The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein
<span style="color: #515151;">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 diff...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
2015-12-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000164379 |
| Summary: | <span style="color: #515151;">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.</span> |
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| ISSN: | 1300-7009 2147-5881 |