Shape Measurement of Canned Food to Verify Hermetic Sealing

2012 ◽  
Vol E95.C (10) ◽  
pp. 1662-1665
Author(s):  
Ryosuke SUGA ◽  
Shigenori TAKANO ◽  
Takenori YASUZUMI ◽  
Taichi IJUIN ◽  
Tetsuya TAKATOMI ◽  
...  
Keyword(s):  
Shape Measurement ◽  
Canned Food ◽  
Hermetic Sealing

1989 göçü sonrası Bulgaristan göçmenlerinin yemek kültüründeki değişim

2017 ◽  
Vol 4 (2) ◽  
pp. 227-245
Author(s):  
Cahit Kahraman ◽  
İlhan Güneş ◽  
Nanae Kahraman
Keyword(s):  
Eating Habits ◽  
Supply And Demand ◽  
Food Culture ◽  
Rapid Progress ◽  
Canned Food ◽  
Product Range ◽  
The World ◽  
Before And After ◽  
Day By Day ◽  
Made In

1989 göçü öncesi, dünyada eşzamanlı olarak gittikçe gelişen ve zenginleşen mutfak kültürü, Bulgaristan Türklerini de etkilemiştir. Pazardaki çeşitlilik arttıkça, yemek alışkanlıkları da değişime uğramıştır. Büyük göçten sadece 30-40 sene evvel kısıtlı imkânlar ile sınırlı sayıda yemek çeşidi üretilirken, alım gücünün artmasıyla yemek kültüründe de hızlı gelişmeler olmuştur. Artan ürün çeşitliliği yemeklere de yansımış, farklı lezzetler mutfaklara girmiştir. Göçmen yemekleri denilince hamur işleri, börek ve pideler akla gelir. Ayrıca, göçmenlerin çok zengin turşu, komposto ve konserve kültürüne sahip oldukları da bilinir. Bu çalışma, 1989 öncesi Bulgaristan’ın farklı bölgelerinde yaşayan Türklerin yemek alışkanlıklarına ışık tutmakla birlikte, göç sonrasında göçmen mutfak kültüründe bir değişiklik oluşup oluşmadığını konu almaktadır. Bu amaçla, 1989 yılında Türkiye’ye göç etmiş 50 kişiye 8 sorudan oluşan anket düzenlenmiştir. Bu verilerden yola çıkarak oluşan bulgular derlenmiş ve yeni tespitler yapılmıştır. Ayrıca, Türkiye’nin farklı bölgelerine yerleşen göçmenler, kendi göçmen pazarlarını kurmuşlardır. Bulgaristan’dan getirilen ürünlerin bu pazarlarda satılması böyle bir arz talebin hala devam ettiğine işaret etmektedir.ABSTRACT IN ENGLISHThe Diversity in Cuisine Culture of the Immigrants from Bulgaria After 1989 MigrationThe Cuisine culture that has been developing and getting rich day by day contemporaneously in the world before 1989 migration has also had an impact on Bulgarian Turks. By the increase in diversity in the market, eating habits have changed. While producing a limited number of food types with limited opportunities just some 30 or 40 years before the ‘Big Migration’, there has been a rapid progress in food culture by the help of the increase in purchase power. Enhancing product range has been reflected in food, and different tastes have entered the cuisines. When we say immigrant, the first things that come to our mind are pastry, flan and pitta bread. Moreover, it is also known that immigrants have a very rich cuisine culture of pickle, stewed fruit, and canned food. This study aims both to disclose the eating habits of Turks living in different regions of Bulgaria before 1989 and to determine whether there has been a difference in immigrant cuisine culture before and after the migration. For this purpose, a questionnaire consisting of 8 questions has been administered to 50 people who migrated to Turkey in 1989. The results gathered from these data have been compiled and new determinations have been made. In addition, immigrants that settled in different regions of Turkey have set their own immigrant markets. The fact that the products brought from Bulgaria are being sold in these markets shows that this kind of supply and demand still continues.

Low Temperature Al-Al Thermo-compression Bonding with Sn Oxidation Protect Layer for Wafer-level Hermetic Sealing

2016 ◽  
Vol 136 (6) ◽  
pp. 237-243 ◽  
Author(s):  
Shiro Satoh ◽  
Hideyuki Fukushi ◽  
Masayoshi Esashi ◽  
Shuji Tanaka
Keyword(s):  
Low Temperature ◽  
Wafer Level ◽  
Hermetic Sealing

120-GHz-Band Amplifier Module with Hermetic Sealing Structure for 10-Gbit/s Wireless System

2014 ◽  
Vol E97.C (6) ◽  
pp. 583-591
Author(s):  
Hiroyuki TAKAHASHI ◽  
Toshihiko KOSUGI ◽  
Akihiko HIRATA ◽  
Jun TAKEUCHI ◽  
Koichi MURATA ◽  
...  
Keyword(s):  
Wireless System ◽  
Hermetic Sealing

EFFECTS OF CANNED FOOD INDUSTRY SLUDGE AMENDMENT ON ENZYME ACTIVITIES IN SOIL WITH EARTHWORMS

2013 ◽  
Vol 12 (12) ◽  
pp. 2407-2416
Author(s):  
Efsun Dindar ◽  
Fatma Olcay Topac Sagban ◽  
Ufuk Alkan ◽  
Huseyin Savas Baskaya
Keyword(s):  
Enzyme Activities ◽  
Food Industry ◽  
Canned Food

scholarly journals Contact Mechanics of Rough Surfaces in Hermetic Sealing Studies

2018 ◽  
Author(s):  
Peter Ogar ◽  
Sergey Belokobylsky ◽  
Denis Gorokhov
Keyword(s):  
Contact Mechanics ◽  
Rough Surfaces ◽  
Hermetic Sealing

scholarly journals Strengthening Thermal Stability in V2O5-ZnO-BaO-B2O3-M(PO3)n Glass System (M = Al, Mg) for Laser Sealing Applications

2021 ◽  
Vol 11 (10) ◽  
pp. 4603
Author(s):  
Soyoung Kim ◽  
Karam Han ◽  
Seonhoon Kim ◽  
Linganna Kadathala ◽  
Jinhyeok Kim ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Thermal Expansion ◽  
Bond Strength ◽  
Coefficient Of Thermal Expansion ◽  
Glass Frit ◽  
Glass System ◽  
Fiber Types ◽  
Hermetic Sealing ◽  
Doped Glasses ◽  
Glass Panels

Today, the most common way of laser sealing is using a glass frit paste and screen printer. Laser sealing using glass frit paste has some problems, such as pores, nonuniform height, imperfect hermetic sealing, etc. In order to overcome these problems, sealing using fiber types of sealant is attractive for packaging devices. In this work, (70-x)V2O5-5ZnO-22BaO-3B2O3-xM(PO3)n glasses (mol%) incorporated with xM(PO3)n concentration (where M = Mg, Al, n = 2, 3, respectively) were fabricated and their thermal, thermomechanical, and structural properties were investigated. Most importantly, for this type of sealing, the glass should have a thermal stability (ΔT) of ≥80 °C and the coefficient of thermal expansion (CTE) between the glass and panel should be 1.0 ppm/°C. The highest thermal stability ΔT of the order of 93.2 °C and 112.9 °C was obtained for the 15 mol% of Mg(PO3)2 and Al(PO3)3 doped glasses, respectively. This reveals that the bond strength and connectivity is more strongly improved by trivalent Al(PO3)3. The CTE of a (70-x)V2O5-5ZnO-22BaO-3B2O3-xAl(PO3)3 glass system (mol%) (where x = 5–15, mol%) is in the range of 9.5–15.5 (×10−6/K), which is comparable with the CTE (9–10 (×10−6/K)) of commercial DSSC glass panels. Based on the results, the studied glass systems are considered to be suitable for laser sealing using fiber types of sealant.

Sign in / Sign up

Export Citation Format

Share Document