Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi

Abstract

Bu çalışmada kırmızı pul bibere farklı oranlarda tuz ilave edilmesinin ürünün fizikokimyasal ve toz akış özellikleri üzerinde oluşturduğu etkiler belirlenmiştir. Bu amaçla %3, 5 ve 7 oranında tuz, pul bibere ilave edilmiş ve homojen karışımlar elde edildikten sonra analizler yapılmıştır. Örneklerin nem, su aktivitesi ve renk analizleri, yığın ve sıkıştırılmış yoğunluk, Carr indeksi, Hausner oranları ile kohezyon, kekleşme ve toz akış hızı bağımlılık (PFSD) testleri yapılmıştır. Çalışma sonucunda pul biberlere farklı oranlarda tuz ilavesinin ürünlerin yığın ve sıkıştırılmış yoğunluk, kohezyon ve akış özelliklerini geliştirdiği bu sayede ürün işleme süreçlerini olumlu etkilediği belirlenmiştir.

Keywords

• pul biber
• tuz
• toz özellik
• toz akış
• kekleşme

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