{"id":18002,"date":"2015-04-07T17:30:41","date_gmt":"2015-04-07T14:30:41","guid":{"rendered":"http:\/\/balarisi.org\/?p=18002"},"modified":"2015-04-07T21:56:31","modified_gmt":"2015-04-07T18:56:31","slug":"ulkemizde-uretilen-bazi-ballarin-cesitli-fizikokimyasal-ozellikleri-ve-camsiliga-gecis-sicakliginin-tespiti","status":"publish","type":"post","link":"https:\/\/www.beyazkovan.com\/?p=18002","title":{"rendered":"\u00dclkemizde \u00fcretilen baz\u0131 ballar\u0131n \u00e7e\u015fitli fizikokimyasal \u00f6zellikleri ve cams\u0131l\u0131\u011fa ge\u00e7i\u015f s\u0131cakl\u0131\u011f\u0131n\u0131n tespiti"},"content":{"rendered":"<p><strong>Ramazan Durmu\u015f<\/strong><br \/>\nY\u00fcksek Lisans Tezi, Atat\u00fcrk \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ G\u0131da M\u00fchendisli\u011fi Anabilim Dal\u0131, 2013, 70 s.<br \/>\nTEZ NO: <strong>335112<\/strong><br \/>\n<!--more--><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/tez.yok.gov.tr\/UlusalTezMerkezi\/tarama.jsp\" target=\"_blank\">Sorgu Penceresine TEZ NO\u2019yu yazarak Ayr\u0131nt\u0131l\u0131 Bilgi ve PDF d\u00f6k\u00fcmana ula\u015fmak i\u00e7in t\u0131klay\u0131n\u0131z <\/a><\/span><\/p>\n<p><strong>\u00d6ZET<br \/>\n<\/strong> Ara\u015ft\u0131rma T\u00fcrkiye\u2019nin yedi farkl\u0131 b\u00f6lgesinde \u00fcretimi yap\u0131lan narenciye, pamuk, \u00e7am, ay\u00e7i\u00e7e\u011fi, kestane, geven, karakovan ve \u00e7i\u00e7ek ballar\u0131 \u00fc\u00e7 farkl\u0131 \u00fcreticiden olmak kayd\u0131yla temin edilerek toplam 27 bal \u00fczerinde ger\u00e7ekle\u015ftirilmi\u015ftir. Ballarda pH, briks, k\u00fcl, serbest asitlik, Hidroksimetilfurfural (HMF), demir (Fe), kalsiyum (Ca), fruktoz, glukoz, renk ve viskozite de\u011ferlerinin belirlenmesinin yan\u0131nda Differential Scanning Calorimetry (DSC) ile cams\u0131 de\u011fi\u015fim s\u0131cakl\u0131klar\u0131 (Tg) da belirlenmi\u015ftir. \u00c7al\u0131\u015f\u0131lan \u00f6rneklerde ortalama olarak en d\u00fc\u015f\u00fck pH 3,56 de\u011fer ile Do\u011fu Anadolu \u00e7i\u00e7ek, en y\u00fcksek 4,32 de\u011fer ile \u00e7am bal\u0131nda, briks en d\u00fc\u015f\u00fck 80,16 de\u011fer ile kestane, en y\u00fcksek 82,83 de\u011fer ile pamuk bal\u0131nda, k\u00fcl en d\u00fc\u015f\u00fck %0,05 de\u011fer ile Do\u011fu Anadolu \u00e7i\u00e7ek ve narenciye ballar\u0131nda, en y\u00fcksek %0,44 de\u011fer ile \u00e7am bal\u0131nda, serbest asitlik en d\u00fc\u015f\u00fck 23,66 meq\/kg de\u011fer ile narenciye, 38,81 meq\/kg de\u011fer ile Do\u011fu Anadolu \u00e7i\u00e7ek bal\u0131nda, HMF en d\u00fc\u015f\u00fck 9,80 mg\/kg de\u011fer ile Do\u011fu Anadolu \u00e7i\u00e7ek, en y\u00fcksek 81,56 mg\/kg de\u011fer ile ay\u00e7i\u00e7ek bal\u0131nda, Fe en d\u00fc\u015f\u00fck 1,07 mg\/kg de\u011fer ile geven, en y\u00fcksek 2,67 mg\/kg de\u011fer ile ay\u00e7i\u00e7e\u011fi bal\u0131nda, Ca en d\u00fc\u015f\u00fck 23,84 mg\/kg de\u011fer ile Do\u011fu Anadolu \u00e7i\u00e7ek, en y\u00fcksek 80,16 mg\/kg de\u011fer ile pamuk bal\u0131nda, fruktoz en d\u00fc\u015f\u00fck 31,87 mg\/kg de\u011fer ile \u00e7am, en y\u00fcksek 38,71 mg\/kg de\u011fer ile pamuk bal\u0131nda, glukoz en d\u00fc\u015f\u00fck %25,48 de\u011fer ile \u00e7am, en y\u00fcksek %36,86 de\u011fer ile ay\u00e7i\u00e7e\u011fi bal\u0131nda bulunmu\u015ftur. Bal \u00f6rneklerinde Tg de\u011ferlerinin -45,30\u00b0C ile -37,23\u00b0C aras\u0131nda de\u011fi\u015fkenlik g\u00f6sterdi\u011fi tespit edilmi\u015ftir.<br \/>\n<strong>Anahtar Kelimeler: <\/strong>Bal, differential scanning calorimetry (DSC), cams\u0131 de\u011fi\u015fim s\u0131cakl\u0131\u011f\u0131,viskozite, Arrhenius e\u015fitli\u011fi, fizikokimyasal \u00f6zellikler<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ramazan Durmu\u015f Y\u00fcksek Lisans Tezi, Atat\u00fcrk \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ G\u0131da M\u00fchendisli\u011fi Anabilim Dal\u0131, 2013, 70 s. TEZ NO: 335112<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[37],"tags":[],"class_list":["post-18002","post","type-post","status-publish","format-standard","","category-yuksek-lisans-tezleri","yazarlar-ramazan-durmus","anahtarkelimeler-bal","anahtarkelimeler-bal-analizi","anahtarkelimeler-bal-ozelliklerinin-karsilastirilmasi","anahtarkelimeler-bal-ve-yapisal-ozellikleri"],"_links":{"self":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/18002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18002"}],"version-history":[{"count":1,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/18002\/revisions"}],"predecessor-version":[{"id":18003,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/18002\/revisions\/18003"}],"wp:attachment":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}