Microwave-Assisted Baking

2017-01-01
Yolaçaner, Elif
Şümnü, Servet Gülüm
Şahin, Serpil
Show full item record
218
views
0
downloads
https://hdl.handle.net/11511/79839
Department of Food Engineering, Book / Book chapter

Suggestions

Microwave-infrared combination drying of eggplants
Aydoğdu, Ayça; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2014)
The objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30%, 40% and 50%) and different infrared (IR) powers (10%, 20% and 30%). Hot air drying was performed in tray dryer at 50°C with an air velocity of 1.5 m/s. As quality parameters, color, rehydration ratio, shrinkage, microstruc...
Bread baking in halogen lamp-microwave combination oven
Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2004-01-01)
The main objective of the study was to compare the effects of halogen lamp-microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. Halogen lamp-microwave combination oven reduced the conventional baking time of breads by about 75%. Microwave heati...
Infrared face recognition
Konuk, Uğur; Akar, Gözde; Department of Electrical and Electronics Engineering (2015)
Face recognition is a leading biometrics technique that fulfills the increasing need to identify a person in today’s world. Face recognition also has broad range of utilization, such as commercial and law enforcement applications. That is the reason why it still gathers a lot of attention and is an active research topic. Nevertheless visible spectrum face recognition algorithms are not free of challenges. Illumination, pose, expression variances and existence of facial disguises still degrade the performanc...
Starter Cultures
Gültekin, Güzin Candan (Nobel Yayın Dağıtım, 2022-09-01)
Microwave Frying Compared with Conventional Frying via Numerical Simulation
Şensoy, İlkay; Şahin, Serpil; Şümnü, Servet Gülüm (2013-06-01)
Microwave heating can be combined with other means of heating to yield a unique heating profile. In the study, microwave frying, a combination of convective and microwave heating, was compared with conventional frying. Frying experiments were performed by inserting a single food sample (chicken breast meat) in the hot oil at 180 +/- 1A degrees C for both frying methods. Center temperature of the sample and the oil temperature were recorded during both frying methods. Simulations were performed to predict he...
Citation Formats
E. Yolaçaner, S. G. Şümnü, and S. Şahin, Microwave-Assisted Baking. 2017, p. 141.
METU IIS - Integrated Information Service open@metu.edu.tr