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In this study, which aims to improve the waterproofing performance of Calabrian pine (Pinus brutia Ten.) wood by the thermal bio-oil dipping technique, it was used castor oil (Ricinus communis L.), linseed oil (Oleum linii), and mixed oil (50% castor oil + %50 linseed oil), and the thermal method (hot-cold dipping method). Retention amount, water absorption, water repellent activity, and volumetric swelling properties of the samples were determined. Among the oils, the highest retention amount, 42.90%, was obtained in wood samples treated with flax oil. The water uptakes of the treated samples were lower than that of the control samples. The lowest water absorption values was found at 19.20% in the treatment with linseed oil. For water-repellent activity, better results were obtained in the linseed oil treatment than in the castor oil and mixed treatments. All treated wood samples showed a significant hydrophobic property. For all three oils, the volumetric swelling values of the treated samples were lower than that of the control samples. All these show that the hot-cold bio-oil dipping treatment improves the waterproofing performance of the Calabrian pine wood, which is given a hydrophobic qualification by positively affecting these physical properties. According to these results, it would be beneficial to apply thermo-bio-oil immersing treatment before use in environments that will be exposed to the effect of water/humidity, for Calabrian pine wood. For this reason, it would be suggested to apply Calabrian pine sapwood with the thermal bio-oil dipping process in the production of final waterproof wood material for indoor use.

In the study carried out in 8 villages and 27 cotton parcels of Mardin Province Artuklu and Kızıltepe Districts, ambient humidity and temperature values in the field were measured and recorded with data logger devices at 6-hour intervals. The data obtained from the data loggers were analyzed with the Sentinel-1 and Landsat-8 satellite data prepared in the Google Earth Engine (GEE) environment and the relationship between them was examined. While a high correlation was found between ambient humidity (ON) values and VV (R²=0.63), VV-VH (R²=0.68), Soil Moisture Index (SMI) (R²=0.84), low correlation was found between VV (R²=0.51), VH (R²=0.06), VV-VH (R²=0.49), LEE_VH (R²=0.09), LEE_VV (R²=0.49), GAMMA_VH (R²=0.11, GAMMA_VV (R²=0.08), MALIK_VH (R²=0.08), MALIK_VV (R²=0.49), SMI (R²=0.50). A high correlation was found between ambient temperature (OS) values and Land Surface Temperature (LST) (R²=0.80**). However, a low correlation was found between ambient temperature (OS) and VV (R²=0.51), VH (R²=0.06), VV-VH (R²=0.49), LEE_VH (R²=0.09), LEE_VV (R²=0.49), GAMMA_VH (R²=0.11, GAMMA_VV (R²=0.08), MALIK_VH (R²=0.08), MALIK_VV (R²=0.49), SMI (R²=0.50). In large-scale field studies; VV, VV-VH and SMI index in estimating ambient humidity values; as it was concluded that the LST band can be used with high accuracy in estimating ambient temperature values, it has been recommended. [ABSTRACT FROM AUTHOR]

Mushroom is a perishable product from harvest due to the high humidity of 90%. When planning to occur, it is important to remove excess moisture from the microbiological evaluation of physical and enzymatic degradation. The drying process takes as long as a storable moisture treatment (10-13%) without losing the excess moisture in the product to determine the quality (physico-chemical, phytochemical, etc.). In this study; A temperature at the modeling temperature is 60±1.5 °C and 70±2.5 °C. Drying samples will continue from 92.85% to 10% humidity of the sample. Research that has drying rate, drying rate, rehydration capacity, rehydration rate, color, effect and effective di-activation energy values is used. According to the demonstration, the shortest drying time is estimated at 40 to °C, while the shortest drying time refers to long runs between 210 minutes and 50 °C. The color nominal collection of fresh mushroom is best preserved when stored at 50 ºC. The highest rehydration capacity is seen in the season passing from -70 °C in 50 °C rehydrated water. The hardness model is suitable for use at 70 °C (P<0.05). Rehydration rate and capacity properties were found to be better at 60 °C (P<0.05). Effective heights of dried mushrooms are 1.42-6.39x10-6 m² s-1 variety. The activation energy value of the dried mushroom sample was calculated as 69.47 kJ mol-1. Among the thin layer drying models, the drying method was the best, I could choose the Pony-Little model (R²: 0.9991). The estimation for this case is that the cultivar is optimally targeted to mature at 70 °C. [ABSTRACT FROM AUTHOR]

In energy production from biomass, the highest parameter of input costs arises from logistics operations. When characterized by considering seasonal supply conditions, the most important issue in biomass logistics is storage processes. Due to its heterogeneous nature, proper storage and effective combustion of solid biomass can be much more difficult and problematic compared to fossil fuels. The importance of determining the appropriate storage conditions is obvious, as serious losses in biomass energy may occur during the storage process. Storing the fuel suitable for use is of vital importance, both technically and economically. In this study, the characterization, moisture content, energy content, dry matter loss and ash content changes of the open storage of 5 different biomass raw materials (reed cane, cornstalk, pine, poplar, tree root) in different climatic conditions over a 13-month period were investigated statistically. Total dry matter losses calculated based on the difference between the first weighing and the last weighing at the beginning of the test based on the product in the silos are 38% for poplar cover, 35% for corn stalk, 32% for pine cover, 25% for tree roots and 11% for reed cane. In the total dry matter loss content, the highest dry matter loss rate due to moisture was in the tree root with 92%, and the dry matter loss rate due to microbiological degradation was the highest in corn straw with 86%. [ABSTRACT FROM AUTHOR]

Roof tile sector in Turkey is continuing to develop every day and traditional production methods are replaced by processes evaluated via R&D studies. Accordingly, bigot and new recipe studies have been conducted at Ece Kiremit production facilities for the identification and elimination of drying cracks during natural drying following the shaping of roof tile products. Bigot Curves were drawn for all raw materials in addition to conducting studies for drawing out their characterizations as well as studies for new recipes for eliminating these faults. Based on the Bigot Curve logic, drying curves were drawn for all samples at 100 °C to identify the moisture release characteristics of roof tile samples as well as their drying shrinkage and curves were provided for shrinkage - moisture based on Bigot. As a result of the experimental studies conducted, three different clays were used in the study including Gülücek Clay, Gülücek Kist and Kınık Kist. It was analyzed that since Gülücek Kist has a lower dry shrinkage compared to the other raw materials and since it completes its dry shrinkage upon releasing a small portion (1,04 %) of its moisture, using it in high amounts in the recipe will lead to drying cracks. In addition, as can be understood from the results of characterization analyses, it was observed to have a greater water retention capacity compared with the other raw materials since it has a structure that includes minerals such as chlorite and clinochlore. A total of 4 different recipes were developed and the ratio of Gülücek Kist was decreased in the recipe. It can be observed for all 4 recipes that drying shrinkages are at a wider interval based on time but that the moisture is released faster. Recipes 3 and 4 were considered to have priority for production trials and it was considered appropriate to conduct production trial with recipe 2 in case any adverse results are obtained. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to determine some quality characteristics of dried chicken cubes after coloring with vacuum impregnation. For this purpose, hibiscus extracts of different concentrations (1, 2 and 4°Bx) were impregnated into chicken breast cubes for 2 hours at 25°C, and then colored cubes were dried in a convection dryer at 60°C. pH values of hibiscus extracts were between 2.07- 2.27. Moisture content of colored cubes by using hibiscus extract was between 33.77-35.18% and, pH value was between 4.42-5.06. At high hibiscus concentration (4°Bx), cubes were darker colored, and total amount of monomeric anthocyanin was higher (50.75 mg/kg). In addition, as concentration increased, total phenolic content and antioxidant activity of samples also increased. The results show that vacuum impregnation can be used successfully in both coloring and enrichment of chicken meat with functional compounds. However, it is important to optimize application conditions according to desired final product properties. [ABSTRACT FROM AUTHOR]

Bu çalışma, yüksek nemli dane mısıra homofermantatif + heterofermantatif özelliklere sahip iki farklı inokulantın ilave edilmesinin, farklı açım dönemlerinde (15 ve 30 gün) fermantasyon ve aerobik stabilite üzerine etkilerini belirlemek amacıyla düzenlenmiştir. Araştırma materyalini yaklaşık %64.84 kuru madde (KM) içeriğine sahip kırılmış yüksek nemli dane mısır oluşturmuştur. Laktik asit bakteri inokulantı olarak Pioneer 11CFT (Lactobacillus plantarum ATCC 55944, Lactobacillus buchneri ATCC PTA-6138) ve Lalsil combo (Lactobacillus plantarum CNCM MA 18/5U, Lactocbacillus buchneri NCIMB 40788) kullanılmıştır. İnokulant firma önerisi doğrultusunda silajlara ilave edilmiştir. Katkı maddesi ilavesinden sonra silaj örnekleri her muamele grubunda 5'er tekerrür olmak üzere plastik torbalara vakumlanarak doldurulmuştur. Paketler laboratuvar koşullarında 20 ± 2 °C sıcaklıkta depolanmışlardır. Fermantasyonun 15. ve 30. günü açılan silaj örneklerinde kimyasal ve mikrobiyolojik analizler yapılmıştır. Açım dönemi sonrası silajlara 5 günlük aerobik stabilite testi uygulanmıştır. Araştırma sonucunda, silolama süresine bağlı olarak silajların pH değeri, amonyağa bağlı nitrojen (NH3-N), suda çözünebilir karbonhidrat (SÇK), lactobacilli (LAB) ve maya içerikleri artarken, KM içerikleri ise düşmüştür (P< 0.001). Katkı maddesi ilaveli silajların, NH3-N, SÇK, laktik asit (LA), LAB ve maya içerikleri kontrol grubu silajlarına oranla daha yüksek, pH değerleri ise daha düşük tespit edilmiştir (P<0.001). Aerobik stabilite dönemi üzerinde silolama süresi etkili olmuş, süreye bağlı olarak silajların pH değeri, karbondioksit (CO2) üretimi ve maya içerikleri düşmüştür (P<0.001). Aerobik stabilite döneminde Pioneer 11CFT inokulantı kullanılan yüksek nemli dane mısır silajlarında CO2 üretimini azaltmıştır. Katkı maddesi ilaveli silajların aerobik stabilite döneminde maya içerikleri arttırmıştır, ancak katkı maddesi ilavesi küf gelişimini ise tamamen önlemiştir. Yüksek nemli dane mısır silajlarına, katkı maddesi ilave edilmesinin özellikle küf gelişimini önlemesi araştırmanın önemli bulgulardan birisidir. This study was designed to determine the effects of adding of two different inoculants with homofermentative + heterofermentative properties to high humidity grain maize on fermentation and aerobic stability at different opening periods (15 and 30 days). Crushed high moisture grain corn with approximately 64.84% DM content constituted the research material. Pioneer 11CFT (Lactobacillus plantarum ATCC 55944, Lactobacillus buchneri ATCC PTA-6138), and Lalsil combo (Lactobacillus plantarum CNCM MA 18/5U, Lactocbacillus buchneri NCIMB 40788) were used as lactic acid bacteria inoculants. Inoculant was added to silages in line with the company's recommendation. After adding the additive, the silage samples were vacuum packed into plastic bags, with 5 replications in each treatment group. The bags were stored at 20±2°C under the laboratory conditions. Chemical and microbiological analyzes were made on silage samples opened on 15 and 30 days of fermentation. After the opening period, aerobic stability test was applied to the silages for 5 days. As a result of the research, pH, NH3-N, WSC, LAB and yeast contents of silages increased, while DM contents decreased (P<0.001) depending on the ensiling time. The pH (excluded), NH3-N, WSC, LA, LAB and yeast contents of the silages with additives were higher than the control silages (P<0.001). The ensiling time was effective on the aerobic stability period, and the pH, CO2, yeast contents of the silages decreased depending on the time (P<0.001). It reduced CO2 production in high moisture grain maize silages using Pioneer 11CFT inoculant during the aerobic stability period. Yeast contents of silages with additives increased during the aerobic stability period, but the addition of additives completely prevented mold growth. One of the important findings of the research is that the addition of additives to high moisture grain corn silages prevents mold growth. [ABSTRACT FROM AUTHOR]

In this study, the drying properties of apple slices dried at different microwave powers and in different hot air were investigated and compared. Depending on the increase in microwave power, an increase in drying rate and effective moisture diffusivity and a decrease in drying time were determined. Effective moisture diffusivity were found in the range of 9.72x10-10 - 2.36x10-9 m² s-1 at different microwave powers, and between 3.80×10-10 - 7.40x10-10 m² s-1 in hot air drying. Longer drying time, slower drying rate and less effective moisture diffusivity were obtained from drying hot air when compared to different microwave powers. Depending on the increase in temperature, an increase in drying rate and effective moisture diffusivity was determined. While Page model has the best fit for the drying curves at different microwave powers, the drying curves of hot air dried apple slices were defined by Parabole model. [ABSTRACT FROM AUTHOR]

In this study, kiwi fruit was sliced into rings and dried by osmotic dehydration, natural convective solar tray dryer and osmosolar dehydration. For the osmotic dehydration process, kiwi rings were cut with the slice thickness and immersed in the sucrose solution for the specified drying time. In the osmosolar dehydration process, first kiwi rings were dipped in sucrose solutions and then dried in a solar dryer. The effect of the drying method on the moisture loss, drying rate, diametrical shrinkage rate and a* color change during the drying period was determined. At the end of the drying period for seven hour, moisture loss reached 80% in the osmosolar dehydration method, 68% in the solar dryer and 21% in the osmotic dehydration method. The shrinkage ratio at the end of the drying period is 2% in osmotic dehydration, 26% in osmosolar dehydration and 31% in solar dryer. There was no significant change in moisture loss and shrinkage rate after two hours in osmotic dehydration, and after six hours in osmosolar dehydration method and solar dryer. Although the moisture loss was higher in the osmosolar dehydration method, the shrinkage rate was less than drying in the solar dryer due to the effect of the osmotic dehydration. At the end of the drying period, the drying speed was determined as 0.014 g/min in the osmosolar dehydration method, 0.013 g/min in the solar dryer and 0.004 g/min in the osmotic dehydration method. At the end of the drying period, a* color change is 56% in the osmosolar dehydration method, 65% in the solar dryer, and 30% in the negative direction with osmotic dehydration. The application of osmotic dehydration process before drying the kiwi rings in the solar dryer shortened the drying time and ensured the preservation of the a* color value. It has been determined that the osmotic dehydration process is effective as a pre-drying process rather than being used as a drying method. It has been observed that osmotic dehydration process is effective in drying the kiwi rings with solar tray dryer. [ABSTRACT FROM AUTHOR]

Wooden materials used in the building sector are exposed to different loading types and different strength depending on the place of use. The use of materials suitable for the type of loading affects important factors such as safety, performance and cost. Another important issue in wooden materials used in the building sector is wood-water relations. Moisture causes significant changes on the physical, mechanical and technological (hardness, wear) properties of wood. In this study, 5-layer LVL (Laminated Veneer Lumber) was produced from 2 mm beech (Fagus orientalis L.) veneer obtained by peeling process. Produced LVLs were subjected to four different moisture (0%, 12%, 18% and 25%) compressio strength in two different directions, perpendicular and parallel to the fibers. Using the data obtained from the specified moisture values, the pressure resistance values in other moisture amounts were estimated by artificial intelligence. Artificial Neural Networks (ANN), Decision Trees (DT) and Random Forest (RF) algorithms are used in the predictions. According to the mechanical test results, the highest compression strength value (51.96 N/mm²) was obtained in the loading parallel to the fibers of the samples with 0% moisture (oven dry). The lowest compression strength value (13.57 N/mm²) was determined in the loading vertical direction to the fibers of 25% moisture samples. The highest prediction success was obtained from the Random Forest algorithm with a value of R2 = 0.984. As a result, it has been determined that artificial intelligence techniques can be used successfully as a solution to predict the pressure resistance of LVLs at different humidity.

The effects of hot-cold bio-oil treatment on properties of wood material from pine species are not known. The purpose of this study is to determine the effect of hot-cold bio-oil treatment on oil uptake, density and moisture content properties of Brutia pine wood. This study used castor oil (Ricinus communis L.), flaxseed oil (Oleum linii), mixtured oil (castor oil + flaxseed oil) and Brutian pine sapwood (Pinus brutia Ten.). The wood samples were treated with hot oil (110 ºC ± 2 ºC) for 6 hours before cold oil (23 ºC ± 2 ºC) for 2 hours. Then, the oil uptake, density and moisture content of treated and untreated wood samples were measured. The data were analyzed by SPSS statistical program (p0.05). The results showed that hot-cold bio-oil treatment had a significant effect on oil uptake, density and moisture content of Brutia pine wood; and there were significant differences among these effects at 95% confidence level. Such treatment increased the treated wood density between 40.38% - 78.85% compared to untreated wood, while it reduced the moisture content between 93.44% - 96.72%. It was measured the highest density in linseed oil treatment, and the lowest density in castor oil treatment. Flaxseed oil treatment gave the lowest moisture content, while the highest moisture content was measured in mixed oil treatment. Mixed oil treatment increased the moisture content compared to others; increased the density compared to castor oil; reduced compared to flaxseed oil. Accordingly, the moisture diffusion may have been prevented. Because the porosity and penetration in Brutia wood have been limited with reduced the moisture content and increased the density.

In this study, the variation of the shelf life of lemon and orange fruits with edible coatings was investigated. In the study, four different coatings were created with three different type ingredients as carnauba wax-based, carnauba wax-shellac-based and shellac-based and applied to fruits. While the preparation of coatings, the magnetic stirring speed was kept at 400 rpm and the temperature were kept at 85 ° C. The water solubility and moisture content of created formulations were investigated. Antimicrobial activities of the coatings were investigated by disk diffusion method. The coatings prepared within the scope of the study were coated on the fruits and physical and chemical analyzes were applied. Fruits were observed for 12 days at +4 ° C refrigerator and room conditions. It has been determined that the solubility of the coatings formed by Formula 1, 2 and 3 in water is lower than the coatings formed by Formula 4. It has been determined that coatings formed with formulas containing carnauba wax have lower water solubility than dry films formed with formulas containing shellac. The best results were obtained with Formula 1 in coated fruits, observed at both refrigerator and room temperature. The coatings formed have been found to have antimicrobial activity against both gram positive and gram negative bacterias. [ABSTRACT FROM AUTHOR]

This study was carried out in ten grower fields in Aydın, Efeler, Koçarlı, Söke, Didim and Germencik districts in 2019 production year to determine the effect of grower defoliant applications on some morphological properties of cotton. In the study, Gloria cotton variety was used as material. Randomized parcels were conducted according to the trial pattern. In the study, the total number of boll, the number of opened boll and the total number of leaves before the defoliant application; the number of opened bolls after the defoliant application, the rate of opened boll after the defoliant application, the number of green leaves after the defoliant application and the number of dry leaves remaining on the plant, the leaf fall rate, the ginning out-turn, the cotton moisture rate properties were investigated. In the experiment, it has been determined that there is no statistically significant difference between growers' applications in terms of opened boll ratio, cotton moisture rate characteristics after defoliant application. It has been determined that there are statistically significant differences between the applications of the growers in terms of total number of bolls before defoliant application, number of opened bolls before and after defoliant application, number of leaves before defoliant application, number of green leaves and dry leaves remaining on the plant after defoliant application, leaf fall rate after defoliant application, ginning percentage. In the study, it was found that some grower did not perform defoliant application as required. [ABSTRACT FROM AUTHOR]

In this study; It is aimed to increase the quality characteristics of muffins by using fig seed flour (FSF) in muffin production. For this purpose, FSF has been used at 4 different rates (0%, 10%, 20%, 30% replacement with wheat flour) in the production of muffin. Some chemical, physical, textural and sensory properties of the muffins produced by adding FSF were determined. As the FSF ratio increased, the ash, moisture, total dietary fiber contents of the muffins increased, structural properties such as volume, specific volume, symmetry index decreased, and the crust and crumb color of the muffins became darker due to the increase of FSF level . There was no negative effect on the textural and sensory properties of muffins up to 20% FSF usage level, but when the level was increased to 30%, these properties were negatively affected. From the consumer point of view, 20% FSF added muffin was acceptable. Considering all the evaluations, it has been concluded that the FSF can be added in the production of muffins functionally up to 20% suplementation level. [ABSTRACT FROM AUTHOR]

In this study, microbial pigment was produced by Monascus purpureus CMU 001 by using the solid-state fermentation technique. Brewer's spent grain and waste wafer sheets were used as a substrate, and process parameters for the best pigment yield were determined. Brewer's spent grain and waste wafer sheets mixed at a ratio of 1:4 (w/w) gave the highest pigment yield values. Extra nutrients were not used in the fermentation medium. The highest pigment concentration of 59.55 AU500/g was obtained under the optimized process conditions of initial moisture content 85%, initial pH 7.5, inoculum size 3 mL, fermentation temperature 28°C and incubation period 9 days. This was the first study on the use of brewer's spent grain and waste wafer sheet in microbial pigment production using the solid-state fermentation technique. [ABSTRACT FROM AUTHOR]

Iron Reeds, located in Bitlis Province is one of the most important wetlands in Turkey. Karaburun fish (Chondrostoma regium Heckel, 1843) living in the area is heavily consumed by the people of the region. This study aimed to determine the nutritional composition of the fishes caught by fishermen in November (2019) and to examine the nutritional value for the local people. The fish obtained from fishermen were brought to the laboratory with a cold chain, dissected and stored at -18°C until analysis. As a result of the analysis, the average levels of crude protein, lipid, ash, moisture and dry matter were found to be; 18.62 ± 2.10%, 2.61 ± 1.08%, 1.44 ± 0.35%, 75.66 ± 0.99%, 24.33 ± 0.99%, respectively. Studies relating the nutritional values of Chondrostoma regium (Heckel, 1843) are quite limited in the literature, and it is thought that study may contribute to the literature in this area. [ABSTRACT FROM AUTHOR]

In this study; It is aimed to evaluate the traditional sourdough bread of Isparta in terms of some quality characteristics thus contributing to standardization in its production in order to protect this cultural heritage and transfer it to future generations. Weight, volume, specific volume, moisture, ash, total titration acidity, salt content and texture profile properties (TPA) and staling speeds of bread samples taken from 10 local bakeries producing traditional sourdough bread in the city center of Isparta, during 3 periods with 4 months intervals were measured. Significant differences were found between bakeries and periods in terms of all these measured values as statistically. It was determined that the specific volume, moisture, ash, salt and crumb softness values of sourdough bread samples varied between 2.6-5.1 cm3/g, 34.5-45.3%, 1.63-3.02%, 0.74-2.04% and 6.40-7.91 g, respectively. As a result, it was determined that the measured quality characteristics of sourdough Isparta bread varies between different producers and different production periods, that is, there is no standard production. Due to the increasing interest and demand for traditional products in recent years, the production of traditional Isparta sourdough bread should be standardized in order to increase its recognition and to widespread the consumption. [ABSTRACT FROM AUTHOR]

In this study, color values and moisture contents of microwave-fried and deep-fried carrot chips after different pretreatments (moderate electric field and ultrasound blanching) were determined, and frying techniques were compared at the same temperature (180±3°C). Microwave frying was carried out at two microwave powers (400 and 600W) for 4 or 6 minutes. As a result, microwave frying process provided a significant reduction in the moisture contents of samples at the same temperature and time in comparison to deep frying. The least moisture content was found in the group that treated by both moderate electric field, ultrasound and microwave, as 11.19%. As time and power increased, the moisture contents of samples decreased. Ultrasound blanching was found statistically effective on the color values and moisture contents compared with conventional blanching. Additionally, more water evaporated in the frying process depending on the disintegration of plant cells by the application of electric field. Ultrasound was more effective on the color properties when used in combination with other methods, and the lightness value was found to be higher in microwave-fried samples. The highest lightness value was found in the group of moderate electric field, ultrasound blanching and microwave frying (600 W, 4 min) as 68.76. [ABSTRACT FROM AUTHOR]

This study was conducted in order to determine the quality parameters of some bread wheat varieties, lines and landraces. 17 advenced bread wheat lines, 8 registered spring varieties and 5 landraces were used as material. Moisture of genotype, protein content, Zeleny SDS and farinograph values were examined. The study aimed to compare the genotypes with detailed quality potentials. When the result were summarized, protein content, Zeleny SDS of genotypes ranged between ,9.1-14.6%, 14-50 ml, respectively. Inaddition, the reological properties of the dough were determined by farinograph and analyses. The Farinograph Quality Number (FQN), which is a result of measurements with the Farinograph device, ranged from 22 mm to> 200 mm. [ABSTRACT FROM AUTHOR]

The composition of honey varies depending on many factors such as flora, climatic characteristics, collection time and stile. In determining the quality of honey, its chemical origin and antioxidant properties should be investigated. In this study, melissopalinological, moisture, total phenolic content, glucose and fructose ratio were measured in 16 honey samples collected from Bilecik province. Accordingly, 35 different plant taxa belonging to 20 families were found. When total pollen counts were evaluated, six honeys were found to be normal quality whereas ten honeys were considered to be low quality. The moisture content of honeys varied between 15.8% and 19.5%. Fructose/glycose ratio of honeys was found to be between 0.96 and 1.19. Total phenolic content of honey sample was determined as the lowest value of 33 mg GAE/ 100 g and the highest value of 81 mg GAE/ 100 g. GC-MS analysis showed that honey samples were rich in volatile components. [ABSTRACT FROM AUTHOR]

This study was aimed to determine some quality parameters of honeys produced in Çorum province. Quality parameters such as pH, soluble solid, HMF, moisture content, electrical conductivity, ash, free acidity, diastase and sugar were evaluated for 47 honey samples. The mean values were determined as pH 3.83 (3.55-4.20), soluble solid 81.5°Bx (76.8-83.8), moisture 16.9% (14.5-21.7), free acidity 32.2 meq/kg (21.1-47.8), HMF 3.5 mg/kg (0.3-36.5), ash 0.18% (0.02-1.58), electrical conductivity 350 µS/cm (205-674), diastase activity 16.4 (0.1-32.2), glucose 30.4% (26.0-34.3), fructose 35.3% (31.5-39.1), sucrose 0.34% (<0.05-4.64), sum of glucose and fructose 65.8% (57.5-73.4) and the ratio of fructose to glucose 1.16 (1.03-1.24). The results generally show that honey samples were acceptable for legal limits according to Turkish Food Codex. However, one sample was not comply with the legislation in terms of moisture content and sum of glucose and fructose, and also three samples were not comply in terms of diastase number. [ABSTRACT FROM AUTHOR]

In order to determine some quality characteristics of the Syrian Burma dessert (Mebruma); a burma dessert sample produced as a control and 4 burma dessertsamples belonging to different places were analyzed. As a result of the analyzes, the moisture content between 5.66-6.65%, ash 1.62-2.63%, protein 10.13-13.90%, fat 25.67-39.60%, carbohydrate 38.06-55.86%, raw fiber 2.90- 6.40%, the energy value 494.90-595.30 (Kcal) and antioxidant activity 93.19% -94.38% (% inhibition) were determined. According to the results of the analysis of the physical properties of the samples, the specific volume (ml g-1) 0.95-1.09, diameter (mm) 35.62-48.62, outer crust thickness (mm) 3.75-6.42, pistachio thickness (mm) 30.75-44.87 and outer crust/pistachio ratio (g g-1) ranged from 27.52 to 78.79. As a result of sensory evaluations based on 5 scores, the samples were rated 2.67 to 4.67 in terms of color, 2.50 to 4.00 in terms of odor, 2.50 to 4.17 in terms of flavor, 3.33 to 4.17 in terms of softness, 2.53 to 4.16 in terms of consistency, and 3.17 to 4.19 in general terms. The control sample was the most admired example. [ABSTRACT FROM AUTHOR]

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, nutritional composition, physical, chemical, microbiological properties and shelf life of MA packaged tub gurnard saute were investigated. Protein, fat, moisture, ash, carbonhydrate and energy values of saute were found as 12.14 g/100g, 7.62 g/100g, 71.55%, 2.56%, 6.13% and 141.63 kcal/100 g, respectively. The pH value was 6.28 (day 0) and 7.36 at the end of storage (day 20). Water activity values were measured as 0.95 during storage time (P>0.05). TBARS and TVB-N values did not exceed the consumption limit values which admitted as limit values on seafoods during 20 days. L*, a* and b* values were measured as 67.62, 5.00, 25.31 (day 20). As a result, it was determined advisable shelf life of saute for consumer that cooked at 150°C for 20 min, MA packaged ratios % 60CO2/% 40O2 and storaged at +4±1°C during 20 day as 16 day when considering the increase of specific degradation bacteria. [ABSTRACT FROM AUTHOR]

In this study, it is aimed to determine the optimal combination for pseudocereal (amaranth, buckwheat and quinoa) flour substitution in the production of erişte on the basis of 30% substitution ratio in the formulation. For this purpose, amaranth, quinoa and buckwheat grains were ground into flour by a laboratory grinder. The pseudocereal flours were replaced by the different proportions (10, 20 and 30%) of wheat flour, and erişte was produced by different combinations. Some chemical (moisture, crude protein, ash, crude fat, phytic acid, total phenolic and mineral content) and sensory analyses were performed in the erişte samples produced. In all erişte combinations, pseudocereal substitution increased the moisture, ash, crude fat, crude protein, total phenolic, phytic acid and mineral contents of samples, in comparison to the control erişte sample (100% wheat flour). As a result, it was found that the combination of 20% amaranth + 10% quinoa and 30% amaranth substituted erişte samples was the most appropriate combination considering all criteria. [ABSTRACT FROM AUTHOR]

In this study, it is aimed to determine the physical changes, occurring during the storage of the breads produced with different particle size of flours and kinetic modelling of staling. The farinograph and extensograph tests of the doughs indicated that reducing the particle size of flours improved the rheological properties of the dough. According to color results, the L* brightness of the bread crust ranged from 39.83 to 53.28 and the lowest value was determined in the bread produced by fine milled wheat flour. As a result of the texture profile analysis, the hardness values of the breads increased approximately 2.7 times and the highest increase was detected in the bread samples produced from fine milled wheat flour. Moisture loss during storage were 14.92, 0.53 and 6.72% for the control sample, breads produced with flour particle size of 150-250 p and <150 p, respectively. Avrami kinetic model suggested that the highest n value with 1.85 and the lowest k value with 0.13 were obtained from the bread samples produced with low particle size flours. [ABSTRACT FROM AUTHOR]

Aflatoxins are produced by fungi including Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius, and they are toxic to both humans and animals. These substances may occur in various crops and cereals under suitable temperature and moisture conditions. The type of aflatoxin most commonly found in milk and dairy products is aflatoxin M1. In this study, general information about aflatoxins, the toxicity of aflatoxin M1, various ways of its transition into milk and dairy products, reduction of aflatoxin M1 level in these products, and its presence in various dairy products are discussed. [ABSTRACT FROM AUTHOR]

Delayed rough rice drying was often found in tidal low land in Indonesia due to rice harvesting used to be in rainy season. Moisture re-absorption of rough rice during delayed drying caused fissures and breakage after rice milling. This experimental works condition the rough rice in some different moisture content and relative humidity during delayed drying. This aim of this study was to develop an alternative condition of delayed rough rice for drying so as not to significantly affect the physical quality of milled rice. The experiment was arranged as a factorial-randomized block design. Each treatment was repeated three times. Rough rice of IR42 variety was selected at three level of moisture content (24.89%, 18% and 22%), and was stored in a closed vessel at the relative humidity of 76% and 86%. The percentage of whole grain, head rice, large broken grain, and small broken grain were daily assessed until 7 days of delayed drying duration. The results showed that the moisture content and relative humidity had a significant effect on all parameters on each day of delayed rough rice drying duration. Rough rice would be better delayed for drying at the conditions for moisture content of 22% and relative humidity of 86%.

Copyright of Anadolu Tarım Bilimleri Dergisi is the property of Ondokuz Mayis Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bonito fish species were kept at 0°C, 2°C, and 4°C during storage phase as a whole or cleaned by removing the internal organs after determined weights and lengths and measured the internal temperature of them which obtained in Giresun. By measuring physicochemical properties as moisture, aw and pH values on the first day (0. days), 3rd, 5th and 7th days, quality criteria of experimental samples has been determined and gained knowledge about the physicochemical quality criteria of bonito fish. [ABSTRACT FROM AUTHOR]

In this study, bee pollen; used for its biological benefits particularly in child, elderly and patient nutrition, was investigated in view of whether or not it carried any microbiological hazard. A total of 12 different origin bee pollens were collected from Istanbul and microbiological, moisture and pH analyses were carried out. Analysis results revealed of Total aerobic mesophilic bacteria (TAMB) counts <1.00-3.48 log cfu/g, moulds <1.00-2.04 log cfu/g and yeasts <1.00-2.70 log cfu/g, whereas there was no growth with regard to coliform bacteria, Escherichia coli, Staphylococcus aureus, Enterococcus spp., Enterobacteriaceae, Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. Examination of the moulds with reference to their macro and micromorphological properties identified Aspergillus, Penicillium, Rhizopus, Alternaria, Mucor, Trichothecium, Cladosporium, Monascus, Geotrichum species. The pollen samples exhibited ranges of 3.75-4.30 in pH value and 1.17-5.80% for moisture levels. In the light of the microbiological criteria in this study, it was found that bee pollen does not present a health hazard. However, the identified Aspergillus and Penicillium species may produce mycotoxins under favourable conditions and present a danger to human health. Therefore, in the production and storage stages of the pollen, contamination must be prevented and conditions allowing mould growth and mycotoxin production must be eliminated. [ABSTRACT FROM AUTHOR]

The purpose of the research was the studying of the effects of three different moisture contents constituting of 6.36, 16.54 and 25.94% on the physico-mechanical properties of canola seeds. Turkish cultivar of canola seeds called as 'Turan' was used in the research. With the research, it was found that the dimensional properties such as the length, diameter, projection area and geometric mean diameter and volumetric properties like the bulk density, one thousand seed mass, porosity and sphericity were changed with the increases in moisture content of canola seeds. One thousand kernel mass and kernel volume of canola seeds are determined to increase for the moisture contents examined as 6.36, 16.54 and 25.94 %, respectively. The projection areas of canola kernels were investigated with two different digital image processing software developed for digital image processing and evaluation purposes, as well as with the mathematical formula given by Mohsenin (1986) and Sitkei (1986) according to the planes in the three dimensional space. In the study, true density was observed to increase with the moisture content increments in canola seed, while the bulk density of seed decreased with moisture content increments. Similarly, the equivalent spherical diameter of canola kernels was observed to increase with the moisture content. The variations on the sphericity of canola kernels depending on the moisture contents were as the increasing way while the moisture contents of canola seeds went from 6.36 to 16.54%, and then in decreasing way when they increased to 25.94%. Yet, it was seen that the variations of the oblateness of the seeds decreasingly increase with the increases of moisture contents. Finally, terminal velocity of the canola seeds investigated with this study showed a logarithmic variation trend by increasing with the moisture content increases. [ABSTRACT FROM AUTHOR]

Today, the importance of the Indoor Air Quality concept is understood more as compared to the past years. The Indoor Air Quality affects human life positively or negatively in terms of health and working performance. The concept is directly related to the air conditioning systems, so it's inevitable that it affects mechanical system analysis. In this study, measurements have been made in the classrooms of the higher education institution in the province of Tunceli, and in the faculty offices. CO2, relative humidity and temperature values have been taken as indoor air quality parameters. The measurements have been taken for indoor places in the Aktuluk Campus of Tunceli University. The measurement results have been analyzed statistically and evaluated according to the standards. [ABSTRACT FROM AUTHOR]

The purpose of this research was to determine the effect of the differences temperature and relative humidity in cold storage on ambient factors of boxes. Apple was stored in experimental cold storage. Temperature and relative humidity were measured in boxes located at different levels. In addition, spatial variability of ambient factors in the boxes were modelled by using Computational Fluid Dynamics (CFD). Models were compared with measurements for validation. Changing of stored apple quality was determined. Temperature was 2 C, and relative humidity 90%. Developed model estimated temperature with 5.68 % error and relative humidity with 3.23 % error. Effect of measurement levels on quality criteria didn't found statistically important. Although, there were difference between temperature and relative humidity for top, medium and base levels in the cold storage, these differences did not create negative effect on quality criteria. [ABSTRACT FROM AUTHOR]

In this study, an infrared radiation dryer was designed, manufactured and analyzed experimentally. Drying air temperature was controlled proportionally. The heat of exhaust air was utilized with a heat recovery device in terms of energy efficiency. Quince slices were dried from 3,89 g water/g dry matter initial moisture content to 0,16 g water/g dry matter final moisture content. In the drying system, quinces sliced into 4 mm thickness were dried at 35 °C and 40 °C drying air temperature and 1,22 m/s, 1,83 m/s and 2,45 m/s drying air velocities. Energy and psychrometric analysis of the infrared radiation dryer was performed for six experiments. On average specific moisture extraction rate (SMER), drying time and heat recovery device efficiency were calculated as 0,082 kg/kWh, 315 minutes and 37,5 %, respectively. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the possible use of natural spice and tea plants for decontaminating and extending shelf life of poultry meat. In vitro experiments showed that hydro distillate of thyme and clove determined to be the most effective antimicrobial sources followed by rosemary, laurel and basil. However, infusion of sumac and hibiscus had more antibacterial activity than that of the others. None of the hydro distillates appeared to be efficient for extending shelf life of the samples despite their in vitro efficiency. Sumac and hibiscus infusions, and thyme and clove hydro distillates have determined to be more effective natural herbal sources for decontamination and extending of shelf life of poultry meat as alternatives to chemical agents. [ABSTRACT FROM AUTHOR]

The colour and textural properties of Halloumi cheese which has been produced widely in Turkey in recent years are important for the quality of the cheese and consumer satisfaction. However, these properties of Halloumi cheeses sold in Turkey differ noticeably. In this study, colour values and textural properties of 8 different Halloumi cheeses supplied from groceries were determined, and the effects of chemical composition on colour and textural properties of these Halloumi cheeses were investigated. The moisture, fat in dry matter and salt in dry matter contents and acidity as lactic acid of cheese samples varied between 41.6-49.5%, 42.3-48.8%, 4.2-7.5% and 0.10- 0.40%, respectively. Significant differences in the parameter values of colour and texture profile analysis were obtained. The chroma values of the samples were in the range of 16.5-22.5 on the surface and 15.7-20.9 in the interior. In addition, while the colour values were mainly affected by the fat content (P<0.01), the moisture and salt content also affected the colour of cheese (P<0.05). The hardness, gumminess and chewiness values increased as the protein content increased (P<0.01). On the other hand, increase in moisture contents resulted in decrease in these values (P<0.01). The springiness values increased with the increase in the fat content (P<0.01) and decreased with the increase in the moisture content (P<0.05). In conclusion, although all cheese samples complied with the relevant Turkish standard in terms of their chemical compositions, their quality attributes were found to be significantly different. [ABSTRACT FROM AUTHOR]

In this study, the effects of soapwort extract addition and three different starch ratios on physical (moisture content and density), chemical (pH and acidity), and textural and sensorial properties of Turkish delight were investigated. Turkish delights containing 8, 12 and 20% starch on dry basis were produced. In addition, Turkish delight containing 12% starch and soapwort extract was prepared. It was found that pH value of Turkish delights varied between 3.90 to 5.10 and their density decreased with the increase of starch ratio and addition of soapwort juice. Sensorial properties of Turkish delight containing 12% starch were superior to the others. According to texture profile analyse (TPA) results, hardness, springiness, cohesiveness and chewiness values of Turkish delight preferred by the panelists were found as 138.97±36.0N, 0.828±0.025, 0.729±0.02 and 84.13±24.09, respectively on day 0. These values were higher than hardness, springiness, cohesiveness and chewiness values of Turkish delights containing 8% and 20% starch or the produced adding soapwort. [ABSTRACT FROM AUTHOR]

Stokiometrik oranlarda borik asit ve borakstan hazırlanan çözeltiden suyun püskürtmeli kurutucuda uzaklaştırılması ile üretilen hidrate disodyum oktoboratın kuruma davranışının belirlenmesi için gerçekleştirilen matematiksel modelleme çalışmalarında en az varsayımın yapıldığı en üst düzey kabul edilen hesaplamalı akışkanlar dinamiği modeli uygulanmıştır. Modellemede, sürekli faza ait kütle, momentum ve enerji korunum eşitlikleri ile dispers faza ait temel korunum eşitlikleri ve türbülans büyüklüklerini içeren diferansiyel denklem setlerinin çözümü için sonlu hacimler metodu ile çalışan STAR-CD yazılımı kullanılmıştır. Damlacıkların kurutulması esnasında aynı anda iki süreç gerçekleşmektedir. Bunlardan birincisi damlacıklara dışarıdan transfer edilen enerji ile yüzeydeki suyun hava akımı içerisine buharlaştırılması, ikinci süreç ise suyun yüzeyden buharlaşmaya başlaması ile aynı zamanda damlacığın iç kısımlarındaki nemin sıvı veya buhar halinde yüzeye transferidir. Partikül içerisindeki nem taşınımı kararsız hal difüzyon eşitliği ile ifade edilerek, lokal nem içeriği ve sıcaklığa bağlı difüzyon katsayısı hesaplanmış literatürden elde edilen matematiksel eşitliğe uyarlanmıştır. Ayrıca, iki farklı sıcaklıkta ve bağıl nem 0.1 - 0.9 aralığında su buharı desorpsiyon izotermleri oluşturularak denge nem oranları hesaplanmıştır. Difüzyon eşitliğine ait katsayılar, damlacık boyut dağılımı, damlacıkların ilk hızları, türbülans model katsayıları, kurutma havası ve besleme çözeltisi özellikleri yazılımın ön işlemcisinde tanımlanarak, kurutucu içerisinde sürekli faza ait hız, yörünge, sıcaklık ve nem değerleri ile dispers fazda, damlacık kuruma hızları ve kurutucuda kalma süreleri belirlenmiştir. Püskürtmeli kurutucunın üç seviyesinde her seviye için altı noktada nem ve sıcaklık değerleri ölçülerek, elde edilen model sonuçları ile deneysel ölçümler karşılaştırılmış, model sonuçları ile deney sonuçlarının birbirine uyum gösterdiği saptanmıştır. [ABSTRACT FROM AUTHOR]

In this study, pH, electrical conductivity (EC), organic matter, some macro and micro elements, % humidity, water holding capacity and volume weight analysis of 18 peats which are sold in market with different brands, have been executed. As a result of the analysis, the most suitable peat has been determined as the peat with number 7 according to the examined properties . ıt has been determined and submitted to knowledge of producers that all brands of soil can be used in flowerpot, garden plating, mushroom producing, young plating, green areas and golf course after some treatments. [ABSTRACT FROM AUTHOR]

In this study, the effect of five different humidity level of cotton seeds dispertion on a row in different cotton varieties were investigated by using pneumatic and mechanical sowing machine. According to getting data; the effect of humidity on the longitudinal seed spacing accuracy was found unimportant in pneumatic sowing machine however it was an important in mechanical sowing machine. There is no effect of humidity level on seed spilling. [ABSTRACT FROM AUTHOR]

Copyright of Teknoloji is the property of Engineering Science & Technology, an International Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this article, microwave energy, because of its excellent properties, has been used in the analytical chemistry applications such as sample digestion, solvent extraction, sample drying, the measurement of moisture, analyt desorption and adsorption, sample clean-up, chromogenic reaction, speciation and nebulization of analytical samples, the effect of microwaves on catalysis preperation used in industry, the hypotesis and the ideas written on this matter and the examples concerned with the practice exercise into the preperation of catalysis were submitted. The important developments used into the analytical chemistry and the prepare of catalysis area in the latest years was appreciated and taked aim at the academician studied on this subjects. [ABSTRACT FROM AUTHOR]

In this study, hazelnut drying was examined experimentally at kiln assisted heat pump. After the drying hazelnuts were analyzed emotionally, moisture change was observed with mass measurement method. After the drying increasing of the quality of hazelnuts were provided by applying necessary first preparation and last control operations with this drying kiln which has been required by producers, has low first investment and energy expense. [ABSTRACT FROM AUTHOR]

Copyright of Teknoloji is the property of Engineering Science & Technology, an International Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)