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: 11
    Citation - Scopus: 12
    The Effect of Starch Types on Extensional, Linear and Nonlinear Rheological Properties of Starch Cracker Dough
    (Elsevier, 2024) Berk, Berkay; Cankal, Yadigar Seyfi; Koroglu, Ebru; Yorulmaz, Hilal; Cavdaroglu, Elif; Unluturk, Sevcan
    Cracker is a popular snack, and their quality depends on the rheological properties of the dough during production. This study focused on the impact of different starch types (tapioca, corn, and potato) used in the same amount (30 g) on the rheology of starch cracker dough. Various rheological tests were conducted to assess the dough's properties. Linear viscoelastic properties were determined using oscillatory frequency and temperature sweep tests, while the nonlinear viscoelastic behavior was characterized through stress relaxation and creep recovery tests. Extensional rheological behavior was also examined. Additionally, the textural and thermal properties of the dough were monitored to understand starch gelatinization and its interactions with other components. In the linear viscoelastic region, no significant differences were found between different dough formulations. However, in the nonlinear viscoelastic region, the potato starch-containing formulation exhibited different viscoelastic and textural properties. Biaxial extensional rheological behaviors showed no significant variations between formulations. The temperature sweep test data from differential scanning calorimetry measurements were consistent with temperature sweep data. In summary, this study provides valuable insights into how different starches influence the rheological behavior of starch cracker dough, considering various degrees of deformation and temperature. These findings have implications for cracker production parameters.
  • Article
    Citation - WoS: 22
    Citation - Scopus: 25
    Effect 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, Dermot
    The 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/).