Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - WoS: 22Citation - Scopus: 25Effect of Solution Heat Treatment on the Microstructure and Crystallographic Texture of In939 Fabricated by Powder Bed Fusion-Laser Beam(Elsevier, 2023) Doğu, Merve Nur; Özer, Seren; Yalçın, Mustafa Alp; Davut, Kemal; Bilgin, Guney Mert; Obeidi, Muhannad Ahmed; Brodin, Hakan; Gu, Hengfeng; Brabazon, DermotThe effect of various solution heat treatment temperatures (i.e., 1120, 1160, 1200 and 1240 & DEG;C) on the microstructure, grain morphology and crystallographic texture of IN939 fabricated by powder bed fusion-laser beam (PBF-LB) was investigated. Microstructural analyses showed that the high-temperature gradient and rapid solidification of the PBF-LB processing caused different resulting microstructures compared to conventionally pro-duced counterparts. The melt pool morphologies and laser scanning paths were examined in the as-fabricated samples in the XZ-and XY-planes, respectively. After the application of solution heat treatment at 1120 & DEG;C, the as-fabricated PBF-LB initial microstructure was still apparent. For solution heat treatments of 1200 & DEG;C and above, the melt pool and scanning path morphologies disappeared and converted into a mixture of columnar grains in the XZ-plane and equiaxed grains in the XY-plane. On the other hand, large equiaxed grains were observed when the samples were solutionized at 1240 & DEG;C. Additionally, g' phase precipitated within the matrix after all solution heat treatment conditions, which led to increase in the microhardness values. According to electron backscatter diffraction (EBSD) analyses, both as-fabricated and solution heat-treated samples had intense texture with {001} plane normal parallel to the building direction. The first recrystallized grains began to appear when the samples were subjected to the solution heat treatment at 1160 & DEG;C and the fraction of the recrystallized grains increased with increasing temperature, as supported by kernel average misorientation (KAM) and grain spread orientation (GOS) analyses.& COPY; 2023 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).Conference Object Citation - Scopus: 3Gri Seviye Birliktelik Matrisi Öznitelikleri ve Manifold Öğrenme Yardımıyla Histoloji Görüntülerinde Otomatik Doku Sınıflandırılması(Institute of Electrical and Electronics Engineers Inc., 2009) Önder, Devrim; Karaçalı, BilgeThe aim of this work is to perform automated texture classification of histology slides using grayscale images and manifold learning method. Texture feature vectors were obtained using local gray scale co-occurrence matrices and the dimension of the feature vector space was lowered using Isomap dimension reduction. In a lower dimension feature space, k-means clustering operation was performed in order to provide separate texture clusters. In this work, experimental results were obtained using human kidney histology slides. Corresponding feature vectors and determined texture types were given as results.Article Citation - WoS: 26Citation - Scopus: 29Physicochemical, Textural, Volatile, and Sensory Profiles of Traditional Sepet Cheese(Elsevier Ltd., 2011) Ercan, Duygu; Korel, Figen; Karagül Yüceer, Yonca; Kınık, ÖzerCharacterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20. N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87. N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.Article Citation - WoS: 10Citation - Scopus: 12Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-Stored Intermediate-Moisture Sun-Dried Figs(John Wiley and Sons Inc., 2005) Demirbüker Kavak, Dilek; Arcan, İskender; Tokatlı, Figen; Yemecioğlu, AhmetPectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially (25-30%), but this did not prevent the softening over 3 mo of cold storage. Also, heating did not reduce the microbial load of figs significantly and increased their browning. In contrast, rehydration of figs 1st in 2.5% H2O2 at 80°C for 8 min and then in water at 80°C for 8 min reduced the microbial load of IM figs significantly, turned their brown color to yellow-light brown, and maintained their desired textural properties. The residual H2O2 in IM figs decomposed in 3 or 1.5 wk by the in situ catalase or by application of the iron (II) sulfate-ascorbic acid residue elimination method, respectively. Hot rehydration did not affect the antioxidant activity of IM figs, but treatment of figs with H2O2 increased their antioxidant activity slightly. These results indicate that the hot rehydration of figs in the presence of H 2O2 and cold storage may be applied to obtain safe and SO2-free light-colored IM fig products.