Mühendislik, Mimarlık ve Tasarım Fakültesi

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Browsing Mühendislik, Mimarlık ve Tasarım Fakültesi by Publisher "MDPI"

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    A Symmetry-Based Spherical Fuzzy MCDM Approach for the Strategic Assessment of Alternative Fuels Toward Sustainable Energy Policies
    (MDPI, 2025-06) Abdulvahitoğlu, Adnan; 382420
    Alternative fuels obtained from renewable sources, providing low greenhouse gas emissions and high energy efficiency, offer significant advantages in terms of sustainability. In addition, the wide applicability of these fuel types in sectors such as housing, transportation, and industry creates significant opportunities in terms of reducing dependence on fossil fuels. Alternative fuels should be evaluated not only according to their environmental contributions but also based on multi-dimensional criteria such as economic cost, technical suitability, sustainability level, fuel properties, infrastructure requirements, and social acceptance. In this context, a comparative analysis of alternative fuel types in terms of various basic parameters is no longer optional, but a necessity. These parameters generally include symmetrical relationships such as balanced trade-offs between economic and environmental dimensions or mutual effects between technical and social criteria. However, they also show variability and uncertainty depending on the fuel type. Therefore, Spherical Fuzzy Multi-Criteria Decision Making (SF-MCDM) methods, which can effectively represent symmetry in membership and hesitation degrees, have been used to achieve more realistic and reliable results in uncertain decision environments. The proposed model provides a systematic and flexible evaluation structure that helps decision makers determine the most appropriate alternative fuel options and contributes to the formation of sustainable energy policies.
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    Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques
    (MDPI, 2025-06) Cengiz, Nurten; Abdulvahitoğlu, Aslı; Abdulvahitoğlu, Adnan; 382420
    Food and food safety, as one of the basic issues of human life, has made it necessary to store foods for a long time with the increasing population. One of the oldest and most common methods of extending the shelf life of food products is the drying process. The drying process contributes to the higher quality of foods in terms of physical, chemical, and microbial properties by ensuring that beneficial contents such as vitamins, minerals, and aroma compounds are better preserved. The aroma values of foods, which consist of taste and smell components, gain importance. In foods, the taste is determined by permanent components, while smell is determined by volatile components. The loss of volatile aroma compounds in the strawberry drying process negatively affects product quality. Small changes in aroma compounds can lead to significant differences in product taste. Therefore, strawberry aroma is a critical factor for consumer appeal and commercial success. In this study, the effects of drying methods on the aroma compounds of strawberry fruit were compared with Multi Criteria Decision Making (MCDM) techniques. In this study, PSI-based MCDM techniques were used to make the most appropriate choice among strawberry drying methods. The values of 23 distinct aroma compounds obtained with different drying methods applied to strawberry fruit were analyzed with 7 different MCDM techniques. The calculations gave similar results and these results were combined with the Borda rule. Accordingly, the drying methods with the highest scores were determined as freeze drying.