Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Akpolat, Mustafa(3)
- Aydoğmuş, Ercan(2)
- Ak, Ferit(1)
- Bayrambas, Kadir(1)
- Cevik, Mutlu(1)
- Dogan, Mahmut(1)
- Eroglu, Ali(1)
- Eroglu, Zeynep(1)
- Goksu, Ali(1)
- Gülseven Duran(1)
- Icier, Filiz(1)
- Karakavuk, Emrah(1)
- Karaman, Safa(1)
- Kök, Baha Vural(1)
- Sabancı, Serdal(1)
- Toker, Omer S.(1)
- Vural Kök, Baha(1)
- Yalçln, Beyza Furtana(1)
- Yilmaz, Mehmet(1)
- Yilmaz, Mustafa T.(1)
- Yllmaz, Mehmet(1)
- Yogurtcu, Hakan(1)
- Özdemir, Ahmet Münir(1)
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ3Effect of polymer modification on bitumen rheology: A comparative study of bitumens obtained from different sources
Özdemir, Ahmet Münir; Yalçln, Beyza Furtana; Yllmaz, Mehmet
The rheological and mechanical properties of bituminous binders vary significantly depending on the crude oil source. Consequently, the response of binders from different sources to polymer modification also differs. This study compares the rheological performance of B160/220 penetration-grade binders sourced from the Turkey-Batman and Iraq-Lanaz refineries, modified with styrene-butadiene-styrene (SBS), the most widely used polymer additive. To evaluate high-temperature performance, performance grade and frequency sweep tests were conducted using a dynamic shear rheometer. In addition to experimental assessments, the rheological behavior of the binders was analyzed using the Christensen-Anderson, Cross, and Carreau-Yasuda models. Time-temperature superposition principle master curves were generated to characterize their viscoelastic behavior. Zero shear viscosity (ZSV) values were determined using the Cross and Carreau-Yasuda models to examine the impact of polymer modification on binder viscosity. The findings indicate that the initial rheological properties of bitumen significantly influence its response to SBS modification. For instance, the G∗/sin δvalue increased by up to 199% at 64°C with 4% SBS addition, while the softening point rose by 9.5°C compared to unmodified binders. Modelled ZSV values showed more than a sevenfold increase in some cases, especially in Iraqi binders. On the other hand, at -18°C, the m-value dropped to 0.282 in the B-SBS4 binder, indicating a potential risk of low-temperature cracking. While polymer modification improved the rheological properties of both bitumen types, its effectiveness varied depending on the source.
AtıfScopus8WoS8OpenAlex7
İncele - 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.
AtıfScopus8WoS6OpenAlex8İncele - Yüksek Lisans TeziAçık Erişim2023Farklı oranlarda meyve suyu ilave edilerek elde edilen fermente badem sütünün bazı kalite özelliklerindeki değişimin belirlenmesi
Gülseven Duran
Bu çalışmada, 3 farklı oranda (%10, %20 ve %30) ve iki çeşit (portakal ve ananas suyu) %100 meyve suyu ilave edilmiş ve edilmemiş fermente badem sütü örneklerinin bazı kalite özellikleri (pH, titrasyon asitliği), Lactobacillus acidophilus canlılığı, küf ve maya sayıları, reolojik özellikleri ve duyusal değerlendirmelerindeki değişimler incelenmiştir. Farklı oranlarda portakal ve ananas suyu ilave edilmiş ve edilmemiş fermente badem sütü örneklerinin pH değerlerinin fermantasyon aşaması sonunda sırasıyla 3.97–4.40 ve 3.99-4.28 arasında değiştiği, depolama aşaması boyunca ise 7. ve 14. günde sırasıyla 4.33-4.77 ve 4.48-4.95, 4.35-4.87 ve 4.54-4.93 arasında değiştiği tespit edilmiştir. Farklı oranlarda portakal ve ananas suyu ilave edilmiş ve edilmemiş fermente badem sütü örneklerinin titrasyon asitliği değerlerinin ise fermantasyon aşaması sonunda sırasıyla %0.178–%0.478 ve %0.186-%0.360 arasında değiştiği ve ilave edilen meyve suyu çeşidine bağlı olmadan depolama işlemi boyunca değerlerin artış gösterdiği belirlenmiştir. En düşük pH ve en yüksek titrasyon asitliği değerlerinin hem portakal suyu hem de ananas suyu ilave edilen örnekler için %30 oranında meyve suyu ilave edilmiş örneklerde elde edilmiştir. Portakal suyu ilave edilmiş fermente badem sütü örneklerinin L. acidophilus içeriğinin fermantasyon aşaması sonunda 7.58-7.95 log kob/ml arasında değiştiği, depolama işlemi boyunca hafif bir azalma eğilimi gösterdiği belirlenmiştir. Ananas suyu ilave edilmiş fermente badem sütü örneklerinde ise fermantasyon aşaması sonunda L. acidophilus miktarı 7.31-7.67 log kob/ml arasında değiştiği ve depolama işlemi boyunca hafif bir azalma eğilimi gösterdiği tespit edilmiştir. Farklı oranlarda portakal ve ananas suyu ilave edilmiş ve edilmemiş fermente badem sütü örneklerinin hiçbirinde küf ve maya tespit edilmemiştir. Farklı işlem koşulları kullanılarak üretilen fermente badem sütü örneklerinin tümünün Newton olmayan psödoplastik akış davranışı gösterdiği belirlenmiştir. Ayrıca portakal ve ananas suyu ilave edilmiş ve edilmemiş fermente badem sütü örnekleri için en uygun reolojik modellerin sırasıyla Üssel ve Herschel-Bulkley modeli olduğu belirlenmiştir. Yapılan duyusal değerlendirme sonucunda ise, farklı oranlarda portakal ve ananas suyu ilave edilmiş ve edilmemiş fermente badem sütü örnekleri için genel kabul edilebilirliğin %30 meyve suyu ilave edilen örneklerde olduğu tespit edilmiştir. Elde edilen bu çalışmanın sonuçlarının endüstriyel ölçekte kurulabilecek ekipman ve pompalama sistemleri için değerli bilgiler sağlayabileceği düşünülmektedir.
- MakaleAçık Erişim2022Scopus SJRQ3Investigation of rutting, fatigue and cracking resistance parameters of CR modified warm asphalt binders compare with SBS modified binders
Akpolat, Mustafa
This study compares the rutting and cracking resistance and fatigue parameters of crumb rubber (CR) modified warm asphalt binders, which were determined by viscoelastic continuum damage (VECD) theory. The effect of the combination of CR modification and Sasobit, a warm mix additive, was investigated. Performance of CR + Sasobit compound was compared with styrene-butadiene-styrene (SBS) modification. Newly developed rheological tests such as multi stress creep recovery (MSCR), lineer amplitude sweep (LAS) and conventional tests were applied to modified binders. It was determined that the CR + Sasobit modified binders improved the rutting parameter better in comparison to SBS-added binders. Although the CR additive improved the rheological properties of the binder at low and medium temperatures, this effect was reduced when used with Sasobit additive. Sasobit additive increased the stiffness and decreased the fatigue parameter at low temperatures. Besides, the results of the LAS test revealed that at high strain values (i.e.> 6%), the fatigue life of CR and Sasobit modified binders was lower than the fatigue life of the pure binder. In other words, CR and Sasobit modified binders could not preserve material integrity.
AtıfScopus13WoS13OpenAlex12İncele - MakaleAçık Erişim2022Scopus SJRQ3Research on the Rheological Properties of Asphalt Binder Modified by Fume Silica and Crumb Rubber Compound
Akpolat, Mustafa; Kök, Baha Vural; Aydoğmuş, Ercan
This study investigates the effect of using Fume Silica (Aerosol 300) alone and together with crumb rubber (CR) in bitumen modification on the traditional and rheological properties of the binder and compares it to the SBS modified binder. Using the aerosol additive in the binder at the rates of 0.5%, 1%, 1.5%, and 2% were determined as the most convenient ratio and CR+aerosol modified binders were prepared per this ratio. The binders were subjected to the softening point, viscosity, frequency sweep, bending beam rheometer (BBR), and Fourier Transform Infrared spectroscopy (FTIR) tests in the context of the study. Besides, the optimum conditions were determined according to the response functions by designing an experiment with statistical regression according to the Response surface methodology (RSM). The results indicate that the optimum aerosol ratio is 1.5%. With the use of 1.5% aerosol in 6% CR modification per bitumen weight, it was found that (1) the softening point increases and the temperature sensitivity decrease in comparison to other binders, (2) the consistency of the binder increases, (3) the complex modulus values increase and become more resistant to rutting, (4) the low-temperature parameters enhance by performing more flexible behavior, (5) there may be physical changes in the structure even though there is no chemical reaction in the binder with the use of CR and aerosol additives, and (6) the experimental data and theoretical data obtained from the RSM method are consistent as per the statistical analysis.
AtıfScopus9WoS7OpenAlex10İncele - MakaleAçık Erişim2021Scopus SJRQ1Investigation on the properties of new palm-oil-based polyurethane modified bitumen
Vural Kök, Baha; Aydoğmuş, Ercan; Yilmaz, Mehmet; Akpolat, Mustafa
Polyurethane-derived polymer synthesized by the reaction of 4.4′-diphenylmethane diisocyanate (MDI) with the new modified palm-oil-based polyol was used as an alternative additive to thermoplastic-elastomers, such as styrene–butadienestyrene (SBS), the most commonly used additive. The study aimed to investigate the effect of polyurethane (PU) modification on the rheological and chemical structure of base bitumen. The softening point, rotational viscosity, dynamic shear rheometer (DSR), multi-stress creep recovery (MSCR), bending beam rheometer (BBR), and Fourier transform infrared (FTIR) tests were conducted on the binders. The effects of curing time and temperature, isocyanate/hydroxyl (NCO/OH) molar ratio, and PU content were examined and the best modification conditions were determined. It was found that 24 h curing conditions at 85 °C were sufficient for the formation of PU bonds and these processes increased the rutting parameter of the binder by 256% compared to 1 h curing. At 50 °C and a frequency of 5 Hz, the binder with a 4:1 NCO/OH ratio had 63% more complex modulus than the binder with a 10:1 NCO/OH ratio. The 7 wt% PU modified binder had the same performance level as 4% SBS modification and 10 wt% PU modified binder was one degree higher. Moreover, above 60 °C, all the PU modified binders gave lower phase angles compared to the 4% SBS modified binder. 7 wt% PU modified binder showed similar elastic properties against cracks at low temperatures compared to the 4% SBS modified binder. The use of palm oil in the synthesis of PU presents an environmentally friendly and cost-effective solution compared to the use of petrochemical derivatives.
AtıfScopus56WoS53OpenAlex60İncele - MakaleYalnız künye2020Scopus SJRQ2Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods
Cevik, Mutlu; Icier, Filiz
Frozen minced meat samples having fat contents of 2%, 10% and 18% were thawed using different methods (refrigeration thawing at ambient temperature of +4 ℃, under running cold water (+4 ℃) thawing, ohmic thawing for 10, 13 and 16 V/cm). Viscoelastic properties were determined by using rheological tests (oscillation and creep/recovery tests). Storage modulus, loss modulus, complex modulus, loss tangent, dynamic viscosity and complex viscosity values of minced meat samples increased as fat content increased. As frequency value increased, the modulus values of meat samples increased but dynamic and complex viscosity values of the samples decreased. The minced meat samples thawed by different methods had recoverable compliance values. The compliance values of meat samples during creep region can be well characterized by Burgers model. Ohmic thawing can be used as an alternative thawing method since it resulted in similar rheological properties of minced meat samples compared to refrigeration thawing at ambient temperature of +4 ℃ and under running cold water (+4℃) thawing.
AtıfScopus28WoS25
İncele - MakaleYalnız künye2018Scopus SJRQ3TIME-INDEPENDENT RHEOLOGICAL BEHAVIOUR OF PEANUT BUTTER: MODELLING AND ARTIFICIAL NEURAL NETWORK APPLICATION
Yogurtcu, Hakan
In this study, the rheological behaviour of semisolid peanut butter samples with a fat ratio of 42.7 % were examined in a temperature interval of 10-50 degrees C via rotational rheometer at different shear rates. Peanut butter samples display non-Newtonian yield-pseudoplastic behaviour. Seven model equalities were used for representing the time-independent rheological behaviour of peanut butter and the representation ability of the models were determined by way of determination coefficient (r(2)), mean absolute percentage error (MA%E), chi-square (chi(2)) and root mean square error (RMSE) statistical parameters. It was observed that the O'foli model was the most successful among the models applied to experimental data. Temperature dependency of viscosity at shear rates of 0.1, 0.4 and 0.75 s(-1) was determined via Arrhenius equality and activation energies varied between the interval of 46818.63-51952.52 J/mol. Three-layer model suggested for estimating viscosity using artificial neural network method was observed to be quite successful.
- MakaleYayıncıda açık erişim2016Scopus SJRQ2Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule
Eroglu, Ali; Bayrambas, Kadir; Eroglu, Zeynep; Toker, Omer S.; Yilmaz, Mustafa T.; Karaman, Safa; Dogan, Mahmut
In this study, physicochemical, rheological (steady, dynamic, and creep/recovery), and textural properties of yoghurt/molasses blends (0, 5, 10, and 15% molasses) were investigated. The blends showed shear thinning behavior, as described by Ostwald de Waele model (R-2 >= 0.955). Consistency coefficient value (K) of the blends decreased with increasing molasses concentration in the sample. Storage modulus (G') of blends was higher than loss modulus (G ''), exhibiting weak gel-like behavior. Molasses addition decreased G' and G '' values. Temperature sweep tests indicated that blends followed Arrhenius relationship. A modified Cox-Merz rule was applicable using shift factors. Compliance values (J(t)) increased as molasses concentration increased, revealing that deformation stability and internal viscosity (eta(1)) decreased with concentration. Creep behavior was characterized using Burger model. Obtained J data as a function of time could be satisfactorily fitted to Burger model (R-2 >= 0.994). The final percentage recovery of blends remarkably decreased with the increase of molasses concentration. Firmness, consistency, cohesiveness, and viscosity index values decreased with molasses addition. According to the results of the current study, molasses amount to be added to the yoghurt should be determined regarding rheological properties since resistance of the sample to deformation decreased with increase in molasses concentration.
AtıfWoS14OpenAlex21İncele