Response surface methodology approach for adsorptive removal of Reactive Blue 19 onto green pea pod

Autor: Elçin Demirhan

Publikováno v: Water Science and Technology. 81:1137-1147

In the present study, removal of Reactive Blue 19 dye by using green pea pod as a low-cost adsorbent was investigated. Box–Behnken design was used to determine the independent and interaction influences of process variables of pH, temperature and a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c14142744d31e19fe5cac7030cb048a7
https://doi.org/10.2166/wst.2020.199

ESTIMATION OF TEA LEAVES MASS TRANSFER PARAMETERS UNDERGOING MICROWAVE HEAT TREATMENT

Autor: S. Harmanli, Elçin Demirhan, Belma Özbek, G. Sert

Publikováno v: Latin American Applied Research - An international journal. 48:107-112

In the present study, tea leaves (Camellia sinensis) were dried in the domestic microwave oven in order to determine the effect of microwave output power and sample amount on moisture ratio, drying time and effective moisture diffusivity. Five differ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::09d0005920f6cdf74c36f344c801f449
https://doi.org/10.52292/j.laar.2018.267

REMOVAL OF REACTIVE BLUE 19 FROM AQUEOUS SOLUTION BY PEANUT SHELL: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY

Autor: Elçin Demirhan

Publikováno v: Selcuk University Journal of Engineering, Science and Technology; Vol 5, No 3 (2017): Selcuk University Journal of Engineering, Science and Technology; 312-321
Selçuk Üniversitesi Mühendislik, Bilim ve Teknoloji Dergisi; Vol 5, No 3 (2017): Selcuk University Journal of Engineering, Science and Technology; 312-321

URL:http://sujest.selcuk.edu.tr/sumbtd/article/view/427 DOI: 10.15317/Scitech.2017.91
In the present study, it was aimed to optimize the removal of reactive blue 19 dye by using peanut shells as a low-cost adsorbent. The influence of various pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d6b2205b0205e4586a2e1bc52db3fc3
http://sujest.selcuk.edu.tr/sumbtd/article/view/427

INFLUENCE OF ENZYMATIC HYDROLYSIS ON THE FUNCTIONAL PROPERTIES OF SESAME CAKE PROTEIN

Autor: Elçin Demirhan, Belma Özbek

Publikováno v: Chemical Engineering Communications. 200:655-666

This study investigated the effect of enzymatic hydrolysis on the functional properties of sesame cake protein. Protein hydrolyzates from sesame cake protein were obtained by enzymatic hydrolysis using Alcalase at 50 degrees C and pH 8.5. Water-holdi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c734e04570677bcf16bf7f340d7f0df
https://doi.org/10.1080/00986445.2012.717316

COLOR CHANGE KINETICS OF CELERY LEAVES UNDERGOING MICROWAVE HEATING

Autor: Belma Özbek, Elçin Demirhan

Publikováno v: Chemical Engineering Communications. 198:1189-1205

The aim of this study was to investigate the effect of microwave output power and sample amount on color change kinetics of celery leaves (Apium graveolens L.) during microwave heating. The color parameters of the materials were quantified by the Hun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::326128587711b98277ce6f0d0541d6bb
https://doi.org/10.1080/00986445.2010.525106