Logistic regression analysis of domestic violence against risk factors

Tüm dünyada giderek yaygınlaşan ve ırk, sınıf, dil, kültürel özelliklere göre ayrım olmadan pek çok ülkede ortaya çıkabilen kadına yönelik şiddetin varoluşu binlerce yıl öncesine dayanmaktadır. Bütün dünyada kadınlar geçmişten bugüne kadar eşleri, babaları, erkek kardeşleri, sevgilileri vb. tarafından şiddet görmektedir. Bu kavramı tanımlayacak olursak şiddet, bireyin bedensel, ruhsal ve sosyal açıdan zarar görmesine neden olan hareketlerin tümüdür. Kadına yönelik şiddet kavramının güncel bir konu olması nedeniyle tercih ettiğimiz bu çalışmada, kadının şiddet görmesi veya görmemesi bağımlı değişken olarak kabul edilmiştir. Bağımlı değişkenimiz olan şiddet görme veya şiddet görmeme kategorik bir değişken olduğu için uygulamada ikili lojistik regresyon analizi kullanılmıştır. Elde edilen veriler SPSS 19’da analiz edilmiştir. Bu çalışmanın amacı, kadının şiddet görmesinde etkili olan faktörleri ve bu faktörlerin etkilerini ikili lojistik regresyon analizi ile belirlemektir. Bu kapsamda daha önce yapılan çalışmalarda şiddet üzerinde etkili olarak belirlenen 25 faktör çalışmamızda bağımsız değişken olarak ele alınmıştır. Elde edilen analiz sonuçları ile mevcut çalışmaların sonuçları incelendiğinde, şiddet üzerinde etkisi olduğu düşünülen 25 faktörden 20’si bu çalışmada etkili çıkmıştır. Bu 20 faktör kadının şiddet görmesinde veya şiddet görmemesinde etkili faktörler olarak belirlenmiştir.Roots of violence against women, which is increasingly spreading all over the world regardless the race, class, language, or culture and with possibility to occur in many countries, can be traced back to thousands of years ago. All over the world, women have continuously experienced violence, either committed by their husbands, fathers, brothers, or partners. We can define the concept of violence against women as any kind of act which results in physical, mental or social harm to a person. Violence against women was chosen as a topic of this paper because of its importance nowadays. Women as being or not subject to violence was taken as dependent variable in this paper. Since it is actually a categorical variable, we applied binary logistic regression analysis. Collected data was analyzed in SPSS 19 statistics. The objective of this paper is to identify and using binary logistic regression explore the factors affecting domestic violence against women. Accordingly, 25 factors (determinants) which had already been identified by researchers were taken as independent variable in our work. According to collected data and results of analysis, as well as the results of previous researches, the number of 25 determinants considered to be important was reduced to 20 in this paper. These 20 factors were determined as important for women being or not subject to violence

Radyo Frekans Isıtma Yöntemi ve Gıda İşlemede Kullanımı

Similar to the other electromagnetic waves, radio waves consist of oscillating electric and magnetic field as well. Due to the effect of the applied electric field constituent of radio waves, heat is volumetrically generated within the food material as a result of the molecular friction of oscillating molecules and ions. The heating process that applied on food materials via the use of radio frequency is called ;quot;dielectric heating;quot;. Radio frequency (RF) heating is regarded as a promising technology for food applications due to its associated rapid and uniform heat distribution, large penetration depth and lower energy consumption properties. In recent years, RF heating technology is widely used in food industry for the purposes such as cooking/ baking, thawing, freezing, pasteurization, sterilization, disinfestation and drying. In this study, the common use of RF heating in food processing and the advantages or disadvantages of its use are investigated, and information related to the history and the heating principles of RF technology are given in details.Radyo dalgaları diğer elektromanyetik dalgalar gibi salınım halindeki elektrik ve manyetik alandan oluşmaktadır. Radyo dalgalarının elektrik alan bileşeninin etkisi ile salınım halindeki molekül ve iyonların hareketi sonucu meydana gelen moleküler sürtünme, gıda içerisinde hacimsel ısı oluşumuna neden olmaktadır. Radyo dalgaları kullanılarak gıdalar üzerinde gerçekleştirilen bu ısıtma işlemi dielektrik ısıtma olarak adlandırılmaktadır. Hızlı ve homojen ısı dağılımı sağlaması, yüksek penetrasyon derinliği ve düşük enerji tüketimi gibi özellikleri dolayısı ile radyo frekans (RF) ısıtma teknolojisi, gıda işleme uygulamaları açısından gelecek vadeden bir teknoloji olarak kabul edilmektedir. RF ısıtma teknolojisinin gıda endüstrisinde pişirme, çözündürme, dondurma, pastörizasyon, sterilizasyon, dezenfeksiyon, kurutma, vb. amaçlarla kullanımı son yıllarda yaygınlık kazanmaktadır. Bu çalışmada RF ısıtmanın tarihçesi ve ısıtma prensibi hakkında bilgi verilirken; gıda işlemede yaygın kullanım alanları ile RF ısıtmanın gıda işlemede kullanılmasının avantaj/ dezavantajları incelenmektedir. Ayrıca gıdaların dielektrik ısıtılmasında etkili olan geometri, şekil, ürün pozisyonu ve dielektrik özellikler gibi faktörlerin RF ısıtma sistemlerinin oluşturulmasında taşıdığı önem vurgulanmaktadır

The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS)

The SAOS and LAOS behavior of tomato paste were investigated in this study. SAOS rheology was well predicted by the semi-empirical Bird-Carreau constitutive model. The LAOS (Large amplitude oscillatory shear) behavior of tomato paste was also investigated in depth in this study and non-linear rheological properties were obtained by utilizing Ewoldt-McKinley theory. These parameters offer new insights into the rheology of tomato paste and help understand structural changes which occur at different deformations (strain) and time scales (frequency). We plotted the intracycle normalized stress vs. normalized strain in the linear and non-linear regions offered new intracycle insights and observations. Tomato paste showed an irreversible structural change in LAOS evidenced by strain softening (in the mid-oscillatory region) followed by strain hardening (in the large oscillatory region). The nonlinear flow behavior simulated by the single mode Giesekus model gave good results up to moderate strains and frequencies. These results help gain better insights at large deformations, which occur during processing and consumption

Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties

WOS: 000399267000005Predicting loaf volume development of gluten free baked products to have similar properties to wheat products remains a challenge and there is no good marker for loaf volume. Large Amplitude Oscillatory Shear (LAOS) flow experiments and baking tests were conducted on rice, buckwheat, quinoa, and soy flour doughs to understand if there is any correlation between the non-linear rheological properties and loaf volume. The challenging water absorption capacities were determined by matching the eta* vs. frequency data of the gluten free flours with that of the soft wheat flour dough with moisture content at 500 BU. 110%, 90%, 85%, and 160% water levels were found as optimal for rice, buckwheat, quinoa, and soy flour, respectively. The comparison of elastic Lissajous-Bowditch curves showed that the stronger nonlinearities were seen at low frequencies and the wider the loop, the weaker the structure and the more structural breakdown with an order of soft wheat, soy, buckwheat, quinoa and rice flour doughs. Secondary loops have been observed in viscous Lissajous-Bowditch curves which are related to the strong non-linearities in elastic stress. The distributions of elastic and viscous LAOS parameters showed that soy dough has the closest rheological performance to wheat dough among other dough samples, which has the highest protein content. G(L)'. and G(M)' values at 10 rad/s and 200% strain showed the best correlation among all LAOS parameters with the loaf volume. The strain stiffening/softening property e(3)/e(1) complemented the mechanistic explanations which were offered using G(L)' and G(M)' values. (C) 2017 Elsevier Ltd. All rights reserved

NON-LINEAR RHEOLOGICAL PROPERTIES OF SOFT WHEAT FLOUR DOUGH AT DIFFERENT STAGES OF FARINOGRAPH MIXING

WOS: 000386873100001During mixing of wheat flour doughs, the distribution of the gluten network changes as a result of continuously applied large deformations. Especially gliadin, changes its distribution in the whole network during mixing. It is possible to fundamentally explain the role of molecular changes in more detail using large amplitude oscillatory measurements (LAOS) in the non-linear region. Therefore, the purpose of this study is to understand the effect of mixing on the non-linear fundamental rheological behavior of soft wheat flour dough using LAOS. Dough samples were obtained at 4 different phases of the Farinograph mixing and LAOS tests were done on each of them. LAOS tets give in depth intracycle understanding of rheology. All samples showed strain stiffening S and shear thinning T behavior at large strains previously not known in the cereal rheology community. Increasing mixing time (phase 1 to phase 4) and decreasing frequency resulted in retardation in the break of strain stiffening as strain increases. The strain stiffening behavior started to decrease for the dough samples at the 3rd and the 4th phases of mixing. LAOS data enabled us to describe the non-linear rheological changes occurring both in the viscous part largely attributed to the starch matrix and elastic part largely attributed to the gluten network components of the soft wheat flour dough under large deformations.USDA Hatch funds; William R. Scholle Foundation; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)This research was partly funded by USDA Hatch funds, the William R. Scholle Foundation, a Fellowship to Gamze Yazar from The Scientific and Technological Research Council of Turkey (TUBITAK). The authors gratefully acknowledge all of these funding sources which made this research possible

Effect of mixing on LAOS properties of hard wheat flour dough

WOS: 000382349300022Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network. (C) 2016 Elsevier Ltd. All rights reserved.USDA Hatch funds; William R. Scholle Foundation; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)This research was partly funded by USDA Hatch funds, the William R. Scholle Foundation, a Fellowship to Gamze Yazar from The Scientific and Technological Research Council of Turkey (TUBITAK). The authors gratefully acknowledge all of these funding sources which made this research possible