Suat Ungan - Academia.edu (original) (raw)
Papers by Suat Ungan
Australasian. Journal of Engineering Education, 1997
Enzyme and Microbial Technology, 1988
Aqueous Processing in a significant innovation in oil seed technology. Aqueous Processing refers ... more Aqueous Processing in a significant innovation in oil seed technology. Aqueous Processing refers to processing of oil seeds with water as the extracting solvent. Oil and protein can be removed simultaneously by dispersing the ground soya in water under suitably controlled conditions, into oil, solid and aqueous phases. In our further studies, production of oil and protein of the soybean and their uses in various areas will be studied.
Gida the Journal of Food, 1981
Pektin en cok elma posasi, turuncgil kabuklari, seker pancari artiklari ve aycicegi tablalarinda ... more Pektin en cok elma posasi, turuncgil kabuklari, seker pancari artiklari ve aycicegi tablalarinda bulunan bir polisakkarittir. Turkiye’de buyuk bir potansiyel oldugu halde uretilmemekte ve dis ulkelerden ithal edilmektedir. Bu arastirmada aycicegi tablalarindan pektin uretimi incelenmektedir. Ekstraksiyon parametreleri sicaklik, pH, sure ve tanecik buyuklugudur. pH’si 2.9 olan 9.5’lik okzalat cozeltisi ile 30’ar dakikalik iki basamakta yapilan ekstraksiyon isleminde optimum sicaklik 90 oC olarak bulunmustur. Bu sartlarda elde edilen saflastirilmis pektin verimi %14’dur.
Turkiye’de hamsi yagi, balik unu tesislerinde yan urun olarak elde edilmektedir. Bu calismada yag... more Turkiye’de hamsi yagi, balik unu tesislerinde yan urun olarak elde edilmektedir. Bu calismada yagin rafinasyonu sirasinda kullanilan parametreler incelenmis ve tamamen kokusuz ve sanayide kullanilabilir bir yagin eldesi mumkun olmustur.
Thesis (doctoral)--Rijksuniversiteit te Utrecht, 1973.
Canadian Institute of Food Science and Technology Journal, 1990
ABSTRACT Weight loss of refrigerated or frozen beef and ground beef were simulated with a simple ... more ABSTRACT Weight loss of refrigerated or frozen beef and ground beef were simulated with a simple mass transfer model. Temperature effects on weight loss were modeled with an Arrhenius expression. Constant numerical values were obtained for the Arrhenius expression parameters regardless of the cutting direction with respect to the fibers, sample thickness, intact or ground tissue, or whether or not the samples were wrapped in cloth.
School is the first programmed educational environment where changes start for both individuals a... more School is the first programmed educational environment where changes start for both individuals and society. Because most of the changes and developments occur in individuals and organizations result from this feature of schools. Therefore schools constantly have to continue learning as a social learning system. That means schools are expected to be constant learners and co-act with learners. So educator's
Journal of Food Science, 1987
ABSTRACT Drying behavior of honey-starch mixtures at constant external conditions were studied. M... more ABSTRACT Drying behavior of honey-starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients were also found to be affected by temperature and the starch content of each mixture.
Journal of Food Science, 1989
Journal of Food Science, 1999
Journal of Food Engineering, 1993
International Journal of Food Science and Technology, 2001
Biocatalysis and Biotransformation, 1991
ABSTRACT Cultivation of Aspergillus oryzae on starch is described as a combination of two rate pr... more ABSTRACT Cultivation of Aspergillus oryzae on starch is described as a combination of two rate processes: Starch hydrolysis and the cellular activities of the fungi including growth, enzyme production and maintenance. Kinetic models are presented to describe growth, enzyme production, starch hydrolysis and uptake of the hydrolysis products. Numerical values of the model parameters indicated that the rate controlling step of A. oryzae growth on starch was not starch hydrolysis, but the substrate uptake process. Glucose was one of the starch hydrolysis products. About 35% of the substrate consumed for biomass synthesis was glucose. Its accumulation in the medium did not cause repression of the starch hydrolysing enzymes. Steady state starch hydrolysis rates increased with initial starch concentration in the medium. Starch hydrolysing enzymes of A. oryzae have extensive industrial uses. This study may help in a more detailed understanding of the kinetic aspects of the production of these enzymes.
Australasian. Journal of Engineering Education, 1997
Enzyme and Microbial Technology, 1988
Aqueous Processing in a significant innovation in oil seed technology. Aqueous Processing refers ... more Aqueous Processing in a significant innovation in oil seed technology. Aqueous Processing refers to processing of oil seeds with water as the extracting solvent. Oil and protein can be removed simultaneously by dispersing the ground soya in water under suitably controlled conditions, into oil, solid and aqueous phases. In our further studies, production of oil and protein of the soybean and their uses in various areas will be studied.
Gida the Journal of Food, 1981
Pektin en cok elma posasi, turuncgil kabuklari, seker pancari artiklari ve aycicegi tablalarinda ... more Pektin en cok elma posasi, turuncgil kabuklari, seker pancari artiklari ve aycicegi tablalarinda bulunan bir polisakkarittir. Turkiye’de buyuk bir potansiyel oldugu halde uretilmemekte ve dis ulkelerden ithal edilmektedir. Bu arastirmada aycicegi tablalarindan pektin uretimi incelenmektedir. Ekstraksiyon parametreleri sicaklik, pH, sure ve tanecik buyuklugudur. pH’si 2.9 olan 9.5’lik okzalat cozeltisi ile 30’ar dakikalik iki basamakta yapilan ekstraksiyon isleminde optimum sicaklik 90 oC olarak bulunmustur. Bu sartlarda elde edilen saflastirilmis pektin verimi %14’dur.
Turkiye’de hamsi yagi, balik unu tesislerinde yan urun olarak elde edilmektedir. Bu calismada yag... more Turkiye’de hamsi yagi, balik unu tesislerinde yan urun olarak elde edilmektedir. Bu calismada yagin rafinasyonu sirasinda kullanilan parametreler incelenmis ve tamamen kokusuz ve sanayide kullanilabilir bir yagin eldesi mumkun olmustur.
Thesis (doctoral)--Rijksuniversiteit te Utrecht, 1973.
Canadian Institute of Food Science and Technology Journal, 1990
ABSTRACT Weight loss of refrigerated or frozen beef and ground beef were simulated with a simple ... more ABSTRACT Weight loss of refrigerated or frozen beef and ground beef were simulated with a simple mass transfer model. Temperature effects on weight loss were modeled with an Arrhenius expression. Constant numerical values were obtained for the Arrhenius expression parameters regardless of the cutting direction with respect to the fibers, sample thickness, intact or ground tissue, or whether or not the samples were wrapped in cloth.
School is the first programmed educational environment where changes start for both individuals a... more School is the first programmed educational environment where changes start for both individuals and society. Because most of the changes and developments occur in individuals and organizations result from this feature of schools. Therefore schools constantly have to continue learning as a social learning system. That means schools are expected to be constant learners and co-act with learners. So educator's
Journal of Food Science, 1987
ABSTRACT Drying behavior of honey-starch mixtures at constant external conditions were studied. M... more ABSTRACT Drying behavior of honey-starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients were also found to be affected by temperature and the starch content of each mixture.
Journal of Food Science, 1989
Journal of Food Science, 1999
Journal of Food Engineering, 1993
International Journal of Food Science and Technology, 2001
Biocatalysis and Biotransformation, 1991
ABSTRACT Cultivation of Aspergillus oryzae on starch is described as a combination of two rate pr... more ABSTRACT Cultivation of Aspergillus oryzae on starch is described as a combination of two rate processes: Starch hydrolysis and the cellular activities of the fungi including growth, enzyme production and maintenance. Kinetic models are presented to describe growth, enzyme production, starch hydrolysis and uptake of the hydrolysis products. Numerical values of the model parameters indicated that the rate controlling step of A. oryzae growth on starch was not starch hydrolysis, but the substrate uptake process. Glucose was one of the starch hydrolysis products. About 35% of the substrate consumed for biomass synthesis was glucose. Its accumulation in the medium did not cause repression of the starch hydrolysing enzymes. Steady state starch hydrolysis rates increased with initial starch concentration in the medium. Starch hydrolysing enzymes of A. oryzae have extensive industrial uses. This study may help in a more detailed understanding of the kinetic aspects of the production of these enzymes.