495 research outputs found
QUALITY PARAMETERS IN KAYMAK PRESERVED AT DIFFERENT TEMPERATURES
No full textKaymak is a high-fat dairy product produced from buffalo or cow's milk. Due to the high oil content, it can easily deteriorate under improper conditions. Therefore, the storage temperature is quite important for kaymak. In this study, which was conducted for this reason, some quality parameters were studied in kaymak samples stored in two different temperature degrees (A:4 +/- 2 o C; B:25 +/- 2 o C). According to the results of the analysis, total aerobic mesophilic bacteria and yeast/mold during storage increased to the level of 2.00 log cfu/g in group A; 3 log cfu/g in group B. The levels of proteolytic and lipolytic bacteria were found to have increased to 2 log cfu/g in both groups. While the PH values of the samples were 6.03 at the beginning, they decreased to 5.78 in group A and 5.67 in group B. Peroxide and malondialdehyde (MDA) values increased more in group B than in group A. While the L* value, which is the color parameters decreased in both groups, a* and b* values increased. In the organoleptic properties of kaymak samples were found acceptable until the 15th day in group A, 7th day in group B. Consequently, the production and storing conditions in producing an easily-perished product, kaymak, should be ensured optimally from the quality of raw materials
Cevizli, Antep Fıstıklı ve Karamelli Kaymak Üretimi
No full textBu çalışma, bal ve karamel gibi farklı kuruyemişler ve aromalar eklenerek kremanın lezzetini arttırmak ve tüketiciler için cazibe sağlayarak yeni ürünler yaratmak amacıyla yapılmıştır. Bu amaçla biri sade olmak üzere ceviz, Antep fıstığı, bal, ballı-cevizli, ballı-fıstıklı ve karamel katkılı toplam 7 farklı çeşitte kaymak üretilmiştir. 21 gün boyunca +4ºC’de depolanan kaymaklara belirlenen periyotlarda fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler uygulanmıştır. Renk analizinde örneklerin L*, a* ve b* ortalama değerleri sırasıyla 78.50, -1.57 ve 30.40, pH, titrasyon asitliği, kuru madde, kül, protein, yağ ve peroksit analizlerinin ortalama değerleri ise 6.63, %0.06, %74.25, %0.48, %2.68, %59.79 ve 1.60 meq O2/kg bulunmuştur. Mikrobiyolojik analizlerde TMAB, toplam maya-küf, lipolitik bakteri ve koliform bakteri sayılarının ortalama değerleri sırasıyla 3.14, 2.12, 3.12 ve 1.67 kob/g olarak tespit edilmiştir. Duyusal analizde ise en beğenilen ballı-fıstıklı kaymak çeşidi olmuştur. Bu çalışma ile hem yeni hem de panelistler tarafından oldukça beğenilen ürünler elde edilmiştir. Bu şekilde farklı kaymak çeşitlerinin üretiminin ve piyasaya arzının kaymak tüketimini artıracağı ön görülmektedir.</p
Determinación de algunas características químicas y microbiológicas del Kaymak
No full textKaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. The aim of this study was to determine some chemical and microbiological properties of kaymak. The samples were obtained from different dairy plants producing kaymak from cow’s milk and local markets located in Zmir. They were examined for total solids and fat contents, acidity, pH and peroxide values, as well as counts of coliform bacteria, E. coli, yeast and moulds, and Staphylococci. Chemical characteristics of the samples were generally favorable for Turkish Food Codex. However, microbiological properties of some samples were very poor. Careful considerations should be given by the kaymak industry during manufacturing and storage of the product.Kaymak es una clase de crema concentrada, que se fabrica tradicionalmente de la leche del búfalo o de la vaca en Turquía. Se consume generalmente con la miel en el desayuno y en algunos postres turcos tradicionales. El objetivo de este estudio fue determinar algunas características químicas y microbiológicas del kaymak. Las muestras fueron obtenidas de diversas instalaciones lecheras productoras de kaymak de leche de vaca y de mercados locales situados en Zmir. Se analizó el contenido en sólidos totales y grasas, acidez, pH y valores de peróxido, además del conteo de tan bien como cuentas de las bacterias coliformes, E. coli, levadura y mohos, y estafilococos. Las características químicas de las muestras fueron generalmente aceptables para el Turkish Food Codex. Sin embargo, las características microbiológicas de algunas muestras fueron muy malas. La industria del kaymak debe ser extremadamente cuidadosa durante la fabricación y el almacenaje del producto
CEVİZLİ, ANTEP FISTIKLI VE KARAMELLİ KAYMAK ÜRETİMİ
No full textBu çalışma, bal ve karamel gibi farklı kuruyemişler ve aromalar eklenerek kremanın lezzetiniarttırmak ve tüketiciler için cazibe sağlayarak yeni ürünler yaratmak amacıyla yapılmıştır. Buamaçla biri sade olmak üzere ceviz, Antep fıstığı, bal, ballı-cevizli, ballı-fıstıklı ve karamelkatkılı toplam 7 farklı çeşitte kaymak üretilmiştir. 21 gün boyunca +4ºC’de depolanankaymaklara belirlenen periyotlarda fiziksel, kimyasal, mikrobiyolojik ve duyusal analizleruygulanmıştır. Renk analizinde örneklerin L*, a* ve b* ortalama değerleri sırasıyla 78.50, -1.57ve 30.40, pH, titrasyon asitliği, kuru madde, kül, protein, yağ ve peroksit analizlerinin ortalamadeğerleri ise 6.63, %0.06, %74.25, %0.48, %2.68, %59.79 ve 1.60 meq O2/kg bulunmuştur.Mikrobiyolojik analizlerde TMAB, toplam maya-küf, lipolitik bakteri ve koliform bakterisayılarının ortalama değerleri sırasıyla 3.14, 2.12, 3.12 ve 1.67 kob/g olarak tespit edilmiştir.Duyusal analizde ise en beğenilen ballı-fıstıklı kaymak çeşidi olmuştur. Bu çalışma ile hemyeni hem de panelistler tarafından oldukça beğenilen ürünler elde edilmiştir. Bu şekilde farklıkaymak çeşitlerinin üretiminin ve piyasaya arzının kaymak tüketimini artıracağı öngörülmektedir.This study was carried out in order to increase the flavor of cream by adding different nuts andflavors such as honey and caramel, and to create new products by providing allure forconsumers. For this purpose, 7 different varieties of walnut (C), Pistachio (F), honey (B),honey-walnut (BC), honey-pistachio (BF) and caramel (E) added were produced. The physical,chemical, microbiological and sensory analyzes were applied to the slides stored at + 4ºC for21 days at the determined periods. In the color analysis, L, a * and b * mean values of thesamples were 78.50, -1.57 and 30.40, respectively. The mean values of pH, titratable acidity, dry matter, ash, protein, oil and peroxide analysis were found as 6.63, 0.06%, 74.25%, 0.48%,2.68%, 59.79% ve 1.60 meq O2/kg. The mean values of TMAB, total yeast-mold, lipolyticbacteria and coliform bacteria were 3.14, 2.12, 3.12 and 1.67 cfu / g, respectively. In the sensoryanalysis, the most popular type of cream was honey-pistachio cream. With this study, both newproducts were obtained and highly appreciated by the panelists. In this way, it is foreseen thatthe production of the different varieties and the supply to the market will increase theconsumption of cream.</p
The effects of the surface UV light application using continuous system on the quality of kaymak (Turkish cream)
No full textKaymak ülkemizde uzun yıllardır geleneksel yöntemle üretilmekle birlikte, son yıllarda ise süt işletmelerinde direkt kremadan üretilmektedir. Geleneksel kaymak üretiminde yüzeyde kaymağın toplanması ve sertleşmesi ve paketlenmesi aşamalarında kaymak yüzeyi kontaminasyona oldukça açıktır. UV ışık teknolojisi, gıdalarda mikrobiyal inaktivasyon için kullanılmaktadır. Ancak, mikrobiyal inaktivasyon sağlanırken ürünün fiziksel, kimyasal ve duyusal kalitesini de koruması önemlidir. Bu çalışmada kaymakta UV ışık teknolojisinin kaymak kalitesine etkisi araştırılmış ve kısıtlar ortaya koyulmuştur. Özel olarak dizayn edilen sürekli sistemde kaymak yüzeylerine 0.855-26.732 kJ/m2 doz aralığında (iki farklı yükseklik (7.5 ve 20 cm) ve 7 farklı bant hızında (0.2-4.0 m/dk)) UV-C ışık uygulaması gerçekleştirilmiş ve örneklerin bileşim, lipid oksidasyon düzeyi (tiyobarbitürik asit reaktif madde (TBARS) ve peroksit değeri), renk, asit değeri, sertlik ve duyusal özellikleri belirlenmiştir. Bu aşamada dozların kalite ile ilişkisi ortaya koyulmuştur. Daha sonra, 3 farklı dozda (1.076, 2.174 ve 4.427 kJ/m2) (20 cm yükseklik, 3.2, 1.6, 0.8 m/dk bant hızı) UV-C ışık uygulaması yapılmış ve depolama süreci takip edilmiştir. UV-C ışık uygulaması, kaymak örneklerinin bileşimini ve sertlik indeksi değerlerini etkilememiştir. Buna karşın, UV-C ışık dozunun artmasıyla lipid oksidasyon seviyesi, asit değeri ve b* değeri artmıştır. Yüksek UV-C ışık dozlarında (≥ 4.427 kJ/m2) yabancı lezzet algılanmış ve buna bağlı olarak tüm izlenim puanlarında düşüş meydana gelmiştir. 7.5 ve 20 cm yükseklik ile 1.6 m/dk ve daha yavaş bant hızlarında (≥ 2.174 kJ/m2) UV ışık uygulamaları kabul edilebilir duyusal özellikler göstermiştir. Depolama süresince UV ışık uygulama dozuna paralel olarak örneklerin peroksit ve TBARS değerleri artmıştır. Ayrıca, depolama süresince örnekler fotoğraflanarak yüzeyde küf gelişimleri takip edilmiş ve kontrol örneklerinde yüzeyde küflenme daha erken ve daha fazla sayıda gerçekleşmiştir. Çalışmada, UV-C ışık teknolojisinin kaymakta yüzeyde küf gelişimini engellemek için kullanılabileceği, ancak doz seçiminde yağ oksidasyonunun dikkate alınması gerektiği sonucuna varılmıştır. Sürekli sistemde UV-C ışık uygulamasının sanayiye/üretim hattına adapte edilebilir olması sektör açısından avantaj sağlayacağı düşünülmektedir. Ayrıca ayarlanabilir bant hızı ve ışık yüksekliği sayesinde üretim hızına kolaylıkla uyum sağlayacaktır. Üretim hattına dahil olmasının bir diğer avantajı ise UV-C uygulama sonrası bulaşma riskinin en aza indirilmesidir. Çünkü ambalajlama aşamasından hemen önce kurulacak olan bir UV-C sisteminden geçen ürünler doğrudan ambalajlama aşamasına geçeceğinden bulaşma riski azalmış olacaktır.Turkish Cream (Kaymak) has been produced in our country with the traditional method for many years, it is produced directly from cream in dairy enterprises in recent years. In traditional kaymak production, the kaymak surface is quite open to contamination during the gathering and hardening and packaging of the kaymak. UV light technology is used for microbial inactivation in foods. However, it is important to protect the physical, chemical, and sensory quality of the product while providing microbial inactivation. In this study, the effect of UV light technology on kaymak quality was investigated and the limitations were revealed. In a specially designed continuous system, UV-C light was applied to kaymak surfaces at a dose range of 0.855-26.732 kJ/m2 (two different heights (7.5 and 20 cm) and 7 different band speeds (0.2-4.0 m/min)). The composition, lipid oxidation level (thiobarbituric acid reagent (TBARS) and peroxide value), color, acid value, hardness and sensory properties of the samples were determined. At this stage, the relationship between doses and quality has been investigated. Then, UV-C light was applied to the samples in 3 different doses (1.076, 2.174 ve 4.427 kJ/m2) (20 cm height 3.2, 1.6, 0.8 m/min band speed) and the storage process was followed. UV-C light treatment did not affect the composition and hardness index values of the kaymak samples. On the other hand, with increasing UV-C light dose, lipid oxidation level, acid value and b* value increased. Foreign flavor was perceived at high UV-C light doses (≥4.427 kJ/m2) and accordingly, total impression scores decreased. UV light applications at 7.5 and 20 cm height and 1.6 m/min and slower band speeds (≥2.174 kJ/m2) showed acceptable sensory properties. Peroxide and TBARS values of the samples increased in parallel with the UV-C light application dose during storage. In addition, mold growth on the surface was followed by photographing samples during storage. Molding on the surface occurred earlier and more count in the control samples. As a result, it was concluded that UV-C light technology can be used to prevent mold growth on the kaymak surface, but lipid oxidation should be taken into consideration in dose selection. The fact that UV-C light application in the continuous system can be adapted to the industry/production line is considered to be an advantage for the sector. In addition, it will easily adapt to the production speed thanks to its adjustable band speed and distance (as hight) between light and the sample. Another advantage of being included in the production line is that the risk of contamination after UV-C application is minimized. Because the products that pass through a UV-C system to be installed just before the packaging stage will go directly to the packaging stage, the risk of contamination will be reduced
Thoracic Outlet Syndrome With Involvement of the Cervical Sympathetics Because of Idiopathic Tumoral Calcinosis
No full textEmlakcioglu E, Kara M, Ozcan HN, Eroglu M, Kaymak B, Ozcakar L: Thoracic outlet syndrome with involvement of the cervical sympathetics because of idiopathic tumoral calcinosis. Am J Phys Med Rehabil 2011;90:765-767
Extended Fuzzy Clustering Algorithms
No full textFuzzy clustering is a widely applied method for obtaining fuzzy models from data. Ithas been applied successfully in various fields including finance and marketing. Despitethe successful applications, there are a number of issues that must be dealt with in practicalapplications of fuzzy clustering algorithms. This technical report proposes two extensionsto the objective function based fuzzy clustering for dealing with these issues. First, the(point) prototypes are extended to hypervolumes whose size is determined automaticallyfrom the data being clustered. These prototypes are shown to be less sensitive to a biasin the distribution of the data. Second, cluster merging by assessing the similarity amongthe clusters during optimization is introduced. Starting with an over-estimated number ofclusters in the data, similar clusters are merged during clustering in order to obtain a suitablepartitioning of the data. An adaptive threshold for merging is introduced. The proposedextensions are applied to Gustafson-Kessel and fuzzy c-means algorithms, and the resultingextended algorithms are given. The properties of the new algorithms are illustrated invarious examples.fuzzy clustering;cluster merging;similarity;volume prototypes
Weighted Constraints in Fuzzy Optimization
No full textMany practical optimization problems are characterized by someflexibility in the problem constraints, where this flexibility canbe exploited for additional trade-off between improving theobjective function and satisfying the constraints. Especially indecision making, this type of flexibility could lead to workablesolutions, where the goals and the constraints specified bydifferent parties involved in the decision making are traded offagainst one another and satisfied to various degrees. Fuzzy setshave proven to be a suitable representation for modeling this typeof soft constraints. Conventionally, the fuzzy optimizationproblem in such a setting is defined as the simultaneoussatisfaction of the constraints and the goals. No additionaldistinction is assumed to exist amongst the constraints and thegoals. This report proposes an extension of this model forsatisfying the problem constraints and the goals, where preferencefor different constraints and goals can be specified by thedecision-maker. The difference in the preference for theconstraints is represented by a set of associated weight factors,which influence the nature of trade-off between improving theoptimization objectives and satisfying various constraints.Simultaneous weighted satisfaction of various criteria is modeledby using the recently proposed weighted extensions of(Archimedean) fuzzy t-norms. The weighted satisfaction of theproblem constraints and goals are demonstrated by using a simplefuzzy linear programming problem. The framework, however, is moregeneral, and it can also be applied to fuzzy mathematicalprogramming problems and multi-objective fuzzy optimization.wiskundige programmering;fuzzy sets;optimalisatie
Dental drill noise reduction using a combination of active noise control, passive noise control and adaptive filtering
No full textDental drills produce a characteristic high frequency, narrow band noise that is uncomfortable for patients and is also known to be harmful to dentists under prolonged exposure. It is therefore desirable to protect the patient and dentist whilst allowing two-way communication. A solution is to use a combination of the three main noise control methods, namely, Passive Noise Control (PNC), Adaptive Filtering (AF) and Active Noise Control (ANC). This paper discusses the application of the three methods to reduce dental drill noise while allowing two-way communication. Experimental setup for measuring the noise reduction by PNC is explained and results from different headphones and headphone types are presented. The implementation and results of an AF system using the Least Mean Square (LMS) algorithm are shown. ANC requires a modification of the LMS algorithm due to the introduction of the electro-acoustical cancellation path transfer function to compensate for the delays introduced by the control system. Therefore a cancellation path transfer function modeling method based on the filtered reference LMS (FXLMS) algorithm is presented along with preliminary results of the implementation
Importance of nutritional assessment in evaluating patients with chemotherapy-induced febrile neutropenia: Insights from Heo et al.'s study and future implications
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