Power quality assessment of grid-connected wind farms considering regulations in turkey

This paper presents measurement system and detailed analysis of power quality at the substation of two different wind farm sites which are of low and high power rate. Measurement system has been designed using a data acquisition board (DAQ), Labview software, Matlab programming and a portable PC. The system has been installed at medium voltage level at substation of both wind farms. The real measurement results at substations are compared to current regulations in Turkey.     

A traditional cheese from Greece to Turkey: Armola

In the present study, red capia pepper, broccoli, pumpkin, carrot purees and a probiotic culture containing Lactobacillus acidophilus were added to the conventionally produced Armola cheese to improve the functional properties of the cheese. The analyses showed that there were significant differences between the physicochemical and functional properties of the cheese samples. The samples containing broccoli had the highest antioxidant activity. Except for the control sample, L. acidophilus counts in Armola cheese samples were found to be 10⁶ log cfu/g on day 30 and the samples were found to maintain their probiotic properties until the end of the storage period.     

The effects of probiotic cultures on the organic acid content,texture profile and sensory attributes of Tulum cheese

The aim of this study was to evaluate the effects of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis on the organic acid, texture profile and sensory attributes of Tulum cheese. The acidity of sample increased throughout the storage. Storage time influenced the organic acid content of samples (P < 0.0001). Lightness decreased while redness increased (P < 0.05). Cohesiveness decreased during storage, whereas the values of all other Texture Profile Analyses (TPA) parameters increased. The samples produced with L. acidophilus had the highest texture and acceptability ratings, whereas samples produced with B. animalis subsp. lactis had the highest flavour score.     

Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources

The quality and biochemical properties of honey are affected by heating or during storage period. The most important biochemical reaction that occurs in this process is the Maillard reaction. HMF (5-hydroxymethylfurfural) is one of the major intermediate products in the Maillard reaction that can lead to quality reduction in heated honey. In this study, the effect of heating on the antioxidant activity, and colour values as Maillard reaction indicators of three different botanical honeys were investigated; the HMF formation was also determined. Temperatures of 50, 70 and 80 °C were applied on the honeys between 0 and 48 h. Total phenolic content, ferric reducing/antioxidant power and scavenging of 2,2-diphenyl-1-picrylhydrazyl free radical assays are used to determine the antioxidant capacity. Results showed that the formation of HMF and the antioxidant properties of honeys were significantly increased during the heating process. Pure HMF compound also showed lower antioxidant activity. The formation of HMF has higher degree of linearity in the fit of the zero order reaction and also it was the highest in the chestnut honey. Furthermore, it was found that as the biochemical value of the honeys increased, the HMF formation decelerated.     

Mathematical modeling of heat recovery from a rotary kiln

In this study, heat recovery from rotary kiln was examined for a cement plant in Turkey. At first, an exergy analysis was carried out on the operational data of the plant. Results indicated the presence of 217.31 GJ of waste heat, which is 51% of the overall heat of the process. Then a mathematical model was developed for a new heat recovery exchanger for the plant. It was determined that 5% of the waste heat can be utilized with the heat recovery exchanger. The useful heat obtained is expected to partially satisfy the thermal loads of 678 dwellings in the vicinity through a new district heating system. This system is expected to decrease domestic-coal and natural gas consumption by 51.55% and 62.62% respectively. CO₂ emissions may also be reduced by 5901.94 kg/h and 1816.90 kg/h when waste heat is used instead of coal and natural gas.     

On the hot metal desulfurization

Although there is no thermodynamic limitation to the desulfurization of carbon-saturated iron with CaO, the process is well-known to be slow. Consequently, the desulfurization of carbon-saturated Fe-S, Fe-S-Si, Fe-S-Si-Al, Fe-S-Zr alloys by CaO, and Fe-S-Si alloys by CaO-10 % CaF₂ were investigated to determine the reaction mechanism. For this purpose, dense CaO and CaO-10 % CaF₂ discs were cemented to the bottoms of graphite crucibles containing the carbon saturated alloys. The desulfurization experiments were run at 1450°C in an SiC resistance furnace under argon gas atmosphere. The results indicate that the desulfurization of hot metal by CaO is greatly improved by prior addition of aluminum to the hot metal. The addition of 10 % CaF₂ to CaO also increases the rate of desulfurization. Zirconium, which has a stronger affinity for oxygen than aluminum did not increase the rate. SEM and X-ray diffraction studies on the surfaces of CaO discs used to desulfurize carbon-saturated Fe-S, and Fe-S-Si alloys showed that solid CaS, and solid CaS plus small amount of solid 2 CaO · SiO₂ compounds form on the lime surface, respectively. The slow reaction rate with CaO is attributed to the solid reaction products which block the reaction by preventing the occurrence of interfacial turbulence.     

An FPGA-based implementation of corner detection and matching with outlier rejection

ABSTRACT

To meet the high frame rate requirements of correct point correspondences with a sub-pixel precision, this paper first proposes a Field Programmable Gate Array (FPGA) architecture that consists of corner detection, corner matching, outlier rejection, and sub-pixel precision localisation. In the architecture, a combined Features from Accelerated Segment Test (FAST)+ Binary Robust Independent Elementary Features (BRIEF) algorithm is adopted for detection and matching with pixel precision, a combined algorithm of Slope-based Rejection (SR) and Correlation-Coefficient-based Rejection (CCR) is used to reject the outliers, and a gradient centroid-based algorithm is used for sub-pixel precision localisation. The whole FPGA architecture is implemented on a single FPGA platform (Xilinx XC72K325T). Five image datasets with different spatial resolutions, textures, lights, rotate angles, and viewpoints are used to evaluate the performance of the FPGA-based implementation. The experimental results show that (1) the SR and CCR algorithms are effective for outlier rejection; (2) a higher correct matching rate is achieved for the image pairs that cover artificial textures than for those that cover natural textures; (3) the proposed architecture is also suitable for image pairs with small change of lights, rotate angles, and viewpoints; (4) the speed of the FPGA-based implementation can reach 280 Frames Per Second (FPS), which is 35 times faster than the Personal Computer (PC)-based implementation; and (5) the usage of FPGA resources is acceptable for the selected FPGA platform. The speed and usage of the FPGA resources can be improved when the whole FPGA-based implementation is further optimised.     

Production of Afyon Kaymak with Traditional and Technological Methods

Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.     

Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical,rheological, microbiological and sensorial properties

The aim of this study was to investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus casei (CP) and Lactobacillus rhamnosus (RP) in probiotic dairy drink production. Although Propionibacterium spp. is used for many purposes including biopreservative and adjunct culture, in this study, probiotic dairy drinks containing P. freudenreichii were evaluated in terms of their physicochemical, rheological, microbiological and sensory properties. The results of the study showed that P. freudenreichii can also be suitable for the production of probiotic drinks and that there are no adverse effects on the product characteristics.