TY - JOUR T1 - THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER TT - FARKLI MİKRODALGA GÜÇLERİNİN KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KURUMA KİNETİĞİ VE TOZ ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİ AU - Çalışkan Koç, Gülşah AU - Çabuk, Burcu PY - 2019 DA - April DO - 10.15237/gida.GD18126 JF - Gıda JO - GIDA PB - The Association of Food Technology WT - DergiPark SN - 1300-3070 SP - 328 EP - 339 VL - 44 IS - 2 LA - en AB - The aim of this study isto determine the effect of different microwave powers on the drying kineticsand powder properties of foam mat dried egg white powder. For this purpose, theegg white foam was obtained by using kitchen blender (1000W, 5min) and dried ina domestic microwave oven at five different microwave powers (120-720W).According to the results, the drying time decreased from 360s to 80s accordingto increasing microwave power (P <0.05). In order to determine thedrying kinetic of egg white foam, the experimental data was fitted to varioussemitheoretical models and one empirical model. Page model which showed thehighest R2 values (0.983-0.994) was chosen as the most suitablemodel for determining the drying behavior of egg white foam. In addition, theaverage effective moisture diffusivity and activation energy values werecalculated and ranged between 3.3389E-08 to 1.4139E-07 m2/s and28.0640 W/g, respectively KW - Egg white KW - foam mat drying KW - drying kinetic KW - thin-layer modeling KW - powder properties N2 - Bu çalışmanın amacı, farklı mikrodalga güçlerinin köpükkurutma yöntemi ile kurutulmuş yumurta beyazı köpüğünün kuruma kinetiği ve tozözellikleri üzerine etkisinin belirlenmesidir. Bu amaç doğrultusuna, yumurtabeyazı köpüğü blender kullanılarak (100W, 5dk.) elde edilmiş ve mikrodalgafırında beş farklı mikrodalga gücünde (120-720W) kurutulmuştur. Artanmikrodalga gücü ile kuruma süresi 360s’den 80s’ye azalmıştır (P <0.05).Yumurta beyazı tozunun kuruma kinetiğini belirlemek için, deneysel verilerçeşitli yarı teorik modeller ve bir empirik model kullanılarak modellenmiştir.Yüksek R2 değeriyle (0.983-0.994) Page model yumurta beyazıköpüğünün kuruma davranışının belirlenmesi için en uygun model olarakseçilmiştir. Ayrıca, ortalama etkin nem difüzyon katsayısı ve ortalamaaktivasyon enerjisi hesaplanmış ve sırasıyla 3.3389E-08- 1.4139E-07 m2/sve 28.0640 W/g olarak bulunmuştur. CR - Abbasi, E., Azizpour, M. (2016). Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT-Food Sci Technol, 68: 105-110. CR - Akdoğan, A., Çalışkan Koç, G., Dirim, S.N. (2017). Mathematical modeling of thin-layer microwave drying of corn husk and investigation of powder properties. Bulg Chem Commun, 49 (4) 986 – 993. CR - Alibas, I. (2006). 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