Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ak, Ferit(1)
- Baysal, Taner(1)
- Bozkir, Hamza(1)
- Cadun, Asli(1)
- Cakli, Sukran(1)
- Cevik, Mutlu(1)
- Cokgezme, Omer Faruk(1)
- Demirtas Erol, Nida(1)
- Demirtas, Nida(1)
- Dikici, Abdullah(1)
- Doner, Deniz(1)
- Döner, Deniz(1)
- Eray Alp(1)
- Erdem, Ömer Alper(1)
- Goksu, Ali(1)
- Gündüzalp, Seda(1)
- Icier, Filiz(1)
- Ilhak, O. Irgan(1)
- Karakavuk, Emrah(1)
- Kirbağ, Sevda(1)
- Kuzgun, Nermin Karaton(1)
- Metin, Gülhan(1)
- Patir, Bahri(1)
- Rayman Ergün, Ahsen(1)
- Sabanci, Serdal(1)
- Sabancı, Serdal(1)
- Sen Yilmaz, E. Burcu(1)
- Serdar, Emine(1)
- Sönmez, Pınar Erecevi t(1)
- Vongkamjan, Kitiya(1)
- Yaraş, Zübeyde(1)
- Yavuz, Arzu Burcu(1)
- Yunus Özçiçek(1)
- Çalicioglu, Mehmet(1)
- Çevik, Mutlu(1)
- Çokgezme, Ömer Faruk(1)
- Öksüztepe, Gulsum(1)
- İçier, Filiz(1)
- Şerife Bektaş(1)
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ3Quality Culture and Impact Dynamics in Educational Institutions: A Qualitative Analysis Based on the Experiences of School Administrators
Yaraş, Zübeyde; Gündüzalp, Seda
This study highlights the role of leadership in shaping quality processes within educational institutions, focusing on the development of a quality culture in schools in the K -12 system (from kindergarten to 12th grade). It explores the connection between leadership discourse and organizational transformation. Using a qualitative, phenomenological design, the study involved 22 school principals from preschool to high school, selected through purposive sampling. Data collected through semi -structured forms were analyzed using content analysis. Findings show that school leaders believe quality processes positively influence instructional quality, student development, organizational success, and culture. Leadership communication, shared values, and stakeholder involvement were seen as key to embedding quality in school functions. The study emphasizes the importance of quality culture in areas such as management processes, teaching practices, human resources, and quality control. Strategies like reward systems, promoting innovation, and effective talent management were identified as essential for fostering a quality culture. Challenges faced by administrators in this process were also revealed. To overcome these, suggestions include using positive reinforcement and offering training in quality management. Overall, the study integrates theoretical perspectives on leadership with practical insights into communication and strategy, concluding that a strong quality culture has a significant impact on educational policy.
- MakaleYalnız künye2024Scopus SJRQ1An innovative approach in oat milk production: Ohmic heating
Ak, Ferit; Karakavuk, Emrah; Goksu, Ali; Sabancı, Serdal
This study aimed to produce oat-milk by using the ohmic heating (OH) system and to compare some quality properties of this milk with the milk produced by conventional methods. The solution containing oats was heated from 20 °C to 75 °C using 3 different voltage-gradients, and then oat-milk was obtained by applying a series of processes. It has been determined that as the voltage gradient increased during heating in oat milk production, the processing time shortens, and this time was 482 seconds in the conventional heating process. The effective electrical conductivity values increased as the temperature increased in the OH process during the production of oat-milk and these values vary between 0.13 and 0.41 S/m. Also, some quality characteristics of oat milk such as color and total phenolic content were better preserved in milk obtained by the OH process than conventional heating process. In addition, oat milk obtained by OH process had higher apparent viscosity at all temperatures.
AtıfScopus8WoS6OpenAlex8
İncele - MakaleAçık Erişim2024Scopus SJRQ1Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef
Döner, Deniz; Çokgezme, Ömer Faruk; Çevik, Mutlu; İçier, Filiz
The thawing process is a common processing method used in the meat industry. To ensure provide food safety and protect meat quality, the thawing process should be carried out carefully. Ohmic thawing (OT) is one of the novel thawing methods. In this study, a custom-designed ohmic thawing prototype was set up and used to thaw frozen minced beef samples in different shapes (X: 13 × 4 × 3 cm3; Y: 13 × 6 × 2 cm3; Z: 13 cm height × 3.91 cm diameter) at 3 different voltage gradients (10–13-16 V/cm) by using 3 different electrode designs (E1, titanium foil; E2, needle type titanium electrode; E3, titanium embossed). The optimum OT condition resulting in a high-quality product with the highest process efficiency was determined. As an optimization procedure, a three-level general factorial design was performed. Thawing time, drip loss, thawing ratio, maximum temperature, ohmic power consumption, energy efficiency, and exergy efficiency values were used as responses. The cylindrical sample shape resulted in higher changes in quality and decreased performance of the process. The optimum ohmic thawing condition was a 16 V/cm voltage gradient for Y-shaped samples by using an E2 electrode design. The thawing time for the optimum condition was 2074s corresponding ohmic power consumption of 15.84 W. The drip loss during thawing was measured at 1.20%. The maximum temperature reached during the thawing process was recorded as 15.90 °C. Energy efficiency and exergy efficiency values were greater than 35%. Based on these results, the overall desirability of the ohmic thawing method was evaluated as 0.755. The obtained desirability value indicated the ohmic thawing method to be highly efficient and effective in achieving optimal thawing outcomes. The results of this study could give valuable information on the design of industrial-scale ohmic heating units to be used with solid foods, especially for thawing purposes.
AtıfScopus13WoS11İncele - Kitap BölümüAçık Erişim2024Recent trends in evaporation techniques
Icier, Filiz; Doner, Deniz; Cokgezme, Omer Faruk; Sabanci, Serdal; Cevik, Mutlu
Increasing energy costs of the food industry and the necessity to reduce emissions of greenhouse gases orient the researchers to find alternative solutions to increase energy efficiency, and to decrease waste and environmental damage. Hence, the use of novel technologies comes to the fore. Since volumetric heating could be provided by Ohmic and microwave heating methods, a heating medium is not required. Thus it is possible to reduce undesirable changes in quality attributes by eliminating contact with hot surfaces and providing rapid heating. The negative effects on the environment could also be reduced owing to both utilization of efficient energy for the heating process and the elimination of wastewater. Alternative nonthermal methods including ultrasound, membrane filtration, pulsed electric field, and electroplasmolysis techniques could also be applied. In this chapter, recent studies on the evaporation techniques, regarding their system setups, effects on the quality characteristics, and performance evaluations are reviewed.
- Yüksek Lisans TeziAçık Erişim2023Hizmet ve sanayi sektöründe kalite maliyetlerini etkileyen unsurların karşılaştırılması ve otel işletmelerinin kalite maliyetleri yönetimi üzerine bir araştırma: Doğu Anadolu Bölgesi örneği
Eray Alp
Günümüzde işletmelerin ürün verimliliklerini arttırması için kalite maliyetlerini hesaplayıp bu maliyetlerin giderilmesi için uygun çözümler bulması gereklidir. Dünya üzerinde gerçekleşen son değişimlerden dolayı işletmeler stratejilerinde ve uygulamalarında farklılaşmaya gitmektedir. Küreselleşmenin de etkisiyle rekabet şartları da değişmektedir. Bu nedenden dolayı ürün ve hizmetlerin üretimindeki kalite oranlarının da yükselmesi gerekmiştir. İşletmeler müşterilerin tercih ve beklentilerine yönelik ürün gruplarına doğru yönelmeye başlamıştır. Kalite maliyetleri, üretilen ya da sunulan ürün veya hizmetlerin piyasa ortamında başarılı olabilmeleri için önemli bir konudur. Kalite maliyetleri belirlenip ona göre çözüm bulunursa daha iyi sonuçlar elde edilebilir. Bu çalışmanın amacı kalite maliyet unsurlarının belirlenerek bu unsurların sektörler üzerindeki durumlarını tespit etmektir. Bu çalışmada PAF modeli diye de adlandırılan, Prevention –Appraisal – Failure (Önleme, Ölçme- Değerlendirme ve Başarısızlık)" yönteme göre kalite maliyetleri incelenmiş olup hizmet ve sanayi sektöründe kalite maliyetlerinin unsurları açıklanmıştır. Bu çalışma ile hizmet sektöründe faaliyet gösteren otel işletmelerinin kalite maliyet sistemlerinin mevcut olup olmadığı ve yöneticilerinin kalite maliyet sistemi hakkında görüşleri tespit edilmeye çalışılmıştır. Araştırma Doğu Anadolu Bölgesinde faaliyet gösteren 3, 4 ve 5 yıldızlı otel işletmelerinde kalite maliyet sistemleriyle ilgili içinde bulundukları durumun tespiti ve yöneticilerinin kalite maliyet sistemine yönelik düşüncelerin ortaya çıkarılmasına yönelik yapılmıştır. Bu amaç için bu otel işletmeleriyle anket çalışması yapılarak elde edilen verilerin SPPS 22 paket programıyla analizi yapılmıştır. Bu çalışma ile muhasebe bilimine hem literatür hem de bilimsel yönden katkı sağlanmaya çalışılmıştır.
- Yüksek Lisans TeziAçık Erişim2023Atatürk önemi öğretmen eğitimi ve öğretmenlerin nitelikleri
Şerife Bektaş
Türk millî eğitim sistemi içerisinde öğretmen yetiştirme her dönemde üzerinde durulan bir konu olmuş, siyasal ve toplumsal hayatta meydana gelen değişikliklere paralel olarak birbirinden bağımsız yapılan ve sıklıkla değiştirilen programlar, altyapı oluşturulmadan uygulamaya konmuştur. Bu nedenle uygulamada bazı aksaklık ve eksikler ortaya çıkmıştır. Eğitim ve öğretim hususunda ne değişirse değişsin, kaliteli ve etkin bir öğretmenin konumunu hiçbir şeyin alamayacağı, her dönemde açık bir şekilde anlaşılmıştır. Bu nedenle öncelikle öğretmen eğitimi konusunda çeşitli devletlerin uygulamaları göz önünde bulundurulmuş, kimi zaman da Türk eğitimcilerin önerileri dikkate alınarak gerekli reformlar yapılmaya çalışılmıştır. Bu çalışmada Türkiye'de 1923'ten başlanarak öğretmen yetiştirilmesinde gerçekleştirilen değişiklik ve düzenlemeler, konuyla ilgili yayımlanmış özellikle resmi yayınlar başta olmak üzere, telif eserler, makaleler, süreli yayınlardan yararlanılmış, bilgiler bir bütün haline getirilerek özellikle Gazi Mustafa Kemal Atatürk dönemindeki öğretmen eğitimi ve öğretmenlerin nitelikleri üzerinde durulmuştur. Tez konumuzun sınırları dâhilinde yapılan çalışmalar sebep ve sonuçlarıyla irdelenerek araştırılmış, sonuçları detaylarıyla ortaya konulmaya çalışılmıştır. Anahtar Kelimeler: Öğretmen, Atatürk, Eğitim, Nitelik
- MakaleYalnız künye2021Scopus SJRQ1Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)
Demirtas Erol, Nida; Erdem, Ömer Alper; Cakli, Sukran; Yavuz, Arzu Burcu
Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation during their production. Many studies have shown that the excessive salt consumption has negative health effects and so that reducing sodium is important. In this study, the physical and sensory quality of the marinated anchovy produced with potassium salt instead of sodium salt was investigated. Anchovy used in this study was purchased from a local fish market as filleted. Anchovy fillets were transported to the laboratory in ice. Anchovy marinades were produced on the same day. The study consisted of 5 groups and all groups were produced the same day. During the marination acid and salt amounts and pH were monitored. Proximate composition (protein, fat, ash, moisture, sodium, and potassium), physical (colour measurement, cooking loss, texture profile analyses), and sensory (appearance-colour, odour, taste, texture, overall acceptability) quality analyses were performed on day 0. As a result, the best partial sodium replacement was obtained with 50% potassium salt by preserving the physical and sensory quality as in marinates prepared with only 100% sodium salt.
AtıfScopus9WoS9OpenAlex9İncele - MakaleYalnız künye2020Scopus SJRQ4Quality changes and storage life of common carp (Cyprinus carpio) with the use of Ginger (Zingiber officinale) essential oil
Sönmez, Pınar Erecevi t; Kuzgun, Nermin Karaton; Kirbağ, Sevda
Ginger (Zingiber officinale) essential oil is considered safe. In this study, ginger (Zingiber officinale) essential oil was used to extend storage life of common carp (Cyprinus carpio) and detect its protective effects. The following tests were performed to assess the shelf life of carp (C:control) treated with ginger essential oil (G). The microbiota growth of the carp, sensory properties, pH, TVB TBA values, the shelf life of the carp changed positively by adding ginger oil in different concentrations to the carp (C1, C2, C3: 0.1%, 0.25%, 0.5%ginger essential oil was added to carp samples). On the other hand; ginger essential oil has a positive effect on TVB-N and TBA values of carp fillets. With reference to the results of microbiota growth, carp sample (C: control) showed the highest value (P < 0.05) on the 6th storage day. The results show the importance of the use of Zingiber officinale essential oil to prevent food spoilage.
AtıfScopus2WoS1İncele - MakaleAçık Erişim2019Scopus SJRQ1Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit
Bozkir, Hamza; Rayman Ergün, Ahsen; Serdar, Emine; Metin, Gülhan; Baysal, Taner
In this study, the effect of the ultrasound and osmotic dehydration pretreatments before the convective drying of the persimmon fruit was assessed via their drying behavior and quality properties. Ultrasound-assisted osmotic dehydration (30 °C, 45 °Brix) was performed at 35 kHz for 10, 20, and 30 min. Afterward, samples were placed first in 45 then in 70 °Brix sucrose solutions; the solutions were next shaken at 100 rpm. The control group without ultrasound treatment dehydrated osmotically. The samples were dried in a tray drier at a temperature of 60 °C and an air velocity of 1.5 m/s. Ultrasound-assisted osmotic drying treatments increased water loss and sugar gain; moreover, the osmotic dehydration time was shorter than in the untreated group. The ultrasound-assisted osmotic dehydration demonstrated a significantly decreased drying time, increased drying rates, and a 21% increase in effective water diffusivity by 30 min. The ultrasound pretreated osmotic dehydration prior to hot air-drying decreased the total required drying time. The ultrasound-assisted osmotic dehydration affected the rehydration rate and total phenolic content significantly and there was no significant difference between the color change (ΔE, ΔC, and Hue°) of the ultrasound treatment (30 min) group and the untreated group.
AtıfScopus181WoS148OpenAlex178
İncele - Yüksek Lisans TeziAçık Erişim2018Yükseköğretim kurumlarında akreditasyon uygulamalarına yönelik öneri: Bir kamu üniversitesi örneği
Yunus Özçiçek
Bu çalışmada bir kamu üniversitesinin inşaat mühendisliği bölümünün uluslararası bir akreditasyon kurumu olan Mühendislik Eğitim Programları Değerlendirme ve Akreditasyon Derneği (MÜDEK)'nin ölçütleri açısından özdeğerlendirmesi yapılarak bir özdeğerlendirme raporu akreditasyon önerisi olarak hazırlanmıştır. Bu öneri sayesinde tepe yöneticilerin, öğretim elemanlarının ve idari personelin kalite ve akreditasyonun önemi, faydası ve gerekliliği noktasında bilinç düzeyinin yükseltilmesi ve akreditasyon süreci için ilk adımın atılmasına öncülük edilmesi amaçlanmıştır. Çalışmada elde edilen sonuçlar sayesinde bölümün akreditasyona tabi tutulması halinde mühendislik lisans eğitimi MÜDEK akreditasyon kriterleri açısından mevcut bölümün durumunun bir resmi çekilerek eğitim faaliyetlerinin kalite düzeyinin tespit edilmesi sağlanmıştır. Bu doğrultuda bir özdeğerlendirme raporu önerisi hazırlanmıştır. Bu rapor üniversitenin ilgili makamlarıyla paylaşılarak tepe yönetim başta olmak üzere bölüm öğretim elemanları ve idari personelin kalite ve akreditasyon konusundaki bilgi birikimlerini zenginleşmesine katkıda bulunmuş, farkındalıkları artırılmış ve akreditasyon sürecini başlatmak için bir motivasyon aracı ortaya koyulmuştur. Anahtar Kelimeler: Kalite, Akreditasyon, Yükseköğretim.
- MakaleYalnız künye2016Scopus SJRQ4Evaluation of microbiological quality of sushi sold in restaurants and supermarkets in turkey
Cadun, Asli; Sen Yilmaz, E. Burcu; Demirtas, Nida; Vongkamjan, Kitiya
Sushi is a popular traditional Japanese food in worldwide. This study was conducted to investigate the physical, chemical, sensory and microbiological quality of sushi sold in supermarket and restaurants. 300 sushi samples were purchased from 5 different popular restaurants (A, B, D, E, and F) and 1 supermarket (C). Four main types of sushi (California roll (CR), sesame roll (SMR), sake roll (SR), take roll (TR)) were chosen from each station. pH values of sushi rice samples were found to be all below 4.6. According to sensory overall quality of sushi samples, CR and SMR from station C had significantly the lowest values (p<0.05). Among the sushi samples, pathogenic bacteria Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus were not detected in 25 g portion of any samples. Counts of total aerobic bacteria were high in stations A, B, D, E, and F (between 4.3-7 log CFU/g), except for station C (3.5 log CFU/g). Results for coliform counts showed similar trends as those of E. coli counts in samples. E. coli counts of all sushi types from all stations (except SMR, SR and TR from station D and SR from station E) exceeded the limit of acceptability (<100 MPN/g). Our finding may suggest a common presence of coliforms and E. coli in raw materials used in sushi preparation.
- MakaleYalnız künye2010Scopus SJRQ3Presence of E. coli O157:H7 in Cakes Marketed in Elazig
Öksüztepe, Gulsum; Patir, Bahri; Çalicioglu, Mehmet; Ilhak, O. Irgan; Dikici, Abdullah
The present study was undertaken to investigate the presence of Escherichia coli O157:H7 in cakes (plain, with cacao, with fruit) marketed in Elazig. A total of 200 cake samples as 100 plain, 50 with cacao, and 50 with fruit were analysed. Following the enrichment, the samples were plated on to CT-SMAC agar. A total of 208 typical colonies (colourless) as 138 colonies from 65 plain cakes, 25 colonies from 8 cakes with cacao, and 45 colonies from 19 cakes with fruit were isolated. These colonies were subjected to further analysis given in the materials and methods section for identification of serotype O157:H7 of E. coli. However, no colonies representing E. coli O157 were detected in any of the samples. Therefore, analysis was not proceeded for determining H7 in any of the isolates. E. coli O157:H7 was not detected in any of the cake samples analyzed. Although this finding is a good news for public health, considering other pathogens, which may exist in cakes, it is concluded and reemphasized that strict hygienic practices should be applied at every stage of cake production.
AtıfWoS2İncele