WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7150

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  • Review
    Citation - WoS: 41
    Citation - Scopus: 42
    Review on the Parameters of Recycling Ndfeb Magnets Via a Hydrogenation Process
    (American Chemical Society, 2023) Habibzadeh, Alireza; Küçüker, Mehmet Ali; Gökelma, Mertol
    Regarding the restrictions recently imposed by China on the export of rare-earth elements (REEs), the world may face a serious challenge in supplying some REEs such as neodymium and dysprosium soon. Recycling secondary sources is strongly recommended to mitigate the supply risk of REEs. Hydrogen processing of magnetic scrap (HPMS) as one of the best approaches for magnet-to-magnet recycling is thoroughly reviewed in this study in terms of parameters and properties. The processes of hydrogen decrepitation (HD) and hydrogenation-disproportio-nation-desorption-recombination (HDDR) are two common methods for HPMS. Employing a hydrogenation process can shorten the production route of new magnets from the discarded magnets compared to other recycling routes such as the hydrometallurgical route. However, determining the optimal pressure and temperature for the process is challenging due to the sensitivity to the initial chemical composition and the interaction of temperature and pressure. Pressure, temperature, initial chemical composition, gas flow rate, particle size distribution, grain size, and oxygen content are the effective parameters for the final magnetic properties. All these influencing parameters are discussed in detail in this review. The recovery rate of magnetic properties has been the concern of most research in this field and can be achieved up to 90% by employing a low hydrogenation temperature and pressure and using additives such as REE hydrides after hydrogenation and before sintering.
  • Article
    Citation - WoS: 12
    Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion With Different Emulsifying Salt Amounts
    (Korean Society for Food Science of Animal Resources, 2018) Urgu, Müge; Ünlütürk, Sevcan; Koca, Nurcan
    Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.