The aim of this research was to determine the adsorption behaviour of bulgur. Three
different particle sizes (2< coarse< 3.5, 1.6< medium< 3.0, 0.5< fine< 2.0 mm) of bulgur …

Bulgur is a very famous industrially processed ancient wheat product. High nutritional value,
long shelf life and low price of bulgur increased the demand in new and developing markets …

The hardness of water is important for food quality where it is used as a direct ingredient in
production, thus it is a very critical parameter for the texture and colour of bulgur as it is used …

Bu çalışma ülkemizin farklı ekolojik koşullarında yetişen ekmeklik buğday çeşitleri ile farklı
kalite gruplarındaki Alman ekmeklik buğday çeşitlerinin farklı fiziksel ve kimyasal özellikleri …

BACKGROUND Bulgur, a whole wheat product, has attracted attention in the world in recent
years because of its wide usage possibility in different meals. The basic ingredients in …

Özet Bu çalışmada iki farklı olgunlaşma devresinde (hamur ve fizyolojik olgunluk) hasat
edilen üç farklı mısır varyetesi (şeker, at dişi ve cin), iki farklı pişirme yöntemine (koçan ve …

Making bulgur is an ancient process and bulgur may, in fact, be man's first processed food.
Technological improvement is essential in order to achieve higher quality bulgur. The steam …

The main contribution of this study is to present a novel thermal model for analyzing the
wheat cooking process and to propose a design procedure for an energy-efficient cooking …

Özet Bu çalışmada, farklı ıslatma süreleri (2, 8 ve12 saat) ve farklı asitlikte ıslatma suları (pH
4, 6 ve 8) kullanılarak nohut, fasulye ve soya fasulyesi örnekleri ıslatılmış, pişirilmiş …

In this dissertation, a pilot study has been performed for design, testing and model-based
analysis of a cooking process-heat application assisted with Parabolic Trough Solar …