Browsing by Author "Akan E."

Now showing 1 - 5 of 5
  • No Thumbnail Available
    Item
    Strength comparison of ductile and brittle adhesives under single and repeated impacts
    (Springer International Publishing, 2015) Kemiklioglu U.; Sayman O.; Batar T.; Soykok I.F.; Akderya T.; Akan E.
    In this study, the failure strengths of adhesively bonded joints were investigated. The glass fiber epoxy composites used as adherends were manufactured by using vacuum assisted resin infusion method (VARIM). The adhesively joint materials were Loctite-9466 and DP-460 as a brittle and ductile material, respectively. Since the strengths of these materials are close to each other under static loading, the applied axial energies were determined using different levels of 5, 10, 15 and 20 Joules. In order to determine the energy characteristics of the experiments, axial impact loadings were applied as both single and repeated three times under the same conditions. The results showed that the failure strengths of these two different adhesives of Loctite-9466 and DP460 changed depending on single and three times repeated axial impact loadings. This paper is intended to give an overview between ductile and brittle adhesives under both single and repeated impacts. In addition, it will help for designers who need information on mechanical properties of ductile and brittle adhesives under single and repeated impacts. © 2015, Kemiklioglu et al. All Right Reserved.
  • No Thumbnail Available
    Item
    The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese; [Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira]
    (Hrvatska Mljekarska Udruga, 2017) Kınık Ö.; Kesenkaş H.; Ergönül P.G.; Akan E.
    The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose. © 2017, Hrvatska Mljekarska Udruga. All rights reserved.
  • No Thumbnail Available
    Item
    Effect of some pro and prebiotics on fatty acid and organic acid composition of symbiotic goat cheese
    (North University of Baia Mare, 2018) Kesenkas H.; Ergonul P.G.; Akan E.; Kinik Ö.
    The effects of probiotic cultures including Enterococcus faecium, Bifidobacterium bifidum, Lactobacillus paracasei subsp. paracasei and prebiotics including inulin, oligofructose and their blends on fatty acid and organic acid compositions of goat-milk white cheese were examined throughout 90-day storage period. Goat-milk cheeses were produced in an industrial plant following the standard production procedure for white cheeses, with some modifications. The highest value of saturated and unsaturated fatty acids in experimental cheeses were found be palmitic acid (C16) and oleic acid (C18:1) respectively. The most abundant organic acid among all experimental samples was lactic acid whereas the lowest one was acetic acid. The results indicated that the probiotic culture type and the percentage of prebiotic added to goat milk effected fatty and organic acid contents of goat-milk white cheeses at different levels. © 2018 North University of Baia Mare.
  • No Thumbnail Available
    Item
    The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese
    (John Wiley and Sons Inc, 2021) Akan E.; Yerlikaya O.; Akpinar A.; Karagozlu C.; Kinik O.; Uysal H.R.
    This study aimed to research the effects of some herbs and the packaging material on total phenolic compound content and the antioxidant activity of Lor cheeses. The total phenolic content and antioxidant activity of Lor cheeses containing only black cumin were found to be significantly lower than cheeses containing black cumin and rosemary or black cumin and thyme (P < 0.05). 2,2-azino-di-(3-ethylbenzothialozine- sulfonic acid) (ABTS) and Cupric Ion Reducing Antioxidant Capacity (CUPRAC) methods were found to be more reliable than the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method in evaluating the antioxidant activity of herbs added to Lor cheeses. It has been observed that the packaging material effects the antioxidant activity of the samples differently during the storage. © 2021 Society of Dairy Technology
  • No Thumbnail Available
    Item
    The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
    (John Wiley and Sons Inc, 2022) Akpinar A.; Yerlikaya O.; Akan E.; Karagozlu C.; Kinik O.; Uysal H.R.
    In this study, 2% black cumin, 1% black cumin (Nigella damascena L–Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.–Izmir thyme) were added to whey cheese with a short shelf life and cheese samples stored in different packaging materials (goat-skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological, and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat-skin bags were statistically higher (ranged 6.34–5.30) than other samples (ranged 6.32–4.10). Proteolytic activity values were higher (0.34–0.58 mg/ml serine) in cheese samples containing black cumin and thyme in both packaging materials (p <.05). After 30 days of storage, black cumin and thyme-added cheese packaged in goat-skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheese with rosemary had the lowest sensory scores. In conclusion, the difference in packaging materials has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheese produced by adding different plants. However, the sensory properties of whey cheese are influenced by the plants used rather than the differences in packaging materials. Novelty impact statement: Turkish whey (Lor) cheese is food with limited storage time and rapid microbial spoilage. Black cumin, rosemary, and thyme were added to whey cheese. Black cumin, rosemary, and thyme have been added to whey cheese and this limited storage period has been tried to be extended. In addition, the effects of goat-skin and artificial casing packages on physicochemical and sensory properties were investigated. © 2022 Wiley Periodicals LLC.