Scopus İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395
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Article Citation - WoS: 16Citation - Scopus: 16Arsenic Removal by the Micellar-Enhanced Ultrafiltration Using Response Surface Methodology(Iwa Publishing, 2019-12-27) Gokcek, Oznur Begum; Uzal, NigmetThe present research investigates the removal of arsenic (As) from aqueous solutions using micellar-enhanced ultrafiltration (MEUF) by utilizing two different surfactants: benzethonium chloride and dodecyl pyridinium chloride (BCl and DPCl). The impact of the operating variables and maximum removal efficiency were found under different conditions for BCl and DPCl surfactants. The maximum As rejection efficiency for MEUF with BCl and DPCl surfactants is 92.8% and 84.1%, respectively. In addition to this, a statistics-based experimental design with response surface methodology was used for the purpose of examining the impact of operating conditions, including initial pH, initial As concentration (ppb), and surfactant concentration (BCl, mM) in As-removal from aqueous solutions. In the analysis of the experimental data, a second-order polynomial model that was validated by statistical analysis for the BCl surfactant was used. On the basis of the response model created, the removal of As ions was acquired at optimum operating parameters, including the initial As concentration of 150 ppb, surfactant concentration of 5 mM and pH 10 for the BCl surfactant with 92.8% As-removal efficiency.Article Citation - WoS: 31Citation - Scopus: 41An Investigation on the Effect of Heat-Moisture Treatment on Baking Quality of Wheat by Using Response Surface Methodology(Academic Press Ltd- Elsevier Science Ltd, 2017-03) Cetiner, B.; Acar, O.; Kahraman, K.; Sanal, T.; Koksel, H.Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55-95 degrees C and 13-19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 degrees C for Tosunbey and 19%-55 degrees C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and PSG, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat. (C) 2017 Published by Elsevier Ltd.