In this study, the effects of onion skin powder (OSP) (0, 1.5, 3.0, and 6%) on some chemical and physical properties of cooked chicken meat patties during refrigerated storage (30 days, 4±1 °C) were investigated. For this purpose, moisture, fat, pH, free fatty acid (FFA), and thiobarbituric acid (TBA) analyses in the raw meat patties were also carried out. In addition, the chemical (moisture, fat), technological (diameter reduction, cooking yield), and sensory properties of cooked chicken patties were examined on the first day of storage. During storage, pH, colour, FFA, and TBA analyses were performed. There were significant changes in the physical, chemical, technological, and sensory properties of chicken patties with OSP addition. The moisture, pH, and TBA values of samples decreased by incorporated OSP. Moreover, the use of OSP improved technological parameters of patties. However, the addition of OSP resulted in a darker colour in patties. In conclusion, OSP could be used in chicken meat patties to improve their quality properties.

The very high annual heat demand of greenhouses is the most critical factor that increases production costs. Conventional methods are generally used to obtain the optimum temperature required for greenhouses. In these systems, greenhouse air is heated by a boiler and pipe networks are connected to it, and in this way, most of the heat energy is transferred from the greenhouse ceiling to the atmosphere. In addition, in the greenhouse, not only the air but also the soil should be heated in order not to spoil the roots of the plants. The objective of this research is to provide sustainable heating for greenhouse applications. For this purpose, an innovative heating system has been designed for greenhouse heating by using of solar energy and heat pump technologies. In this study, a new approach was presented by designing a novelty heat pump flow for the heat required in the greenhouse. With this design, not only greenhouse air but also the soil will be heated and the best conditions for the development of plants will be provided. In the system, an ethylene glycol water mixture was used to prevent damage caused by freezing. In addition, it is designed to provide sustainability with an auxiliary heater when solar radiation is insufficient. It is highly recommended to apply this presented system for all greenhouse types.

No abstract

Yoğurt, yüksek besin değerleri ve sağlığa olan faydaları bilinmekte olup, sıklıkla tüketilen önemli bir süt ürünüdür. Yoğurdun üretim aşamalarından son tüketiciye sunulmasına kadar kalitesine etki eden birçok üretim parametresi bulunmaktadır. Kaliteli yoğurt üretimi için sağım sonrası elde edilen sütlerin belirli aşamalardan geçmesi gerekmektedir. Yoğurdun üretim aşamaları ve koşulları, üretim sonucu yoğurtta istenilen tat, tekstürel doku, renk, kıvam gibi özelliklerini etkilemektedir. Bu çalışmada, yoğurdun üretim aşamaları her üretim parametresi ve aşaması için incelenmiştir. Çalışma kapsamında, yoğurt üretiminde özellikle uygulama odaklı olarak meydana gelebilecek kalite kayıpları açıklanmıştır. Yoğurt üretiminde kalite kayıplarının azaltılması için alınabilecek düzeltici önlemler ayrıntılı olarak ortaya konmuştur. Bu düzeltici önlemlerden birisi, inkübasyon sürecinde inkübasyon odası sıcaklık-hava hızı dağılımı homojen olmasıdır. Ayrıca, inkübasyon sonrası ürüne uygulanan soğutma metodunun ve soğutma süresinin uygunluğunun da önemli düzeltici bir önlem olduğu sonucuna varılmıştır.