Author/Authors
TURKUT, Gülsüm Merve Ege Üniversitesi - Fen Bilimleri Enstitüsü - Gıda Mühendisliği Bölümü, Türkiye , ÇAKMAK, Hülya Ege Üniversitesi - Fen Bilimleri Enstitüsü - Gıda Mühendisliği Bölümü, Türkiye , TAVMAN, Şebnem Ege Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Türkiye
Title Of Article
THE DETERMINATION OF DRYING BEHAVIOR OF ENRICHED IZMIR GEVREK WITH PROTEIN
شماره ركورد
40787
Abstract
In this study, Izmir gevrek -highly consumed at the breakfasts- was enriched with dairy proteins by using dairy products (Izmir tulum cheese, milk powder and whey powder)at different levels and 5 mm thick disc-shaped sliced gevrek was dried at three different temperatures (140, 150 and 160°C) in a convection oven. The drying characteristics of snacks were examined with six different thin-layer drying models that are commonly used in literature. The Page model gave a better fit to experimental drying data and had the highest adjusted R-square with the lowest reduced chi-square and root mean square error values as compared to other models. The effective diffusion coefficient was calculated and the activation energy was derived from Arrhenius equation.
From Page
421
NaturalLanguageKeyword
Thin , layer model , Diffusion , Protein , Enrichment
JournalTitle
Pamukkale University Journal Of Engineering Sciences
To Page
427
JournalTitle
Pamukkale University Journal Of Engineering Sciences
Link To Document