The properties of soft cheeses thatwas produced by sodium caseinate addition to fat enriched milk and changes of these propertieswhile storage.

TEZ10289Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2016.Kaynakça (s. 79-92) var.xv, 100 s. : res. (bzs. rnk.), tablo ; 29 cm.Bu araştırmada, süte %1.5, %2.5 ve %3.5 oranında sodyum kazeinat ilave edilerek sütün kurumaddesinin yükseltilmesi ile elde edilen peynirler 90 gün boyunca 4±1ºC’de depolanmıştır. Farklı oranlarda sodyum kazeinat kullanımı ve depolamanın peynirlerin pH, titrasyon asitliği, kurumadde, yağ, kurumaddede yağ, toplam azot, protein, kurumaddede protein, tuz, kurumaddede tuz, pıhtı sertliği, suda çözünen azot, olgunlaşma derecesi, %12 TCA’da çözünen azot, %5 PTA’da çözünen azot, kazein azotu, proteoz-pepton azotu, toplam serbest aminoasit, L, a, b ve duyusal özellikleri üzerine etkileri belirlenmiştir. Elde edilen sonuçlara göre ilave edilen sodyum kazeinat miktarı arttıkça pıhtı sertliği değerlerinde azalma meydana gelmiştir. Kurumaddesi yükseltilmiş sütten elde edilen peynirlerin; pH, titrasyon asitliği, kurumadde, kurumaddede yağ, tuz, kurumaddede tuz, SÇA’da çözünen azot, olgunlaşma derecesi, proteoz-pepton azotu, toplam serbest aminoasit miktarı, L, a, b ve pıhtı sertliği oranları farklı miktarlarda sodyum kazeinat ilavesinden etkilenmiştir (p0.05). Duyusal analizler sonucunda en çok beğenilen peynir %3.5 sodyum kazeinat ilaveli peynir olurken bunu sırasıyla; %2.5 ve %1.5 sodyum kazeinat ilaveli peynirler izlemiştir.In this research, cheeses which were produced by adding sodium caseinate to milk for condensation in 1.5%, 2.5% and 3.5% ratios were stored for 90 days at 4±1ºC. The effects of different sodium caseinate ratios and storage time on pH, titration acidity, dry matter, fat in dry matter, total nitrogen, protein, protein in dry matter, salt, salt in dry matter, curd firmness, water soluble nitrogen, ripening degree, 12% TCA soluble nitrogen, 5% PTA soluble nitrogen, casein nitrogen, proteose-peptone nitrogen, total free amino acids, color and sensory properties were determined. According to the resultscurd firmness were decreased while sodium caseinate amount which was added to milk was increased. pH value, titration acidity, dry matter amount, fat in dry matter, salt, salt in dry matter, water soluble nitrogen, ripening degree, proteose-peptone nitrogen, total free amino acids, L, a, b and curd firmness values of cheeses were affected by sodium caseinate adding in different ratios (p0.05). As a result of sensory analysis; the most liked cheese were selected as cheese with 3.5% sodium caseinate and cheeses with 2.5% and 1.5% sodium caseinate were followed it relatively.Bu çalışma Ç.Ü. Bilimsel Araştırma Projeleri Birimi tarafından desteklenmiştir. Proje No: FYL2014-2397

Occupational health and safety risk analysis in daryi industry: an example of application practice.

TEZ12877Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2020.Kaynakça (s. 61-65) var.XV, 99 s. :_res. (bzs. rnk.), tablo ;_29 cm.Bu çalışmada gıda sektöründeki bir işletmede iş sağlığı ve güvenliği kapsamında 5x5 matris tablosu kullanılarak risk analizi uygulaması yapılmıştır. Buna göre, gıda sektöründe çalışanların sağlığını tehdit eden ve edebilecek potansiyel risklerin, olasılığı, şiddeti ve risk ağırlığı hazırlanan risk analiz tablosu ve 5x5 matris tablosu kullanılarak belirlenmiştir. Gıda işletmesinde olası risklerin şiddetleri ve risk ağırlıklarına yönelik bilgiler elde edilerek, önleme faaliyetleri, işsağlığı ve güvenliğinde ilgili mevzuatla ilişkilendirilip alınabilecek önlemler açıklanmıştır.In thisstudy, anapplication of riskanalysis has been carried out byusing a 5X5 matrix table within thes cope of occupational health and safety for abusiness firm in the food sector. Accordingly, probability, intensity and risk weight of the potential risks threatening the health of the employees of the food industry,have been determined by using both Risk Analysis and 5X5 Matrix tables. Firstly, information aboutintensity and weights of the potential risks of the food business firm was obtained. Then,therequired precautions have been clarified by linking to the relevant legislation

Carbendazim trace analysis in different samples by using nanostructured modified carbon paste electrode as voltametric sensor

Carbendazim (CBZ) as a fungicide is widely used to control fungal diseases in agriculture, veterinary medicine, and forestry. In this study, molecularly imprinted nano-size polymer was synthesized and then combined with multiwalled carbon nanotubes to be used as modifiers for carbon paste electrode to detect carbendazim in water, fruit, agricultural wastewater, and urine samples by using the square-wave technique. Some common ions and pesticides were investigated as interferences in analyte, to study the sensitivity and selectivity of the modified carbon paste electrode for carbendazim. The combination of molecular imprinted polymer and multiwalled carbon nanotubes showed a significant increase in peak current in electrocatalytic activity on electrochemical detection of the carbendazim. The linear range of 1 × 10−10 to 5 × 10−8molL−1 was investigated. The lower detection limit was determined to be 0.2 × 10−10molL−1, and the relative standard deviation for the target molecule analysis was 2.07%. The result reveals that the modified carbon paste sensor with Multi walled Carbon Nanotubes (MWCNTs) and Molecular Imprinted Polymer (MIPs) can be used easily, without preparation steps that have high selectivity and sensitivity to determine carbendazim in water, fruit, agricultural wastewater, and urine samples

SEM image of molecularly imprinted polymers of the CBZ.

SEM image of molecularly imprinted polymers of the CBZ.</p

The voltammograms of MWCNTs-MIP-CPE, MWCNTs-NIP-CPE, and CP for CBZ sensor in CBZ 1.0×10⁻⁷ mol mol<i>L</i>⁻¹.

(Supporting electrolyte: phosphate buffer 0.1mol molL−1) (Scan rate: 100 mV/s).</p