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Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy vegetables, mushroom, bakery, fishery, sauces, cooked food, meat and particulate foods. The aim of this study was to apply the vacuum cooling and the conventional cooling techniques for the cooling of the meatball and to show the vacuum pressure effect on the cooling time, the temperature decrease and microbial growth rate. The results of the vacuum cooling and the conventional cooling (cooling in the refrigerator) were compared with each other for different temperatures. The study shows that the conventional cooling was much slower than the vacuum cooling. Moreover, the microbial growth rate of the vacuum cooling was extremely low compared with the conventional cooling. Thus, the lowest microbial growth occurred at 0.7 kPa and the highest microbial growth was observed at 1.5 kPa for the vacuum cooling. The mass loss ratio for the conventional cooling and vacuum cooling was about 5 and 9% respectively.

Son yıllarda yaşanan teknolojik gelişmeler hem bireyleri hem de toplumların yaşamını günümüzde geçmişten daha hızlı bir şekilde etkilemektedir. İletişim, robotik, ulaşım, makine sanayi ve hizmet sektörlerinde son yıllardaki gelişmeler, sayısal ve akıllı teknolojiler kullanarak üretim ve operasyon tekniklerinin geliştirilmesi 4. Sanayi Devrimi veya Endüstri 4.0 olarak tanımlanmaktadır. Teknolojik gelişmeler sanayi sektöründe olduğu kadar hizmet sektöründe de büyük değişiklikler yaratmıştır. Endüstri 4.0, turizm sektörünün dönüşümünde de değişikliklere yol açmıştır ve gelecek zamanlarda da farklı etkilerinin ortaya çıkması muhtemeldir. Hizmet sektöründeki gelişmeler gastronomi alanında da birçok değişiklik ve yeniliklere neden olmaktadır. Bu çalışma nitel bir çalışmadır ve amacı, Endüstri 4.0'ın gastronomi sektörü üzerindeki etkisini incelemek ve Gastronomi 4.0 kavramını açıklamaktır.

Due to copyright restrictions, the access to the full text of this article is only available via subscription.In this study, we have experimentally demonstrated that heat transfer can be substantially increased by actuating magnetic nanoparticles inside a nanofluid. In order to materialize this, we have utilized a miniature heat transfer enhancement system based on the actuation of magnetic nanoparticles dispersed in a base fluid (water). This compact system consists of a pool filled with a nanofluid containing ferromagneticnanoparticles, a heater, and two magnetic stirrers. The ferromagnetic particles within the pool were actuated with the magnetic stirrers. Single-phase heat transfer characteristics of the system were investigated at various fixed heat fluxes and were compared to those of stationary nanofluid (without magnetic stirring). The heat transfer enhancement realized by the circulation of ferromagneticnanoparticles dispersed in a nanofluid was studied using the experimental setup. The temperatures were recorded from the readings of thin thermocouples, which were integrated to the heater surface. The surface temperatures were monitored against the input heat flux and data were processed to compare the heat transfer results of the configuration with magnetic stirrers to the heat transfer of the configuration without the magnetic stirrers.TÜB

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