Scopus İndeksli Yayınlar Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395

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  • Article
    Citation - WoS: 12
    Citation - Scopus: 14
    Developing a Decision-Support System for Waste Management in Aluminum Production
    (Springer, 2016-04-13) Ozmen, Mihrimah; Aydogan, Emel Kizilkaya; Ates, Nuray; Uzal, Nigmet
    Industrial enterprises constitute a major portion of the world's economy, as well as a large proportion of a country's businesses and total employment. In Turkey, industrial enterprises are underdeveloped in terms of knowledge, skill, capital, and particularly accessing and benefiting from the advantages provided by modern information and communication technologies. Aluminum manufacturing has been reported to be the largest industry in Turkey with respect to production volumes and application fields. However, aluminum production is known to be an important contributor to environmental pollution, and the relative contribution of other related enterprises to the total industrial environmental impact is unknown. Environmental pollution sources can typically be classified into three categories: gaseous emissions, solid wastes, and wastewaters. The types of wastes produced by aluminum production vary based on the process line used, the variety of target products produced, and the production capacity of a given plant. As the capacities of facilities grow, the type and amount of waste become more variable. Therefore, the primary objective of this study is to determine the priority of each waste type in aluminum manufacturing industries. This study was conducted in the Industrial Zone of Kayseri in Turkey. Three different facilities that range in size from large to small based on their production volume, plant capacity, and variety of production are selected for this study. The priority of waste types was determined by combining the AHP and PROMETHEE II multicriteria decision methods. While wastewater was categorized as having the highest priority in large facilities, solid waste was determined to be the highest priority in medium and small facilities.
  • 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.