WoS İndeksli Yayınlar Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/394

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Subject: search.filters.subject.Rheology

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  • Article
    Compatibility of Superplasticizers With Natural Pozzolan Blended Cement: Multi-Criteria Compatibility Index Through Rheology and Hydration Kinetics
    (Taylor & Francis Ltd, 2025-08-09) Argin, Gizem; Uzal, Burak
    An effective technique to decrease carbon dioxide emissions in the cement industry is the partial replacement of clinker with supplemental cementitious materials (SCMs). Given the restricted supply of by-product SCMs such fly ash, blast furnace slag, and silica fume, natural pozzolans provide viable options in the manufacturing of blended cement. In cementitious systems with natural pozzolans, the use of superplasticizers is essential to compensate for the reduced workability caused by their higher water demand. This study investigates the compatibility of different superplasticizer types, administered at similar dosages, with Portland cement containing 40% natural pozzolan, focusing on paste rheology and hydration kinetics. A Multi-Criteria Compatibility Index (MCCI) was created to provide a comprehensive and quantitative evaluation of compatibility between natural pozzolans and different types of superplasticizers, utilizing rheological and hydration kinetics within a weighted scoring framework. The assessment findings indicated that PMS displayed the best overall compatibility, principally owing to its improved hydration properties, but PNS revealed enhanced performance in rheological characteristics. PCA demonstrated restricted compatibility in both categories. The MCCI framework delivered a balanced and thorough comparison unattainable by single-parameter studies, providing a solid methodological foundation for future study on SCM-admixture compatibility.
  • Article
    Citation - WoS: 12
    Citation - Scopus: 14
    Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage
    (Taylor & Francis inc, 2015-04) Dogan, Mahmut; Aktar, Tugba; Toker, Omer Said; Tatlisu, Nevruz Berna
    Physicochemical (pH, brix, and color), sensory (color, taste, odor, mouthfeeling, consistency, bitter flavor, and general acceptability), and rheological properties of the hot chocolate beverages including different cocoa combinations were investigated in the present study. Cocoa type significantly affected all of the properties. Simple additive weighting approach was applied to obtain one score from seven different sensory parameters and simple additive weighting score was used in mixture design to determine optimum cocoa type or cocoa combination. Ostwald de Waele model described the flow behavior of the hot chocolate beverage samples with R-2 values ranged between 0.818 and 0.999. The consistency coefficient (K) and apparent viscosity at shear rate 50 s(-1) (eta(50)) were significantly affected by cocoa type found in the formulation of the beverage. The mixture design approach was performed in order to determine variation of the responses (physicochemical, sensory, and rheological parameters) as a function of cocoa concentration. Simple additive weighting scores were satisfactorily described by established equation as a function of cocoa concentration to be used in the formulation of the hot chocolate beverage (R-2 = 0.8645).
  • Article
    Citation - WoS: 24
    Citation - Scopus: 29
    A Methodology to Evaluate the Sensory Properties of Instant Hot Chocolate Beverage With Different Fat Contents: Multi-Criteria Decision-Making Techniques Approach
    (Springer, 2016-02-03) Dogan, Mahmut; Aslan, Duygu; Aktar, Tugba; Sarac, Meryem Goksel; Goksel Sarac, Meryem
    The multi-criteria decision-making techniques are applied in many areas such as integrated manufacturing systems, evaluation of technology investment, water and agriculture management and energy planning. However, there are very few studies in the field of food. In this work, the selection of optimum fat content in the model beverage of instant hot chocolate beverage was evaluated based on sensory analyses by performing multi-criteria decision techniques (analytic hierarchy process, simple additive weighting, technique for order preference by similarity to ideal solution and elimination et choixtraduisant la realite-elimination and choice translating reality). The wettability, solubility, bulk density, soluble solids, pH, color values, and rheological and sensory properties of the nine samples were evaluated. According to the results of multi-criteria decision techniques, sample S2 which had a relatively high amount of fat content was the most preferred beverage among the samples. Study showed that the use of different fat contents of milk and cocoa powder positively affected the rheological parameters and preferences of consumers. The findings may be considered to improve dairy and cocoa-based products formulation by the food industry.