Bu çalışma, Konya Ovası Projesi (KOP) Bölgesi’nin 2009-2018 yılları arasındaki tarım alet ve makina varlığı ile tarımsal mekanizasyon özelliklerindeki değişimin saptanması amacıyla ele alınmıştır. Çalışmanın materyalini KOP Bölgesi’ndeki illerin 2009-2018 yılları arasındaki tarım alet ve makinaları istatistiksel verileri oluşturmuştur. 2009-2018 yıllarına ait traktör sayısı, traktör güç dağılımı ve tarım alanı değerlerinden yararlanılarak tarımsal mekanizasyon özellikleri ile bu özellikler arası ilişkiler belirlenmiş ve karşılaştırmalar yapılmıştır. Karşılaştırmalarda; ortalama traktör gücü (kW), birim alana düşen traktör gücü (kW/ha), 1000 hektar tarım alanına düşen traktör sayısı (adet/1000 ha) ve bir traktöre düşen tarım alanı (ha/traktör) kriterleri esas alınmıştır. Elde edilen sonuçlara göre, KOP Bölgesi’nin 2009 ve 2018 yılları verileri sırasıyla, ortalama traktör gücü 38,21 kW ve 38,91 kW, birim alana düşen traktör gücü 1,21 kW/ha ve 1,56 kW/ha, 1000 hektar alana düşen traktör sayısı 31,75 adet/1000 ha ve 40,09 adet/1000 ha ve bir traktöre düşen tarım alanı 31,50 ha/traktör ve 24,94 ha/traktör olarak belirlenmiştir.

Labeo rohita and Cirrhinus mrigala are the two Indian major carps and chief components of polyculture system in the local population. Proximate body composition is the analysis of water, fat, protein and ash contents of fish. Values are vary considerably within and between species, size, sexual condition, feeding season and physical activity. The percentage of water is a good indicator of its relative contents of energy, proteins and lipids. Determination of some proximate profiles such as protein content, lipid, ash and other nutrients is often necessary to ensure that they are within the range of dietary requirement and commercial specifications. Based on this background the present study was aimed to evaluate the nutritional value of some major craps (Labeo rohita and Cirrhinus mrigala) fishes of Peshawar Carp Hatchery and training centre Sherabad. The proximate composition of Labeo rohita and Cirrhinus mrigala samples were determined and data was evaluated statistically by performing t-test through Sigma Plot and graphs were made by using Graph Pad Prism. The average value of crude protein for Cirrhinus mrigala was found higher than Labeo rohita (51.7% and 39.04%) similarly the water contents were also found higher in Cirrhinus mrigala than Labeo rohita (75.88% and 73.95%). The average value of dry matter and muscle fats contents were lowered in Cirrhinus mrigala than Labeo rohita (24.11% and 26.04%) and (13.00% and 13.45%) respectively. However, the ash contents were similar in both of experimental species (23.91% and 23.93%). From these results, it is concluded that both Cirrhinus mrigala than Labeo rohita are very proteineous and have low fats contents so it is very good for the health of consumers. Further research is recommended on the other parameters and miss rays of this work.

Pulsed UV light application has been a method used frequently in ensuring food safety recently. UV treatment is used in many areas including the food industry through UV treatment and high inactivation power. Pulsed UV light, which is an effective microbial inactivation method that takes place in a shorter time in solid and liquid foods, as it is accepted as an alternative to continuous UV light application, is a promising alternative to both chemical and thermal decontamination methods in the food industry. In this study, pulsed UV light was applied on ready-to-consumption packaged turkey salami samples. In order to ensure food safety and reduce consumer anxiety, the effect of pulsed UV light application of different time and distance on turkey salami slices contaminated with Listeria monocytogenes in equal thickness in order to use UV light was investigated. The effect of pulsed UV application on the microbial inactivation efficiency of the salami surface and the quality of the salami were evaluated. In pulsed UV light system, 3 different distances of quartz glass to samples will be 5-8-13 cm and sliced salami in 3 different periods of 15-30-60 sec. The results of the study showed that pulsed UV light method could be used effectively in inactivation against L. monocytogenes on the salami surface as an alternative to thermal and chemical methods. It was determined that L. monocytogenes inactivation increased as the distance to the quartz lamp decreased and the application time and total energy dose increased. The highest inactivation was obtained after 5 cm 60 sec pulsed UV light treatment.

In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshell powder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical, textural and sensory properties. Incorporation of powder materials was done by adding to biscuit dough at prespecified concentrations of OSP (7.5% and 15%) and ESP (2.5%) based on total wheat flour. The data obtained from this study revealed that fortification with powder materials affected protein and moisture content of final product. Additionally, adding powder materials to whole wheat biscuit formulation increased the total amount of phenolics and antioxidant activity significantly. Results of instrumental colour analysis indicated that fortification increased darkness and redness when compared with the control. Sensory analysis data indicated that non-fortified and fortified samples provided similar sensory attributes.

The red flour beetle is a very important primary insect pest of wheat worldwide. The experiments were performed to check the virulence of Beauveria bassiana and Isaria fumosorosea by insect dipping method on the adults and 2nd instar of Tribolium castaneum. Conidia were taken from 15 days old fungi and subsequently four concentrations i.e., 2×108, 3×108, 4×108 and 5×108 spores/ml of both fungi were prepared in 0.05% Tween 80 solution. Minimum 12.5% and maximum 32.5% mortality of adult insects was recorded on 7th day after the treatment at 2×108 and 5×108 spores/ml concentrations of B. bassiana, respectively while on larval stages, minimum 2.5% on 5th day and maximum 80.0% mortality was observed on 7th day post treatment of B. bassiana, respectively. On the other side, minimum 7.5 and maximum 22.5 mortality percentage was noted on 7th day post application of I. fumosorosea, respectively while on immatures minimum 5% on 6th day and highest 70% mortality was noted on 7th day post infection with 2×108 and 5×108 spores/ml of I. fumosorosea, correspondingly. This study showed the effectiveness of insect pathogenic fungi against the important stored grain insect pest and proved to be a positive management strategy.

Günümüz koşullarında, hayvancılık işletmelerinin ve işletmecilerin karşılaştığı en büyük sorunlardan biri, işletme kapasitesini büyütmek için nitelikli ve güvenilir iş gücü temini ve bunun getirdiği maliyet sorunlarıdır. Buna paralel olarak yem hazırlama ve dağıtımı ile ilgili iş gücü, zaman ve maliyet sorunları da işletmeler için önem taşımaktadır. Hayvancılıkta yemleme işlemi günlük çalışmalar içerisinde önemli bir yer tutar. Kullanılan yem, bunun sevki ve idaresi hayvan sağlığını ve işletme verimini etkileyen en önemli faktörlerdendir. Bu çalışmada, durumun önemi göz önüne alındığında, yem hazırlama ve yem dağıtım ile ilgili iş gücü, zaman ve sürü yönetimi sorunları için çözüm olabilecek ve ülkemizde kullanımı yaygın olmayan ve henüz tanınmayan yemleme robotu hakkında operasyon bilgileri verilmiş, sürü yönetimi üzerine etkileri belirlenmiş ve geleneksel yem hazırlama ve dağıtma sistemleri ile karşılaştırılması sonucunda iş gücü ve zaman analizleri yapılmıştır. Özellikle yüksek kapasiteli işletmelerde, yemleme robotu aracılığıyla sağlanan otomasyonun klasik sistemler ile karşılaştırıldığında iş gücünden %75 oranında, zaman girdisi konusunda ise 13,75 kat tasarruf olanağı çıkan sonuçların en önemlilerindendir. Bunun yanı sıra modern işletmelerde kullanılan süt sağım robotu gibi diğer otomasyon içeren işler için de bir destek unsuru ve sürü yönetimi olarak bütünleyici bir etkisi olduğu çıkan diğer bir önemli sonuçtur.

Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead to formation of acrylamide also in protein containing meat products with composite structure. Type and the cycle of frying oil, the precursors present in the system, the cooking method, temperature, time and storage can be listed as factors affecting acrylamide formation in meat products. The adverse effects of acrylamide on health create a need for application of acrylamide reduction strategies. These strategies encompass the reduction of the precursor substances, heat treatment time and temperature as much as possible, addition of various cations, enzymes, amino acids and antioxidants to the system and removal of the resulting acrylamide compound from the system. In this review, it was aimed to clarify the factors affecting the formation of acrylamide and strategies for reducing the amount of acrylamide in meat products.

This study was conducted to determine profile and productivity characteristics of soils formed over the alluvial terraces located at different elevations and distances from Meriç River. Soil profiles were sampled at four different points located vertically at different distances from Meriç River and soil horizons were defined in these profiles. Twenty-eight disturbed soil samples were taken, and physico-chemical analyses were performed on these profile samples. While paddy farming is practices over the fields where profile 1 (P1), profile 3 (P3) and profile 4 (P4) are located, the field where profile 2 (P2) is located has long been used as pasture. Organic matter content of soils was generally “low” and “very low”. The highest organic matter contents were observed in A1 horizon of P2 (3.22%) and Ap horizon of P4 (2.09%). Soil pH values were generally “slightly acidic” and “neutral”. Soils were “calcareous” in P2 and “slightly calcareous” in the other profiles. Salinity was encountered in P2. Electrical conductivity (EC) of A1 horizon of this profile was measured as 6.51 dS m-1. Sodium (Na) content of this horizon was also “very high”. As compared to other profiles, P2 was located at a lower elevation, thus wet through majority of the year. Therefore, P2 was generally wet and had redoximorphic characteristics, high clay content and thus poor drainage conditions. P1 was located at the closest position to the river, thus had higher sand contents than the other profiles. Based on clay content, cation exchange capacity (CEC) was the greatest in P2 and the lowest in P1. Available nutrient contents of the profiles decreased through the depth of the profile. Phosphorus (P), iron (Fe), cupper (Cu), manganese (Mn) and zinc (Zn) contents of upper layers were “sufficient” and “excessive”. On the other hand, potassium (K) content was “sufficient” only in P2 and “low” in the other profiles.

In this study, DPPH free radical activity, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of wild edible mushroom Cantharellus cibarius Fr. collected from Antalya (Turkey) province were determined. Ethanol (EtOH), methanol (MeOH) and dichloromethane (DCM) extracts of C. cibarius mushroom were obtained using soxhlet apparatus. TAS, TOS and OSI values were determined by using Rel Assay kits. Free radical scavenging activity was determined using DPPH method. As a result of the studies, TAS value of the mushroom was found as 5.268±0.059 mmol/L, TOS value was 6.380±0.256 μmol/L and OSI value was 0.121±0.005. DPPH free radical activity was determined as EtOH extract 70.52±0.50, MeOH extract 64.34±1.54 and DCM extract 61.72±0.59 in 1 mg/mL extract concentration of mushroom. As a result, edible C. cibarius mushroom could be a natural antioxidant source.

Doner is a kind of kebab which is produced after marinating meat and spitting the fat with marinated meat then cooked in the doner cooker. Doner is our traditional product that is consumed gladly and its production is growing day by day in our country and in different countries of the world. The increasing demand for this product, which is unique to our country, has led researchers to work on doner and to raise awareness of consumers. When the limited number of studies are examined, it is concluded that the chemical properties of the doners presented to consumption in Turkey are generally in conformity with the standards, but their microbiological characteristics vary and can have risks for health. In addition to the studies related to doners offered for sale, it has been observed that there are studies in the direction of identifying and developing the factors that affect the quality of doners, however, in recent years formulation development studies have intensified. In this study, studies on doner were compiled and doner production, quality characteristics of doners offered for sale, the effects of different factors on doner production and product properties development researches were investigated, in this way it was intended to provide a collective overview to our traditional product doner.