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 |
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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 |
| _version_ | 1828020134228262912 |
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| author | Gülsüm Merve Turkut Hülya Çakmak Şebnem Tavman |
| author_facet | Gülsüm Merve Turkut Hülya Çakmak Şebnem Tavman |
| author_sort | Gülsüm Merve Turkut |
| collection | DOAJ |
| description | <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> |
| first_indexed | 2024-04-10T11:32:40Z |
| format | Article |
| id | doaj.art-fd9ec0d0a058474894e58bd44077be8a |
| institution | Directory Open Access Journal |
| issn | 1300-7009 2147-5881 |
| language | English |
| last_indexed | 2024-04-10T11:32:40Z |
| publishDate | 2015-12-01 |
| publisher | Pamukkale University |
| record_format | Article |
| series | Pamukkale University Journal of Engineering Sciences |
| spelling | doaj.art-fd9ec0d0a058474894e58bd44077be8a2023-02-15T16:18:00ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58812015-12-012194214275000146152The Determination of Drying Behavior of Enriched Izmir Gevrek with ProteinGülsüm Merve TurkutHülya ÇakmakŞebnem Tavman<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>http://dergipark.ulakbim.gov.tr/pajes/article/view/5000164379 |
| spellingShingle | Gülsüm Merve Turkut Hülya Çakmak Şebnem Tavman The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein Pamukkale University Journal of Engineering Sciences |
| title | The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein |
| title_full | The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein |
| title_fullStr | The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein |
| title_full_unstemmed | The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein |
| title_short | The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein |
| title_sort | determination of drying behavior of enriched izmir gevrek with protein |
| url | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000164379 |
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