THE DETERMINATION OF DRYING BEHAVIOR OF ENRICHED IZMIR GEVREK WITH PROTEIN


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Turkut G. M. , Cakmak H., TAVMAN Ş.

PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, cilt.21, ss.421-427, 2015 (ESCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 21 Konu: 9
  • Basım Tarihi: 2015
  • Doi Numarası: 10.5505/pajes.2015.57615
  • Dergi Adı: PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI
  • Sayfa Sayıları: 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.