Mikroakışkanlaştırma Ve Ultrasonikasyon Yöntemleriyle Homojenizasyonun Çiğ Sütün Stabilitesine Etkilerinin Nükleer Manyetik Rezonans Relaksometre (NMR) ve Manyetik Rezonans Görüntüleme (MRG) Teknikleri İle İncelenmesi

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Mikroakışkanlaştırma ve Ultrasonikasyon Yöntemleriyle Homojenizasyonun Çiğ Sütün Stabilitesine Etkilerinin Nükleer Manyetik Rezonans NMR ve Manyetik Rezonans Görüntüleme MRG Teknikleri İle incelenmesi
Özel, Barış; Öztop, Halil Mecit (2015-11-12)
Physicochemical and structural characterization of microfluidized and sonicated legume starches
Bitik, Ayşe; Şümnü, Servet Gülüm; Department of Food Engineering (2019)
Modified starches gained importance in food industry due to their improved functional properties. In this study, two legume starches (chickpea and lentil) were modified by using ultrasonication and microfluidization techniques. The objective of the study was to investigate the effects of these methods on the functional, rheological, thermal properties and particle size, morphology and crystal structure of modified starch samples. Time Domain NMR relaxometry experiments were also conducted to understand the ...
Design and implementation of reconfigurable transmitarray unit cells employing the element rotation method by microfluidics
Erdil, Emre; Aydın Çivi, Hatice Özlem; Topallı, Kağan; Department of Electrical and Electronics Engineering (2014)
This thesis presents design, fabrication and measurement of a novel, continuously tunable, circularly polarized X-band microfluidic transmitarray unit cell. To the author’s knowledge, this is the first study in the literature where a microfluidics approach is used to tune the phase of the transmitted field through the unit cell by the element rotation method. Furthermore, the generalized transmitarray design conditions necessary to utilize the element rotation method are derived. To implement the novel micr...
Peanut milk production by the microfluidization, physicochemical, textural and rheological properties of peanut milk products; yoghurt and kefir
Arslan, Simay; Mert, Behiç; Department of Food Engineering (2018)
The aim of this study is to investigate the physicochemical, textural and rheological properties of the peanut yogurt and kefir. In this study microfluidization was applied to obtain peanut milk instead of filter and homogenisation steps in traditional peanut milk production process. In the first part of the study, peanut yogurt was produced as three different formulations from, non-microfluidized peanut milk, microfluidized peanut milk and adding skimmed milk powder (4%, w/w) in microfluidized peanut milk,...
Mikroakışkan Sistemlerin Üretimi
Çetin, Barbaros; Yıldırım, Ender; Akay, Şeref (Ege Üniversitesi Basımevi, 2016-01-01)
Citation Formats
B. Özel and H. M. Öztop, “Mikroakışkanlaştırma Ve Ultrasonikasyon Yöntemleriyle Homojenizasyonun Çiğ Sütün Stabilitesine Etkilerinin Nükleer Manyetik Rezonans Relaksometre (NMR) ve Manyetik Rezonans Görüntüleme (MRG) Teknikleri İle İncelenmesi,” presented at the 9. Gıda Mühendisliği Kongresi, 12 - 14 November 2015, İzmir, Turkey, 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/80129.