Sizlere G\u0131da M\u00fchendisli\u011finde a\u011f\u0131rl\u0131kl\u0131 olarak kullan\u0131lan \u0130ngilizce kelimeleri ve onlar\u0131n anlamlar\u0131n\u0131 haz\u0131rlad\u0131k. Bu kelimeler, G\u0131da M\u00fchendisli\u011fi b\u00f6l\u00fcm\u00fc okuyor ya da bu konuya ilgi duyuyorsan\u0131z olduk\u00e7a i\u015finize yarayacak. Haz\u0131rsan\u0131z ba\u015flayal\u0131m.<\/p>\n
A harfi ile ba\u015flayan kavramlar <\/strong><\/p>\n Abrasive: Abrasif, A\u015f\u0131nd\u0131r\u0131c\u0131<\/p>\n Absolute Pressure: Mutlak Bas\u0131n\u00e7<\/p>\n Absorption: So\u011furma<\/p>\n Absorptivity: So\u011furma Katsay\u0131s\u0131<\/p>\n Accumulation: Birikim<\/p>\n Acetic Acid Asetik Asit<\/p>\n Acidity Regulators: Asitli\u011fi D\u00fczenleyiciler<\/p>\n Acoustic Drying: Yank\u0131lan\u0131ml\u0131 Kurutma<\/p>\n Action Times: Hareket, Eylem Zamanlar\u0131<\/p>\n Activation Energy: Etkinlik Enerjisi<\/p>\n Actuator: Ba\u015flat\u0131c\u0131<\/p>\n Adaptive Control: Uyabilen Denetim<\/p>\n Adiabatic: Is\u0131 Ge\u00e7irmez<\/p>\n Adiabatic Saturatio: \u00a0Is\u0131 Ge\u00e7irimsiz Doyma<\/p>\n Adiabatic Saturation Temperature: Is\u0131 Ge\u00e7irimsiz Doyma S\u0131cakl\u0131\u011f\u0131<\/p>\n Adiabatic-Saturation Curve: Is\u0131 Ge\u00e7irimsiz Doyma E\u011frisi<\/p>\n Adsorption Isotherm: Y\u00fczeye So\u011furma E\u015fs\u0131cakl\u0131k E\u011frisi<\/p>\n Agar Diffusion Method: Kat\u0131 Diff\u00fczyon Y\u00f6ntemi<\/p>\n Agar Medium: Kat\u0131 Besiyeri<\/p>\n Aging: Olgunla\u015ft\u0131rma<\/p>\n Agitation: \u00c7alkalama<\/p>\n Agitator: \u00c7alkalay\u0131c\u0131<\/p>\n Air Leak: Hava S\u0131z\u0131nt\u0131s\u0131<\/p>\n Airflow Arrangements: Hava Besleme D\u00fczenleri<\/p>\n Alcoholic Beverages: Alkoll\u00fc \u0130\u00e7ecekler<\/p>\n Amplitude Ratio: Genlik Oran\u0131<\/p>\n Analogous Quantities: Benze\u015fen \u00d6l\u00e7\u00fcler<\/p>\n Analysis Of Variance: De\u011fi\u015fim \u0130ncelemesi<\/p>\n Anhydrous: Susuz<\/p>\n Anticaking: Topaklanmay\u0131 Engelleyen<\/p>\n Antifoam: K\u00f6p\u00fck Giderici<\/p>\n Antioxidant: Oksitlenme \u00d6nleyici<\/p>\n Attenuation Ratio: Azalma Oran\u0131<\/p>\n Attribute Analysis: Nitelik De\u011ferlendirme<\/p>\n Automatic Reset: Otomatik S\u0131f\u0131rlama<\/p>\n Averaging Control: Ortalay\u0131c\u0131 Denetim<\/p>\n Azeotrop: E\u015f Kaynar<\/p>\n <\/p>\n B harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Bacteria: Bakteriler<\/p>\n Bactericidal: Bakteri \u00d6ld\u00fcren<\/p>\n Bactericide: Bakteri \u00d6ld\u00fcr\u00fcc\u00fc<\/p>\n Bacteriophage: Bakteriyofaj<\/p>\n Bacteriostat: Bakterinin Geli\u015fimini \u00d6nleyici<\/p>\n Bacteriostatic: Bakteriostatik<\/p>\n Bacterium: Bakteri<\/p>\n Baffle-Nozzle System: Y\u00f6nlendirici<\/p>\n Bagasse: K\u00fcspe, Posa<\/p>\n Baker\u2019s Yeast: Ekmek Mayas\u0131<\/p>\n Bakery Products: Unlu \u00dcr\u00fcnler<\/p>\n Band-Dryers: Bantl\u0131 Kurutucular<\/p>\n Batch: Kazan, Kesikli<\/p>\n Batch Drying: Kesikli Kurutma<\/p>\n Batch Process: Kesikli \u0130\u015flem<\/p>\n Batch Reactor: Kesikli Reakt\u00f6r<\/p>\n Beam Length: I\u015f\u0131n Boyu<\/p>\n Belt Dryers: Kay\u0131\u015fl\u0131 Kurutucular<\/p>\n Binary: \u0130kili<\/p>\n Biochemical Oxygen Demand (BOD): Biyokimyasal Oksijen Gereksinimi (BOG)<\/p>\n Biodegradation: Biyolojik Y\u0131k\u0131m<\/p>\n Biomass: Biyok\u00fctle<\/p>\n Bioprocess: Biyoi\u015flem<\/p>\n Bioreaction: Biyotepkime<\/p>\n Biosynthesis: Biyosentez<\/p>\n Biotransformation: Biyolojik D\u00f6n\u00fc\u015f\u00fcm<\/p>\n Blanching: Ha\u015flama<\/p>\n Block Diagram: Ak\u0131m \u015eemas\u0131<\/p>\n Bode Diagram: Boda \u00c7izimi<\/p>\n Bode Stability Criterion: Boda Kararl\u0131l\u0131k \u00d6l\u00e7\u00fct\u00fc<\/p>\n Boiling \/ Bubble Point: Kaynama Noktas\u0131<\/p>\n Bone Dry Gas: Kupkuru Gaz<\/p>\n Bone-Dry Air: Kupkuru Hava<\/p>\n Bone-Dry Solid: Kupkuru Kat\u0131<\/p>\n Bound Moisture: Ba\u011fl\u0131 Nem<\/p>\n Bound-Water: Ba\u011fl\u0131 Su<\/p>\n Brewery: Birac\u0131l\u0131k<\/p>\n Brewing: Kaynatma<\/p>\n Bright Field Microscope: Basit I\u015f\u0131k Mikroskobu<\/p>\n Browning: Kahverengile\u015fme<\/p>\n Bubble Cap Tray: \u015eapkal\u0131 Tepsi<\/p>\n Bubble Point: Kaynama Noktas\u0131<\/p>\n Budding: Tomurcuklanma<\/p>\n Butter: Tereya\u011f\u0131<\/p>\n Buttermilk: Yay\u0131kalt\u0131<\/p>\n By-product (side product): Yan \u00dcr\u00fcn<\/p>\n <\/p>\n C harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Calorific Value: Is\u0131l De\u011fer<\/p>\n Capacitance (Electrical): S\u0131\u011fa (Elektriksel)<\/p>\n Capacitance Analogie: \u00a0S\u0131\u011fa Benzerlik \u0130li\u015fkileri<\/p>\n Capacity: S\u0131\u011fa<\/p>\n Capillary: K\u0131lcal<\/p>\n Capillary Condensation: K\u0131lcal Yo\u011funla\u015fma<\/p>\n Capillary Flow: K\u0131lcal Ak\u0131\u015f<\/p>\n Capillary Potential: K\u0131lcal \u00c7ekicilik<\/p>\n Capillary Relaxation: K\u0131lcal Gev\u015feme<\/p>\n Capillary-Porous Materials: K\u0131lcal G\u00f6zenekli Maddeler<\/p>\n Capsul: Kaps\u00fcl<\/p>\n Caramelization: Karamelizasyon<\/p>\n Cascade Control: \u015eelale Denetimi<\/p>\n Casing: K\u0131l\u0131f<\/p>\n Caustic Soda: Kostik Soda<\/p>\n Central Composite Design: Merkezi Karma Tasar\u0131m<\/p>\n Central Limit Theorem: Merkezi S\u0131n\u0131r Teoremi<\/p>\n Central Points: Merkez Noktalar\u0131<\/p>\n Centrifugal Pump: Santrif\u00fcjl\u00fc Pompa (Merkezka\u00e7 Pompa)<\/p>\n Cereal: Tah\u0131l<\/p>\n Chain Reaction: Zincirleme Tepkime<\/p>\n Characteristic Drying Curve: Tipik Kuruma E\u011frisi<\/p>\n Characteristic Equation: \u00d6zg\u00fcn Denklem<\/p>\n Characteristic Moisture Content: Tipik Nem \u0130\u00e7eri\u011fi<\/p>\n Chealating agent: \u00c7elat, K\u0131st\u0131r\u0131c\u0131 Madde<\/p>\n Cheese: Peynir<\/p>\n Chemical Dehydration: Kimyasal Su Giderme<\/p>\n Chemical Oxygen Demand (COD): Kimyasal Oksijen \u0130htiyac\u0131 (KO\u0130)<\/p>\n Chemical Potential: Kimyasal \u00c7ekicilik<\/p>\n Chemostat: Kemostat<\/p>\n Chewiness: \u00c7i\u011fnenebilirlik<\/p>\n Chi-Square Distribution: Ki-Kare Da\u011f\u0131l\u0131m\u0131<\/p>\n Chopping: Par\u00e7alara Ay\u0131rma, Do\u011frama<\/p>\n Cider: Elma \u015earab\u0131<\/p>\n Cilia: Sil (kam\u00e7\u0131)<\/p>\n Clamped Signals: S\u0131k\u0131\u015ft\u0131r\u0131lm\u0131\u015f Uyar\u0131<\/p>\n Clarification: Berrakla\u015ft\u0131rma<\/p>\n Cleaning In Place(CIP): Yerinde Temizlik<\/p>\n Cleaning Out Of Place (COP): Yerinden S\u00f6k\u00fclerek Temizlik<\/p>\n Closed Loop: Kapal\u0131 D\u00f6ng\u00fc<\/p>\n Clustered Random Sampling: K\u00fcmeden Geli\u015fig\u00fczel \u00d6rnekleme<\/p>\n Coagulation: P\u0131ht\u0131la\u015fma<\/p>\n Coalescence: Birle\u015fme, b\u00fct\u00fcnle\u015fme<\/p>\n Cocurrent: E\u015fy\u00f6nl\u00fc Ak\u0131m<\/p>\n Co-Current Drying: E\u015fy\u00f6nl\u00fc Kurutma<\/p>\n Cocurrent Flow: E\u015fy\u00f6nl\u00fc Ak\u0131m<\/p>\n Cofactor: Kofakt\u00f6r<\/p>\n Coffee Beans: Kahve \u00c7ekirde\u011fi<\/p>\n Collagen: Kolajen<\/p>\n Collapse: Bay\u0131lma, \u00c7\u00f6kme<\/p>\n Collision: \u00c7arp\u0131\u015fma<\/p>\n Colloidal Properties: Koloidal \u00d6zellikler<\/p>\n Competive Inhibition: Yar\u0131\u015fmal\u0131 Inhibisyon<\/p>\n Complex Control Systems: Karma\u015f\u0131k Denetim Sistemleri<\/p>\n Complex Process Analysis: Karma\u015f\u0131k S\u00fcre\u00e7 \u00c7\u00f6z\u00fcmlemesi<\/p>\n Compliance: Uyma<\/p>\n Component: Bile\u015fen<\/p>\n Component Balance: Bile\u015fen Denkli\u011fi<\/p>\n Compressibility Factor: S\u0131k\u0131\u015ft\u0131r\u0131labilirlik Etmeni<\/p>\n Compressible: S\u0131k\u0131\u015ft\u0131r\u0131labilir<\/p>\n Compressive Stress: S\u0131k\u0131\u015ft\u0131rma Gerilimi<\/p>\n Compressor Kompres\u00f6r, S\u0131k\u0131\u015ft\u0131r\u0131c\u0131<\/p>\n Concentrated: Deri\u015fik<\/p>\n Concentration: Deri\u015fim<\/p>\n Conching: Kon\u00e7lama<\/p>\n Condensate: Yo\u011fu\u015fma S\u0131v\u0131s\u0131<\/p>\n Condensation: Yo\u011fu\u015fturma, Yo\u011funla\u015fma<\/p>\n Condenser: Yo\u011fu\u015fturucu<\/p>\n Conduction: \u0130letim<\/p>\n Confection: \u015eekerleme<\/p>\n Constant-Rate Period: De\u011fi\u015fmeyen H\u0131z D\u00f6nemi<\/p>\n Consumption: T\u00fcketim<\/p>\n Contact Angle: De\u011fme A\u00e7\u0131s\u0131<\/p>\n Contact Dryers: Temasl\u0131 Kurutucular<\/p>\n Contaminated Food: Kirlenmi\u015f G\u0131da<\/p>\n Contamination: Kirlenme<\/p>\n Continuous: S\u00fcrekli<\/p>\n Continuous Control Action: S\u00fcrekli Denetim Eylemi<\/p>\n Continuous Drying: S\u00fcrekli Kurutma<\/p>\n Control: Denetim<\/p>\n Control Charts: Denetim \u00c7izgesi<\/p>\n Control Points: Denetim Noktalar\u0131<\/p>\n Control Valve: Denetim Kapak\u00e7\u0131\u011f\u0131<\/p>\n Controllability: Denetlenebilirlik<\/p>\n Controller: Denet\u00e7i, Denetmen<\/p>\n Controller Settings: Denetim Ayarlar\u0131<\/p>\n Convection: Is\u0131 Ta\u015f\u0131n\u0131m\u0131<\/p>\n Convective Dryer: Ta\u015f\u0131n\u0131ml\u0131 Kurutucu<\/p>\n Convective Heat Transfer Coefficient: Ta\u015f\u0131n\u0131ml\u0131 Is\u0131 Aktar\u0131m Katsay\u0131s\u0131<\/p>\n Convective-Radiative Drying: Ta\u015f\u0131n\u0131ml\u0131-I\u015f\u0131n\u0131ml\u0131 Kurutma<\/p>\n Conversion: D\u00f6n\u00fc\u015f\u00fcm<\/p>\n Conversion Factor: D\u00f6n\u00fc\u015ft\u00fcrme \u00e7arpan\u0131<\/p>\n Corn Steep Liquor: M\u0131s\u0131r Maserasyon S\u0131v\u0131s\u0131<\/p>\n Correlation: Ba\u011f\u0131nt\u0131, \u0130linti<\/p>\n Cossette: Pancar Dilimi<\/p>\n Counter stain: Kar\u015f\u0131t Boya<\/p>\n Countercurrent: Z\u0131t (Kar\u015f\u0131) Ak\u0131m<\/p>\n Countercurrent Drying: Z\u0131t Y\u00f6nl\u00fc Kurutma<\/p>\n Countercurrent Flow: Kar\u015f\u0131t Ak\u0131m<\/p>\n Critical Control Points: Kritik Kontrol Noktalar\u0131, Tipik Denetim, Kesin Denetim<\/p>\n Critical Damping: Kat\u0131 S\u00f6n\u00fcmleme<\/p>\n Critical Frequency: Etkin S\u0131kl\u0131k<\/p>\n Critical Moisture Content: De\u011fi\u015fim Nem \u0130\u00e7eri\u011fi<\/p>\n Critical Thickness Of Insulation: Yal\u0131tkan\u0131n Etkinlik Kal\u0131nl\u0131\u011f\u0131<\/p>\n Critical-Oscillation Period: Sal\u0131n\u0131m D\u00f6nemi<\/p>\n Cross Current: \u00c7apraz Ak\u0131m<\/p>\n Crust Ekmek Kabu\u011fu<\/p>\n Crustacean: Kabuklu Deniz Hayvan\u0131<\/p>\n Crystallization: Kristallendirme<\/p>\n Crystallizer: Kristallendirici<\/p>\n Curing: K\u00fcrleme, Tuzlamak, T\u00fcts\u00fclemek<\/p>\n <\/p>\n D harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Damp: S\u00f6n\u00fcmleme<\/p>\n Damped Frequency: S\u00f6n\u00fcml\u00fc S\u0131kl\u0131k<\/p>\n Damping: S\u00f6n\u00fcmleme, Zay\u0131flatma<\/p>\n Dark-field Microscope: Karanl\u0131k Saha Mikroskobu<\/p>\n Datum Temperature: Taban S\u0131cakl\u0131k<\/p>\n Deactivation: Etkisizle\u015ftirme<\/p>\n Decay Ratio: Azalma, Zay\u0131flama Oran\u0131<\/p>\n Decimal Reduction Time: Ondal\u0131ksal \u0130ndirgeme S\u00fcresi<\/p>\n Deformation: Bi\u00e7imi Bozulmak, Bi\u00e7imsizle\u015fme<\/p>\n Degree Of Completion: Tamamlanma Derecesi<\/p>\n Degree Of Superheat: K\u0131zg\u0131nl\u0131k Derecesi<\/p>\n Degree Of Freedom: Serbestlik Derecesi<\/p>\n Dehumidification: Nem alma<\/p>\n Dehydration: Su Giderme<\/p>\n Delay Time: Erteleme, Gecikme S\u00fcresi<\/p>\n Denaturation: Do\u011fals\u0131zlama<\/p>\n Density: Yo\u011funluk<\/p>\n Dependent Variable: Ba\u011f\u0131ml\u0131 De\u011fi\u015fken<\/p>\n Derivative: T\u00fcrev<\/p>\n Derivative Control Action: T\u00fcrevsel Denetim Eylemi<\/p>\n Descriptive Statistics: Betimsel \u0130statistik<\/p>\n Design Of Experiments: Deneylerin Tasar\u0131m\u0131<\/p>\n Desorption: Y\u00fczden Salma<\/p>\n Desorption Isotherm: Y\u00fczden Salma E\u015fs\u0131cakl\u0131k E\u011frisi<\/p>\n Deterioration: Bozulma, K\u00f6t\u00fcle\u015fme<\/p>\n Deviation: Sapma<\/p>\n Dew Point: \u00c7iylenme Noktas\u0131<\/p>\n Dialysis: Yar\u0131 Ge\u00e7irimsel Ar\u0131t\u0131m<\/p>\n Dielectric Constant: Dielektrik De\u011fi\u015fmezi<\/p>\n Dielectric Dryer: Dielektrikli Kurutucu<\/p>\n Dielectric Heating: Dielektrikli Is\u0131tma<\/p>\n Dielectric Loss: Dielektrik Kayb\u0131<\/p>\n Differential Element: T\u00fcrevsel Boyut<\/p>\n Differential Heat Of Wetting: Islanma Is\u0131s\u0131<\/p>\n Differential Manometer: Bas\u0131n\u00e7 Fark\u0131 \u00d6l\u00e7er<\/p>\n Diffuse Reflection: Yay\u0131ngan Yans\u0131ma<\/p>\n Diffuse Transmission: Yay\u0131ngan Ge\u00e7irim<\/p>\n Diffusion: Yay\u0131nma, Yay\u0131n\u0131m<\/p>\n Diffusion Coefficient: Yay\u0131nma Katsay\u0131s\u0131<\/p>\n Diffusivity: Yay\u0131nganl\u0131k<\/p>\n Dilatant: Genle\u015fici<\/p>\n Dilute: Seyreltik<\/p>\n Dilution Rate: Seyreltme H\u0131z\u0131<\/p>\n Direct Digital Control: Do\u011frudan Say\u0131sal Denetim<\/p>\n Direct Heating: Do\u011frudan Is\u0131tma<\/p>\n Discoloration: Rengini Yitirmek<\/p>\n Disperse: Yay\u0131lm\u0131\u015f, Da\u011f\u0131lm\u0131\u015f<\/p>\n Distillate: Dam\u0131t\u0131k<\/p>\n Distillation: Dam\u0131tma<\/p>\n Distributed Parameters: Da\u011f\u0131t\u0131lm\u0131\u015f Ko\u015fullu De\u011fi\u015fkenler<\/p>\n Dressing Sos: S\u00fcsleme, Kaplama<\/p>\n Driving Force: \u0130tici Kuvvet,Y\u00fcr\u00fct\u00fcc\u00fc Kuvvet<\/p>\n Droplet: Damla<\/p>\n Drum Dryer: Tambur Kurutucu<\/p>\n Dry Bulb Temperature: Kuru Termometre S\u0131cakl\u0131\u011f\u0131<\/p>\n Drying: Kurutma<\/p>\n Drying Behaviour: Kuruma Tavr\u0131<\/p>\n Drying Chamber: Kuruma B\u00f6lmesi<\/p>\n Drying Curve: Kuruma E\u011frisi<\/p>\n Drying Data: Kuruma Verileri<\/p>\n Drying Rate: Kuruma H\u0131z\u0131<\/p>\n Drying Stress: Kuruma Gerilimi<\/p>\n Duncan’s Multiple Test: Duncan \u00c7oklu Aral\u0131k Testi<\/p>\n <\/p>\n E harfi ile ba\u015flayan kavramlar \u00a0 <\/strong><\/p>\n Effective Time Constants: Etkili S\u00fcre De\u011fi\u015fmezleri<\/p>\n Effectiveness: Etkinlik<\/p>\n Effervescence: Kabarma, K\u00f6p\u00fcrme<\/p>\n Efficiency: Verimlilik<\/p>\n Effluent: D\u0131\u015fakan<\/p>\n Effusion: Delikten Yay\u0131nma<\/p>\n Effusion Resistance Coefficient: Delikten Yay\u0131nma Diren\u00e7 Katsay\u0131s\u0131<\/p>\n Elasticity: Esneklik<\/p>\n Electrical Resistivity: Elektriksel Yal\u0131tkanl\u0131k<\/p>\n Electron Microscope: Elektron Mikroskobu<\/p>\n Electronic Controller: Elektronik Denetleyici<\/p>\n Electronic Noise: Elektronik Titre\u015fim<\/p>\n Emission Band: Yay\u0131m Bant\u0131<\/p>\n Emissive Power: Yay\u0131m G\u00fcc\u00fc<\/p>\n Emissivity: Yay\u0131ml\u0131l\u0131k<\/p>\n Emulsifier: Emulgat\u00f6r, S\u0131v\u0131 As\u0131lt\u0131 Yap\u0131c\u0131<\/p>\n Emulsion: Em\u00fclsiyon, S\u0131v\u0131 As\u0131lt\u0131<\/p>\n Endotoxin: Endotoksin<\/p>\n Energy Balance: Enerji Dengesi, Enerji Denkli\u011fi<\/p>\n Energy Regulator: Enerji D\u00fczenleyici<\/p>\n Equation Of Continuity:S\u00fcreklilik Denklemi<\/p>\n Equilibrium: Denge<\/p>\n Equilibrium Line (Curve): Denge Do\u011frusu (E\u011frisi)<\/p>\n Equilibrium Moisture: Denge Nemi<\/p>\n Equilibrium Temperature: Denge S\u0131cakl\u0131\u011f\u0131<\/p>\n Equilibrium-Moisture Content : Dengedeki Nem \u0130\u00e7eri\u011fi<\/p>\n Equivalent Diameter: E\u015fde\u011fer \u00c7ap<\/p>\n Eradicate: Yok Etmek<\/p>\n Error Function: Yan\u0131lg\u0131 \u0130\u015flemcisi<\/p>\n Error-Integral: Yan\u0131lg\u0131-T\u00fcmle\u015ftirme<\/p>\n Eukaryote: \u00d6karyot<\/p>\n Evaporation: Buharla\u015ft\u0131rma<\/p>\n Evaporative Surface: Buharla\u015fan Y\u00fczey<\/p>\n Evaporator: Buharla\u015ft\u0131r\u0131c\u0131<\/p>\n Evisceration: \u0130\u00e7 Organlar\u0131n \u00c7\u0131kar\u0131lmas\u0131<\/p>\n Excess Reactant: Fazla Tepken, Artan Tepken<\/p>\n Exothermic Reaction: Is\u0131 Veren Tepkime<\/p>\n Exotoxin: Ekzotoksin<\/p>\n Explant: Yapay Ortamda Ya\u015fat\u0131lan Doku<\/p>\n Exponential Growth: \u00dcstsel B\u00fcy\u00fcme<\/p>\n Extract: \u00d6z\u00fct<\/p>\n Extraction: \u00d6z\u00fctleme<\/p>\n Extrinsic Parameters: D\u0131\u015f Etkenler<\/p>\n Extrusion: Ekstr\u00fczyon, \u00c7ektirme<\/p>\n <\/p>\n F harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Factorial Points: Faktoriyel Noktalar<\/p>\n Facultative: Fak\u00fcltatif, Yetenekli, Dayanabilir<\/p>\n Falling-Rate Period: Azalan H\u0131z D\u00f6nemi<\/p>\n Fat: Kat\u0131 Ya\u011f<\/p>\n Fatty Acid: Ya\u011f Asidi<\/p>\n Fed-batch Operation: Yar\u0131 Kesikli I\u015flem (Beslemeli kesikli)<\/p>\n Fed-batch Process: Beslemeli Kesikli S\u00fcre\u00e7<\/p>\n Feed: Besleme<\/p>\n Feed Flow Rate: Besleme Ak\u0131\u015f H\u0131z\u0131<\/p>\n Feedforward: \u0130leri Besleme, \u00d6n Besleme<\/p>\n Feeding Arrangement: Besleme D\u00fczeni<\/p>\n Fermentatio: \u00a0Fermentasyon, K\u00fckreme<\/p>\n Fermented Sausage: Sucuk<\/p>\n Fermentor: Ferment\u00f6r<\/p>\n Fever: Ate\u015f<\/p>\n Field Tuning: Alan Ayarlama<\/p>\n Filtration: S\u00fczme<\/p>\n Fin: Kanat\u00e7\u0131k<\/p>\n Firmness: Sertlik, S\u0131k\u0131l\u0131k<\/p>\n First Order System: Birinci Derece Sistem<\/p>\n First-Order Stage: Birinci Dereceden A\u015fama<\/p>\n Fixation: Yerine ba\u011flama<\/p>\n Flash Distillation: Ani Dam\u0131tma<\/p>\n Flash Temperature: Parlama S\u0131cakl\u0131\u011f\u0131<\/p>\n Flavor: Tat, Lezzet<\/p>\n Fleurescens Mic.: Fluoressant Mikroskobu<\/p>\n Fluctuation: Dalgalanma<\/p>\n Flue Gas (Exhaust Gas): Yanma Gaz\u0131<\/p>\n Fluid: Ak\u0131\u015fkan<\/p>\n Fluid-Bed Dryer: Ak\u0131\u015fkan Yatakl\u0131 Kurutucu<\/p>\n Fluidized Bed: Ak\u0131\u015fkan Yatak<\/p>\n Flux: Ak\u0131<\/p>\n Foam: K\u00f6p\u00fck<\/p>\n Food and Drug Administration (FDA): G\u0131da ve \u0130la\u00e7 Y\u00f6netim (G\u0130Y)<\/p>\n Foodborne llness: G\u0131da K\u00f6kenli Hastal\u0131k<\/p>\n Forced Convection: Zorlanm\u0131\u015f Ta\u015f\u0131nma<\/p>\n Fortification: Zenginle\u015ftirme, G\u00fc\u00e7lendirme<\/p>\n Fortified Wine \u00c7erez: (G\u00fc\u00e7lendirilmi\u015f) \u015earap<\/p>\n Fouling Factor: Birikinti Etmeni, Kirlilik Etmeni<\/p>\n Fraction: Kesim, Ayr\u0131m, Kesir<\/p>\n Free Contraction: \u00d6zg\u00fcn B\u00fcz\u00fclme<\/p>\n Free Convection: \u00d6zg\u00fcn Ta\u015f\u0131n\u0131m, Zorlanmam\u0131\u015f Ta\u015f\u0131n\u0131m<\/p>\n Free Moisture: \u00d6zg\u00fcn Nem<\/p>\n Free Radical: \u00d6zg\u00fcn K\u00f6k<\/p>\n Free Surface Flows: A\u00e7\u0131k Y\u00fczey Ak\u0131\u015f\u0131<\/p>\n Freeze Drier: Donduruculu Kurutucu<\/p>\n Freeze Drying: Dondurarak Kurutma<\/p>\n Frequency Response: \u00a0Frekans Yan\u0131t\u0131 S\u0131kl\u0131k Tepkisi<\/p>\n Friction Loss: S\u00fcrt\u00fcnme Kayb\u0131<\/p>\n Fumigation: Buharla Dezenfekte Etmek, T\u00fcts\u00fclemek<\/p>\n Fungus: K\u00fcf Mantar\u0131<\/p>\n <\/p>\n G harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Gastroenteritidis: Mide Ve Ba\u011f\u0131rsak \u0130tihab\u0131<\/p>\n Gauge Pressure: G\u00f6sterge Bas\u0131nc\u0131<\/p>\n Gel: Jel<\/p>\n Gel Electrophoresis: Jel Elektroforezi<\/p>\n Gelatinization: Jelatinizasyon<\/p>\n Gelling: Jelle\u015fme<\/p>\n Generation: \u00dcretim, Ku\u015fak<\/p>\n Generation Time: \u00dcretim S\u00fcresi<\/p>\n Germ Embriyo: (Bu\u011fday), R\u00fc\u015feym<\/p>\n Germination: \u00c7imlenme, Filizlenme<\/p>\n Glazing: \u00dcst Kaplama (Bal\u0131k), S\u0131rlama<\/p>\n Gram Staining: Gram Boyama<\/p>\n Gravity: Yer\u00e7ekimi (K\u00fctle\u00e7ekimi)<\/p>\n Growth Phases: B\u00fcy\u00fcme Evreleri<\/p>\n <\/p>\n H harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n HACCP: Tehlike De\u011ferlendirmesi ve Etkin Denetim Noktalar\u0131<\/p>\n HACCP Principles: Tehlike Degerlendirmesi ve Etkin Denetim Noktalar\u0131 \u0130lkeleri<\/p>\n Halophiles: Halofilik<\/p>\n Hanging-drop Technique: As\u0131l\u0131 Damla Y\u00f6ntemi<\/p>\n Hardness: Sertlik<\/p>\n Harvest: Hasat<\/p>\n Heat Capacity: Is\u0131 S\u0131\u011fas\u0131<\/p>\n Heat Exchanger: Is\u0131 De\u011fi\u015ftirici<\/p>\n Heat Flow: Is\u0131 Ak\u0131\u015f\u0131<\/p>\n Heat Generation: Is\u0131 \u00dcretimi<\/p>\n Heat Of Vaporization: Buharla\u015fma Is\u0131s\u0131<\/p>\n Heat Of Wetting: Islanma Is\u0131s\u0131<\/p>\n Heat Resistance: Is\u0131l Diren\u00e7<\/p>\n Heat Resistant Bacteria: Is\u0131l Diren\u00e7li Bakteri<\/p>\n Heat Sensitive Bacteria: Is\u0131l Duyarl\u0131 Bakteri<\/p>\n Heat Transfer: Is\u0131 Aktar\u0131m\u0131<\/p>\n Heat-Transfer Coefficient: \u00a0Is\u0131 Aktar\u0131m Katsay\u0131s\u0131<\/p>\n Hold-Back: Geri Tutma<\/p>\n Homofermentative: Homofermentatif<\/p>\n Homogenization: Tekt\u00fcrle\u015ftirme<\/p>\n Hops: \u015eerbet\u00e7iotu<\/p>\n Horticulture: Bah\u00e7ecilik<\/p>\n Hulling: Kabu\u011funu \u00c7\u0131karmak<\/p>\n Humidification: Nemlendirme<\/p>\n Humidity: Nemlilik<\/p>\n Humidity Potential: Nem \u00c7ekicilik D\u00fczeyi (G\u00fcc\u00fc)<\/p>\n Hydrogenation: Hidrojenleme<\/p>\n Hydrometer: Hidrometre<\/p>\n Hydrophilic: Su seven<\/p>\n Hydrophobic: Su sevmeyen<\/p>\n Hygrometry: Nemlilik \u00d6l\u00e7\u00fcm\u00fc<\/p>\n Hygroscopic: Nem \u00c7eken<\/p>\n Hygroscopic-Moisture Content: Nem \u00c7eken-Ya\u015f \u0130\u00e7eri\u011fi<\/p>\n Hygroscopic-Saturation Temperature: Neme Doyum S\u0131cakl\u0131\u011f\u0131<\/p>\n Hypotonic Solution: Hipotonik \u00c7\u00f6zelti<\/p>\n <\/p>\n I harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Immobilization: Eylemsizle\u015ftirme<\/p>\n Impeller: \u00c7ark<\/p>\n Implementation: Ger\u00e7ekle\u015ftirme, Uygulama, Yerine getirme<\/p>\n Incident Radiation: Anl\u0131k I\u015f\u0131ma<\/p>\n Incompressible: S\u0131k\u0131\u015ft\u0131r\u0131lamayan<\/p>\n Incubation: \u0130nk\u00fcbasyon<\/p>\n Incubator: Ink\u00fcbat\u00f6r<\/p>\n Independent Variables: Ba\u011f\u0131ms\u0131z De\u011fi\u015fken<\/p>\n Indicator: Belirte\u00e7<\/p>\n Indirect Heating: Dolayl\u0131 Is\u0131tma<\/p>\n Infra-Red Heating: K\u0131z\u0131l\u00f6tesi Is\u0131tma<\/p>\n Inhibition: \u00d6nleme<\/p>\n Inhibitor: \u00d6nleyici, Engel<\/p>\n Initial Condition: \u0130lk Ko\u015ful, Ba\u015flang\u0131\u00e7 Ko\u015fulu<\/p>\n Inoculation: A\u015f\u0131lama,Ekim<\/p>\n Inoculum: A\u015f\u0131<\/p>\n Input: Giren, Girdi<\/p>\n Insulation: Yal\u0131t\u0131m<\/p>\n Insulator: Yal\u0131tkan<\/p>\n Integral Bile\u015fik, Birle\u015ftirilmi\u015f, T\u00fcmle\u015fik<\/p>\n Integral Control Action: T\u00fcmle\u015fik Denetim Eylemi<\/p>\n Integral Heat Of Wetting: T\u00fcmle\u015fik Islanma Is\u0131s\u0131<\/p>\n Integrating System: Toplay\u0131c\u0131 D\u00fczge<\/p>\n Interaction: Etkile\u015fim<\/p>\n Interface: Ara y\u00fczey<\/p>\n Interfacial Tension: Ara y\u00fczey Gerilimi<\/p>\n Intermediates: Ara \u00dcr\u00fcnler<\/p>\n Intrinsic Parameters: \u0130\u00e7 Etkiler<\/p>\n Isobaric Expansion: E\u015fbas\u0131n\u00e7ta Genle\u015fme<\/p>\n Isotherm: E\u015fs\u0131cakl\u0131k<\/p>\n Isothermal Compression: E\u015fs\u0131cakl\u0131kta S\u0131k\u0131\u015ft\u0131rma<\/p>\n Isotonic Solution: Izotonik \u00c7\u00f6zelti<\/p>\n <\/p>\n K harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Kefir: Kefir<\/p>\n Kilning: Kurutma (Malt)<\/p>\n Kumiss: K\u0131m\u0131z<\/p>\n Kurtosis Bas\u0131kl\u0131k<\/p>\n <\/p>\n L harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Lactic Acid: Laktik Asit<\/p>\n Lag: Geri Kalma<\/p>\n Lag Phase: Geri Kalma Evresi<\/p>\n Laminar Flow: Katmanl\u0131 Ak\u0131\u015f<\/p>\n Lard: Hayvansal Ya\u011f<\/p>\n Latent Heat: Gizli Is\u0131<\/p>\n Leaching: Kat\u0131dan \u00d6z\u00fctleme<\/p>\n Leaven: Kabarma (Hamur)<\/p>\n Legume: Kuru Baklagiller<\/p>\n Linear Regression: Do\u011frusal Uyumlama<\/p>\n Linearization: Do\u011frusalla\u015ft\u0131rma<\/p>\n Linear-Shear Coefficient: Do\u011frusal Kayma Katsay\u0131s\u0131<\/p>\n Linear-Shrinkage Coefficient: Do\u011frusal B\u00fcz\u00fclme Katsay\u0131s\u0131<\/p>\n Lipid: Ya\u011f<\/p>\n Liquid-Extraction: S\u0131v\u0131dan \u00d6z\u00fctleme<\/p>\n Lower Heating Value: Alt Is\u0131l De\u011fer<\/p>\n LSD Test: LSD Testi<\/p>\n Lumped Parameter Model: D\u0131\u015flanm\u0131\u015f De\u011fi\u015fken<\/p>\n Lysogenic Bacteria: Lizogenik Bakteriler<\/p>\n <\/p>\n M harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Malo-Lactic Enzyme: Malo-Laktik Enzim<\/p>\n Malt: Biral\u0131k \u00c7imlendirilmi\u015f Arpa<\/p>\n Malting: Maltlama, \u00c7imlendirme<\/p>\n Mass Balance: K\u00fctle Dengesi,K\u00fctle Denkli\u011fi<\/p>\n Mass Flux: K\u00fctle Ak\u0131s\u0131<\/p>\n Mass Fraction: K\u00fctle Kesiri<\/p>\n Mass Mean Diamete: K\u00fctle Ortalama \u00c7ap\u0131<\/p>\n Mass-Transfer Coefficient: K\u00fctle Aktar\u0131m Katsay\u0131s\u0131<\/p>\n Mass-Transfer Flux: K\u00fctle Aktar\u0131m Ak\u0131s\u0131<\/p>\n Microwave Dielectric Constant: Mikrodalga Dielektrik De\u011fi\u015fmezi<\/p>\n Microwave Heating: Mikrodalga Is\u0131tma<\/p>\n Mill: De\u011firmen<\/p>\n Milling: \u00d6\u011f\u00fctmek<\/p>\n Minimum Fluidization Velocity: En D\u00fc\u015f\u00fck Ak\u0131\u015fkanla\u015fma H\u0131z\u0131<\/p>\n Miscible: Kar\u0131\u015fabilir<\/p>\n Miscible (Soluble): \u00c7\u00f6z\u00fcn\u00fcr<\/p>\n Modified Starch: De\u011fi\u015ftirilmi\u015f Ni\u015fasta<\/p>\n Modulus: Katsay\u0131<\/p>\n Modulus of Elasticity: Esneklik Katsay\u0131s\u0131<\/p>\n Modulus of Rigidity: Sertlik\/ B\u00fck\u00fclmezlik Katsay\u0131s\u0131<\/p>\n Molasses: Melas, \u015eeker Pekmezi<\/p>\n Mold: K\u00fcf<\/p>\n Momentum: Momentum, K\u00fctle \u0130tkisi<\/p>\n Momentum Diffusivity: Momentum Yay\u0131n\u0131m\u0131<\/p>\n Monomolecular Sorption: Tek Molek\u00fcll\u00fc Y\u00fczey So\u011furmas\u0131<\/p>\n Multimolecular Sorption: \u00c7ok Katl\u0131 Molek\u00fcl Tutma<\/p>\n Multiple Comparison Test: \u00c7oklu Kar\u015f\u0131la\u015ft\u0131rma Testi<\/p>\n Multiple-Stage: \u00c7ok Kademeli \/ Basamakl\u0131 \/ A\u015famal\u0131<\/p>\n Multistaged Dryers: \u00c7ok A\u015famal\u0131 Kurutucular<\/p>\n <\/p>\n N harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Neurotoxin: N\u00f6rotoksin<\/p>\n Normal Distribution: Normal Da\u011f\u0131l\u0131m<\/p>\n Normal Stress: Normal\/Y\u00fczeye Dik Gerilim<\/p>\n Number Of Transfer Units (NTU): Aktar\u0131m Birimi Say\u0131s\u0131<\/p>\n <\/p>\n O harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Odor: Koku<\/p>\n Oil: S\u0131v\u0131 Ya\u011f<\/p>\n Oilseed: Ya\u011fl\u0131 Tohum<\/p>\n Open Loop: A\u00e7\u0131k D\u00f6ng\u00fc<\/p>\n Open System: A\u00e7\u0131k Sistem<\/p>\n Optimization: En Uygunla\u015ft\u0131rma<\/p>\n Orifice Meter: Delikli \u00d6l\u00e7er<\/p>\n Oscillation: Sal\u0131n\u0131m<\/p>\n Osmophilic Organisms: Ozmofilik Organizmalar<\/p>\n Osmosis: Ge\u00e7i\u015fim, Ozmos<\/p>\n Output: \u00c7\u0131kan, \u00c7\u0131kt\u0131<\/p>\n Oxidation: Oksidasyon, Y\u00fckseltgenme<\/p>\n <\/p>\n P harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n P Chart With Constant Lot Size: Topluluk Say\u0131s\u0131 Sabit P Diyagram\u0131<\/p>\n P Chart With Variable Lot Size: Topluluk Say\u0131s\u0131 De\u011fi\u015fken P Diyagram\u0131<\/p>\n Packing Arrangement: Paketleme D\u00fczeni<\/p>\n Paired Comparison: \u0130kili Kar\u015f\u0131la\u015ft\u0131rma<\/p>\n Papaya: Papaya<\/p>\n Paper Disk Method Ka\u011f\u0131t Disk Y\u00f6ntemi<\/p>\n Parallel Plate Viscometer: Paralel Plaka Viskometresi<\/p>\n Partial Pressure: K\u0131smi Bas\u0131n\u00e7<\/p>\n Pasta: Makarna<\/p>\n Pasteurization: Past\u00f6rizasyon<\/p>\n Pathogenic Bacteria: Patojenik Bakteri<\/p>\n Perforated \/ Sieve Tray: Delikli\/Elek Tepsi<\/p>\n Permeability: Ge\u00e7irgenlik, Ge\u00e7irimlilik<\/p>\n Petri Plates: Petri Kab\u0131<\/p>\n Phage: Faj<\/p>\n Phase: Faz, Evre<\/p>\n Phase-contrast Microscope: Evre-Z\u0131t Mikroskobu<\/p>\n Phenomenological Coefficient: Olgusal Katsay\u0131<\/p>\n Phosphate Pathway: Fosfat \u0130zyolu<\/p>\n Pickle: Tur\u015fu<\/p>\n Pili: Pili<\/p>\n Pitot Tube: Pitot T\u00fcp\u00fc<\/p>\n Plasticity: Yo\u011frulabilme<\/p>\n Pneumatic: Hava Bas\u0131n\u00e7l\u0131<\/p>\n Poisson Distribution: Poisson Da\u011f\u0131l\u0131m\u0131<\/p>\n Polar: Kutuplu, Kutupsal<\/p>\n Polymerase Chain Reaction: Polimeraz Zincir Tepkimesi<\/p>\n Population: Yo\u011funluk<\/p>\n Pore: G\u00f6zenek<\/p>\n Porosity: G\u00f6zeneklilik<\/p>\n Porous: G\u00f6zenekli<\/p>\n Porous Materials: G\u00f6zenekli Malzemeler<\/p>\n Pour Plate Technique: D\u00f6kme Plak Y\u00f6ntemi<\/p>\n Precision: Kesinlik, Duyarl\u0131l\u0131k<\/p>\n Pre-enrichment: \u00d6n Zenginle\u015ftirme<\/p>\n Probioitic: Probiyotik<\/p>\n Procaryote: Prokaryot<\/p>\n Process: S\u00fcre\u00e7<\/p>\n Propionic Acid: Propiyonik Asit<\/p>\n Proportional: Orant\u0131l\u0131<\/p>\n Proportional Control Action: Orant\u0131l\u0131 Denetim Eylemi<\/p>\n Pseudo First Order: Kayd\u0131r\u0131lm\u0131\u015f Birinci Mertebe<\/p>\n Psychrometer: Nem\u00f6l\u00e7er<\/p>\n Psychrotrophs: So\u011fu\u011fa Yatk\u0131n<\/p>\n Psycrophile: So\u011fuk Seven<\/p>\n Pulp: K\u00fcspe<\/p>\n Purge: At\u0131k<\/p>\n Purification: Safla\u015ft\u0131rma<\/p>\n <\/p>\n Q harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Quality: Nitelik<\/p>\n Quality Assurance: Nitelik Sa\u011flama<\/p>\n Quality Control: Nitelik Denetimi<\/p>\n Quality Control Charts: Nitelik Denetim \u00c7izelgesi<\/p>\n Quality Control Programme: Nitelik Denetim \u0130zleme \u00c7izelgesi<\/p>\n Quality Evaluation: Nitelik De\u011ferlendirmesi<\/p>\n <\/p>\n R harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Racking: Bekletme<\/p>\n Radiation: I\u015f\u0131n\u0131m<\/p>\n Radiative Dryer: I\u015f\u0131n\u0131ml\u0131 Kurutma<\/p>\n Radiative Heat-Transfer Coefficient: I\u015f\u0131n\u0131m Is\u0131 Aktar\u0131m Katsay\u0131s\u0131<\/p>\n Rancidity: Ac\u0131la\u015fma, Ac\u0131l\u0131k<\/p>\n Range: Da\u011f\u0131l\u0131m Geni\u015fli\u011fi \/ Aral\u0131\u011f\u0131<\/p>\n Reduced Pressure: \u0130ndirgenmi\u015f Bas\u0131n\u00e7<\/p>\n Reflectivity: Yans\u0131tma<\/p>\n Reflux: Geri Ak\u0131tma<\/p>\n Relative Humidity: Ba\u011f\u0131l Nem, G\u00f6reli Nem<\/p>\n Relative Volatility: G\u00f6reli U\u00e7uculuk<\/p>\n Resilience: Esneklik<\/p>\n Resistivity: Diren\u00e7lilik<\/p>\n Rinse: Durulama<\/p>\n Ripening: Pi\u015fme<\/p>\n Roasting: K\u0131zartma, Kavurma<\/p>\n Ropiness: S\u00fcnme (Ekmekte)<\/p>\n Rotary Dryer: D\u00f6ner Kurutucu<\/p>\n <\/p>\n S harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Salt Tolerant Bacteria: Tuza Yatk\u0131n Bakteri<\/p>\n Saturated Liquid: Doygun S\u0131v\u0131<\/p>\n Saturated Vapor: Doygun Buhar<\/p>\n Saturation: Doyma<\/p>\n Saturation Humidity: Doygunluk Nemi<\/p>\n Sauerkraut Susuz: Lahana Tur\u015fusu<\/p>\n Scalding: T\u00fcylerin Kolay Yolunabilmesi \u0130\u00e7in Yap\u0131lan \u00d6n \u0130\u015flem<\/p>\n Scouring Compounds: A\u015f\u0131nd\u0131r\u0131c\u0131 Maddeler<\/p>\n Screen: Elek<\/p>\n Second Order System: \u0130kinci Derece Sistem<\/p>\n Secondary Metabolite: \u0130kincil Metabolit<\/p>\n Sedimentation: \u00c7\u00f6kt\u00fcrme<\/p>\n Self Regulation: Kendinden Ayarlama<\/p>\n Semi Batch Reactor: Yar\u0131 Kesikli Tepkime Kazan\u0131<\/p>\n Semolina: \u0130rmik<\/p>\n Sensible Heat: G\u00f6r\u00fcn\u00fcr Is\u0131<\/p>\n Separation: Ay\u0131rma<\/p>\n Separation Of Variables: De\u011fi\u015fkenlerin Ayr\u0131m\u0131<\/p>\n Sequesterant: Ay\u0131r\u0131c\u0131<\/p>\n Shelf-life: Raf \u00d6mr\u00fc<\/p>\n Shell Momentum Balance: Kabuk K\u00fctle \u0130tkisi Denkli\u011fi<\/p>\n Shortening: Hamur Yap\u0131m\u0131nda Kullan\u0131lan Kat\u0131 Ya\u011f<\/p>\n Shrinkage: B\u00fcz\u00fclme<\/p>\n Shrinkage Coefficient: B\u00fcz\u00fclme Katsay\u0131s\u0131<\/p>\n Sieving: Eleme<\/p>\n Skewness: Bozulma Miktar\u0131n\u0131n \u00d6l\u00e7\u00fcm\u00fc<\/p>\n Slaughtering: Kesim<\/p>\n Smoking: Dumanlama<\/p>\n Solar Drying: G\u00fcne\u015fle Kurutma<\/p>\n Solid Density: Kat\u0131 Yo\u011funlu\u011fu<\/p>\n Solubility: \u00c7\u00f6z\u00fcn\u00fcrl\u00fck<\/p>\n Solvent Dehydration: \u00c7\u00f6zgenle Su Giderme<\/p>\n Sorption Isotherm: E\u015fs\u0131cakl\u0131k Y\u00fczeye So\u011furma E\u011frisi<\/p>\n Sour Cream: Ek\u015fi Krema<\/p>\n Sourdough: Maya Olarak Kullan\u0131lan Ek\u015fi Hamur<\/p>\n Soy Sauce: Soya Sosu<\/p>\n Sparkling Wine: K\u00f6p\u00fcren \u015earap<\/p>\n Species: T\u00fcr<\/p>\n Specific Evaporative Capacity: \u00d6zg\u00fcl Buharla\u015fma S\u0131\u011fas\u0131<\/p>\n Specific Gravity: \u00d6zg\u00fcl A\u011f\u0131rl\u0131k<\/p>\n Specific Heat: \u00d6zg\u00fcl Is\u0131<\/p>\n Splitter: Ay\u0131r\u0131c\u0131<\/p>\n Spoilage: Bozulma (G\u0131da)<\/p>\n Spray Drier: P\u00fcsk\u00fcrtmeli Kurutucu<\/p>\n Staling: Bayatlama<\/p>\n Standard Deviation: Standart Sapma<\/p>\n Stationary: Dura\u011fan<\/p>\n Steam Table: Su Buhar\u0131 \u00d6zellik Tablosu<\/p>\n Steeping: Islatma (Tah\u0131llar)<\/p>\n Stiffness: Kat\u0131l\u0131k<\/p>\n Strain: Gerinim<\/p>\n Stray Column: Tepsili Kolon<\/p>\n Streak Plate Technique: S\u00fcrme Y\u00f6ntemi<\/p>\n Stuffing: K\u0131l\u0131fa Doldurmak (Sosis), Dolgu<\/p>\n Stuffing Box: Salmastra Kutusu<\/p>\n Subjective Methods: Subjektif Y\u00f6ntemler<\/p>\n Sublimation: Kat\u0131dan Buharla\u015fma<\/p>\n Substrate: Altl\u0131k<\/p>\n Suction Potential: Emme G\u00fcc\u00fc<\/p>\n Superheated Vapor: K\u0131zg\u0131n Buhar<\/p>\n Superheated-Steam Drying: K\u0131zg\u0131n Buharla Kurutma<\/p>\n Syrup: \u015eurup<\/p>\n <\/p>\n T harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Temperature Gradient: S\u0131cakl\u0131k E\u011fimi<\/p>\n Tenderizing: Yumu\u015fatma, Gevrekle\u015ftirme, Tenderizasyon<\/p>\n Thawing: Eritme, \u00c7\u00f6zme<\/p>\n Thermal: Is\u0131l<\/p>\n Thermal Conductivity: Is\u0131 Iletim Katsay\u0131s\u0131<\/p>\n Thermal Diffusion: Is\u0131l Yay\u0131nma<\/p>\n Thermal Diffusivity: Is\u0131l Yay\u0131nma Katsay\u0131s\u0131<\/p>\n Thermal Resistance: Is\u0131l Diren\u00e7<\/p>\n Thermophilic: Termofilik,S\u0131cak Seven<\/p>\n Thickener: Koyula\u015ft\u0131r\u0131c\u0131<\/p>\n Thickening: Koyula\u015ft\u0131rma<\/p>\n Transcription: Transkripsiyon<\/p>\n Transpiration: Terleme<\/p>\n Tray Dryer: Tepsili Kurutucu<\/p>\n True Density: Ger\u00e7ek Yo\u011funluk<\/p>\n Tukey’s Test: Tukey Testi<\/p>\n Tunnel Drier (Dryer): T\u00fcnel Kurutucu<\/p>\n Turbidity: Bulan\u0131kl\u0131l\u0131k<\/p>\n <\/p>\n U harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Unbound-Water: Ba\u011fl\u0131 Olmayan Su<\/p>\n Undersurface Evaporation: Y\u00fczeyalt\u0131 Buharla\u015fma<\/p>\n Undulant Fever: Malta Hummas\u0131<\/p>\n Unit: Birim<\/p>\n Unit Operation: Birim \u0130\u015flem<\/p>\n <\/p>\n V harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Vacuum Operation: Vakum \u0130\u015flemi<\/p>\n Vapor Carrying Capacity: Buhar Ta\u015f\u0131ma S\u0131\u011fas\u0131<\/p>\n Vapor Pressure: Buhar Bas\u0131nc\u0131<\/p>\n Vaporization: Buharla\u015fma<\/p>\n Volatile: U\u00e7ucu<\/p>\n Volatility: U\u00e7uculuk<\/p>\n <\/p>\n W harfi ile ba\u015flayan kavramlar<\/strong><\/p>\n Warehouse: Ambar, Depo<\/p>\n Water Bath: Su Banyosu<\/p>\n Weighted Average: A\u011f\u0131rl\u0131kl\u0131 Ortalama<\/p>\n Whey: Peynir Alt\u0131 Suyu<\/p>\n Whey Powder: Peynir Alt\u0131 Suyu Tozu<\/p>\n Wort: \u015e\u0131ra<\/p>\n SORU CEVAP<\/strong><\/p>\n \u0130ngilizce A ile Ba\u015flayan Terimler Neler?<\/strong><\/p>\n Accumulation: Birikim,\u00a0Acetic Acid Asetik Asit,\u00a0Acidity Regulators: Asitli\u011fi D\u00fczenleyiciler,\u00a0Acoustic Drying: Yank\u0131lan\u0131ml\u0131 Kurutma,\u00a0Action Times: Hareket, Eylem Zamanlar\u0131,\u00a0Activation Energy: Etkinlik Enerjisi,\u00a0Actuator: Ba\u015flat\u0131c\u0131,\u00a0Adaptive Control: Uyabilen Denetim,\u00a0Adiabatic: Is\u0131 Ge\u00e7irmez,<\/p>\n \u0130ngilizce B ile Ba\u015flayan Terimler Neler?<\/strong><\/p>\n Bacteriostatic: Bakteriostatik,\u00a0Bacterium: Bakteri,\u00a0Baffle-Nozzle System: Y\u00f6nlendirici,\u00a0Bagasse: K\u00fcspe, Posa,\u00a0Baker\u2019s Yeast: Ekmek Mayas\u0131,\u00a0Bakery Products: Unlu \u00dcr\u00fcnler,\u00a0Band-Dryers: Bantl\u0131 Kurutucular,\u00a0Batch: Kazan, Kesikli,\u00a0Batch Drying: Kesikli Kurutma<\/p>\n \u0130ngilizce C ile Ba\u015flayan Terimler Neler?<\/strong><\/p>\n Chemical Potential: Kimyasal \u00c7ekicilik,\u00a0Chemostat: Kemostat,\u00a0Chewiness: \u00c7i\u011fnenebilirlik,\u00a0Chi-Square Distribution: Ki-Kare Da\u011f\u0131l\u0131m\u0131,\u00a0Chopping: Par\u00e7alara Ay\u0131rma, Do\u011frama,\u00a0Cider: Elma \u015earab\u0131,\u00a0Cilia: Sil (kam\u00e7\u0131),\u00a0Clamped Signals: S\u0131k\u0131\u015ft\u0131r\u0131lm\u0131\u015f Uyar\u0131<\/p>\n \u0130ngilizce D ile Ba\u015flayan Terimler Neler?<\/strong><\/p>\n Deactivation: Etkisizle\u015ftirme,\u00a0Decay Ratio: Azalma, Zay\u0131flama Oran\u0131,\u00a0Decimal Reduction Time: Ondal\u0131ksal \u0130ndirgeme S\u00fcresi,\u00a0Deformation: Bi\u00e7imi Bozulmak, Bi\u00e7imsizle\u015fme,\u00a0Degree Of Completion: Tamamlanma Derecesi,\u00a0Degree Of Superheat: K\u0131zg\u0131nl\u0131k Derecesi,\u00a0Degree Of Freedom: Serbestlik Derecesi,\u00a0Dehumidification: Nem alma<\/p>\n