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Proteince Zenginleştirilmiş İzmir Gevreğinin Kuruma Davranışının İncelenmesi

Year 2015, Volume 21, Issue 9, 421 - 427, 04.01.2016

Abstract

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.

References

  • Akbay C, Tiryaki GY, Gül A. “Consumer Characteristics Influencing Fast Food Consumption in Turkey”. Food Control, 18(8), 904-913, 2007.
  • Çakmak H, Kumcuoğlu S, Tavman S. “Mathematical Modeling and Thin Layer Drying of Chicken Meat Enriched Baguette Bread Slices”. Gıda, 39(3), 131-138, 2014.
  • Ahmed ZS, Abozed SS. “Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product”. Journal of Advanced Research, 6(1), 79–87, 2015.
  • Piernas C, Popkin BM. “Trends in snacking among US children”. Health Affairs, 29(3), 398-404, 2010.
  • Turkut GM, Kılıç Ö, İzmir Gevreğinin Zenginleştirilmesi ile Çerezlik Ürün Geliştirilmesi. Lisans Tezi, Ege Üniversitesi, İzmir, Türkiye, 2013.
  • Van der Zanden LD, Van Kleef E, De Wijk RA, Van Trijp HC. “Examining Heterogeneity in Elderly Consumers’ Acceptance of Carriers for Protein-enriched Food: A Segmentation Study”. Food Quality and Preference, 42, 130-138, 2015.
  • Döner Haber. “Türkiye’nin Fast Food Ürünleri” http://www.turkdoner.com/index.php?tekh=170 (07.12.2014).
  • Antalya Halk Ekmek Fabrikası. “Antalya Halk Ekmek”, http://www.antalyahalkekmek.com (02.05.2015).
  • Özdemir M, Devres YO, “The Thin Layer Drying Characteristics of Hazelnuts During Roasting”. Journal of Food Engineering, 42(4), 225-233, 1999.
  • Doymaz İ, İsmail O. "Drying Characteristics of Sweet Cherry". Food and Bioproducts Processing, 89(1), 31-38, 2011a.
  • Doymaz İ. “Thin-layer Drying Characteristics of Sweet Potato Slices and Mathematical Modelling”. Heat Mass Transfer, 47(3), 277–285, 2011b.
  • Çakmak H, Tavman S. “Thin Layer Drying and Mathematical Modeling of Chicken Meat Enriched Whole Wheat Mixture Baguette Bread Slices”. 7th International Ege Energy Symposium and Exhibition, Uşak, Türkiye 18-20 Haziran 2014.
  • Erbay Z, İcier F. “Thin‐Layer Drying Behaviors of Olive Leaves (Olea Europaea L.)”. Journal of Food Process Engineering, 33(2), 287-308, 2010.
  • Çakmak H, Kumcuoğlu S, Tavman S. “Thin Layer Drying of Bay Leaves (Laurus nobilis L.) in Conventional and Microwave Oven”. Akademik Gıda, 11(1), 20-26, 2013.
  • Sharma GP, Prasad S. “Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying”. Journal of Food Engineering, 65(4), 609–617, 2004.
  • Doymaz İ, Pala M. “The Thin-layer Drying Characteristics of Corn”. Journal of Food Engineering, 60(2), 125–130, 2003.
  • Crank J. The Mathematics of Diffusion. 2nd ed. London, England, Clarendon press, 1975.
  • Madamba PS, Driscoll RH, Buckle KA. “The Thin-layer Drying Characteristics of Garlic Slices”. Journal of Food Engineering, 29(1), 75–97, 1996.
  • Ramesh MN, Wolf W, Tevini D, Jung G. “Influence of Processing Parameters on the Drying of Spice Paprika”. Journal of Food Engineering, 49(1), 63–72, 2001.
  • Różyło R, Rudy S, Krzykowski A, Dziki D. “Novel Application of Freeze‐dried Amaranth Sourdough in Gluten‐Free Bread Production”. Journal of Food Process Engineering, 38(2), 135-143, 2014.
  • Acar B, Sadikoğlu H, Doymaz I. “Freeze‐drying Kinetics and Diffusion Modeling of Saffron (Crocus sativus L.)”. Journal of Food Processing and Preservation, 39(2), 142149, 2015.
  • Pardeshi IL, Chattopadhyay PK. “Hot Air Puffing Kinetics for Soy-fortified Wheat-based Ready-to-Eat (RTE) Snacks”. Food Bioprocess Technology, 3(3), 415–426, 2010.

The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein

Year 2015, Volume 21, Issue 9, 421 - 427, 04.01.2016

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.

References

  • Akbay C, Tiryaki GY, Gül A. “Consumer Characteristics Influencing Fast Food Consumption in Turkey”. Food Control, 18(8), 904-913, 2007.
  • Çakmak H, Kumcuoğlu S, Tavman S. “Mathematical Modeling and Thin Layer Drying of Chicken Meat Enriched Baguette Bread Slices”. Gıda, 39(3), 131-138, 2014.
  • Ahmed ZS, Abozed SS. “Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product”. Journal of Advanced Research, 6(1), 79–87, 2015.
  • Piernas C, Popkin BM. “Trends in snacking among US children”. Health Affairs, 29(3), 398-404, 2010.
  • Turkut GM, Kılıç Ö, İzmir Gevreğinin Zenginleştirilmesi ile Çerezlik Ürün Geliştirilmesi. Lisans Tezi, Ege Üniversitesi, İzmir, Türkiye, 2013.
  • Van der Zanden LD, Van Kleef E, De Wijk RA, Van Trijp HC. “Examining Heterogeneity in Elderly Consumers’ Acceptance of Carriers for Protein-enriched Food: A Segmentation Study”. Food Quality and Preference, 42, 130-138, 2015.
  • Döner Haber. “Türkiye’nin Fast Food Ürünleri” http://www.turkdoner.com/index.php?tekh=170 (07.12.2014).
  • Antalya Halk Ekmek Fabrikası. “Antalya Halk Ekmek”, http://www.antalyahalkekmek.com (02.05.2015).
  • Özdemir M, Devres YO, “The Thin Layer Drying Characteristics of Hazelnuts During Roasting”. Journal of Food Engineering, 42(4), 225-233, 1999.
  • Doymaz İ, İsmail O. "Drying Characteristics of Sweet Cherry". Food and Bioproducts Processing, 89(1), 31-38, 2011a.
  • Doymaz İ. “Thin-layer Drying Characteristics of Sweet Potato Slices and Mathematical Modelling”. Heat Mass Transfer, 47(3), 277–285, 2011b.
  • Çakmak H, Tavman S. “Thin Layer Drying and Mathematical Modeling of Chicken Meat Enriched Whole Wheat Mixture Baguette Bread Slices”. 7th International Ege Energy Symposium and Exhibition, Uşak, Türkiye 18-20 Haziran 2014.
  • Erbay Z, İcier F. “Thin‐Layer Drying Behaviors of Olive Leaves (Olea Europaea L.)”. Journal of Food Process Engineering, 33(2), 287-308, 2010.
  • Çakmak H, Kumcuoğlu S, Tavman S. “Thin Layer Drying of Bay Leaves (Laurus nobilis L.) in Conventional and Microwave Oven”. Akademik Gıda, 11(1), 20-26, 2013.
  • Sharma GP, Prasad S. “Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying”. Journal of Food Engineering, 65(4), 609–617, 2004.
  • Doymaz İ, Pala M. “The Thin-layer Drying Characteristics of Corn”. Journal of Food Engineering, 60(2), 125–130, 2003.
  • Crank J. The Mathematics of Diffusion. 2nd ed. London, England, Clarendon press, 1975.
  • Madamba PS, Driscoll RH, Buckle KA. “The Thin-layer Drying Characteristics of Garlic Slices”. Journal of Food Engineering, 29(1), 75–97, 1996.
  • Ramesh MN, Wolf W, Tevini D, Jung G. “Influence of Processing Parameters on the Drying of Spice Paprika”. Journal of Food Engineering, 49(1), 63–72, 2001.
  • Różyło R, Rudy S, Krzykowski A, Dziki D. “Novel Application of Freeze‐dried Amaranth Sourdough in Gluten‐Free Bread Production”. Journal of Food Process Engineering, 38(2), 135-143, 2014.
  • Acar B, Sadikoğlu H, Doymaz I. “Freeze‐drying Kinetics and Diffusion Modeling of Saffron (Crocus sativus L.)”. Journal of Food Processing and Preservation, 39(2), 142149, 2015.
  • Pardeshi IL, Chattopadhyay PK. “Hot Air Puffing Kinetics for Soy-fortified Wheat-based Ready-to-Eat (RTE) Snacks”. Food Bioprocess Technology, 3(3), 415–426, 2010.

Details

Primary Language English
Journal Section Research Article
Authors

Gülsüm Merve Turkut This is me


Hülya Çakmak
0000-0002-4936-939X


Şebnem Tavman

Publication Date January 4, 2016
Published in Issue Year 2015, Volume 21, Issue 9

Cite

Bibtex @ { pajes219158, journal = {Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi}, issn = {1300-7009}, eissn = {2147-5881}, address = {}, publisher = {Pamukkale University}, year = {2016}, volume = {21}, pages = {421 - 427}, doi = {}, title = {The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein}, key = {cite}, author = {Turkut, Gülsüm Merve and Çakmak, Hülya and Tavman, Şebnem} }
APA Turkut, G. M. , Çakmak, H. & Tavman, Ş. (2016). The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein . Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi , Volume: 21 - Issue: 9 , 421-427 . Retrieved from https://dergipark.org.tr/en/pub/pajes/issue/20564/219158
MLA Turkut, G. M. , Çakmak, H. , Tavman, Ş. "The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein" . Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21 (2016 ): 421-427 <https://dergipark.org.tr/en/pub/pajes/issue/20564/219158>
Chicago Turkut, G. M. , Çakmak, H. , Tavman, Ş. "The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein". Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21 (2016 ): 421-427
RIS TY - JOUR T1 - The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein AU - Gülsüm Merve Turkut , Hülya Çakmak , Şebnem Tavman Y1 - 2016 PY - 2016 N1 - DO - T2 - Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi JF - Journal JO - JOR SP - 421 EP - 427 VL - 21 IS - 9 SN - 1300-7009-2147-5881 M3 - UR - Y2 - 2022 ER -
EndNote %0 Pamukkale University Journal of Engineering Sciences The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein %A Gülsüm Merve Turkut , Hülya Çakmak , Şebnem Tavman %T The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein %D 2016 %J Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi %P 1300-7009-2147-5881 %V 21 %N 9 %R %U
ISNAD Turkut, Gülsüm Merve , Çakmak, Hülya , Tavman, Şebnem . "The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein". Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21 / 9 (January 2016): 421-427 .
AMA Turkut G. M. , Çakmak H. , Tavman Ş. The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2016; 21(9): 421-427.
Vancouver Turkut G. M. , Çakmak H. , Tavman Ş. The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2016; 21(9): 421-427.
IEEE G. M. Turkut , H. Çakmak and Ş. Tavman , "The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein", Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, vol. 21, no. 9, pp. 421-427, Jan. 2016

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