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Öğe DRYING KINETICS AND CHANGES IN COLOR PARAMETERS WHEN DRYING GREEN PEA (Pisum Sativum l.) IN MICROWAVE(Plapiqui(Uns-Conicet), 2020) Kayişoğlu, SerapThis research was conducted to determine the drying kinetics and color parameters changes of green peas when microwave drying at different microwave powers. For drying, 6 drying kinetics models were applied. The values of L*, a*, b*, C* and H degrees were measured to determine the effect of the microwave drying on the color parameters. The most suitable model was the parabolic model in microwave drying of green peas. Effective diffusion coefficients changed between 2.50x10(-9) m(2) s(-1) and 8.16x10(-9) m(2) s(-1). The activation energy was found as 1279.7 W/g. L*, a* and b* color parameters were significantly influenced by microwave drying, while C* and H degrees values were not the much affected.Öğe Eğitim Düzeyinin Fast- Food Tüketim Alışkanlığına Etkisi(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2012) Kayişoğlu, Serap; İçöz, AyselBu araştırmada, Tekirdağ ili merkez orta öğretim okulları ( lise) ve Namık Kemal Üniversitesi öğrencilerini kapsayan 900 kişi ile fast-food tüketim alışkanlıklarını belirlemek için anket çalışması yapılmıştır. Öğrencilere yöneltilen sorularla, fast-food tüketimi üzerine eğitim düzeyinin etkisi araştırılmıştır. Ayrıca, öğrencilerin fast-food üretim ve servisi yapan işletmelerin hijyen uygulamalarına duydukları güven ile boy-kilo indekslerine bağlı olarak, fast-food tüketimi ve aşırı kilonun bağlantısı da araştırılmıştır. Anketin sonuçlarına göre; BKI endeksi (boy kilo endeksi), fastfood tercih etme nedenleri, fast- food tercih çeşiti, fast- food yemeği kiminle tercih etme , fast- food tercihinde markanın önemi, içecek tercihi, öğün tercihi, fast-food kaynaklı zehirlenme kaynakları hakkındaki yorum ile eğitim düzeyi arasında önemli ilişki olduğu saptanmıştır. Eğitim düzeyi arttıkça fast-food yemekleri tercih etme oranının düşmekte olduğu görülmüştür.Öğe Identifying the level of probiotic products consumption of Namik Kemal University students(National Centre for Agrarian Sciences, 2015) Kayişoğlu, Serap; İçöz, AyselThis research was done in order to identify the level of probiotic products consumption of university students with the help of randomly chosen 315 female and 275 male students - totally 590 students - who are studying at Namık Kemal University in 2011-2012 spring terms. 61.7% of the participants know the probiotic products, 71.4% of the female students and 50.5% of the male students know the probiotic products. It was found that there was an important relationship between gender and probiotic product knowledge ((?2) = 27.094; P < 0.05). 42.2% of the participants consume probiotic products, 47.3% of the female students and 36.1% of the male students consume probiotic products. There is an important relationship between gender and probiotic product consumption ((?2) =7.522; P<0.05). 38.5% of the participants do not consume probiotic products because they don’t believe that they are healthy, 32.1% of the participants find them tasteless, 11.2% of the participants believe that they are harmful, and 18.2% of the participants find them healthy but expensive. In this aim, it was aimed to call attention to probiotic products, give information about their benefits to students and increase their consumption. © 2015, National Centre for Agrarian Sciences. All rights reserved.Öğe Vacuum Drying Kinetics of Barbunya Bean (Phaseolus vulgaris L. elipticus Mart.)(Univ Philippines Los Banos, 2011) Kayişoğlu, Serap; Ertekin, CanVacuum drying characteristics of barbunya bean (P. vulgaris L. elipticus Mart) were investigated in a laboratory scale vacuum dryer for a temperature range of 50-80 degrees C at constant vacuum pressure of 50 kPa. Results indicated that drying took place in the falling rate period.. Six mathematical models were fitted to the experimental data; these were the Newton, Page, Henderson and Pabis, Logarithmic, Wang and Singh, and approximation of diffusion models. Comparison of the coefficient of determination (R-2), root mean square error (RMSE) and reduced chi-square (chi(2)) between the observed and the predicted moisture ratios showed that the Logarithmic model gave the best results for describing single layer drying of barbunya beans. The effect of temperature on Logarithmic model constants and coefficients were also evaluated. Moisture transfer from barbunya was described by applying the Fick's diffusion model and the effective diffusivity was calculated. Effective diffusivity increased with increasing temperature. An Arrhenius relation with an activation energy value of 14.73 kJ mol(-1) expressed the effect of temperature on the diffusivity.
