Instructions for Abstracts:
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The paper margins will be 4.0 cm for top, 3.0 cm for bottom, 2.5 cm for left and right.
The title should be written in 13 points of font size, bold and center aligned.
First letter of each word of the title should be capital.
Author names should be listed after 2 blank lines below the title and typed in bold with
10 points font size. Authors’ first names should be in small letters, e.g. James, and
surnames all in capital letters, e.g. BROWN. For more than one author, names should be
separated by a comma on the same line.
Next line after the authors’ names, without giving any blank line, names and addresses of
the authors’ and the email address of the corresponding author should be provided.
Abstract should follow the addresses after 2 blank lines. Abstract text body should be
typed in 9 points font size with a line spacing of 1.
Keywords should follow the abstract as a separate line. Alignment of the text body of the
abstract should be justified with 0.5 cm of first line indentation.
No spacing will be given between the paragraphs.
The abstract does not exceed one page and 250 words, please highlight the presenting
author as below.
(presenting author)
The Influence of Drying on Fatty Acid Composition of Laurel Berries
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Tunahan ERDEM1, Serdar OZTEKIN2
Dept. of Agricultural Machinery, Çukurova University PO Box 01460,
Sarıcam, Adana, Turkey e-mail: terdem@cu.edu.tr
Abstract
In this study the effect of the different drying procedure on Laurel berry oil was investigated and fatty acids
composition of cold pressed oil and water boiled Laurel Berries oil were compared. The Laurel berries were dried
by microwave and infrared (IR) energy, hot air under atmospheric and vacuum conditions before cold pressing.
The power levels for microwave application were 400; 600 and 800 W. For infrared drying small scale drying
room was constructed with 4 infrared heaters with maximum 20 kW heat power. Drying air temperatures for hot
air application were selected as 50; 70 and 80Cº at atmospheric conditions and 0.1; 02; 04; 06 atm vacuum
conditions. Drying parameters and fatty acid composition of Laurel Berries were evaluated. The results show that
IR dried Laurel Berries oil was very close FA composition to water distilled oil. IR dried and water boiled berry oil
were found to have an Oleic (41,690; 41,705%) and linoleic (24,960; 25,050%) acids were the main unsaturated
FA, whereas lauric (11,670; 11,660%) and palmitic (17,020; 17,015%) acids were the main saturated FA.
Laurel berries oil yield and quality was found best with IR drying method, the hot air and microwave drying
procedure didn’t match the demands of the production parameters.
Keywords: Laurel Berry, Drying, Cold Press, Fatty Acids
Send the abstract to the address: papers@adageng2014.com
Please do not forget to highlight your presentation preference (oral/poster) and the
appropriate topic.