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Öğe Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate(De Gruyter, 2019) Güzel M.; Çelik M.; Yildirim M.The aims of this research were to examine the effect of pH on extraction of proteins from mahaleb (Prunus mahaleb L.) kernels, and to investigate the functional properties of resulting protein concentrate. The optimum pH values for the protein extraction and precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate containing 92.73% dry matter, 6.29% ash, 6.02% carbohydrate, 1.42% fat and 73.11% protein was produced by using these extraction and precipitation pH values. Water-holding capacity, oil-holding capacity and the least gelling concentration of the protein concentrate were 2.81 g water/g, 1.66 g oil/g and 12%, respectively. Moreover, emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 27.21 m2/g, 81.05 min, 43.75% and 71.33% (after 30 min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products. © 2019 Walter de Gruyter GmbH, Berlin/Boston.Öğe Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate(Springer, 2019) Çelik M.; Güzel M.; Yildirim M.The aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the protein extraction and isoelectric precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate contained 4.03 ± 0.16% moisture, 3.31 ± 0.17% ash, 2.94 ± 0.36% carbohydrate, 1.93 ± 0.16% lipid, and 80.48 ± 2.38% protein. Water holding capacity, oil holding capacity and the least gelling concentration of the protein concentrate were 2.42 ± 0.09 g water/g, 1.73 ± 0.17 g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 ± 2.50 m2/g, 37.49 ± 2.41 min, 35.00 ± 3.54% and 71.80 ± 7.25% (after 30 min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products. © 2019, Association of Food Scientists & Technologists (India).Öğe Experimental investigation of impact of addition of bioethanol in different biodiesels, on performance, combustion and emission characteristics(Korean Society of Mechanical Engineers, 2017) Çelik M.; Örs İ.; Bayindirli C.; Demiralp M.This study includes the experimental evaluation of performance, combustion and emission characteristics of cottonseed and grapeseed biodiesels and blends containing bioethanol in a diesel engine with different engine speeds at full load. Addition of bioethanol into the fuels (diesel and biodiesel) used by diesel engines is considered an effective solution. The study observed that the cetane number, viscosity, density and lower heating value of fuel were reduced after the addition of bioethanol in all engine speeds. While the brake power and torque values were reduced as the rate of bioethanol increased, additionally specific fuel consumption, maximum cylinder pressure, heat release and ignition delay also increased. Reviewing the emission results, carbon monoxide (CO) and total hydrocarbon (THC) emissions increased as bioethanol rate increased, nitrogen oxides (NO x ) and smoke emissions were reduced. © 2017, The Korean Society of Mechanical Engineers and Springer-Verlag GmbH Germany, part of Springer Nature.Öğe Sentiment Analysis of Posts of Social Media Users in Their Socially Important Locations(Institute of Electrical and Electronics Engineers Inc., 2019) Ecemiş A.; Dokuz A.Ş.; Çelik M.Socially important locations are frequently visited locations of social media users in their social media lifetime. Socially important locations reveal spatial preferences of social media users in a social media user group. Discovering socially important locations is important for recommending locations, marketing, urban planning, etc. However, the motivation of preferring these locations is unclear. This study is performed to reveal the motivation of location preferences of social media users. Polarity of socially important locations of social media users are detected using two popular document classification methods namely, SVM and Naïve Bayes. The results showed that SVM algorithm is more efficient than Naïve Bayes algorithm on detecting tweet polarities. Also, the location preference motivations could be revealed based on dominant polarity ratio. © 2018 IEEE.Öğe The determination of effects of soybean and hazelnut methyl ester addition to the diesel fuel on the engine performance and exhaust emissions(Elsevier Ltd, 2017) Çelik M.; Önder Özgören Y.As biodiesel has better exhaust emissions then the diesel fuel and it is renewable. Biodiesel which is an alternative fuel has become popular worldwide. There are various studies concerning biodiesel fuel and its spraying, combustion and emission properties within the diesel engines. In this paper, soybean biodiesel and hazelnut biodiesel which were produced with the transesterification method were added to the diesel fuel at equal amounts. The engine experiments were performed at 2200 rpm fixed engine speed; and with 5 different loads. While maximum cylinder pressure occurred only wit diesel fuel at full load, the average effective pressure and ignition delay decreased and the combustion duration increased once biodiesel was added. The maximum change in emissions at full load occurred at the mixture of DHS30 (70% diesel +15% hazelnut methyl ester +15% soybean methyl ester) fuel per diesel fuel. CO2 increased by 45.66% while CO emission decreased by 48.88% and smoke emission decreased by 46.03%. The increasing rate of NOx was very high. © 2017
