Optimization of functional additives in pasta products

Dönmez, Emine


Optimization of macrostructure in aluminium foams
Tan, Serdar; Öztürk, Tayfur; Department of Metallurgical and Materials Engineering (2003)
Pure aluminium and aluminium-5wt % TiO2 aluminium foams were produced by powder metallurgy technique with the use of TiH2 as foaming agent. Two sizes of TiH2 were used: 20æm and 3æm. It has been confirmed that high level of compaction is the primary requirement in foaming. It was shown that hot swaging could be used as a method of compaction for foaming as it leads to values close to full density. Pure aluminium foamed at 675°C and 725°C leads to a volume expansion between 90-180 %. A model was developed fo...
Optimization of metalization in crystalline silicon solar cells
Demircioğlu, Olgu; Turan, Raşit; Ünalan, Hüsnü Emrah; Department of Micro and Nanotechnology (2012)
Production steps of crystalline silicon solar cells include several physical and chemical processes like etching, doping, annealing, nitride coating, metallization and firing of the metal contacts. Among these processes, the metallization plays a crucial role in the energy conversion performance of the cell. The quality of the metal layers used on the back and the front surface of the cell and the quality of the electrical contact they form with the underlying substrate have a detrimental effect on the amou...
Optimization of vibration characteristics of a radar antenna structure
Baran, İsmet; Özgen, Gökhan Osman; Ciğeroğlu, Ender; Department of Mechanical Engineering (2011)
Radar antenna structures especially array antennas which are integrated onto structures of aerial vehicles are subject to dynamic structural and aerodynamic loads. Due to occurrences of these dynamic loads there will be certain dynamic deformations which affect the antenna’s performance in an adverse manner. The influence of deformations and vibrations are important on array antenna structures, since they cause a change in orientation of elements of the phased array antenna which affects the gain of the ant...
Optimization of base plates for steel poles
Uzman, Alper; Keyder, Engin; Department of Civil Engineering (1997)
Optimization of microwave baking of model layer cakes
Şümnü, Servet Gülüm; Bayindirli, L (Springer Science and Business Media LLC, 2000-01-01)
Response surface methodology was used to optimize the formulation of microwave-baked cakes. The independent variables were water content, emulsifier content baking time, oven power, shortening content and starch type. The quality factors evaluated were specific gravity of batter and volume index, uniformity index and tenderness of the crumb. Constraints for quality factors were obtained by conventional baking of American Association of Cereal Chemists high-ratio cake formulation. Multiple contour plots show...
Citation Formats
E. Dönmez, “Optimization of functional additives in pasta products,” Middle East Technical University, 2000.