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AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ

Yıl 2019, Cilt: 44 Sayı: 5, 837 - 848, 17.08.2019
https://doi.org/10.15237/gida.GD19100

Öz

Bu çalışmada farklı bağlayıcılar kullanarak aglomere
edilen yoğurt tozların nem sorpsiyon özellikleri araştırılmıştır. Bu amaçla
aglomere olmamış yoğurt tozu ile laktoz ve distile su bağlayıcıları
kullanılarak aglomere edilmiş yoğurt tozlarının 4, 20 ve 40 °C sıcaklıklarda
nem sorpsiyon izotermleri tespit edilmiştir. Denge bağıl nem değerleri Oswin,
BET ve GAB modellerine uyarlanmıştır. Aglomere tozların nem çekme özellikleri
aglomere olmamış (kontrol) yoğurt tozuna göre farklılıklar göstermiştir. Yoğurt
tozlarının yüksek sıcaklıklarda daha az higroskopik olduğu belirlenmiştir.
Bağlayıcı olarak higroskopik karakterdeki laktozun kullanılması saf suya
kıyasla yüksek su aktivite değerlerinde nem sorpsiyon oranını arttırmıştır.
İzosterik ısı, diferansiyel entalpi ve entropi değerleri gibi termodinamik
kavramlar kullanılarak sorpsiyon davranışı, nem ve enerji gereksinimleri tespit
edilmiştir. Yoğurt tozlarının nem içeriği arttıkça tüm tozlarda izosterik ısı
sorpsiyonu değerlerinde azalma gözlemlenmiştir.

Destekleyen Kurum

Ondokuz Mayıs Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Kaynakça

  • Atalar, I., Yazici, F. (2018a). Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder. Drying Technology, article in press https://doi.org/10.1080/07373937.2018.1529038
  • Atalar, I., Yazici, F. (2018b). Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder. Journal of Food Processing and Preservation, 42(1): 1–10.
  • Ayranci, E., Duman, O. (2005). Moisture sorption isotherms of cowpea (Vigna unguiculata L. Walp) and its protein isolate at 10, 20 and 30°C. Journal of Food Engineering, 70(1):83–91.
  • Basu, S., Shivhare, U. S., Mujumdar, A. S. (2006). Models for sorption isotherms for foods: A review. Drying Technology, 24(8): 917–930.
  • Brunauer, S., Emmett, P. H., Teller, E. (1938). Adsorption of gases in multimolecular layers. Journal ofthe American Chemical Society, 60:309–319.
  • Edrisi Sormoli, M., Langrish, T. A. G. (2015). Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT - Food Science and Technology, 62(1):875–882.
  • Kaya, S., Kahyaoglu, T. (2007). Moisture sorption and thermodynamic properties of safflower petals and tarragon. Journal of Food Engineering, 78(2): 413–421.
  • Kaymak-Ertekin, F., Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. LWT - Food Science and Technology, 37(4):429–438.
  • Koç, B., Yilmazer, M. S., Balkir, P., Ertekin, F. K. (2010a). Moisture sorption isotherms and storage stability of spray-dried yogurt powder. Drying Technology, 28(6): 816–822.
  • Kumar, P., Mishra, H. N. (2006). Moisture sorption characteristics of mango-soy-fortified yogurt powder. International Journal of Dairy Technology, 59(1):22–28.
  • Kurt A, Kahyaoglu T.(2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymer, 104(0):50–58.
  • Leffer, J. E., Grunwald, E. (1963). Rates and equilibria of organic reactions. New York: John Wiley.
  • Oswin, C. R. (1946). The kinetics ofpackage life, III. Isotherm. Journal ofthe Society of Chemical Industry, 65:419–421.
  • Quirijns, E. J., Van Boxtel, A. J. B., Van Loon, W. K. P., Van Straten, G. (2005). Sorption isotherms, GAB parameters and isosteric heat of sorption. Journal of the Science of Food and Agriculture, 85(11):1805–1814.
  • Rao MA, Rizvi SSH (1994) Engineering properties of foods, 2nd edn. Marcel Dekker Inc, New York
  • Saricaoglu, F. T., Turhan, S. (2017). Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins. International Journal of Food Engineering, 13(11): 1–16.
  • Seth, D., Dash, K. K., Mishra, H. N., Deka, S. C. (2018). Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder. Journal of Food Science and Technology, 55(10): 4139–4147.
  • Skanderby, M.; Westergaard, V.; Partridge, A.; Muir, D. D. (2009).Dried Milk Products. In Dairy Powders and Concentrated Products; Tamime, AY., Ed.; Wiley- Blackwell: New York, pp 180–234.
  • Spada, J. C., Noreña, C. P. Z., Marczak, L. D. F., Tessaro, I. C. (2013). Water adsorption isotherms of microcapsules with hydrolyzed pinhão (Araucaria angustifolia seeds) starch as wall material. Journal of Food Engineering, 114(1): 64–69.
  • Tatar, F., Cengiz, A., Kahyaoglu, T. (2014). Effect of Hemicellulose as a Coating Material on Water Sorption Thermodynamics of the Microencapsulated Fish Oil and Artificial Neural Network (ANN) Modeling of Isotherms. Food and Bioprocess Technology, 7(10): 2793–2802.
  • Van den Berg, C., Bruin, S. (1981). Water activity and its estimation in food systems: theoretical aspects (In Water activity: influences on food quality). New York: Academic Press.
  • Yogendrarajah P, Samapundo S, Devlieghere F, de Saeger S, de Meulenaer B (2015). Moisture sorption isotherms and thermo- dynamic properties of whole black peppercorns (Piper nirum L.). Lebensm-Wiss Technol 64:177–188.

EFFECT OF AGGLOMERATION PROCESS ON THE MOISTURE SORPTION ISOTHERMS AND THERMODYNAMICS PROPERTIES OF YOGHURT POWDER

Yıl 2019, Cilt: 44 Sayı: 5, 837 - 848, 17.08.2019
https://doi.org/10.15237/gida.GD19100

Öz

In this study, the effect of
different binders on the sorption behavior of agglomerated yoghurt powders was
presented. Moisture sorption isotherms of non-agglomerated yoghurt powder and
agglomerated yoghurt powders with lactose and distilled water were determined
at 4, 20 and 40 °C temperature levels. Equilibrium moisture contents of powders
were fitted to mathematical models such as Oswin, BET and GAB equations.
Moisture sorption properties of agglomerated powders were found as different
from control yoghurt powder. It was determined that powders are less
hygroscopic at higher temperatures. Using lactose binders caused to increase in
water sorption values of powders at higher water activity values. Thermodynamic
properties such as isosteric heat of sorption, differential entropy, and
enthalpy values were assessed to provide knowledge about the properties of
water and energy requirement associated with sorption behavior. Isosteric heat
values decreased with increasing of moisture content of yoghurt powders.

Kaynakça

  • Atalar, I., Yazici, F. (2018a). Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder. Drying Technology, article in press https://doi.org/10.1080/07373937.2018.1529038
  • Atalar, I., Yazici, F. (2018b). Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder. Journal of Food Processing and Preservation, 42(1): 1–10.
  • Ayranci, E., Duman, O. (2005). Moisture sorption isotherms of cowpea (Vigna unguiculata L. Walp) and its protein isolate at 10, 20 and 30°C. Journal of Food Engineering, 70(1):83–91.
  • Basu, S., Shivhare, U. S., Mujumdar, A. S. (2006). Models for sorption isotherms for foods: A review. Drying Technology, 24(8): 917–930.
  • Brunauer, S., Emmett, P. H., Teller, E. (1938). Adsorption of gases in multimolecular layers. Journal ofthe American Chemical Society, 60:309–319.
  • Edrisi Sormoli, M., Langrish, T. A. G. (2015). Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT - Food Science and Technology, 62(1):875–882.
  • Kaya, S., Kahyaoglu, T. (2007). Moisture sorption and thermodynamic properties of safflower petals and tarragon. Journal of Food Engineering, 78(2): 413–421.
  • Kaymak-Ertekin, F., Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. LWT - Food Science and Technology, 37(4):429–438.
  • Koç, B., Yilmazer, M. S., Balkir, P., Ertekin, F. K. (2010a). Moisture sorption isotherms and storage stability of spray-dried yogurt powder. Drying Technology, 28(6): 816–822.
  • Kumar, P., Mishra, H. N. (2006). Moisture sorption characteristics of mango-soy-fortified yogurt powder. International Journal of Dairy Technology, 59(1):22–28.
  • Kurt A, Kahyaoglu T.(2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymer, 104(0):50–58.
  • Leffer, J. E., Grunwald, E. (1963). Rates and equilibria of organic reactions. New York: John Wiley.
  • Oswin, C. R. (1946). The kinetics ofpackage life, III. Isotherm. Journal ofthe Society of Chemical Industry, 65:419–421.
  • Quirijns, E. J., Van Boxtel, A. J. B., Van Loon, W. K. P., Van Straten, G. (2005). Sorption isotherms, GAB parameters and isosteric heat of sorption. Journal of the Science of Food and Agriculture, 85(11):1805–1814.
  • Rao MA, Rizvi SSH (1994) Engineering properties of foods, 2nd edn. Marcel Dekker Inc, New York
  • Saricaoglu, F. T., Turhan, S. (2017). Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins. International Journal of Food Engineering, 13(11): 1–16.
  • Seth, D., Dash, K. K., Mishra, H. N., Deka, S. C. (2018). Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder. Journal of Food Science and Technology, 55(10): 4139–4147.
  • Skanderby, M.; Westergaard, V.; Partridge, A.; Muir, D. D. (2009).Dried Milk Products. In Dairy Powders and Concentrated Products; Tamime, AY., Ed.; Wiley- Blackwell: New York, pp 180–234.
  • Spada, J. C., Noreña, C. P. Z., Marczak, L. D. F., Tessaro, I. C. (2013). Water adsorption isotherms of microcapsules with hydrolyzed pinhão (Araucaria angustifolia seeds) starch as wall material. Journal of Food Engineering, 114(1): 64–69.
  • Tatar, F., Cengiz, A., Kahyaoglu, T. (2014). Effect of Hemicellulose as a Coating Material on Water Sorption Thermodynamics of the Microencapsulated Fish Oil and Artificial Neural Network (ANN) Modeling of Isotherms. Food and Bioprocess Technology, 7(10): 2793–2802.
  • Van den Berg, C., Bruin, S. (1981). Water activity and its estimation in food systems: theoretical aspects (In Water activity: influences on food quality). New York: Academic Press.
  • Yogendrarajah P, Samapundo S, Devlieghere F, de Saeger S, de Meulenaer B (2015). Moisture sorption isotherms and thermo- dynamic properties of whole black peppercorns (Piper nirum L.). Lebensm-Wiss Technol 64:177–188.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

İlyas Atalar 0000-0001-8560-0010

Yayımlanma Tarihi 17 Ağustos 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 44 Sayı: 5

Kaynak Göster

APA Atalar, İ. (2019). AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda, 44(5), 837-848. https://doi.org/10.15237/gida.GD19100
AMA Atalar İ. AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. Ağustos 2019;44(5):837-848. doi:10.15237/gida.GD19100
Chicago Atalar, İlyas. “AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 44, sy. 5 (Ağustos 2019): 837-48. https://doi.org/10.15237/gida.GD19100.
EndNote Atalar İ (01 Ağustos 2019) AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda 44 5 837–848.
IEEE İ. Atalar, “AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ”, GIDA, c. 44, sy. 5, ss. 837–848, 2019, doi: 10.15237/gida.GD19100.
ISNAD Atalar, İlyas. “AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 44/5 (Ağustos 2019), 837-848. https://doi.org/10.15237/gida.GD19100.
JAMA Atalar İ. AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. 2019;44:837–848.
MLA Atalar, İlyas. “AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda, c. 44, sy. 5, 2019, ss. 837-48, doi:10.15237/gida.GD19100.
Vancouver Atalar İ. AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. 2019;44(5):837-48.

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