Ara
Toplam kayıt 34, listelenen: 11-20
The Effects of Olive Pomace Ash on the Color Change of the Composite Material and Its Mechanical Properties
(2018)
The purpose of this study is to apply olive pomace ash (Prina ash), which is the remainingpulp after the pressing of olives, to a plastic material. Prina particles transformed intothe ash were mixed in Polypropylene (PP) ...
Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes
(Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, 2018)
Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in ...
Effects of Different Drying Methods on Drying Kinetics and Color Parameters of Strawberry Tree (Arbutus unedo L.) Fruit
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2013)
Changing of drying kinetics and color parameters of strawberry tree fruits that were notreated (NPT), ethyl oleate pretreated (EO) and water blanched at 80 ºC (WB) for one minute were evaluated during hot air drying at 50 ...
Selected Mechanical Properties and Bruise Susceptibility of Nectarine Fruit
(Taylor & Francis Inc, 2012)
This research was conducted to evaluate some mechanical properties and bruise susceptibility of nectarine (Prunus persica variety). Compression and impact tests were conducted to determine the mechanical properties and the ...
Türkiye Koşullarında Üretilen Biyodizelin Bazı Özelliklerinin Standartlara Uygunluğunun ve Yakıt Püskürtme Miktarı Üzerine Etkilerinin Belirlenmesi
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2010)
Bu çalışmada, ülkemizde üretilen biyodizelin reolojik özelliklerinden biri olan viskozite değerleri ve bunun yanında motor performans eğrilerine doğrudan etkili olan özelliklerden biri olan özgül ağırlık değerleri ...
Zeytin Pirinasının Mikrodalga Enerjisi Kullanılarak Kurutulması ve Uygun İnce Tabaka Modelinin Belirlenmesi
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2015)
Bu çalışmada mikrodalga fırında pirinanın ince tabaka kuruma kinetiği incelenmiştir. 7mm, 9mm ve Umm kalınlıktaki pirina örnekleri; 90, 180, 360 ve 600W (2450 MFiz) çıkış güçlerinde mikrodalgada kurutulmuş ve zamana bağlı ...
Sultani Çekirdeksiz Üzüm Çeşidinde Farklı Kurutma Yöntemlerinin Kurutma Kinetiği, Enerji Tüketimi ve Ürün Kalitesi Açısından İncelenmesi
(Namik Kemal University - Agricultural Faculty, 2020)
Sultana Seedless grape samples were dried using hot air and microwave methods in different temperature and power levels with untreated conditions and drying kinetics and energy consumption values based on method were ...
Drying of sliced vegetables pretreated with sugar solutions
(2011)
Steam blanching (3-4 minutes) followed by soaking into trehalose-maltosyltrehalose mixture solutions for 10 minutes was found to be a very effective pretreatment method for drying of sliced vegetables (potatoes and carrots). ...
Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products
(Inst Chemical Engineers, 2007)
Effects of pretreatments with trehalose on drying of sliced vegetables (potato and carrot) were experimentally investigated. Two different pretreatment methods were tested. Sliced vegetables were steam-blanched and then ...
Drying of Yeasts-Factors Affecting Inactivation During Drying
(Taylor & Francis Inc, 2011)
The inactivation behavior of baker's yeasts during low-temperature hot air drying and freeze drying was investigated. The activity was determined by measuring the fermentative abilities. Inactivation was observed during ...