2015 Cilt 29 Sayı 2

Permanent URI for this collectionhttps://hdl.handle.net/11452/2322

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    Biogas production potential from animal manure of Bursa province
    (Uludağ Üniversitesi, 2015-06-26) Ayhan, Aslı; Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü.
    Agricultural operations and livestock production are among the important economic activities for Turkey. But the great majority of energy demand of the agricultural enterprises is still supplied by conventional energy sources. The environment friendly biogas production which reduces the production costs in agricultural enterprises, is becoming more and more important. Animal manure, energy plants and agricultural organic wastes can be used as sources of biogas in the farms. The aim of this study was to determine the biogas production potential of Bursa for the period of 2008-2014. Chicken waste biogas potential production in 2008 took the first place with 54.612 dam3 and the total potential of biogas in 2014 increased to 129.106 dam3 by 33% compared to 2008. The amount of biogas in the case of 50% and 25% use of the theoretical biogas potential were calculated to be 64.553 and 32.276 dam3 in 2014, respectively. The heat and electrical energy equivalents of the biogas were found to be 2.788 TJ and 271 GWhe , respectively. In the other two scenarios, i,e. for 50% and 25% use of the theoretical biogas potential, heat and electric power values were determined proportionally.
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    Effect of cherry laurel (Laurocerasus officinalis Roem.) incorporation on physical, textural and functional properties of cakes and cookies
    (Uludağ Üniversitesi, 2015-09-14) Konak, Ülgen İlknur; Erem, Fundagül; Altındağ, Gülçin; Certel, Muharrem
    Cherry laurel (Laurocerasus officinalis Roem.) is a highly nutritious fruit and can be consumed in both fresh and processed form. Due to its phenolic compounds, cherry laurel demonstrates antioxidant activity and may therefore be evaluated as an ingredient to obtain a functional food. This study was performed to investigate the possible usage of dried cherry laurel fruit in the production of cakes and cookies, and to develop a novel formulation of these products. Cakes (0, 10, 20, 40%) and cookies (0, 5, 10, 20%) were incorporated with a coarse milled form of dried cherry laurel, and the quality of the baked products was evaluated by determining the color, texture, sensory properties, total phenolic content and antioxidant capacity. All of the color values (L*, a*, b*) were significantly (p<0.05) affected by the level of fruit. Fruit level also had a significant (p<0.05) effect on the total phenolic content and antioxidant capacity, and these values were found to be increased with increasing fruit levels. It was observed that the increase in cherry laurel addition resulted in firmer cakes, but softer cookies. In addition, a decrease was observed in the springiness values of 40% fruit-containing cakes as compared to the control sample. Sensory evaluation of the products showed satisfactory results. Products containing higher levels of fruit were generally the most preferred by the panelists.