FE 480
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Losses In Piping Systems ( M. Ali KARADAĞ )
FE 480 FOOD ENGINEERING OPRATION LABORATORY LOSSES IN PIPING SYSTEMS MEHMET ALİ KARADAĞ HAKAN MAVİŞ ALİ SÖNMEZ INTRODUCTION One of the most…
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Supercritical CO2 Extraction System Milk Fat Fractination ( Prof. Dr. Ahmet KAYA )
FE 480-Food Operations Laboratory Dr. A. Kaya SUPERCRITICAL CO 2 EXTRACTION SYSTEM MILK FAT FRACTIONATION Introduction Many technologies have been developed for…
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Cream Seperation and Homogenization ( Aysun ER )
CONTENT 1. Title page 2. Abstract 3. Content 4. Introduction 5. Butter production 6. Material and method 7. Procedure 8. Result and…
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Cream Seperation and Homogenization ( Volkan ÖZÇELİK )
The main purpose of the experiment was to separate the cream of raw milk by using Disk-Bowl centrifuge. The main principle of…
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Solid Liquid Extraction ( Yusuf KAYA )
Vegetable oils, sugar, instant coffee, medicines from medicinal plants, etc. are made by processing solid starting material using extraction with liquid solvent(s).…
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Texture and Rheology
ABSTRACT: Food rheology is the material science of food. Rheology is the science of flow and deformation of matter and describes the…
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Tray Drier ( Kadir DAĞDEVİREN )
PURPOSE: The aim of the this experiment was to learn working principles of batch type of tray dryer its application in drying…
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Tray Drier ( Özcan NALBANT )
Tray dryers and their developed forms, tunnel dryers are equipments, which found many applications in food operation operations during dehydration of foods.…
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