Yazar "Aktaş, Türkan" için Fakülteler listeleme
-
Air and Steam Gasification of Almond Biomass
McCaffrey, Zach; Thy, Peter; Long, Michael; Oliveira, Melina; Wang, Li; Torres, Lennard; Jenkins, Bryan M.; Aktaş, Türkan (Frontiers Media Sa, 2019)Experiments were performed on a laboratory scale fluidized bed gasifier to characterize the gasification products of almond shell and hull removed in nut processing operations and to determine the effect of gasifying media ... -
Breaking of apricot pits by using a mechanical system
Polat, R.; Aktaş, Türkan; Gezer, Isaac; Atay, Ümran; Bilim, H.I.C. (Asian Network for Scientific Information, 2007)The objective of this research was to investigate the effects of heating process and warping effect on breaking of apricot pits and obtaining of its kernel without damage. For this aim, heating process (350°C) was applied ... -
Changes in nutritional properties of sorrel (Rumex acetosa L.) plant dried using different drying methods
Eryılmaz Açıkgöz, Funda; Hastürk Şahin, F.; Altan, Deniz Damla; Aktaş, Türkan (Scibulcom Ltd., 2017)In this study, drying process of sorrel (Rumex acetosa L.) using different drying methods the determination of its quality characteristics was aimed. For these aims, sorrel plants were dried by the methods of convective ... -
Changes in the drying characteristics and water activity values of selected pistachio cultivars during hot air drying
Aktaş, Türkan; Polat, Refik (Wiley, 2007)The drying characteristics and changing of water activity (A(w)) values of Kirmizi and Siirt pistachio cultivars were determined experimentally as a function of drying air temperature and initial moisture content during ... -
Changes of Nutritional and Physical Quality Characteristics During Storage of Osmotic Pretreated Apple Before Hot Air Drying and Sensory Evaluation
Aktaş, Türkan; Ülger, Poyraz; Dağlıoğlu, Figen; Hastürk Şahin, Füsun (Wiley-Hindawi, 2013)The aim of this research was to increase the application of different osmotic dehydration solutions to decrease the drying time, and decrease the loss of quality after drying and during storage of apples. Sucrose and ... -
Changing of Viscosity and Thermal Properties of Olive Oil with Different Harvesting Methods and Waiting Period
Sağlam, Cihangir; Tan, Fulya; Aktaş, Türkan (Univ North, 2018)The aim of this paper is to determine how different harvesting methods of olives and the waiting period before the extraction of the extra virgin olive oil affect the viscosity and some thermal properties, namely thermal ... -
Characterization of almond processing residues from the Central Valley of California for thermal conversion
Aktaş, Türkan; Thy, Peter; Williams, R. B.; McCaffrey, Zach; Khatami, R.; Jenkins, B. M. (Elsevier, 2015)Characterization of biomass relevant to thermochemical conversion processes and other applications is critical to the design and proper operation of energy conversion, biorefining, and other facilities, especially in regard ... -
Comparison of mechanical properties of some selected almond cultivars with hard and soft shell under compression loading
Aktaş, Türkan; Polat, Refik; Atay, Ümran (Wiley, 2007)The mechanical properties of Nonpareil versus Gulcan 101-23 almond cultivars that have different shell properties were loaded between two parallel plates to determine the rupture force, rupture energy, rupture power ... -
Determination of Calorific Value of Briquettes Obtained Using Inner and Outer Shells of Pistachio Nuts
Polat, Refik; Oğuz, Hidayet; Aktaş, Türkan; Erdogdu, Ahmet Emrah (Agronomski Fakultet Sveucilista U Zagrebu, 2015)In this research, moisture content, ash ratio and calorific values of briquettes were determined for briquetted inner and outer shells of pistachio nuts after the processing of pistachio nuts that were dried and separated ... -
Determination of Optimum Shaking Frequency and Amplitude of Prototype Body Shaker Used for Mechanical Harvesting of Pistachio
Polat, Refik; Güner, Metin; Erdoğan, Doğan; Gezer, İbrahim; Atay, Ümran; Aktaş, Türkan (Agronomski Fakultet Sveucilista U Zagrebu, 2017)Important problems have been seen during harvesting of different fruit trees in Turkey. The highest cost in fruit growing constitutes harvesting process as 43.99% of total cost. In this research, a body shaker which was ... -
Drying behavior of prina (crude olive cake) using different types of dryers
Çelen, Soner; Aktaş, Türkan; Karabeyoğlu, Sencer Süreyya; Akyıldız, Aylin (Taylor & Francis Inc, 2016)The purpose of this research is to investigate the drying kinetics and determine the suitable drying method of prina, which is obtained after pressing of olives in olive oil factories, and which cannot be used efficiently ... -
Drying of sliced vegetables pretreated with sugar solutions
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). ... -
Drying of Yeasts-Factors Affecting Inactivation During Drying
Fujii, Sachie; Sakamoto, Yuichi; Aso, Tamami; Aktaş, Türkan; Yoshimoto, Noriko; Yamamoto, Shuichi (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 ... -
The effect of moisture content on the thermal properties of sunflower seeds. (Helianthus annuus L.)
Aktaş, Türkan (Agronomski Fakultet Sveucilista U Zagrebu, 2008)Heat transfer in oil seeds is an important issue during production and in handling and processing. Since oil seeds are heat-sensitive due to their composition, their quality may suffer if they are exposed to excessive heat. ... -
The effects of different drying methods on drying kinetics and color parameters of strawberry tree (Arbutus unedo L.) fruit
In this study, changing of drying kinetics and color parameters of halved and whole strawberry tree fruits were evaluated by using hot air drying at 50 °C, 60 °C and 70 °C and vacuum drying at 60 °C, 70 °C and 80 °C. Fruits ... -
Effects of different drying techniques on drying characteristics and some quality attributes of sorrel (Rumex Acetosa L.)
Hastürk Şahin, F.; Aktaş, Türkan; Altan, Deniz Damla; Eryılmaz Açıkgöz, Funda (Scibulcom Ltd., 2017)This research aimed to determine the effect of different drying methods on changes of drying behaviours and some quality parameters (dry matter, colour, water activity) of sorrel (Rumex acetosa L.) leaves. For this purpose, ... -
Effects of different drying techniques on some nutritional components of tomato (lycopersicon esculentum)
In this research, four drying techniques were applied for tomato (Lycopersicon escuientum) namely, hot air drying using tunnel type dryer, vacuum drying, freeze drying and sun drying and changes of food components of the ... -
Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit
Orak, Hakime Hülya; Aktaş, Türkan; Yağar, Hülya; İşbilir, Şebnem Selen; Ekinci, Neslihan; Şahin, F. Hastürk (Sage Publications Ltd, 2012)Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and ... -
Effects of hot air and vacuum drying methods on drying kinetics and some quality characteristics of traditionally produced couscous in Turkey
Çelen, Soner; Aktaş, Türkan (College of Agriculture and Food Science, University of the Philippines Los Banos, 2019)Drying kinetics and changes in some quality properties of couscous were studied to determine optimal drying method and drying temperature. Drying methods using hot air drying (HAD) and vacuum drying (VD) were applied and ... -
EFFECTS OF MECHANICAL DAMAGE LEVEL ON RESPIRATION RATE OF PEAR FRUIT
Öztürk, Samet; Aktaş, Türkan (Parlar Scientific Publications (P S P), 2022)Aim of this research is determination of effects of ambient temperature and mechanical damage level that can be occurred due to postharvest processes to CO2 production of pear fruit by using static measurement method. CO2 ...