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Journals / Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi / 2015 / Cilt: 21 - Sayı: 9

The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein

Proteince Zenginleştirilmiş İzmir Gevreğinin Kuruma Davranışının İncelenmesi

Gülsüm Merve Turkut
Hülya Çakmak
Şebnem Tavman
Pages
421–427
Publication Date
2016-01-04
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The effective diffusion coefficient was calculated and the activation energy was derived from Arrhenius equation.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data:The drying characteristics of snacks were examined with six different thin-layer drying models that are commonly used in literature.
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Conclusion & Impact:The effective diffusion coefficient was calculated and the activation energy was derived from Arrhenius equation.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:İnce tabaka modeli · Difüzyon · Protein

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.

Özet

Bu çalışmada, kahvaltılarda sıkça tüketilen İzmir gevreği, farklı oranlarda süt ürünleri (İzmir tulumu, süt tozu ve peynir altı suyu tozu) kullanılarak proteince zenginleştirilmiş ve 5 mm kalınlığa sahip disk şeklinde dilimlenen gevreklere 140, 150 ve 160°C’de konveksiyonlu fırında kurutma işlemi uygulanmıştır. Çerezlerin kuruma davranışları literatürde sıkça kullanılan 6 farklı ince tabaka kuruma modeli ile incelenmiştir. Denenen modeller arasında Page modelinde en yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası değerleri elde edilmiştir. Çerezlerin etkin difüzyon katsayıları hesaplanmış olup, Arrhenius eşitliği ile aktivasyon enerjileri belirlenmiştir.

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Cite This Article

Turkut, G. M., Çakmak, H., Tavman, Ş. (2016). The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 21 - Sayı: 9, 421–427. https://ajindex.com/articles/42652

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