Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption

Autor: Sait Muharrem Say, Tunahan Erdem, Kamil Ekinci, Beyza Öztürk Erdem, Mustafa Sehri, Sarp Sümer Korkut

Publikováno v: Semina: Ciências Agrárias, Vol 43, Iss 4 (2022)

The drying experiments were performed at different temperatures of the drying air (40, 50, and 60°C) and air velocity of 2.5 and 3.5 m/s. Six thin-layer drying models were evaluated and fitted to the experimental moisture data. The fit quality of th

Externí odkaz: https://doaj.org/article/7ae71f5345da4e959cdeb8d8bac7438d

The Effects of Corticosteroid Injection in the Healthy and Damaged Achilles Tendon Model: Histopathological and Biomechanical Experimental Study in Rats

Autor: İlyas ARSLAN, Istemi YÜCEL, Turhan Beyza ÖZTÜRK, Nazım KARAHAN, M. Müfit ORAK, Ahmet MIDI

Publikováno v: Türk Patoloji Dergisi, Vol 36, Iss 1, Pp 039-047 (2020)

Objective: To show the effects of corticosteroids on inflammatory reactions in the injured Achilles tendon in rats. Material and Method: Thirty-two adult Wistar Albino rats were used in the study. The rats were divided into 4 groups. In the first gr

Externí odkaz: https://doaj.org/article/f9266d4001aa4296b30bf46d806315dd

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Drying kinetics of olive pomace-derived charcoal briquettes with energy consumption

Autor: Say, Sait Muharrem, Erdem, Tunahan, Ekinci, Kamil, Erdem, Beyza Öztürk, Sehri, Mustafa, Korkut, Sarp Sümer

Publikováno v: Semina: Ciências Agrárias; Vol. 43 No. 4 (2022); 1805-1822
Semina: Ciências Agrárias; v. 43 n. 4 (2022); 1805-1822
Semina. Ciências Agrárias
Universidade Estadual de Londrina (UEL)
instacron:UEL

The drying experiments were performed at different temperatures of the drying air (40, 50, and 60°C) and air velocity of 2.5 and 3.5 m/s. Six thin-layer drying models were evaluated and fitted to the experimental moisture data. The fit quality of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6596c09a279ff22a173a37b5f9a90b9
https://doi.org/10.5433/1679-0359.2022v43n4p1805

Spirulina: Properties, Benefits and Health-Nutrition Relationship

Autor: Burhan BUDAK, Sevim Beyza ÖZTÜRK SARIKAYA

Publikováno v: Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi.

Spirulina is a natural product that is scientifically used in many fields due to its many beneficial contents such as antioxidants, essential amino acids, high-quality proteins and essential unsaturated fats. Spirulina is known as a nutriment-dense f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b87265835ddae0cb1272f9e8ebcbe8d7
https://doi.org/10.37989/gumussagbil.1200004