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Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.
This study attempts to examine the influence of humanistic values people prefer on their entrepreneurship. The study is a qualitative study and the data were collected and analyzed using this method. Besides, relational screening model was used. The study group is composed of 482 students who were selected with random sampling method among students who attended various faculties at Selcuk University in 2012. In the study, Schwartz List of Values was used to measure individuals’ value preferences in their lives. Entrepreneurship Scale, which was developed by Yilmaz and Sünbül (2009), was used to measure their entrepreneurship tendency. In the study, it was revealed that there is a significant relation between humanistic values people prefer and entrepreneurship and, humanistic values explain entrepreneurship tendency.