Yazar "Aydin, C" seçeneğine göre listele

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    Physico-mechanical properties and chemical analysis of raw and brined caperberries
    (ACADEMIC PRESS INC ELSEVIER SCIENCE, 2004) Ozcan, M; Aydin, C
    Fruits of Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens (Coss.) Heywood 21.14 and 19.78 mm in diameter were collected and brined at 10% salt concentration for 30 days, respectively. The physical and chemical properties were determined in developing Capparis spinosa and C ovata fruits from Mersin and Konya to investigate potential uses. The moisture, crude protein, crude ash, crude oil, crude fibre, crude energy, Na, P and K contents of raw and pickled fruits of C spinosa were higher than those of C ovata. The composition of fermented products were generally lower compared with the raw fruits. Fruits of C spinosa were more suitable for pickling due to the high levels of several nutrients. In addition, physical properties such as length and width of fruits, projected area, rupture strength, terminal velocity, kernel density, bulk density, sphericity, geometric mean diameters and rupture strength were measured. (C) 2004 Silsoe Research Institute. All rights reserved Published by Elsevier Ltd.
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    Some physical properties of edible squash (Cucurbita pepo L.) seeds
    (ELSEVIER SCI LTD, 2004) Paksoy, M; Aydin, C
    Some physical properties of squash seeds at different moisture content (6.4-52.9%) were estimated. The role of moisture content was also studied. The results revealed that the mean values of seed length, width, thickness, geometric mean diameter, sphericity %, mass and volume were 18.16, 9.80, 2.67 mm, 43.0%, 0.29 g and 0.73 cm(3), respectively. As moisture content increased from 6.4% to 52.9%, bulk density, true density, porosity %, projected area and terminal velocity increased from 350 to 475, 450 to 625 kg/m(3), 22.2% to 24.0%, 1.45 to 1.88 cm(2) and 4.37 to 6.13 m/s, respectively. The corresponding values for squash kernel were 406-460, 615657 kg/m(3), 33.98-29.71%, 2.45-2.86 cm(2), and 5.02-6.57 m/s, respectively. In contrast, the rupture strength of squash seeds decreased as the moisture content increased. The static coefficient of friction of squash seeds fluctuated from 0.18 to 0.64 over the surfaces of different materials. (C) 2004 Elsevier Ltd. All rights reserved.
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    Some physical properties of gumbo fruit varieties
    (ELSEVIER SCI LTD, 2005) Akar, R; Aydin, C
    Some physical properties of gumbo fruit varieties were evaluated as functions of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and volume of gumbo fruits of Sultani were 32.16, 9.98, 8.14, 13.77 mm, 0.61 g and 3.46 cm(3) respectively. Corresponding values for Amasya varieties were 9.02, 6.42, 5.90, 6.99 mm, 0.12 g and 0.47 cm(3) respectively in the moisture range from 11.3% to 50% dB. Studies on re-wetted gumbo fruits of Sultani variety that the bulk density increased from 174 to 193 kg/m(3), true density 617-684 kg/m3, thousand fruit weight increased from 570 to 945 g, projected area increased from 2.06 to 2.96 cm(2), and terminal velocity increased from 7.30 to 9.29 m/s; for the Amasya variety, the corresponding values changed from 267 to 289 kg/m(3), 807-971 kg/m(3), 113.9-233.5g, 0.81-0.98 cm(2) and from 5.76 to 5.83 m/s respectively. The rupture strength of gumbo fruits decreased as increasing moisture content. The dynamic coefficient of friction varied from 0.28 to 0.47 for Sultani variety fruits, and from 0.27 to 0.40 for Amasya variety over different surface in the moisture range 13.3-50.0% dB. (C) 2004 Published by Elsevier Ltd.
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    Some physico-mechanic properties of cherry laurel (Prunus lauracerasus L.) fruits
    (ELSEVIER SCI LTD, 2004) Calisir, S; Aydin, C
    Physical properties of cherry laurel fruits were evaluated as a function of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and Volume of cherry laurel fruits were 13.05, 14.10, 11.26, 12.71 mm, 0.95 g and 1.10 cm(3) respectively. In the moisture range from 9.0% to 77.5% wb, studies on re-wetted cherry laurel fruit showed that the bulk density increased from 450 to 615 kg/m(3), true density increased from 950 to 1050 kg/m(3), porosity decreased from 52.63% to 42.38%, projected area increased from 1.63 to 4.03 cm(2), and terminal velocity increased from 6.4 to 8.2 m/s. The rupture strength of cherry laurel fruits decreased with increasing moisture content. In the same moisture range 9.0-77.5% wb, the static and dynamic coefficient of friction varied from 0.16 to 0.48 for fruits over different material surfaces. (C) 2004 Elsevier Ltd. All rights reserved.