Yazarlar
- Baltaci, Cemalettin(26)
- Ürkek, Bayram(25)
- Ozturk, Samet(24)
- Şengül, Mustafa(20)
- Yuksel, Ferhat(19)
- Kaya, Hacer(15)
- Baltacı, Cemalettin(12)
- İlyasoğlu, Huri(12)
- Acet, Tuba(10)
- Aksakal, Vecihi(10)
- Adanacioglu, Hakan(9)
- Erdogdu, Ferruh(9)
- Liu, Shuxiang(9)
- Yolcu, Halil(9)
- Menevseoglu, Ahmed(8)
- Merddan, Kurtuluş(8)
- Akdoğan, Arda(7)
- Gündoğdu, Engin(7)
- Karabulut, Besim(7)
- Sirat, Abdulveli(7)
- Bahar, Bilge(6)
- Bayram, Bahri(6)
- Doğan, Nilgün(6)
- Güzel, Melih(6)
- Karaalp, Musa(6)
- Kaya, H.(6)
- Yüksel, Ferhat(6)
- Öz, Mehmet(6)
- Akar, Bülent(5)
- Burnaz, Nesibe Arslan(5)
- Coskun, Eda(5)
- Gül, Abdulkadir(5)
- Gürmeriç, Hüseyin Ender(5)
- Ilyasoglu, Huri(5)
- Kalkisim, Ozgun(5)
- Karaman, Safa(5)
- Karpuz, Ömer(5)
- Mazlum, Halit(5)
- Okcu, Zuhal(5)
- Ozdes, Duygu(5)
Yayınlar
- MakaleYalnız künye2019Assessment of Heavy Metal Contents of Mulberry Samples (Fruit, Leaf, Soil) Grown in Gumushane Province; [Beurteilung des Schwermetallgehaltes bei Maulbeeren (Frucht, Blatt, Boden) aus der Region Gumushane]
Kalkisim, Ozgun; Ozdes, Duygu; Baltaci, Cemalettin; Duran, Celal
The present study aims to identify the heavy metal contents of white mulberry (Morus alba L.) and black mulberry (Morus nigra L.) that are grown in the city center of Gumushane province and its neighboring counties. Heavy metal analyzes were performed in the fruits, leaves and soils of the plants. The control samples, on the other hand, were collected from the mulberry trees located 3 km away from the highway where the vehicle traffic and industrial activities are at their lowest. Sample collection was performed twice a year, namely during the ripening period and fully ripening period of the fruits. The analyses of the heavy metals were performed by using inductively coupled plasma-mass spectrophotometry (ICP-MS). The obtained results were compared with the acceptable limits of heavy metal for humans as established by the World Health Organization (WHO), Turkish Food Codex (TFC) and the literature and an opinion was submitted as to whether they present any risk in terms of human health. When the available data is evaluated, the mulberries grown in Gumushane province, were found to have presented a health risk in terms of Pb, Cd, Ni, Cu, Zn, Mn and Co metals.
- MakaleYalnız künye2019Psychrotolerant bacteria isolated from the leaf apoplast of cold-adapted wild plants improve the cold resistance of bean (Phaseolus vulgaris L.) under low temperature
Tiryaki, Deniz; Aydın, İhsan; Atıcı, Ökkeş
We have isolated psychrotolerant bacteria from the leaf apoplast of cold-adapted wild plants and aimed to investigate their effect on the cold resistance of bean (Phaseolus vulgaris L.). Based on the findings of 16S rRNA gene sequence analysis, 20 isolates belonging to 5 bacteria species (Pseudomonas fragi, P. chloropaphis, P. fluorescens, P. proteolytica and Brevibacterium frigoritolerans) were identified in the leaf apoplastic fluid of Draba nemorosa, Galanthus gracilis, Colchicum speciousum, Scilla siberica, Erodium cicutarium, respectively. We have determined that 6 of the 20 isolates have exhibited ACC (1-aminocyclopropane-1-carboxylate) deaminase activity and secreted different extracellular proteins under cold condition (+4 °C) compared to normal growth condition (28 °C). The six isolates were then inoculated independently of each other to the leaves of 10-day-old bean seedlings growing under normal conditions (25/22 °C, 16/8 h photoperiod), and the inoculated and uninoculated (control) seedlings were transferred to cold (9/5 °C, 16/8 h photoperiod) for 3 days. The bacterial inoculations have decreased freezing injury, ice nucleating activity and lipid peroxidation content in parallel with the decrease of reactive oxygen species level such as O2.- and H2O2 in the inoculated seedlings compared to the control. In addition, the inoculations of the isolates have stimulated the activity of apoplastic antioxidant enzymes including superoxide dismutase, catalase, peroxidase, and glutathione reductase. The results show that the inoculations improve the cold resistance of bean seedlings and the psychrotolerant bacterial isolates can be evaluated within the group of plant growth promoting bacteria (PGPB) which can increase tolerance of cold-sensitive crops.
- MakaleYalnız künye2019Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry
İlyasoğlu, Huri; Yilmaz, Fırat
This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA-enriched yoghurt was prepared with walnut slurry (10%−50%) and skimmed milk (50%−90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water-holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.
- MakaleAçık Erişim2019Investigation of certain nutritional properties of noodle enriched with raw flaxseed
Yuksel, F.
In this study, traditional homemade noodles were enriched with raw flaxseed and some nutritional properties such as resistant starch (RS), total starch, total dietary fibre (TDF), estimated glycaemic index (eGI) and major mineral composition of final products were investigated. Flaxseed was supplemented into the noodle mixture at three different concentrations (10, 15 and 20 g/100 g). RS content of the samples was in the range of 0.61-2.14 g/100 g and the highest RS was found for the sample having 10% flaxseed. Maximum TDF value was determined to be 8.28% for the noodle sample enriched with 20% of flaxseed while that of control was 1.68%. Estimated eGI of the samples was not significantly affected by the flaxseed fortification while mineral composition of noodle samples was significantly affected by the flaxseed addition (P < 0.05). The major mineral compounds present in the samples were sodium, potassium, magnesium and phosphorus. It could be concluded that the noodle enriched with 10% of flaxseed would be a healthier alternative product for consumption.
- MakaleAçık Erişim2019Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
Saricaoglu, Furkan T.; Atalar, Ilyas; Yilmaz, Volkan A.; Odabas, Halil I.; Gul, Osman
The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for solving this problem, nectars were passed 1, 2 and 3 times through 75, 100 and 125 MPa pressures. Mean particle size decreased as pressure and pass number increased (p < 0.05), whereas zeta potential did not change (p > 0.05). Microstructural images revealed that HPH treatment disrupted the cells and caused to release of cell materials to serum. HPH treatment increased the ΔE values (from 2.48 to 6.03). HPH treated samples showed no sedimentation during storage for 15 days. All samples showed shear thinning behavior and were characterized as weak gel network (G′ > G″). Total phenolic content and ascorbic acid results were decreased by HPH treatments due to increasing outlet temperatures of product, however, antioxidant capacity of nectars increased after treatment due to increasing total carotenoid content. This study indicated that HPH treatment could solve the sedimentation problem during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.
- Derleme MakaleAçık Erişim2019The importance of antioxidants and place in today’s scientific and technological studies
Zehiroglu, Cuma; Ozturk Sarikaya, Sevim Beyza
Antioxidants have become scientifically interesting compounds due to their many benefits such as anti-aging and anti-inflammatory. Today, it is still used in many areas. In food technology, antioxidants are added to many foodstuffs in order to enrich the foods and eliminate the problems. Therefore, studies to determine the antioxidant activities of natural foods and their components are also continuing rapidly. Antioxidants have also been replaced in the encapsulation studies used for the preservation and stabilization of food components. Of course, preservation of foods is as important as their production. The latest packaging techniques for food preservation are edible films and coatings. The protective function of edible films and coatings can be improved by the addition of antioxidants. Unlike these, studies on plants and animals have been investigated in vivo in terms of how the antioxidant activity changes as a result of metabolic activities. The role of antioxidant enzymes in these studies is quite large. Many results have been found for the elimination of diseases by either in vivo or in vitro studies regarding antioxidants. Thus, the importance of antioxidants increased with the use in pharmacology, cosmetics and medicine. In this study, we tried to bring a current perspective to antioxidants played an active role in many fields by combining the technological applications and scientific studies of antioxidants. In order to further customize the issue, we have done this especially for the food and health field and we have tried to emphasize the importance of antioxidants in this way.
- MakaleYalnız künye2019Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Ürkek, Bayram; Şengül, Mustafa; Akgül, Halil İbrahim; Kotan, Tuba Erkaya
The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.
- MakaleYalnız künye2019Valorisation of fruit by-products: Production characterization of pectins from fruit peels
Güzel, Melih; Akpınar, Özlem
The aim of the study is to determine the physical, chemical, structural and thermal properties of the pectins obtained from melon rinds, kiwifruit and pomeganate peels and compared with the pectins obtained from apple and orange peel used in the commercial pectin production process. Pectins extractions from these wastes were performed with citric acid, at 80 °C and 60 min. All pectins, extracted, were found to be high methoxyl pectines. The water holding capacity of the melon rind, kiwifruit and pomegranate peels pectins were lower than the orange and apple peel pectins while the thermal stability of the kiwifruit peel pectin was close to the apple and orange peel pectins. The morphological structures of the extracted pectins showed that they had micro-fractures and hollow openings. The crystallinity of the melon rinds, kiwifruit and pomegranate peel pectins were smilar to orange peel pectin. The result of this study showed that the kiwifruit peel had advantages in terms of commercial pectin production due to its high pectin yield, water holding capacity, esterification degree and thermal stability.
- MakaleAçık Erişim2019Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
Çelik, Mehtap; Güzel, Melih; Yildirim, Metin
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.
- MakaleAçık Erişim2019Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber; [Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri]
Yuksel, Ferhat; Gurbuz, Melek
The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics of traditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle dough formulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of 91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of the samples were in the range of 8.817-9.909 % and decreased significantly (p<0.05) with the addition of apple fiber. Firmness value was determined to be 33.81 kg in the noodle sample enriched with 20% apple fiber while the firmness value of un-enriched one was 23.09 kg. Color characteristics were significantly affected from the apple fiber concentration (p<0.05). Generally, cooking properties of the samples increased significantly in the noodles with the enrichment of apple fiber (p<0.05). No significant difference was determined for the overall acceptability of samples (p>0.05). Results indicated that innovative noodles could be produced by using apple fiber.
- MakaleAçık Erişim2019Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate
Güzel, Melih; Çelik, Mehtap; Yildirim, Metin
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.
- MakaleAçık Erişim2018Enhancement of bioavailable micronutrients and reduction of antinutrients in foods with some processes
Hendek, Muge; Bektaş, Müberra
The most of plant foods, nuts and cereals contain antinutrient compounds. They reduce to mineralbioavailability and protein absorption of foods thanks to their chelating properties. They causes tomicronutrient malnutrition and mineral deficiencies. The micronutrient malnutrition is a widespreadglobal health problem not only in developing but also in many countries. Increasing micronutrientintake in food through food processing based approaches is a sustainable method of prevention ofmicronutrient malnutrition which should be achieved through food diversification. There are traditionaland technological methods that provide reducing of antinutrient compounds.The pretreatmentand processing techniques as soaking, fermentation, germination, debranning, and autoclaving areeven traditional methods which use generally in consumption of foods.Removing antinutrients, thebioavailability of some cation (Ca, Fe and Zn) and the absorption of proteins make to increase andconsequently nutrition value of food increase. It is possible to reduce antinutrient factors by usingdomestic or industrial basic food processing techniques alone or in combination.This review focusedon various methods to reduce antinutrients in food such as phytic acid, tannin, and oxalate in foodgrain to improve nutritional quality of foods.
- MakaleAçık Erişim2018Gümüşhane İlindeki Bazı Hazır Gıda Restoranlarından Alınan Parmak Patates Kızartmaların Fizikokimyasal ve Yağ Asitleri İçeriği ile Duyusal Karakteristikleri Açısından İncelenmesi
Postaoğlu, Semanur; Varelci, Sema; Yuksel, Ferhat; Baltaci, Cemalettin
Bu çalışmanın amacı, Gümüşhane şehrindeki hazır gıda (fast food) restoranlarında satılan patates (parmak) kızartmaların insan sağlığınaetki eden bazı içeriklerini istatistiksel olarak incelemektir. Bu kapsamda 5 firmadan (A, B, C, D, ve E firmaları) temin edilen patateskızartmaların bazı fizikokimyasal ve yağ asitleri içerikleri ile duyusal karakteristikleri araştırılmıştır. Örneklerin yağ içeriklerinin 21,03–41,63 g/100g aralığında değiştiği ve yağ içeriklerindeki değişimin istatistiksel olarak anlamlı olduğu görülmüştür (P<0,05). Örneklerinperoksit değerleri 1,40–15,35 meqO2/kg aralığında değişim göstermiş olup aralarındaki fark istatistiksel olarak yine anlamlı bulunmuştur.Örneklerin doymuş yağ asitleri ise %45,71–48,14 aralığında değişim göstermiştir. Trans yağ asidi sırasıyla D ve E firmalarında % 0,09–0,18 olarak tespit edilmiş olup diğer firmalarda gözlemlenmemiştir. Örneklerin L* ve a* değerleri anlamlı bulunmuş fakat b* değerlerindeherhangi bir anlamlı farklılık belirlenmemiştir. Duyusal analiz sonucuna göre panelistler tarafından örneklerin genel beğeni skorları için Cfirması diğer firmalara göre düşük beğeni almış olmasına nazaran diğerleri arasında istatistiksel olarak anlamlı bir farklılık tespitedilmemiştir. Genel olarak Gümüşhane şehrindeki hazır gıda restoranlarından alınan parmak patates kızartmaların Türk Gıda Kodeksine uygun olarak üretildiği belirlenmiştir.
- Derleme MakaleAçık Erişim2018Using of Weeds as Food in Eastern Anatolia Region
Kaplan, Benay; Okcu, Zühal
Several herb can grow naturally thanks to climate and geographical features of Turkey. Although there are approximately one million weed in the world, there are still many unidentified weeds. While more than ten thousand weeds are used as a food, only 3000 weeds species are cultivated in Turkey. Eastern Anatolia region is one of the most important regions of Turkey in terms of consuming weeds. The rate of endemic plants is higher in this region, most of them are important economically, because they can be used as a medicinal plants, spices, ornaments, dyes or food. Not only these are utilized as raw or cooked food but also flavorant.
- MakaleAçık Erişim2018Relationships between GH/AluI Polymorphism and Some Performance Traits in Holstein Cows
Aksakal, Vecihi; Sönmez, Zeynep; Bayram, Bahri; Özdemir, Memiş
The aim of this study is to determine the genotype and allelic frequencies of Growth Hormone (GH) gene, to present the genetic variation, and to research the relationships between the GH genotypes and some milk production traits of 115 organically grown Holstein cows. It was seen that GH gene LL, LV ve VV genotype frequencies is 0.41, 0.49, ve 0.10 respectively, and is stable according to Hardy-Weinberg equilibrium genetic balance test in the cattle population. Moreover, Lactation milk yield averages were found to be 7136 kg, 7470 kg and 8017 kg for the LL, LV and VV genotypes, respectively. There was no statistically significant relationship between the actual lactation milk yield, 305d milk yield, peak daily yield, lactation length averages of different genotypes. In the study, GH/AluI polymorphism was found to be insufficient for improvement of the milk yield traits alone
- MakaleAçık Erişim2018Determination of Some Physicochemical Properties, Fatty Acid Composition and Antioxidant Capacity, of Organic and Conventional Milk in Turkey Produced
Ürkek, Bayram; Şengül, Mustafa
In this study, determination of effect of production systems (conventional and organic) and time of milk collection on some physicochemical properties, fatty acids and antioxidant capacity of conventional and organic raw milk in produced Turkey were aimed. In this research, the milk samples was collected from nine conventional farms and nine organic farms at bimonthly years for one year. Fatty acid composition, antioxidant capacity, total phenolic matter, dry matter, fat, protein, ash, titratable acidity (lactic acid %) and pH values of organic and conventional milk were investigated. According to results of this research, the mean values of conventional and organic milk samples respectively for dry matter, fat, protein, ash, specific gravity, acidity and pH was determined as 12.06-11.97%, 3.67-3.50%, 3.33-3.34%, 0.67-0.66%, 1.0381-1.0381 g mL- 1, 0.18-0.16% and 6.67-6.73, respectively. Conjugated linoliec acid proportions changed between 1.39% and 2.87% in organic milk, between 1.67% and 2.96% in conventional milk. Consequently, the farm production type did not have effects on the milk compassion (dry matter, fat, protein and ash), fatty acid composition, EC50 and total phenolic compounds. On the other hand, the significant variations in the fat, protein, fatty acid proportions, EC50, inhibition and total phenolic compound values were determined as regarding time of milk collection.
- MakaleAçık Erişim2018The Detection of the Relationship Between Depression and Malnutrition in Cancer Patients
Ünlü, Ayşe; Sancar Bekircan, Esra
Objective: The disease of cancer and the treatments administered might cause malnutrition and depression in patients. This research aims to assess the risk of depression and malnutrition in cancer patients and analyse the relationship between two diseases. Material and Method: The supplementary research conducted face-to-face interview method with 82 patients who applied to Gaziantep University Şahinbey Research and Application Hospital with cancer diagnosed and Adult Oncology Clinic and Polyclinic between the dates 4 April-4 September 2018 and volunteered to participate in the research. Depression case was assessed with Beck’s Depression Inventory (BDI) and nutrition cases were assessed with Nutrution Risk Screening (NRS2002). SPSS 17 (Statistical Package for the Social Sciences) programme was used to anaylse the data. Results: Participants received 28.98±10.10 points on average. According to the scores of the participants, 37.8% percent of them have moderate depression. They received 2.22±0.72 points on average from NRS-2002. It was revelaled that 43.9% percent of the participants had moderate malnutrition. A further analysis (LSD) conducted to detect which depression level the difference resulted from showed that NRS-2002 scores of the participants with severe depression are higher than the ones with moderate mood disorders, clinical depression and moderate depression. According to BDI, the difference between NRS-2002 scores is statistically meaningful. Furthermore, it has been revealed that the NRS-2002 scores of the participants with severe depression are higher than the ones with moderate mood disorders, clinical depression and moderate depression. Conclusion: The problems of oncologic patients related to nutrition and depression should be diagnosed earlier and treated soon.
- Derleme MakaleAçık Erişim2018Production and Properties Bacterial Celluloses and Their Use in Food and Non-Food Applications
Akpinar, Ozlem; Güzel, Melıh
Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. Besides plants, celluloses can be produced by some bacteria. The uses of these bacterial celluloses have been increasing in food, pharmaceutical, biotechnology, biomedical, cosmetics, paper and electronics areas. It has many superior properties compared to plant celluloses, such as purity, elasticity, network structure, high crystallize, surface area, water holding capacity and tensile strength, thinner and porous structure. This review includes the production methods for bacterial celluloses, the properties of these polymers and their use in food and non-food applications
- MakaleAçık Erişim2018Determination of Some Physicochemical, Rheological and Sensory Properties of Kiwi Added Ice Creams
Şengül, Mustafa Kadir; Erkaya Kotan, Tuba; Ürkek, Bayram
In this research, the physical, chemical, rheological and sensory properties of ice creams of kiwi addition at different ratios (4%, 8%, 12%, 16% and 20%) were investigated. The increment of kiwi rations led to the decrease of dry matter, ash and pH values, but the first dripping and complete melting times, titratable acidity values increased. Vitamin C content of ice cream samples was significantly affected by addition of kiwi (P<0.01), and it increased depending upon kiwi amount. The consistency coefficient of control sample was lower according to kiwi added ice cream samples. All ice cream samples had pseudoplastic behaviour. The color, gumming, texture, flavour, melting in mouth, resistance to melting and general acceptability score of the sample 4% kiwi added ice cream were higher compared with other samples. Consequently, the research shown that kiwi usage at ice cream production has positive effect on vitamin C content and consistency of ice cream.
- MakaleAçık Erişim2018Mavi Renklenme Zararının Tomrukların Endüstriyel İşlenme Özellikleri Üzerine Etkileri
Öztürk, Atakan; Komut, Osman
Mavi renklenme tomruk, kereste ve kullanım yerlerindeki malzemede estetik karakteristikler ve mekanik şok direncinde neden olduğudeğişimler dolayısıyla önemli ekonomik kayıplara yol açmaktadır. Diğer yandan, zarara maruz kalmış malzemede emprenye ve üstyüzey işlemlerindeki başarı oranının düşük olmasının tomruğun endüstriyel kullanım alanlarını önemli ölçüde sınırlandırdığıbilinmektedir. Bu çalışma mavi renklenme zararının, tomruk işleyen orman endüstri işletmeleri üretim süreci üzerindeki etkilerini veneden olduğu kayıpları belirlemeyi amaçlamıştır. Araştırma, Gümüşhane ilinde Sarıçam tomruğu işleyen toplam 9 küçük ve orta ölçeklikereste üretim işletmesinde gerçekleştirilmiştir. Çalışmada, mavi renklenme zararının boyutu tomruk toplam hacmine oranlanarakdeğerlendirilmiştir. Diğer yandan, inşaat ve doğrama sektörlerine yönelik üretim gerçekleştiren işletmeler arasında, mavileşmesonucu oluşan tahribat yönünden karşılaştırmalar yapılmıştır. Çalışma sonucunda, mavi renklenme tahribatında hacmen zarara maruzkalma oranının diri odun genişliği, tomruk boy ve çap değişkenlerine bağlı olmak üzere %32-84 arasında değiştiği belirlenmiştir.Ayrıca, inşaat ve doğrama sektörlerine yönelik kereste üretimi yapan işletmeler arasında tomruk enine kesit yüzeyindeki mavileşmişalan genişliği ve bozuk hacim oranı değişkenlerine göre istatistiksel düzeyde anlamlı farklılıklar bulunduğu (p<0,05) tespit edilmiştir.Diğer yandan, inşaat sektörüne yönelik üretim yapan kereste işletmelerinde mavi renklenme zararının göz ardı edildiği görülmüştür.Doğrama sektörüne yönelik üretim yapan işletmelerde ise malzemenin görsel niteliklerinin iyileştirilmesi amacıyla mavileşmiş kısmınuzaklaştırıldığı, ancak bu işlem dolayısıyla ilave enerji ve işgücü maliyetlerinin oluştuğu tespit edilmiştir.
