in lettuce cultivation.

In this study, the effect of pretreatments applied to the sewage sludge of the Tokat Municipality wastewater treatment plant (WTP), the sewage sludge of the packaged wastewater treatment plant (PWTP) of a fruit juice production plant, and the aqueous phases of their mixtures on biogas production was investigated. Chemical, thermal (microwave (MW) and hot plate (HP)) and chemical-thermal pretreatments were applied to these sludge samples. Considering the results in all samples, the highest biogas production amount and efficiency were found in the pre-biogas-unit aqueous phase of the sewage sludge of the Tokat WTP, which was applied 20% H2SO4+10-minute (min) thermal MW pretreatment, with 667.51 ml and 396.34 ml biogas/g water dissolved SM value, respectively. Statistical analyses included the Duncan comparison test for cumulative biogas production efficiencies at the end of 65 days and the maximum exponential increase function and Gompertz equations for cumulative biogas amounts. Accordingly, the most appropriate model was tried to be determined. The electricity generated at the end of the 22-day incubation period at the facility meets 36% of the electricity needed by the Tokat WTP. At the end of the experimental studies (20% H2SO4+10 min thermal MW pretreatment), it can be said according to the 22-day biogas data that the biogas production efficiency increased by 3.41 times, this would meet all the electricity needed by the facility, and that there would be an extra 23% electricity generation of the total generation. Mixing and using fruit juice PWTP and WTP treatment sludge in the production of biogas will enable both the utilization of this waste in biogas production and the weakening and reduction of high parameter values, which sometimes cause problems in the sludge discharged from the Tokat WTP due to urban wastewater treatment, to acceptable limits.

This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify potential shelf-life markers. Palm wine collected from local tappers and resellers were stored at ambient temperature (28-30°C) for 96 h. At an interval of 24 h, VOCs variations were investigated using Solid phase Microextraction-Gas Chromatography-Mass Spectroscopy (SPME-GC/MS) method. Changes in sensory quality and potential flavour contributors were also explored. The sensory rejection time was found at 24 h and 48 h of storage for palm wines collected from the tappers and resellers, respectively. The first attribute to be spoiled was taste followed by odour and appearance. A total of 23 VOCs distributed in six chemical families were identified. Alteration of palm wine sample is characterised by an increase in concentration of alcohol (isoamyl alcohol, isobutanol and 1-octanol), aceti acid and acetoin, and a decrease in ester concentration (ethyl acetate and ethyl hexanoate). In the view to fight against the short shelf-life and develop new preservation methods, these compounds can be used as markers of spoiled palm wine.

In this study, the effects of hazelnut husk on growth, quality parameters, and nutrient content of primrose were evaluated. For this purpose, thirteen different growing media were prepared by mixing fresh hazelnut husk (FHH) and mature husk wastes (MHH) with peat at different rates. Some physical and chemical properties of the media and nutrient analyses were made for the nutritional status of the plants. The study was carried out in greenhouse conditions with four replications according to the randomized plot design. The aeration capacity and easily available content of the growing media is within the limit values, the medias with 50% FHH and MHH were prominent in terms of air-water balance. The effect of the medium on the aesthetic appearance, total shoot, leaf, and flower number of the primrose was not significant, but it was effective on flower weight, plant height, and root fresh-dry weight. In terms of plant root-shoot development, 30% FHH and 50% MHH were prominent. The media have caused significant differences in nutrient concentrations in primrose except for nitrogen, phosphorus, and copper. The leaf phosphorus concentration was high, nitrogen and potassium concentrations were within the limit value range, iron was sufficient, and manganese and copper were insufficient, while zinc was mostly lower than limit values. When all the data are evaluated, 50% ratios of hazelnut husks can be recommended in primrose cultivation and hazelnut husk can be evaluate in ornamental plant cultivation as a growing media.

Climate change-induced droughts have various negative impacts on different sectors, especially on agricultural sector. Altınekin District, where the research was conducted, has the lowest precipitation in Konya Province, therefore is expected to be most affected by drought. For sustainable use of water resources, each stage of agricultural production should be carried out within the framework of a specific program. With this study, knowledge level of farmers engaged in irrigated agriculture in Altınekin district regarding irrigation and irrigation programs they applied were determined through a face-to-face survey. Present findings revealed that 38.7% of the participant farmers are aged 50 years and over and a large proportion of them (54.7%) are primary school graduates. Participant farmers were all (100%) using groundwater resources in agricultural production and 88% of them stated that they did not receive any training on irrigation. While 32% of the farmers participating in the survey stated that they had knowledge about the concept of irrigation program, 68% reported that they did not have any knowledge. Incorrect and improper practices regarding efficient use of irrigation water in the region, especially regarding the irrigation program, were identified and solutions were proposed for these problems.

Hardaliye, grape-based fermented beverage, rich in antioxidant phenolic compounds. Bioaccessibility and antioxidant capacity of bioactive compounds in hardaliye, produced using varying amounts of mustard seeds (1%, 1.5%, and 2%) with Merlot and Papazkarası grape varieties, were evaluated under in vitro gastrointestinal digestion conditions. After digestion, Merlot and Papazkarası samples with 2% addition of mustard seed showed significantly higher total phenolic compounds (TPC) (358.48±14.73 and 89.01±2.42 mg GAE/L, respectively) compared to other samples (P<0.05). 2% mustard seed added Merlot samples resulted in the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)  values (19.06±3.91 and 9.96±1.83 mmol TEAC/L, respectively) which differed significantly from other samples (P<0.05). The Merlot sample with 2% addition of mustard seed showed significantly higher TPC, total flavonoid compounds (TFC), DPPH, and CUPRAC bioaccessibility values compared to other Merlot samples (P<0.05). For Papazkarası samples with 2% mustard seed addition, significant differences were observed only in terms of TPC and TFC bioaccessibility values (15.87±2.30% and 15.27±1.29%, respectively) compared to samples with 1% and 1.5% mustard seed addition (P<0.05). The study demonstrated that the bioaccessibility of bioactive compounds in hardaliye can vary depending on the grape variety and to some extent, the use of mustard seed. This suggests that the food matrix and interaction with other food matrices in the environment can affect the stability and bioavailability of bioactive compounds during simulated digestion.

In this study, the physicochemical properties of canola and waste cooking oil biodiesels, as well as various binary biodiesel blends, were investigated according to TS EN 14214 and ASTM D 6751 standards. Critical parameters such as density, kinematic viscosity, cold filter plugging point (CFPP), calorific value, flash point, copper strip corrosion, water content, and ester yield were evaluated. The findings highlighted the notable density of C100 and W100 biodiesels, with the addition of butanol reducing density. While viscosity values adhered to standards, the addition of butanol was observed to decrease viscosity. CFPP values indicated compliance with standards only for C100 and C75W25. Flash points of C100 and W100 biodiesels met standards, but the addition of butanol to binary biodiesel blends lowered flash points. Copper strip corrosion values were determined to comply with standards for all fuels. Calorific values demonstrated the prominence of C100 and W100 biodiesels, with the addition of butanol observed to decrease calorific values in binary biodiesels. While water content favored canola biodiesel over waste cooking oil biodiesel, the addition of butanol to binary biodiesels increased water content. Regarding ester yield, C100 biodiesel exhibited the highest yield, and the addition of butanol to binary biodiesels increased ester yield. In conclusion, this study thoroughly analyzed the physicochemical properties of biodiesel and blend fuels, revealing the impact of butanol addition on these properties.

Kaymak is a traditional Turkish dairy product with high fat and moisture, and low protein content. According to the Turkish Food Codex, Kaymak must contain at least 60% milk fat. Obesity is one of the most important health problems of our era, and there have been many initiatives to reduce the fat content of ready-to eat consumer products. In this study, the effect of emulsifying salts (trisodium citrate, disodium phosphate and tetrasodium pyrophosphate) on texture and sensory properties of reduced fat Kaymak (30% fat) was investigated. Emulsifying salts were used in the manufacture at two different concentrations (5 and 10 mM) and a reduced fat Kaymak without emulsifying salts was used as control. Manufacturing reduced fat Kaymak with 10 mM trisodium citrate and 5 mM tetrasodium pyrophosphate increased Kaymak hardness. Samples manufactured with 10 mM trisodium citrate exhibited the highest sensory quality, while Kaymaks manufactured with 10 mM tetrasodium pyrophosphate received lowest sensory scores. In conclusion, 10 mM trisodium citrate successfully improved textural and sensory properties of reduced fat Kaymak.

In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios on bitter chocolate had a statistically significant (P<0.01) effect on DPPH, ABTS and hardness values, while there was no significant effect on total flavonoid amounts. It was determined that tempering temperature had a significant effect (P<0.01) on pH, reducing sugar, sucrose, total phenolic content (TPC), DPPH, ABTS, total flavonoids (TFC) and hardness values, while it had no significant effect on total dry matter and total sugar values. The rich total phenolic and antioxidant content of the added wolfberry fruit and its substitution for sugar improved the functional properties of the chocolate. As a result of the study, it was possible to introduce a value-added functional product with wolfberry additive to the market, thus pioneering the production of new products as well as the fresh use of the fruit.