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Mikrodalga ile Kızartma İşleminin Taguçi Tekniği ile Optimizasyonu
Date
2005-04-19
Author
Öztop, Halil Mecit
Şahin, Serpil
Şümnü, Servet Gülüm
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https://hdl.handle.net/11511/82017
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In addition to time and energy saving advantages, microwave heating has some effects on functional properties of flours, especially starch and protein compounds. The aim of this study was to determine the effects of microwave pretreatment on physicochemical characteristics of carob flour and rice starch-based nanofibers produced by electrospinning. In addition, the effects of carob flour concentration (3%, 5% w/v) and rice starch addition (0.5% w/v) on nanofiber production were studied. Solutions were heate...
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Bu çalışmanın amacı, mikrodalga fırında pişirilen ekmek formülasyonunun Optimize edilmesidir. Mikrodalga fırında ekmek pişirirken ortaya çıkan en önemli sorunlar ekmeklerin sert olması ve yeterince kabaramamalarıdır. Bu sorunları ortadan kaldırmak için mikrodalga fırında pişirilmeye uygun yeni bir ekmek formülasyonu geliştirmek gerekmektedir. Bu amaçla değişik miktarlarda glüten içeren un, emülgatör miktarı, yağ miktarı ve dekstroz miktarı bağımsız değişkenler olarak seçilmiştir. Optimizasyon için yanıt yüz...
Investigation of physical properties of different cake formulations during baking with microwave and infrared-microwave combination
Şakıyan Demirkol, Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2007)
The main objective was to determine the variation of physical properties of different cake formulations during baking in microwave and infrared-microwave combination ovens. In the first part of the study, rheological and dielectric properties of cake batter with different formulations were determined. Different concentrations of fat and different types of emulsifier and fat replacer were used. The variation of formulation had a significant effect on the apparent viscosity of the cake batter. Cake batter was...
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Optimization of roasting conditions of hazelnuts in microwave assisted ovens
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The main objective of this study was to optimize the roasting conditions of hazelnuts in microwave-infrared and microwave-convective heating combination ovens by using response surface methodology. It was also aimed to construct regression models for the prediction of quality parameters of hazelnuts as a function of processing conditions. The independent variables were microwave power (10, 30, 50, 70 and 90%), upper-lower infrared power (10, 30, 50, 70 and 90%) and roasting time (2, 3, 4, 5 and 6 min) for m...
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H. M. Öztop, S. Şahin, and S. G. Şümnü, “Mikrodalga ile Kızartma İşleminin Taguçi Tekniği ile Optimizasyonu,” 2005, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/82017.