Yazar "Ekinci, Kamil" seçeneğine göre listele
Listeleniyor 1 - 4 / 4
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Drying of Melons in a Solar Tunnel Dryer: The Effect of Ascorbic Acid Solution on Drying Kinetics and Color Parameters(Selçuk Üniversitesi, 2022) Karaaslan, Sevil; Kumbul, Barbaros Salih; Ekinci, KamilThis study aims to present the performance of the solar tunnel dryer, which is required for the drying of two different types of melon with and without pretreatment. The solar tunnel dryer used in the study was built at Isparta University of Applied Sciences, Department of Agricultural Machinery and Technologies Engineering. The dryer consists of a flat plate solar collector, drying tunnel, solar cell module and a small axial fan. During the drying process, solar radiation, drying air temperature, relative humidity and air velocity were measured continuously in different parts of the dryer. At the same time, the mass loss of the melon slices was measured every two hours during the drying period. On the other hand, colour measurements were made on untreated and pre-treated melon slices, fresh and after drying, before and after the trials. Fresh melon samples were washed with tap water, and cut in half with a knife, the core in the middle was removed and sliced by hand in a half-moon shape without peeling before pre-treatment. 1% ascorbic acid was applied to the fruits as a pretreatment. After the preparations, the solar tunnel drying behaviour of untreated and pretreated sliced melon samples was investigated. Drying characteristic curves were evaluated according to five different mathematical models. In this study, it was determined that the L*, a* and b* values of melon varieties were preserved without pretreatment. The lowest total color change was observed in the bleached samples in both types of melon samples.Öğe Physical and nutritional properties of jujube (Zizyphus jujuba Mill.) growing in Turkey(2008) Akbolat, Davut; Ertekin, Can; Mengeş, Hakan Okyay; Ekinci, Kamil; Erdal, İbrahimSeveral physical and nutritional properties of jujube fruits (Zizyphus jujuba Mill.) grown in Turkey were investigated. These properties are necessary for the design of equipments for harvesting, processing, transportation, sorting, separating and packing. The average fruit length, width, thickness, the geometric mean diameter, sphericity index, fruit mass, thousand of fruit mass and volume of fruit of jujube fruits were determined as 17.75 mm, 14.81 mm, 14.19 mm, 15.43 mm, 87.56 %, 1.26 g, 1139 g and 1.99 cm3, respectively. The bulk density, fruit density and porosity were 380 kg/m 3, 639 kg/m3 and 39.35 %, respectively. The static friction coefficient on galvanized iron sheet, iron sheet, thin plate, wood and rubber were 0.369, 0.528, 0.633, 0.475 and 0.844, the dynamic friction coefficient on the same surfaces were 0.317, 0.475, 0.581, 0.422 and 0.792, respectively. The moisture content, titratable acidity, ascorbic acid, rupture strength and terminal velocity were 20.04 %, 0.33 %, 118.4 mg/100 g fresh weight, 21.49 N/mm2 and 5.44 m/s, respectively. Protein, K, Ca, P, Mg and N amount were 14.13 %, 1.12 %, 0.21 %, 0.12 %, 0.07 % and 2.26 %, respectively.Öğe Physical and nutritional properties of oleaster (Elaeagnus angustifolia L.) growing in Turkey(2008) Akbolat, Davut; Ertekin, Can; Mengeş, Hakan Okyay; Güzel, Emin; Ekinci, KamilSeveral physical and nutritional properties of oleaster fruits (Elaeagnus angustifolia L.) grown in Turkey were investigated. These properties are necessary for the design of equipments for harvesting, processing and transportation, sorting, separating and packing. The average fruit length, width, thickness, the geometric mean diameter, sphericity index, fruit mass, thousand of fruit mass and volume of fruit of oleaster fruits were determined as 25.39 mm, 18.22 mm, 18.27 mm, 20.28 mm, 80.26 %, 2.09 g, 2101.4 g and 4.73 cm3, respectively. The bulk density, fruit density and porosity were 277 kg m-3, 462 kg m-3 and 35.03 %, respectively. While the static friction coefficient on galvanized iron sheet, iron sheet, thin plate, wood and rubber were 0.511, 0.438, 0.292, 0.511 and 0.729, the dynamic friction coefficient on the same surfaces were 0.438, 0.365, 0.219, 0.438 and 0.584, respectively. The moisture content, titrable acidity, ascorbic acid, skin firmness and terminal velocity were 16.91 %, 4.99 %, 4.65 mg 100 g fresh weight-1, 6.65 N mm-2 and 8.26 m s-3, respectively. Protein, K, Ca, P, Mg and N amount were 12.33. 1.10, 0.07, 0.06, 0.05 and 1.97 %, respectively.Öğe Restoran işletmelerinde maliyet analizi ve faaliyet tabanlı maliyet yönetimine dayalı bir uygulama(Selçuk Üniversitesi, Sosyal Bilimler Enstitüsü, 2024) Ekinci, Kamil; Yılmaz, BakiBu çalışma, restoran işletmelerinde maliyet analizi ve faaliyet tabanlı maliyet yönetimine dayalı bir uygulama gerçekleştirilmesi amacıyla yapılmıştır. Çalışma, Konya ilinde faaliyet gösteren bir restoran işletmesinde deneysel uygulama çalışması şeklinde nicel bir araştırma olarak gerçekleştirilmiştir. Çalışmada, örnek restoran işletmesinin hem geleneksel hem de faaliyet tabanlı maliyetleme yöntemine göre birim maliyetleri hesaplanmış ve elde edilen sonuçlar karşılaştırılmıştır. Çalışmanın sonunda, restoran işletmeleri gibi karmaşık üretim süreçlerine sahip işletmelerde, faaliyet tabanlı maliyetleme sistemi ile daha profesyonel, daha hassas ve daha doğru maliyet sonuçları hesaplanabildiği, faaliyet tabanlı maliyetleme sisteminin, python gibi programlama dilleri kullanılarak, yapay zeka, derin öğrenme, makine öğrenme gibi gelişmiş teknolojilerden daha etkili şekilde yararlanabileceği ve işletmelerin geleceğine yönelik kararlar almada başarılı olunacağı belirlenmiştir. Ayrıca çalışmada, işletmelerin daha fazla gelir elde etmelerine karşın karlılık oranlarının daha düşük olmasının nedenlerinin bulunmasında faaliyet tabanlı maliyetleme sisteminden etkin olarak yararlanılabildiği tespit edilmiştir. Bunun yanında, faaliyet tabanlı maliyetleme sistemindeki işlem basamaklarının, maliyet havuzu yükleme oranlarının ve maliyet sürücülerinin doğrulukla belirlenmesinin önemli olduğu sonucuna ulaşılmıştır.
