Değişik Formulasyonların ve Homojenizasyon Yöntemlerinin İkili Emülsiyon Üzerine Etkisi

2015-11-12

Suggestions

Effects of different batter formulations on quality of deep-fat fried chicken nuggets
Doğan, Seyhan Firdevs; Şahin, Serpil; Department of Food Engineering (2004)
The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity,...
Effects of different batter formulations on quality of deep-fat fried carrot slices
Akdeniz, Neslihan; Şahin, Serpil; Department of Food Engineering (2004)
The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170±2 oC. Coating pick-up of batter formulations and moisture content, oil conte...
Functionality of different batters in deep-fat fried chicken nuggets
Altunakar, Bilge; Şahin, Serpil; Şümnu, Gülüm; Department of Food Engineering (2003)
The main objective of this study was to evaluate the functionality of batters containing various starch and gum types during deep-fat frying of chicken nuggets. Additionally, this study provided a correlation between batter consistency and quality attributes of deep fat fried chicken nuggets. In the first part, the batter viscosity was correlated with fried product quality. Additionally, time dependency of batters was determined under constant shear rate. Pregelatinized starch, hydroxypropyl methylcellulose...
Online Embedding and Clustering of Evolving Data Streams
Zubaroğlu, Alaettin; Atalay, Mehmet Volkan; Department of Computer Engineering (2023-1-18)
Number of connected devices is steadily increasing and this trend is expected to continue in the near future. Connected devices continuously generate data streams and the data streams may often be high dimensional and contain concept drift. Real-time processing of data streams is arousing interest despite many challenges. When limited information is available about the data and its labels, unsupervised learning and particularly clustering becomes an important method of analysis. However, most clustering a...
Source-aggregated-poisson with applications to groupwise shape analysis and mesh segmentation
Gençtav, Murat; Tarı, Zehra Sibel; Department of Computer Engineering (2018)
By computing multiple solutions to Poisson’s equation with varying source functions within the shape and aggregating those solutions, we obtain a novel function for shape analysis, which we call Source-Aggregated-Poisson, or SAP. Despite the local computations, by means of specially designed source functions, our model mimics the part-coding behavior of a previous nonlocal model. We show that SAP is robust under geometric transformations and nuisance factors including topological distortions, pose changes, ...
Citation Formats
M. Yıldırım, S. G. Şümnü, and S. Şahin, “Değişik Formulasyonların ve Homojenizasyon Yöntemlerinin İkili Emülsiyon Üzerine Etkisi,” 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/74147.