Search

Leaves are the vital components of grapevines. Leaves are removed with summer pruning to improve grape and wine quality. Leaves of some grape cultivars are harvested at different periods for stuffed grape leaves or brined vine leaves. Since the leaves of Narince grape cultivar supplies an income as much as the grapes, the cultivars are commonly exposed to excessive leaf harvests. The present study was conducted in 2014–2015 to investigate the effects of 4 different leaf harvest treatments (LHT) (control, 2, 4 and 6 harvests) on must and wine quality of Narince grape cultivar grown in Tokat province of Turkey. The grapes harvested at technological ripening level were processed into wine with microvinification method. The pH, total soluble solid contents (TSSC), titratable acidity, specific gravity, ethyl alcohol, volatile acid, reducing sugar, total sulphur dioxide, total phenolics, total flavonoids and some phenolic compounds of the must and wines were determined. LHTs increased TSSC and total phenolics of the must; pH, ethyl alcohol, total phenolics and total flavonoids of the wines increased in six LHT as compared to control treatment. While LHTs increased phenolic compounds of catechin, epicatechin and caffeic acid as compared to control treatment, coumaric acid was not observed in wines. Wine sensory scores were the highest in control treatment and the lowest in six leaf harvest treatments. [ABSTRACT FROM AUTHOR]

The main motivation of the study is to present the (3+1) version of the Biswas–Milovic equation (BME) for the first time and to obtain effective bullet (soliton) solutions. In the literature, it is observed that this equation is generally solved in (1+1) form. The part of the (3+1) dimensional Biswas–Milovic equation containing Kerr law nonlinearity has been solved with new Kudryashov, and the part containing parabolic law nonlinearity solved with the classical Kudryashov method. In this study, we have presented two main models. The model involving Kerr law nonlinearity has been solved with new Kudryashov and one bright bullet obtained. The model containing parabolic law nonlinearity has been solved with classical Kudryashov and one kink bullet obtained. The originality of this study is that the both Kerr law and parabolic law forms of the (3+1) model has never been solved by the methods used in this article. In addition, as well as original bullet solutions, interesting bullet graphs have been obtained with appropriate parameter selections. Moreover the effects of the parameters have been analyzed in detail and explained clearly, with supportive 2d, 3d and contour graphic simulations. [ABSTRACT FROM AUTHOR]

Abstract: In the present study, unsplit inshell (UIPN) and shelled kernel (SKPN) pistachio nuts (Antep type) were analyzed based on their dimensional properties such as particle density, sphericity, particle volume and surface area, where are important for the engineering applications, designs and calculations. The determination of some physical properties of the pistachio nuts is very difficult due to its ellipsoidal shape. In this study, sphericity (using a new model, MBayram-1 equation), particle density (using dimensional method), surface area (using a software method) and volume (using dimensional method) were determined. The average weight, particle volume, particle density, sphericity and surface area of UIPN were determined as 1.0852±0.134g, 1278.31±156.17mm3, 0.00882±0.00128g/mm3, 0.00882±0.00128 and 645.22±47.83mm2, respectively. They were 0.427±0.059g, 457.09±73.44mm3, 0.000940±0.000074g/mm3, 0.00825±0.00119 and 324.13±33.38mm2, respectively for SKPN. [Copyright &y& Elsevier]

Abstract: In this paper, the variational iteration method (VIM) and the Adomian decomposition method (ADM) are implemented to give approximate solutions for fractional differential–algebraic equations (FDAEs). Both methods in applied mathematics can be used as alternative methods for obtaining analytic and approximate solutions for different types of fractional differential equations. This paper presents a numerical comparison between these two methods and the homotopy analysis method (HAM) for solving FDAEs. Numerical results reveal that the VIM and the ADM are quite accurate and applicable. [Copyright &y& Elsevier]

Abstract: In the present study, a helical disc mill was used to mill bulgur. Screen analysis (%), colour (lightness, redness, yellowness and yellowness index), yield, loss, energy consumption, capacity, hectolitre-weight (bulk density), ash, and moisture contents of bulgur were followed at the different disc gaps (1.9, 1.6, 1.3, 1.2, 1.0, 0.8, 0.6, 0.5 and 0.4mm). The milled samples were classified as coarse (+/3.5), pilaf size (3.5/2.0), middle (2.0/1.0), fine (1.0/0.5) and by-product (0.5/+) using 3.5, 2.0, 1.0 and 0.5mm sieves. The decreasing gap of the helical disc mill from 1.90 to 0.40mm decreased the yield from 95.96% to 13.13%, hectolitre-weight from 87.37kg/hl to 81.68kg/hl, capacity from 705kg/h to 322kg/h, ash content from 1.34% (d.b.) to 1.24% (d.b.), redness from 5.03 to 4.82, percent masses of coarse from 1.29% to 0% and pilaf from 86.58% to 0.05% bulgurs. The loss from 4.04% to 86.87%, energy consumption from 0.02043kWh/kg to 0.04472kWh/kg, lightness from 53.30 to 57.58, yellowness from 17.38 to 20.47 and yellowness index from 65.63 to 69.85 values increased. The maximum amount of middle size bulgur (59.26%) was obtained at 0.5mm disc gap. Due to the abrasion at narrow disc gap heat generation was observed, which caused the evaporation of water from bulgur and decreasing moisture content. In addition, a brighter yellow colour was obtained. [Copyright &y& Elsevier]

Abstract: In this study, the effect of ternary roller mill (four rolls and three gaps) on the selected quality parameters of bulgur was researched. Particle size, colour (L, a, b and YI-values), ash content, hectolitre-weight, yield and loss were evaluated for the roller mill. The first (between first and second rollers: 1.9mm), second (between second and third rollers: 1.2, 1.0 and 0.8mm) and third (between third and fourth rollers: 0.4, 0.5 and 0.6mm) gaps were arranged to determine the optimum parameters. The products obtained were classified as coarse (+/3.5), pilaf (3.5/2.0), medium (2.0/1.0), fine (1.0/0.5) and undersize (0.5/−) using 3.5, 2.0, 1.0 and 0.5mm circular sieves. The fine bulgur obtained from the roller mill had brighter yellow colour than coarse one. The yield values of samples from the roller mill were obtained between 87.86% and 99.75% at different gap adjustments. When the particle size decreased, the percent ash was decreased from 2.28% to 1.46% due to increase in abrasion effect. The hectolitre-weight values were determined between 70.08 and 81.08hl/kg. In the ternary roller milling system, coarse, pilaf, medium and fine bulgur could be produced simultaneously. A high production yield and capacity (3500kg/h) were obtained with low energy consumption (0.00514kWh/kg). It also supplied uniform particle sizes due to multiple milling stages by preventing the escape of kernels from the gaps. [Copyright &y& Elsevier]

Abstract: In the present study, roller, double disc and vertical disc mills were used to determine their effects on the quality of bulgur (surface characteristics, shape, dimension (x, y, z), particle volume (V), bulk density, one-thousand particles weight and size). Eighteen kilowatt motor was used and gap width was fixed at 2.50mm for the mills. The roller mill had the highest milling yield (99.19%). Smooth and glassy particle surface was obtained due to the sharp-to-sharp operational principle of the roller mill (cutting effect). The quantity of coarse (/2.20) bulgur particle was higher than that of middle (2.20/2.00) and fine (2.00/0.50) bulgur particles. One-thousand particles weight and bulk density were found as 6.93g and 63.76g/100mL, respectively. However, uniform particle shape was not obtained from the roller mill. It could be due to the irregular cutting of the particles between teeth of the roller mill. The coarse, middle and fine bulgur were obtained using the double disc mill at the percentage of 22.30, 34.60 and 37.94, respectively. The double disc mill caused low surface quality in contrast to obtained ovoid or elliptical shape. Moreover, its yield was 94.84%. Vertical milling position of the vertical disc mill decreased the retention time of bulgur particles in the milling zone therefore, ellipticity (ovoid) of bulgur particles was lower than that of the double disc mills. The milling yield of vertical disc mill was 97.60%, which was higher than the double disc mill (94.84%). [Copyright &y& Elsevier]

Abstract: The sensory (flavour, colour, and ease of cutting scores), colour (Hunter L, a, b, YI, total colour difference, hue angle, chroma, and browning index values) and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience) attributes of sucuk were followed during the ripening period. Colour scores increased (P <0.05) from score 4 to 6 during the first 3 days of the ripening period and then decreased (P <0.05). The lightness (L values), yellowness (b), and hue angle of sucuk decreased (P <0.05) during the ripening period. The major colour changes occurred between the 5th and 9th days of the ripening period. Pearson correlation test indicates that a positive relationship (P <0.01) exists between a-values and sensory colour scores. The overall sensory scores changed (P <0.05) in parallel to the flavour scores. Hardness, gumminess, and chewiness of sucuk increased (P <0.05) during the ripening period. Strong relationships (P <0.01) were found between hardness and cutting scores. Adhesiveness values of sucuk decreased significantly (P <0.05) about 10 times from −9.3 to −92.6 during the ripening period. Springiness and cohesiveness values decreased during the ripening period, but not significantly (P >0.05). Cutting scores were related (P <0.01) to gumminess (0.921) and chewiness (0.922) values but not to resilience (P >0.05). It was observed that most instrumental colour and textural attributes were in agreement with sensory attributes. These results indicated that instrumental methods could be easily adapted and can be used for evaluation of quality attributes of sucuk during the ripening period. [Copyright &y& Elsevier]

Abstract: In this study, a modified colour sorting system was used in the bulgur production line to prevent economical losses in undeveloped and developing countries due to unavailable homogeneous hard wheat i.e. free of foreign and reddish seeds. It is impossible to separate undesired different coloured materials using available wheat pre-cleaning systems. The bulgur production steps were firstly investigated to determine suitable stages for the effective application of the colour sorting system. The modified colour sorting system was applied on the pre-cleaned raw material (wheat), cooked and dried wheat, dehulled-intact-bulgur, milled-unclassified-bulgur and fine bulgur to determine the efficiencies by measuring the colour values, i.e. L, a, b and YI values, and percent purity (% # of acceptable particles/total # of particles) at the sorter inlet–outlet and resort inlet–outlet. It was found that the colour sorting system was not suitable for applying on wheat (raw material), and cooked and dried wheat due to their surface properties and not present dominant colour differences. The L and b values of the dehulled-intact-bulgur and milled-unclassified-bulgur increased after the sorting system in contrast to decrease in the a and YI values due to the removing reddish or brown bulgur and foreign materials. Each colour value illustrated that the colour sorting system increased the colour quality of bulgur. The increase in the particle size of bulgur increased the efficiency of the colour sorting system to 99.10%. The protein content of the dehulled-intact-bulgur was increased from 12.55% to 12.69% due to removing undesired materials by the colour sorter and the product quality increased. By using the colour sorting system in the bulgur processing line, bulgur quality, product acceptability and production flexibility can be increased. [Copyright &y& Elsevier]

Abstract: In the present study, the amylose/iodine and light scattering methods were used to determine the cooking degree based on starch gelatinization for the production of bulgur as alternative to traditionally used centre cutting method. Cooking operation was carried out at boiling temperature (97°C) using Triticum durum wheat for 130min. The cooking degree was controlled using the three methods and the deformation degree of the intact wheat kernels. It was found that the gelatinization values obtained from the amylose/iodine method were higher than the others up to reaching 100% cooking degree. The results for the cutting method were same with the light scattering method. The optimum cooking time was determined as 40min. Excess cooking caused significant deformation on the intact wheat kernel during the cooking operation. Both alternative methods i.e. amylose/iodine and light scattering can be used to the control of cooking system. In addition, the light scattering method can be preferred in the automation having bulgur production systems. [Copyright &y& Elsevier]

Abstract: In this study, numerical solution of differential-algebraic equations (DAEs) with index-3 has been presented by Padé Approximation. An index reduction for differential-algebraic equation with index-3 is suggested. First index-3 system is reduced to index-1 system. Then we have applied the method for solving differential-algebraic equations with index-3 numerically. [Copyright &y& Elsevier]

Abstract: In this paper, numerical solution of differential–algebraic equations (DAEs) with index-2 has been presented using Padé approximation method. An index reduction for differential–algebraic equation with index-2 is suggested. First index-2 system is reduced to index-1 system. Then we have applied the method for solving differential–algebraic equations with index-2, numerically. [Copyright &y& Elsevier]

Abstract: Three gelatinization measuring methods i.e. centre cutting, light scattering and amylose/iodine, were used to control the cooking of wheat (Triticum durum) for bulgur processing. Nonlinear models (Sigmoid, Logistic, Gompertz, Hill and Chapman models) were also derived to describe the cooking operation using centre cutting, light scattering and amylose/iodine values, and deformation degree of the intact wheat kernel. The best fitting models obtained were the Sigmoid (r 2 =0.989, RSS=11.758, P &#60;0.05), Chapman (r 2 =0.998, RSS=4.536, P &#60;0.05) and Gompertz (0.999, RSS=3.905, P &#60;0.05) for centre cutting and light scattering, amylose/iodine and deformation degree, respectively. The optimum cooking time for wheat was determined as 40min at 100% gelatinization without any deformation on the wheat kernel. The obtained cooking degree from amylose/iodine method was higher than the centre cutting and light scattering methods up to 40min due to differences in measuring procedures of each method. After this time, the three methods gave same the cooking degree value. [Copyright &y& Elsevier]

Abstract: For practical purposes the calculation of rate constants is not particularly valuable, since their physical significance is not clear. Of greater practical use are metabolic control coefficients and elasticities. Given the definition of the flux control coefficients , concentration control coefficient and elasticity . We can calculate symbolic formulae for these using computer algebra techniques. These are then functions of V max, K m , K i enzyme and concentrations. Having derived estimates of V max, K m , K i using the fitting method we can then calculate values of the control coefficients and elasticities. Furthermore we can calculate the metabolic control parameters using symbolic values for the conventional kinetic parameters. Using these we have verified the summation and connectivity theorems. This is a useful cross check on the reliability of the calculations. [Copyright &y& Elsevier]

Abstract: In this paper, we use power series method to solve stiff ordinary differential equations of the first order and an ordinary differential equation of any order by converting it into a system of differential of the order one. Theoretical considerations has been discussed and some examples were presented to show the ability of the method for linear and nonlinear systems of differential equations. We use MAPLE computer algebra systems for numerical calculations [G. Frank, MAPLE V, CRC Press Inc., Florida, 1996]. [Copyright &y& Elsevier]

Abstract: Sumac flavour, obtained by an aqueous extraction of sumac berries, was spray dried using several carriers (sodium chloride, sucrose, glucose and starch). Among the carriers tested, only sodium chloride was observed to be appropriate under the conditions of the spray-dryer used for the spray drying. Sucrose and glucose adhered on the surface of the spray dryer due to caramelization. Starch caused problem such as clogging the nozzle due to its heterogeneous form. The proportion of the carrier to core material (the sumac flavour) was fixed as 4:1g/g for all samples. The soluble solids content in the solution before the spray drying operation were 5%, 10%, 15%, 20% and 25%. In the solution and the powder, absorbance at 510nm, acidity and pH were measured and percent retention was determined. The percent retention of flavour was calculated both spectrophotometrically and by the acidity of the sample. The experimental data were also simulated through curve fitting. The results were analysed using statistical method (p =0.05). Depending on the carriers used, percent retention of the flavour was calculated in the range of 7–13% when the calculation was based on the spectrophotometric method and in the range of 18–65% when the acidity method was used. Both absorbance and acidity values in the solution and the powder increased with increase in soluble solids content. [Copyright &y& Elsevier]

Abstract: In the present study, a new dimensional method and equation were developed to calculate the sprecity (ϕs) of certain shapes (sphere, cubes, rectangular solid and cylinder) and some granular food materials (wheat, bean, intact red lentil, chickpea and coarse bulgur). It was found that increase in ϕs value caused deviation from the absolute sprecity (ϕs=0). Sprecity was constant and independent of size for certain shapes at 0, 0.00271 and 0.00155 for sphere, cube and cylinder (length=diameter), respectively. Also, the sphericities of wheat, bean, intact red lentil, chickpea and coarse bulgur were determined as 0.01038, 0.00743, 0.00641, 0.00240 and 0.01489, respectively (P<0.05). As expected, chickpea had the best and coarse bulgur had the worst sprecity due to their specific shapes. [Copyright &y& Elsevier]

A central quantity in the knot theory is to calculate fundamental group of the given surfaces. For this purpose, we improved a computer program which is writing in MAPLE algebraic code [Appl. Math. Comp. 136 (2003) 505]. The program calculates fundamental group of an oriented surface of genus n with k boundary surfaces. [Copyright &y& Elsevier]

In this paper, derivation of conservation relationships for metabolic networks has been discussed. All conservation relationships for the closed enzyme system can be derived using computer algebra technique (MAPLE). This method is also effective for more complex enzymatic systems such as branched or cyclic pathways. [Copyright &y& Elsevier]

In this study, the effect of the cooking time and temperature on the dimensions and crease of the wheat kernel was studied during bulgur production. Wheat was cooked at 87, 92 and 97 °C for 140 min. The change of the length, two widths, weight, volume and density for the wheat kernel were determined during the cooking operation. In addition, in order to determine the effect of cooking time and temperature, rates, activation energy, Q10 and z-values were determined. Negative percent change values and the rate constant for the length and density of the wheat kernel were obtained at different cooking temperature (P>0.05). A positive rate constant was determined for other properties. The crease side width increased gradually at each cooking temperature between 6.95–68.05%. Cooking time also significantly affected the change of the crease side (P<0.05). The secondary width was affected significantly (P<0.05) by the cooking temperature and time, and its value changed between 9.95–69.00%. The big change for the secondary width was obtained at 97 °C. The crease has important guarding property for the length and secondary width and it also guards the kernel for the secondary width against the internal force up to 97 °C.The volume of the kernel also increased (27.35–185.20%) during the cooking operation significantly (P>0.05), and has greater percent change value than the weight (19.25–160.70%) due to high amount of swelling of the wheat kernel. Therefore, density changed negatively.Ea, Q10 and z-values were determined for all physical properties of the wheat kernel and found that cooking temperature significantly affected the change of the c, W and ρ values. [Copyright &y& Elsevier]

In this paper, the method is developed to differential–algebraic equations systems. More effective method is presented and illustrated by numerical example. The solution for a differential–algebraic equation can be expanded up to arbitrary order using MAPLE computer algebra systems. First we calculate power series of the given equations system then transform it into Padé series form, which give an arbitrary order for solving differential–algebraic equation numerically. [Copyright &y& Elsevier]

In this paper, we have given numerical solution of the elasticity problem of settled on the wronkler ground with variable coefficient. First we calculate the basic successive substitute approximation of the given boundary value problem then transform it into Padé series form, which give an arbitrary order for solving differential equation numerically. We applied these methods to an example which is the elasticity problem of unit length homogeny beam, which is a special form of boundary value problem. [Copyright &y& Elsevier]

A central quantity for the calculation of Alexander polynomial of knots is to use Braids presentations of the given knots. For this purpose, we improved a computer program which is writting in Delphi programming language. The program calculates Alexander polynomials of the given knot using free derivative that is obtained from Braids presentation of the given knot. [Copyright &y& Elsevier]

It is possible to write down the equations governing a one-stage enzyme-catalysed reaction (according to Michaelis–Menten kinetics) quite easily, and deduce information about the steady-state flux in such a system. The situation is somewhat more complicated if several such reactions form a linear chain. We have applied Gröbner basis techniques to solve such systems and hence demonstrate the use of computer algebra as a powerful technique in enzyme kinetic analysis. [Copyright &y& Elsevier]

In this paper we apply computer algebra (MAPLE) matrix operations and linear algebra facilities to analyze the control of metabolic networks. For this purpose, a computer program based on metabolic control theory was developed. When a stoichiometry matrix of the metabolic networks is given, the program calculates all the control coefficients (flux and metabolic control coefficients, summation and connectivity relationships) using elasticity coefficients. The program can be applied to any metabolic network which includes unlimited steps and intermediate metabolites. [Copyright &y& Elsevier]

In this paper, we have given numerical solution of the elasticity problem of settled on the wronkler ground with variable coefficient. The approximation solution of boundary value problem which is pertinent to this has been converted to integral equations, and then by using the successive approximation methods, has been reached. In addition to this, the approximation solution of the problem was put into Pade´ series form. We applied these methods to an example which is the elasticity problem of unit length homogeny beam, which is a special form of boundary value problem. First we calculate the successive approximation of the given boundary value problem then transform it into Pade´ series form, which give an arbitrary order for solving differential equation numerically. [Copyright &y& Elsevier]

Soaking of soybean was studied to produce the soy-bulgur as a new type food product by measuring the changes in the properties of soybean kernel. Soybeans were soaked in deionized water at different temperatures (30, 50, 70 °C) for 120 min. Dimensions (three-dimensional changes; x, y, z), weight, volume, density, moisture content and colour (L, a, b and YI-values) for soybean were determined during the soaking operation.All responses were affected by time and temperature (P<0.05) significantly during the soaking operation. Percent change in the length (x) increased to 63.3–75.6 (P<0.05) significantly at different temperatures. Widths (y and z) of the soybean also increased significantly (P<0.05). The y-value increased sharply at 100, 40 and 20 min for 30, 50 and 70 °C soaking, respectively. After the sharp rising, the change in the y-value decreased steadily. Percent change in the volume (129.6–146.3) was higher than the percent change in the weight (113.7–120.9%) at the end of the soaking operation due to high amount of swelling of the soybean kernel. A negative percent change in the density was obtained with respect to time at each temperature. The critical moisture content for ideal bulgur production for soybean (40%, w.b.) was reached at each temperature.L (lightness) and b (yellowness) values of soybean colour increased during the soaking in contrast to a (redness) and YI (yellowness index) values (P<0.05). [Copyright &y& Elsevier]

Changes in soaking water properties (pH, absorbance, soluble solids content, conductivity and colour “L, a, b and YI values”) were investigated during soaking of soybean to produce soy-bulgur (as a new type food product) at 30°, 50° and 70° for 120 min.All the properties of soaking water were significantly affected by soaking time and temperature (P<0.05). Leaching of some nutritional compounds was also observed from soybean to the soaking water. pH, conductivity and soluble solids content of the water increased with increase in temperature indicating leaching of the acidic compounds, minerals and total soluble compounds, respectively. Maximum absorbance (turbidity) was obtained at 50 °C soaking. Yellowness and yellowness index were increased as temperature is increased in contrast to a decrease in lightness.Results reveal the fact that leaching and reabsorption of some nutritional compounds occurs simultaneously. Hence, the initial quantity of the soaking water should be adjusted to limit the loss of the nutritional compounds in the discharging water. [Copyright &y& Elsevier]

In this paper, we have given a computer program to calculate minimum crossing number provide a measure of complexity for braids. The computer program uses Berger algorithm which uses Artin braid word B of minimal length. Given a braid on N strings, the program generates an Artin braid word to minimal length. The length of an Artin word equals the number of crossing seen in a braid diagram. In this paper we have applied the program for 3-braids and given an example. [Copyright &y& Elsevier]

In this paper, the solution for a differential-algebraic equation (DAE) can be expanded up to arbitrary order using MAPLE computer algebra systems (Frank, MAPLE V, CRC Press, Boca Raton, FL, 1996). First we calculate Power series of the given equations system then transform it into Pade´ series form, which gives an arbitrary order for solving DAE numerically. [Copyright &y& Elsevier]

In this paper, the solution for a differential-algebraic equation can be expanded up to arbitrary order using MAPLE computer algebra systems [MAPLE V, CRC Press, Boca Raton, FL 33431, 1996]. First we calculate power series of the given equations system then transform it into Pade´ series form, which give an arbitrary order for solving differential-algebraic equation numerically. [Copyright &y& Elsevier]

For practical purposes the calculation of rate constants is not particularly valuable, since their physical significance is not clear. Of greater practical use are metabolic control coefficients and elasticities. Given the definition of the flux control coefficients CEJ, concentration control coefficient CEX and elasticity &epsiv;Xv1. We can calculate symbolic formulae for these using computer algebra-techniques. These are then functions of Vmax, Km, Ki enzyme and concentrations. Having derived estimates of Vmax, Km, Ki using the fitting method we can then calculate values of the control coefficients and elasticities. Furthermore we can calculate the metabolic control parameters using symbolic values for the conventional kinetic parametrs. Using these we have verified the summation and connectivity theorems. This is a useful cross check on the reliability of the calculations. [Copyright &y& Elsevier]