Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Cevik, Mutlu(2)
- Durmaz, Yadigar Çevik(2)
- Baysal, Taner(1)
- Beydağ, Kerime Derya(1)
- Bozkir, Hamza(1)
- Dal, Nursel Alp(1)
- Göksu, Ali(1)
- Gümüşsoy, Süreyya(1)
- Gürarslan Baş, Nazan(1)
- Icier, Filiz(1)
- Karatay, Gülnaz(1)
- Polat, Hilal Türkmen(1)
- Sabanci, Serdal(1)
- Serin, Emine Kaplan(1)
- Toker, Eylem(1)
- Çevik, Mutlu(1)
- Ünsal, Gül(1)
Yayınlar
- MakaleAçık Erişim2021Scopus SJRQ2Intercultural awareness, communication, and empathy skills in nurses and midwives working in provinces with mass migration
Gümüşsoy, Süreyya; Dal, Nursel Alp; Beydağ, Kerime Derya; Toker, Eylem
Purpose: The study was to evaluate the intercultural awareness, communication, and empathy skills of midwives and nurses (n = 479). Design and Methods: The descriptive study data were collected using the Communication-Skills-Scale (CSS), the Basic-Empathy-Scale (BES), and the Intercultural-Awareness-Scale (IAS). Findings: The total average scores of the CSS, BES, and IAS were found to be 100.07 ± 13.03, 70.70 ± 13.99, and 83.51 ± 14.24, respectively. There was a statistically significant difference between age, education, position, experience and the BES and IAS; gender, providing care for Syrian patients and the CSS and BES; marital status and the BES (P %3C.05). Practice Implications: Nurses and midwives have important responsibilities in terms of protecting and improving the health of migrant women.
AtıfScopus7WoS6OpenAlex9
İncele - MakaleYalnız künye2021Scopus SJRQ2Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process
Sabanci, Serdal; Çevik, Mutlu; Göksu, Ali
Pectin is usually extracted by exposure to a high temperature and a specific pH value by conventional methods. However, due to reasons such as low energy efficiency of the process and damage to the pectin, alternative thermal and non-thermal methods are used in the pectin extraction process. In this study, the effect of different processing times (0, 5, 15, 30, 60, 120, 180 min) on pectin extraction was investigated for grapefruit, lemon, and orange samples at 80°C. Besides, it was determined that the electrical conductivity value ranged between 1.46–2.06 S/m during heating, the electrical conductivity value of the pH solution adjusted with sulfuric acid. Accordingly, it was figured out that the total amount of energy consumed increases as the process holding time increases. However, it was determined that there was a decrease in the average power value by turning on–off the system. Practical Application: Pectin is one of the additives used in many areas in the food industry. Pectin is now produced especially from agricultural waste peel. During this production, it is subjected to long processes at certain pH and certain temperatures. With the present study, determination of pectin yield over a wide period of time by using ohmic heating process and total ohmic heating energy was determined. In this way, it is thought that a serious contribution will be made to the literature and industry regarding different industrial agricultural waste peel (orange, grapefruit, lemon) during pectin production.
AtıfScopus36WoS31OpenAlex36İncele - MakaleYalnız künye2021Scopus SJRQ2Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method
Cevik, Mutlu
The verjuice sample (14.5 ± 0.2% total soluble solid [TSS] content) was concentrated (at 102 ± 2°C evaporation temperature) until reach 50% TSS content by applying ohmic heating at 13, 15, 17, and 19 V/cm voltage gradients. The total process times up to 50% TSS content were determined as 2,100, 1,500, 1,200, and 1,020 s for 13, 15, 17, and 19 V/cm, respectively. The electrical conductivity values increased until reach 32% TSS content and then showed a decrease until the final TSS content. The total energy consumption values increased as the voltage gradient decreased. The total power and specific water removal ratio (SWRR) values decreased as the voltage gradient decreased. The efficiency of ohmic heating assisted concentration process increased with the applied voltage gradient and it ranged from 71.27 to 75.22%. By evaluating the effects of ohmic heating conditions applied in the present study on total process time, total energy consumption, and process efficiency, 19 V/cm voltage gradients could be recommended to be optimum evaporation conditions of verjuice concentration in case of decreasing process time and higher energy efficiency. Practical applications: Fruit juices are generally concentrated to extend their shelf life. Therefore, for concentration purposes, various techniques, such as thermal evaporation, freezing methods, and membrane techniques, are applied in the fruit juice industry. This technique has some disadvantages, such as high energy requirements, the formation of undesirable compounds, high initial investment cost, and high failure rate to reach the desired total soluble solid content. The ohmic heating method, which is among the alternative heating methods, has advantages such as high energy efficiency, shorter processing time, higher product quality, and not causing wastewater. As a result of this study, it is thought that the verjuice samples were successfully concentrated up to 50% TSS content by using the ohmic heating method and this method can be used as an alternative method instead of the traditional method due to higher process efficiency and shorter process time.
AtıfScopus23WoS19OpenAlex26İncele - MakaleAçık Erişim2020Scopus SJRQ3Effects of technology usage on the addictive behaviors of secondary school students
Gürarslan Baş, Nazan; Karatay, Gülnaz
Purpose: This study aimed to evaluate the relationship between technology usage and technology addiction among secondary school students. Design and Methods: This descriptive research was conducted in April 2018 with 840 students in Eastern Turkey. Findings: The average Internet and digital-gaming addiction scores of the participating students were found to be significantly higher among those who used computers, smartphones, and tablets daily and for long periods of time. Implications for Practice: Using technological devices regularly and for long periods of time increases the level of Internet and digital-gaming addiction. Thus, it is important to increase students' awareness of the need to use technological devices appropriately.
AtıfScopus13WoS11OpenAlex19İncele - MakaleAçık Erişim2019Scopus SJRQ3Study of validity, reliability in accordance with Turkey conditions in ego functions assessment scale
Durmaz, Yadigar Çevik; Ünsal, Gül
Purpose: The aim of the study is to conduct a reliability and validity study of the Ego Function Assessment (EFA) scale. Design and Methods: The study was conducted with a total of 426 participants, which included 213 patients with schizophrenia and a control group of 213 normal individuals. The Individual Information Form, EFA Scale, Wonderlic Personnel Test, Adjective Check List, and Symptom Check List were used for data collection. Finding: All the statistical procedures performed in the validity and reliability stages of the study show that the scale is a valid, reliable measurement tool for the Turkish culture. Practice Implications: In psychiatric nursing, the use of the EFA scale can be recommended for planning individual patient care, which involves the assessment of a patient's functional adjustment on the basis of their own ego profile.
AtıfScopus4WoS4OpenAlex4İncele - MakaleAçık Erişim2019Scopus SJRQ3Correlation between smartphone addiction and dysfunctional attitudes in nursing/midwifery students
Serin, Emine Kaplan; Durmaz, Yadigar Çevik; Polat, Hilal Türkmen
Purpose: The aim of this study is to determine the correlation between smartphone addiction and dysfunctional attitudes. Design and Methods: This descriptive study was conducted with the students of Nursing/Midwifery Department of a state university from March 01 to April 01, 2018. Findings: Participant students had a mean score of 27.25 ± 11.41 in smartphone addiction scale and a mean score of 27.96 ± 14.74 in dysfunctional attitudes scale. The number of students' friends was found to affect their problem solving skills. Loneliness levels of participant students affected their dysfunctional attitude scores. Practice Implications: It is highly important for our country to have sufficient knowledge of smartphone addiction, detect the dysfunctional attitudes and develop nursing care methods.
AtıfScopus11WoS10OpenAlex14İncele - MakaleYalnız künye2018Scopus SJRQ2Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing
Cevik, Mutlu; Icier, Filiz
Frozen minced beef meat samples having different fat contents of 2, 10, and 18% were thawed until their center temperature reached −1 °C in the ohmic thawing system. Ohmic thawing was conducted by applying different voltage gradients (10, 13, and 16 V/cm) at ambient temperature of 4 ± 0.5 °C. Effective electrical conductivity (EEC) values of the samples at −1 °C were 0.5774 ± 0.0558, 0.4231 ± 0.0510, and 0.3933 ± 0.0693 S/m for 2, 10, and 18% fat contents, respectively. The change of effective electrical conductivity with temperature was linear for temperature range of −18 °C/−9.5 °C while it was exponential for temperature range of −9.5 °C/−4 °C. Above −4 °C, the polynomial model was best model describing the change of EEC with temperature. Ohmic thawing process could be applied as an alternative novel technology for thawing of meat and meat products. It is thought that the results of present study would contribute valuable information to open literature. Practical applications: Researchers have given attention on investigation of alternative thawing methods for foods in recent years. Ohmic thawing has high energy efficiency, causes low drip loss and does not produce any waste water. Since it is controlled by heat generation caused due to passing of alternative current through food, the information on change of its electrical conductivity is crucial. The minced beef sample has heterogeneous structure such as muscle, connective, and adipose tissues. Thus, its effective electrical conductivity (EEC) varies depending on its composition. In this study, the relations between temperature and EEC of minced beef samples having different fat contents were determined for four different temperature ranges existed during ohmic thawing at different voltage gradients. EEC was very low at temperatures below −4 °C, and then it sharply increased above this temperature. Results of present study would give valuable information to food industry for setting up industrial scale ohmic thawing systems for meat and meat products.
AtıfScopus52WoS47İncele - MakaleYalnız künye2017Scopus SJRQ2Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics
Bozkir, Hamza; Baysal, Taner
This study was evaluated the use of a novel concentration technique, a vacuum microwave evaporator (VME) in the production of clear apple juice concentrate and the investigation of its effects on the quality characteristics of the juice. The optimum processing conditions of the VME for apple juice concentrate were determined using response surface methodology. The apple juice concentrate was produced by VME, a rising film evaporator (RFE), and a rotary evaporator (RE) at the optimum process conditions. The results show that the evaporation rate of VME was three times higher than that of RE and was two times higher than that of RFE. VME produced minimum changes in the color of the apple juices (L*, a*, b*, ΔE, Hue°, and ΔC) compared to RE and RFE. VME was also found the best group that preserved the quality characteristics of apple juices (TTA, NEBI, and TPC) compared with conventional evaporation methods. Practical applications: Microwave heating provides volumetric heating of food. The concentration carried out quickly with the combined system, microwave and vacuum, which allows mass and energy transfer quickly at a short time. The physicochemical, and biochemical properties of the concentrated apple juices processed using VME were found to be better than those of the juices produced using the other conventional methods. The obtained data can be useful for optimization of fruit juice concentrate production in industrial concentration processes.
AtıfScopus62WoS59OpenAlex70İncele - DergiJournal of Food Process Engineering