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Author:Ebubekir Sıddık Aydin , Ozgun Yucel , Hasan Sadikoglu
Data Source:[J].Heat and Mass Transfer(IF 0.84), 2017, Vol.53 (6), pp.2143-2154Springer
Abstract:The moving interface separates the material that is subjected to the freeze drying process as dried and frozen. Therefore, the accurate modeling the moving interface reduces the process time and energy consumption by improving the heat and mass transfer predictions during th...
Author:Murat Ozdemir , Hasan Sadikoglu
Data Source:[J].Trends in Food Science & Technology(IF 4.135), 1998, Vol.9 (4), pp.159-167Elsevier
Abstract:Abstract(#br)Laser-induced polymer surface modification is an emerging technique for imparting functional species to polymer surfaces. Laser technology, the important criteria in selecting an appropriate laser system and the principle of laser-assisted polymer surface modificatio...
Author:Hasan Sadikoglu
Data Source:[J].Drying Technology(IF 1.814), 2005, Vol.23 (1-2), pp.33-57Taylor & Francis
Abstract:Abstract:(#br)The problem of operating freeze drying of pharmaceutical products in vials loaded on trays of freeze dryer to obtain a desired final bound water content in minimum time is formulated as an optimal control problem. Two different types of freeze dryer designs were con...
Author:Hasan Sadikoglu , Deniz Sen , Murat Ozdemir
Data Source:[J].Drying Technology(IF 1.814), 2006, Vol.24 (1), pp.21-29Taylor & Francis
Abstract:A mathematical model was constructed and solved to quantitatively describe the dynamic behavior of the potassium sorbate diffusion through whey protein films. The model results were compared with the experimental data of the potassium sorbate diffusion through whey protein f...
Author:Murat Ozdemir , Caner U. Yurteri , Hasan Sadikoglu
Data Source:[J].Critical Reviews in Food Science and Nutrition(IF 4.82), 1999, Vol.39 (5), pp.457-477Taylor & Francis
Abstract:Continued innovations in the polymer industry have made polymer surface modification methods a subject of intense research. The importance and necessity of surface modification of plastics are explained, and the advantages of physical surface treatments over the less-sophisticate...
Author:Bahadir Acar , Hasan Sadikoglu , Mehmet Ozkaymak
Data Source:[J].Drying Technology(IF 1.814), 2011, Vol.29 (14), pp.1622-1627Taylor & Francis
Abstract:Saffron obtained from the dried stigmas of a flower scientifically known as Crocus sativus L. is considered to be the most precious and expensive agricultural product due to its labor-intensive harvest and post-harvest processing. The post-harvest processing such as dehydration a...
Author:Hasan Sadikoglu , Murat Ozdemir
Data Source:[J].International Journal of Food Properties(IF 0.877), 2003, Vol.6 (3), pp.473-480Taylor & Francis
Abstract:Abstract(#br)Starch was extruded in a single‐screw extruder with sodium hydroxide and three levels of sodium trimetaphosphate (STMP) as 5, 10, and 15% after moisture content was adjusted to 40%. The amount of phosphorus that was incorporated into starch during extrusion, pas...
Author:Kemal Yüksek , Yeliz Koca , Hasan Sadikoglu
Data Source:[J].Journal of Computational and Applied Mathematics(IF 0.989), 2009, Vol.232 (2), pp.285-294Elsevier
Abstract:Abstract(#br)Unsteady state counter diffusion problem with position dependent diffusion coefficient can be modeled using Fick’s second law. A mathematical model was constructed and solved to quantitatively describe the dynamic behavior of solute diffusion through non-homogen...
Author:Bahadir Acar , Hasan Sadikoglu , Ibrahim Doymaz
Data Source:[J].Journal of Food Processing and Preservation(IF 0.45), 2015, Vol.39 (2), pp.142-149Wiley
Abstract:Abstract(#br)The freeze drying is a suitable dehydration process for saffron that contains heat‐sensitive volatile and aroma‐yielding compounds such as crocin (act as a coloring agent), picrocrocin (responsible for the taste) and safranal (volatile oil that gives characteris...
Author:Murat Ozdemir , Hasan Sadikoglu
Data Source:[J].International Journal of Food Science & Technology(IF 1.24), 1998, Vol.33 (5), pp.439-444Wiley
Abstract:The effects of addition of κ‐carrageenan to solutions containing 40% (w/w) sugar substitute on the rheological properties of these systems were investigated at 25 °C using a rotational viscometer at rotational speeds of 6, 12, 30, and 60 rev min−1. The flow b...

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