THE DETERMINATION OF DRYING BEHAVIOR OF ENRICHED IZMIR GEVREK WITH PROTEIN
Makaleler > Tam Makale · 2015
Yazarlar: Gulsum Merve Turkut, Halya Cakmak, Şebnem TAVMAN
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2015, cilt 21, ss 421-427
Özet
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 degrees 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.