yüksek basınçlı homojenizasyon mikroakışkanlaştırma işlemine maruz bırakılan osmanlı çileği suyunun f ananassa fiziksel ve kimyasal özellikleri

Date

2015-11-12

Author

Karaçam, Çağrı Helin
Şahin, Serpil
Öztop, Halil Mecit

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https://hdl.handle.net/11511/83229

Conference Name

9. Gıda Mühendisliği Kongresi (12 - 14 Kasım 2015)

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Yüksek basınçlı homojenizasyon mikro akışkanlaştırma işlemine maruz bırakılan Osmanlı çileği suyunun F ananassa fiziksel ve kimyasal özellikleri Karaçam, Çağrı Helin; Şahin, Serpil; Öztop, Mecit Halil (null; 2015-11-12)
Effect of process parameters on mechanical properties of high pressure die cast magnesium AZ91 components Okcu, Işık Yılmaz; Kalkanlı, Ali; Department of Metallurgical and Materials Engineering (2011) Before beginning the experimental work of this study, a magnesium high pressure die casting facility is set up to manufacture magnesium cast parts for defence industry. In this thesis two components are cold chamber high pressure die casted using magnesium alloy AZ91 as raw material, and one component was manufactured using both aluminium alloy A.413, and magnesium alloy AZ91. Mechanical properties of high pressure die casting parts depend on various parameters such as, thickness of the cast part, position ...
Design and implementation of high fill factor structures on low-cost uncooled infrared sensors Ertürk, Ozan; Akın, Tayfun; Department of Electrical and Electronics Engineering (2015) This thesis presents the design and implementation steps of high fill factor structures for existing SOI diode low-cost microbolometer FPAs. Advancements in uncooled infrared detectors enable high performance military grade uncooled microbolometers as well as ultra-low-cost infrared imagers for civilian applications. The trend in uncooled microbolometers to reduce the pixel pitch has become increasingly significant to lower the cost of detector and system integration due to optics, and increase spatial reso...
Effect of high pressure homogenization (microfluidization) on the quality of Ottoman strawbery (F.ananassa) juice Karaçam, Çağrı Helin; Öztop, Halil Mecit; Şahin, Serpil; Department of Food Engineering (2015) High pressure homogenization (microfluidization) is a non-thermal process that is commonly used in food processing. Microfluidization provides convenience because it does not require any chemical. Also, the quality of juice is affected minimally. In this study, the effect of high-pressure homogenization (microfluidization) on the physical and chemical properties of Ottoman strawberry juice was evaluated. Two different pass numbers and two different pressures were used for the homogenization treatment. Effec...
Design, implementation, and control of a twostage ac/dc isolated power supply with high input power factor and high efficiency Kaya, Mehmet Can; Hava, Ahmet Masum; Department of Electrical and Electronics Engineering (2008) In this thesis a two-stage AC/DC/DC power converter is designed and implemented. The AC/DC input stage of the converter consists of the twophase interleaved boost topology employing the average current mode control principle. The output stage consists of a zero voltage switching phase shifted full bridge (ZVSPSFB) DC/DC converter. For the input stage, main design goals are obtaining high input power factor, low input current distortion, and well regulated output dc voltage, and obtaining these attributes in...

Citation Formats

Ç. H. Karaçam, S. Şahin, and H. M. Öztop, “yüksek basınçlı homojenizasyon mikroakışkanlaştırma işlemine maruz bırakılan osmanlı çileği suyunun f ananassa fiziksel ve kimyasal özellikleri,” presented at the 9. Gıda Mühendisliği Kongresi (12 - 14 Kasım 2015), 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/83229.