Sürdürülebilir Kalkınma Amaçları

• 1

Yazarlar

• Burnaz, Nesibe Arslan(1)
• Celen, Ali(1)
• Celen, Pinar(1)
• Cellek, Mehmet Salih(1)
• Dalkiliç, Ahmet Selim(1)
• Donmez, Aydin Haci(1)
• Ilyasoʇlu, Huri(1)
• Karakoyun, Yakup(1)
• Taner, Tolga(1)
• Wongwises, Somchai(1)
• Çebi, Alican(1)

• Derleme MakaleAçık Erişim2018Scopus SJRQ3/r/gumushane/10289
  A REVIEW OF FLOW BOILING IN MINI AND MICROCHANNEL FOR ENHANCED GEOMETRIES

  Çebi, Alican; Celen, Ali; Donmez, Aydin Haci; Karakoyun, Yakup; Celen, Pinar; Cellek, Mehmet Salih; Dalkiliç, Ahmet Selim; Taner, Tolga; Wongwises, Somchai

  Flow boiling researches in enhanced geometries practiced recently have been summarized in this review. Classical approximations in macroscale flows have not applied to the flows with small hydraulic diameters, so, this subject has been paid attention by the researchers. Application areas of these structures are increasing continuously due to cooling need in small confined spaces. The related studies have been reviewed in a chronological manner and their parameters have been given in a table in order for the researchers to observe the scientific duration regarding the progresses on this subject. Almost all papers on this subject have been produced after 2000, therefore, this subject is considered as an actual one to improve and worth to study in the literature. This study can not only be evaluated as the beginning argument for the researchers involved in flow boiling process in mini and microchannel, but it also consists of new works on the investigated subject.

  AtıfScopus35·WoS30·OpenAlex33·TR Dizin4

  İncele
• MakaleYalnız künye2015Scopus SJRQ1/r/gumushane/13138
  Effect of domestic cooking methods on antioxidant capacity of fresh and frozen kale

  Ilyasoʇlu, Huri; Burnaz, Nesibe Arslan

  The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples were measured using three in vitro assays (1,1-diphenyl-2-picrylhydrazyl assay, 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid assay, and ferric reducing antioxidant power assay). The steaming treatment was found to be the best cooking method to retain antioxidant compounds, followed by the microwaving and boiling treatments. The frozen uncooked samples exhibited a higher antioxidant capacity than the fresh, uncooked samples, indicating that the freezing process could enhance the antioxidant capacity of the kale.

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  AtıfScopus21·WoS19·OpenAlex25

  İncele