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Dergiler / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2016 / Cilt: 4 - Sayı: 8

Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree

ASLI ZUNGUR BASTIOĞLU
SAFİYE NUR DİRİM
Figen Kaymak ERTEKİN
Sayfa
676–683
DOI
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BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.

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Amaç & Hipotez:Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight.
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Temel Bulgular & Veri:Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method.
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Sonuç & Katkı:BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.
🔬Tür:Modelleme & Sayısal Simülasyon
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Abstract

Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method. The experimental adsorption data of yogurt powders at 25°C were fitted to 14 sorption equations which are most widely used to fit experimental sorption data of various food materials. The parameters of the sorption models were estimated from the experimental results by using the nonlinear regression analysis. The GAB model gave the closet fit to the sorption data of freeze dried yogurt powders with candied chestnut puree at 25°C. BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.

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Bu Makaleye Atıf Yap

BASTIOĞLU, A. Z., DİRİM, S. N., ERTEKİN, F. K. (2016). Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 4 - Sayı: 8, 676–683. https://ajindex.com/articles/331672

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Kaynakça (14)

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