Study of the electron densities of some foodproducts dried using the new method
Yazarlar (5)
Emine Nuroğlu
Dr. Öğr. Üyesi Ertuğrul Osman BURSALIOĞLU Sinop Üniversitesi, Türkiye
Yaşar Karabul Yıldız Teknik Üniversitesi, Türkiye
Prof. Dr. Sezgin Bakırdere Yıldız Teknik Üniversitesi, Türkiye
Prof. Dr. Orhan İçelli Yıldız Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | DRYING TECHNOLOGY (Q2) | ||
| Dergi ISSN | 0737-3937 Dergi Bilgileri (2016) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2016 |
| Cilt / Sayı / Sayfa | 34 / 12 / 1445–1454 | DOI | 10.1080/07373937.2015.1123268 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/07373937.2015.1123268 | ||
| UAK Araştırma Alanları |
Biyoteknoloji
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| Özet |
| The main goal of this study was to determine the concentrations of P, S, Cl, K, Ca, and Sr in food samples using a newly developed drying method to find their electron densities. The methods applied to samples to find the effective drying method were as follows: “drying in oven under a magnetic field” and “drying under the sun and a magnetic field.” Concentrations of elements were determined by an energy dispersive X-ray fluorescence spectrometer soon after initial processing of dried foods. The concentrations of elements were acquired as mg/kg. An attempt was made to calculate the electron densities of the dried samples. The electron densities of food samples dried in oven under a magnetic field as the effective one were identified using ZXCOM software. This particular attempt is fairly new, and there is no information in this field. The electron density (Neff) values of the dried samples were calculated for all … |
| Anahtar Kelimeler |
| Dried food | drying process | EDXRF | electron density | magnetic field |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 4 |
| Google Scholar | 5 |