Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Onur Taski̇n"'
Autor:
Onur Taski̇n
Publikováno v:
Uludağ University Journal of The Faculty of Engineering, Vol 24, Iss 1, Pp 289-298 (2019)
Bu çalışmada, fiziksel hasarlı güneş paneli tarafından farklı yönlerde ve açılarda üretilebilen toplam güç miktarları gösterilmiştir. Ayrıca, incelenen panelde yaşanan ısınmanın tanımlanması için termal görüntüye yer veril
Externí odkaz:
https://doaj.org/article/37b08f9ac6a24aa9b41832c1afa99fe9
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 1, Pp 101-108 (2019)
In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specific energy and microstructure were investigat
Externí odkaz:
https://doaj.org/article/20b9bf4442b1445db6e354712eaf32a2
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 213-221 (2018)
In this study, the effects of convective (60, 70, 80 and 90°C), microwave (120 and 350 W) and freeze-drying methods on the drying kinetics, color, total phenolic (TP) content and antioxidant capacity of pineapples were examined. The statistic tests
Externí odkaz:
https://doaj.org/article/32556bf8eb324640a01522d33bae0b8a
Publikováno v:
Heat and Mass Transfer. 58:1709-1721
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f365685a042d99cbc03b0640271d7fc0
https://doi.org/10.1007/s00231-022-03212-3
https://doi.org/10.1007/s00231-022-03212-3
Publikováno v:
Erwerbs-Obstbau. 63:175-184
Drying has been used to preserve food for ages. Various techniques have been applied to obtain a final product that is reduced in terms of both volume and weight. This research was performed to specify the influences of convective drying (50 and 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2291ff00649acc63260702b47011d7f4
https://doi.org/10.1007/s10341-021-00555-9
https://doi.org/10.1007/s10341-021-00555-9
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 147:2343-2351
In this presented study, the convective air drying method at three drying temperatures (50, 60 and 70 °C) was applied to investigate in terms of energy and exergy analysis, drying kinetics, modeling, microstructure and thermal properties of banana s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::163c3011d420595e0d1f0eb84eb8fe91
https://doi.org/10.1007/s10973-021-10639-z
https://doi.org/10.1007/s10973-021-10639-z
Publikováno v:
International Journal of Fruit Science. 21:1008-1017
This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush powders. Additionally, exper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::059a0ab3bb63fbf29a5ba629b25b33fc
https://doi.org/10.1080/15538362.2021.1971141
https://doi.org/10.1080/15538362.2021.1971141
Publikováno v:
Latin American Applied Research - An international journal. 52
In this study, carrot samples that have different slice thicknesses (2 and 4 mm) were dried by applying ultrasound pre-treatment at different time periods (0, 20 and 40 min) and the changes in colour, rehydration, pH and °Brix values were examined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6745a785379c81cc5bcc90d973b9b6c8
https://doi.org/10.52292/j.laar.2022.825
https://doi.org/10.52292/j.laar.2022.825
Autor:
Onur Taskin
Publikováno v:
Heat and Mass Transfer. 56:2503-2513
Drying characteristics, color, pH, °Brix, energy, thermal image and micrograph parameters of the whole, half cut and puree black chokeberry samples were analyzed. Experiments were carried out with a freeze dryer at a temperature of −50 °C. The re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::246f05e92427bba2920eaec47bd08d30
https://doi.org/10.1007/s00231-020-02867-0
https://doi.org/10.1007/s00231-020-02867-0
Publikováno v:
Tarım Bilimleri Dergisi.
In this study, six various applications were performed to dry peach puree with using methods of convective (60 o C), microwave (200 W (continuous)), microwave (200 W-PR=1.5 (40 s t on / 20 s t off )), microwave (200 W-PR=2 (30 s t on / 30 s t off ))
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6746114a9712ee9b95e3cda3d3c7a8c7
https://doi.org/10.15832/ankutbd.595857
https://doi.org/10.15832/ankutbd.595857