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Papers by ali rıza tekin
The results of the study were not published in full or in part in form of abstracts. Contribution... more The results of the study were not published in full or in part in form of abstracts. Contribution: There is not any contributors who may not be listed as authors.
Bu calismada, 3 boyutlu yazicilarin gida sanayisine nasil uyarlanabilecegi ve bunun icin uygun ek... more Bu calismada, 3 boyutlu yazicilarin gida sanayisine nasil uyarlanabilecegi ve bunun icin uygun ekstruderlerin ne tur ozelliklerde olmasi gerektigi ile ilgili hesaplamalar yapilmaktadir. Dikkat edilmesi gereken en onemli husus, gida yapisi sekil olustururken sergileyecegi reolojik davranislarin mumkun oldugunca dogru tahmin edilebilmesi noktasidir. Gidalar yapilari geregi, dis etkenlerin degismesiyle, cabuk bozulabilir, tatlari degisebilir veya farkli davranislar sergileyebilirler. Soz konusu calisma kapsaminda yapilan on denemelerde 3 boyutlu yazicilarla imal edilecek olan lokum, pestil ve cikolatanin sicaklik ve basinca bagli olarak olmasi gereken reolojik ozellikleri belirlenecektir. Buradan cikacak olan optimum reolojik ozelliklere karsilik gelecek olan sicaklik ve basinc degerlerine gore uygun ekstruderler kullanarak 3 boyutlu yazicilardan yaratici sekiller olusturulmasi hedeflenmektedir. Bu kapsamda hali hazirda elimizde bulunan 3 boyutlu yazici icin pestil, lokum ve cikolatada...
Functional foods are a new category of products that promise consumers improvements in targeted p... more Functional foods are a new category of products that promise consumers improvements in targeted physiological functions. Aniseed, ginger and lemon peel powders which are known to have some antimicrobial effects, have been added to the chocolate mix prior to conching. The amount of additive was determined by an experimental design in response surface methodology. After optimization of additive, dark chocolate mass was conched with these additives. The effect of these additives on the moisture, color, melting properties, and total polyphenol content of dark chocolate was investigated. Variation in the moisture and color was observed to be highest in the cinnamonchocolate. Total polyphenol content of dark chocolate (with no additive), aniseed, ginger, cinnamon and lemon chocolate were measured to be 283.3, 284.8, 284.6, 287.6 and 283.2 mg GAE/L while their melting points were 25.26, 24.71, 25.81 24.58 and 24.57 respectively. As seen, ginger, cinnamon and aniseed powders increased the t...
Resources, Conservation and Recycling, 2000
Journal of Food Science and Technology, 2013
Journal of Food Engineering, 2001
Journal of Food Engineering, 2005
The results of the study were not published in full or in part in form of abstracts. Contribution... more The results of the study were not published in full or in part in form of abstracts. Contribution: There is not any contributors who may not be listed as authors.
Bu calismada, 3 boyutlu yazicilarin gida sanayisine nasil uyarlanabilecegi ve bunun icin uygun ek... more Bu calismada, 3 boyutlu yazicilarin gida sanayisine nasil uyarlanabilecegi ve bunun icin uygun ekstruderlerin ne tur ozelliklerde olmasi gerektigi ile ilgili hesaplamalar yapilmaktadir. Dikkat edilmesi gereken en onemli husus, gida yapisi sekil olustururken sergileyecegi reolojik davranislarin mumkun oldugunca dogru tahmin edilebilmesi noktasidir. Gidalar yapilari geregi, dis etkenlerin degismesiyle, cabuk bozulabilir, tatlari degisebilir veya farkli davranislar sergileyebilirler. Soz konusu calisma kapsaminda yapilan on denemelerde 3 boyutlu yazicilarla imal edilecek olan lokum, pestil ve cikolatanin sicaklik ve basinca bagli olarak olmasi gereken reolojik ozellikleri belirlenecektir. Buradan cikacak olan optimum reolojik ozelliklere karsilik gelecek olan sicaklik ve basinc degerlerine gore uygun ekstruderler kullanarak 3 boyutlu yazicilardan yaratici sekiller olusturulmasi hedeflenmektedir. Bu kapsamda hali hazirda elimizde bulunan 3 boyutlu yazici icin pestil, lokum ve cikolatada...
Functional foods are a new category of products that promise consumers improvements in targeted p... more Functional foods are a new category of products that promise consumers improvements in targeted physiological functions. Aniseed, ginger and lemon peel powders which are known to have some antimicrobial effects, have been added to the chocolate mix prior to conching. The amount of additive was determined by an experimental design in response surface methodology. After optimization of additive, dark chocolate mass was conched with these additives. The effect of these additives on the moisture, color, melting properties, and total polyphenol content of dark chocolate was investigated. Variation in the moisture and color was observed to be highest in the cinnamonchocolate. Total polyphenol content of dark chocolate (with no additive), aniseed, ginger, cinnamon and lemon chocolate were measured to be 283.3, 284.8, 284.6, 287.6 and 283.2 mg GAE/L while their melting points were 25.26, 24.71, 25.81 24.58 and 24.57 respectively. As seen, ginger, cinnamon and aniseed powders increased the t...
Resources, Conservation and Recycling, 2000
Journal of Food Science and Technology, 2013
Journal of Food Engineering, 2001
Journal of Food Engineering, 2005