SORPTION ISOTHERMS OF TURKISH DELIGHT

Moisture sorption isotherms of Turkish delight were determined using the gravimetric static method of saturated salt solutions at 10, 20 and 30C. Isotherms were found to be of type III, typical of high sugar foods. The effect of temperature on moisture content was not significant (P>0.05). The sorption isotherms exhibited hysteresis at low water activities (a_w < 0.5). At higher water activities the moisture content increased sharply as the temperature was increased, resulting in crossing of the isotherm curves at 0.65 water activity. Six models namely the BET, the GAB, the Halsey, the Henderson, the Chung & Pfost and the Iglesias & Chirife were evaluated to determine the best fit for the experimental data. The GAB and the Iglesias & Chirife models fitted well the data of Turkish delight in the temperature and water activity range investigated. However, the GAB model was not appropriate for the estimation of monolayer value. The Clausius-Clapeyron equation was used to examine the isosteric heats of sorption.     

Preparation and characterization of silver nanoparticles in natural polymers using laser ablation

In this paper we have done a comparative study on efficiency of natural polymers for stabilizing silver nanoparticles (Ag-NPs) prepared by laser ablation technique. The selected polymers are starch (St), gelatin (Gt) and chitosan (Ct). The fabrication process was carried out through ablation of a pure Ag plate by nanosecond Q-switched Nd?CYg pulsed laser (?? = 532?nm, 360?mJ/pulse). The stability of the samples was studied by measuring UV-visible absorption spectra of the samples one month after preparation. The result showed that the formation efficiency of NPs in St were highest and also the prepared NPs in St solution were more stable than other polymers during one month storage.     

The Effect of Froth on Flotation Kinetics-A Mass Transfer Approach

Abstract

The effect of gas rate and froth thickness on the kinetics of transfer in the froth phase of laboratory semi-batch and continuous laboratory cells is described. Increasing froth thickness increases the dropback constant from the froth to the slurry, and decreases transfer rate constant into the concentrate. Increasing gas rate increases both the dropback constant and the froth transfer constant

Hydraulic entrainment increases with increasing gas rate and decreasing froth thickness. A reasonable compromise that minimizes hydraulic entrainment and maximizes recovery of hydrophobic particles is the use of higher gas rate and froth thickness

Preliminary testwork with wash water added to the froth yielded rejection of fine liberated gangue of up to 70%, at wash water superficial rates of 0.05-0.08 cm/s. Rejection is highly correlated to the rejection of feed water from the concentrate.     

ACID PH PRODUCED BY LACTIC ACID BACTERIA PREVENT THE GROWTH OF BACILLUS CEREUS IN BOZA, A TRADITIONAL FERMENTED TURKISH BEVERAGE

The growth and survival of Bacillus cereus, a known pathogen commonly found in cereals, during lactic acid fermentation of boza, a traditional Turkish cereal beverage, was studied. In the boza base inoculated with both the starter culture and B. cereus, the acidity developed to pH 2.6 and 0.8% titratable acidity after 72 h; the growth of B. cereus was reduced from 3.9 log cfu/mL to 1 log cfu/mL within 72 h. The control boza base to which starter was not added had a pH of 3, titratable acidity of 0.8%. The B. cereus in this boza base to which no starter culture was added dropped to 1 log cfu/mL after 72 h. No strains of lactic acid bacteria were found to produce bacteriocins antagonistic to B. cereus. Low pH and acidity were found to be the major factors inhibiting growth of B. cereus in boza.     

Novel method for the analysis of RLC circuits

The lagrangian formulation of classical mechanics is applied to RLC circuits. The generalized power function is introduced and the reduced Lagrange equations are used in the analysis of the system. This new method seems to be more useful than the conventional Kirchhoff taws and Lagrange equations. This is illustrated by an example.     

ADAPTIVE CONTROL OF A HEAT EXCHANGER USING FUNCTION BLOCKS

Many adaptive control strategies require on-line identification, which implies that a digital computer is needed for implementation. The objective of the work presented in this paper is to demonstrate that adaptive process control can be accomplished by combining relatively simple digital control algorithms called function blocks. These function blocks are easily implemented in low-level microprocessor-based digital controllers without requiring a computer. The feasibility of these methods is illustrated through an industrial heat exchanger control example, and the performance benefits of this adaptive approach are illustrated by means of simulation results.     

WATER ABSORPTION, LEACHING and COLOR CHANGES DURING the SOAKING FOR PRODUCTION of SOY-BULGUR

In this study, the soaking process, which is the first step of soy‐bulgur production to develop a new type food product, was investigated. the soaking operation was conducted at 30, 50 and 70C for 120 min and samples were taken from the soybean and soaking water at 10 min intervals. Moisture content and color (L, a, b and YI values) of soybean were measured, as well as soluble solids content and color (L, a, b and YI values) of soaking water during the soaking process. the results were analyzed by using ANOVA and Duncan test. Soaking time and temperature were significantly effective (P < 0.05) on all variables, except the time effect on the YI‐value. During the soaking, moisture content, lightness (L) and yellowness (b) increased and, redness (a) and yellowness index (YI) of soybean decreased. Soluble solids content, yellowness and yellowness index increased in contrast to a decrease in the lightness and greenness of the soaking water. As a result, soluble solids content in the soaking water increased, which illustrated the leaching of soluble solids from soybean to water. Color of soybean turned to lights, in contrast to darkening and opaqueness of water during soaking. Results showed that the moisture content, soluble solid content, L, a, b and YI values can be successfully modeled using polynomial equations, which can be used to estimate their changes during the soaking operation.