Apparent Specific Heat Capacity of Chilled and Frozen Meat Products

In this article, apparent specific heat capacities of meat and meat products, minced beef, hamburger patties, soudjouk, minced turkey meat, turkey sausage, and turkey soudjouk, were measured at temperatures ranging from ?60°C to +40°C, using a differential scanning calorimeter. Experimental data were compared with values calculated from different predictive models given in the literature. Measured apparent specific heat capacities were also mathematically interpreted as a function of temperature, moisture and fat content by application of nonlinear regression analysis for frozen and unfrozen samples. The developed models were found to be in good agreement with the experimental data.     

Investigation of wind power density at different heights in the Gelibolu peninsula of Turkey

This study aims to determine the wind characteristics and wind power potential of the Gelibolu peninsula in the Çanakkale region of Turkey. For this purpose, hourly average wind data observed at the Gelibolu meteorological station were used. The Weibull probability density functions and Weibull parameters of time-series of wind speed, mean wind speed, and mean wind power potential were determined for different heights as 10, 20, 30, 40, and 50 m. According to the results obtained at 10- and 50-m heights above the ground level, the annual wind speed varied from 6.85 to 8.58 m/s in this region, respectively. The annual wind power potential of the site was determined as 407 and 800 W/m² for 10- and 50-m heights, respectively. These results indicate that the investigated site has a reasonable wind power potential for generating electricity.     

Starch characteristics of dry peas (Pisum sativum L.) grown in the USA

Starch samples from seven major dry pea (Pisum sativum L.) cultivars grown in North Dakota, US was isolated and their physicochemical properties investigated. The objective of the study was to establish the basic foundation of advanced research on physical and chemical modification to improve the functionality of dry pea starches grown in the region. Isolated starch samples were analysed by high performance size exclusion chromatography (HPSEC). Amylose percentages were in the range of 32.2–41.1%. Granules were elliptical or spherical with smooth surfaces based on microscopic analysis. Starch samples had similar gelatinisation transition temperatures and displayed ‘C patterns’. The swelling factors of dry pea starches influenced by temperature were determined at 10° intervals between 50 and 90 °C with continuous mixing. The pasting profiles were studied using a rapid visco analyzer (RVA), which exhibited different pasting profiles. This study indicated that dry pea cultivars grown in the region possess starch with different physicochemical characteristics.     

An investigation of the effect of high-energy milling time of Ti6Al4V biomaterial on the wear performance in the simulated body fluid environment

In this study, the effect of milling time on wear behaviour of the Ti6Al4V alloy produced with the high-energy milling method was investigated. The Ti6Al4V alloy was milled at five different milling times in a mechanical alloying device. The milled powders were cold-pressed under 620?MPa pressure, sintered at 1300°C for 2?h and cooled to room temperature in the furnace. The sintered alloys were characterised with SEM, XRD and hardness and density measurements. Wear tests were performed using a pin-on-disc type wear testing device, under three different loads, at four different sliding distances in simulated body fluid environment. Results showed a decreasing powder size with increasing milling time. The highest decline in size occurred for the powders milled for 120?min. The result of hardness measurements and wear tests showed that samples milled for 120?min had both the highest hardness value and the lowest weight loss.     

Effect of xanthan gum on processing and cooking quality of nontraditional pasta

The physicochemical properties of three different commercial sources of xanthan gum (XG) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water‐holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG. For example, time‐to‐peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU; and end width from 2 to 3 BU depending on the vendor of XG. Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253–270 J s^?1) and had the greatest extrusion rate (range 3.38–3.65 g s^?1), both of which resulted in the lowest specific mechanical energy (range 69–79 J g^?1) required to extrude spaghetti samples.     

Does smoking influence the eradication of Helicobacter pylori and duodenal ulcer healing with different regimens?

To determine the effect of smoking on Helicobacter pylori eradication and ulcer healing, we investigated 232 patients with H. pylori-positive duodenal ulcer. Patients were given one of seven different treatment protocols and divided into three groups according to smoking habits. Group 1 (n = 128) consisted of non-smokers, group 2 (n = 65) of mild smokers (5-20 cigarettes/day) and group 3 (n = 39) of heavy smokers (> 20/day). The eradication of H. pylori and ulcer healing rate was controlled eight weeks later after ceasing the therapy. The overall eradication rate was 66% in all patients and 68%, 66%, 59% in each group, respectively. The eradication rates showed no statistical difference between groups. Complete ulcer healing was achieved in 84% of all patients and ulcer healing rate between groups did not show any significance (85%, 83% and 82% respectively). These results suggest that smoking status does not influence the eradication of H. pylori and duodenal ulcer healing rates at eight weeks in patients on different treatment schedules.