Year 2019, Volume 44, Issue 2, Pages 328 - 339 2019-04-15

THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER
FARKLI MİKRODALGA GÜÇLERİNİN KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KURUMA KİNETİĞİ VE TOZ ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİ

Gülşah Çalışkan Koç [1] , Burcu Çabuk [2]

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The aim of this study is to determine the effect of different microwave powers on the drying kinetics and powder properties of foam mat dried egg white powder. For this purpose, the egg white foam was obtained by using kitchen blender (1000W, 5min) and dried in a domestic microwave oven at five different microwave powers (120-720W). According to the results, the drying time decreased from 360s to 80s according to increasing microwave power (P <0.05). In order to determine the drying kinetic of egg white foam, the experimental data was fitted to various semitheoretical models and one empirical model. Page model which showed the highest R2 values (0.983-0.994) was chosen as the most suitable model for determining the drying behavior of egg white foam. In addition, the average effective moisture diffusivity and activation energy values were calculated and ranged between 3.3389E-08 to 1.4139E-07 m2/s and 28.0640 W/g, respectively

Bu çalışmanın amacı, farklı mikrodalga güçlerinin köpük kurutma yöntemi ile kurutulmuş yumurta beyazı köpüğünün kuruma kinetiği ve toz özellikleri üzerine etkisinin belirlenmesidir. Bu amaç doğrultusuna, yumurta beyazı köpüğü blender kullanılarak (100W, 5dk.) elde edilmiş ve mikrodalga fırında beş farklı mikrodalga gücünde (120-720W) kurutulmuştur. Artan mikrodalga gücü ile kuruma süresi 360s’den 80s’ye azalmıştır (P <0.05). Yumurta beyazı tozunun kuruma kinetiğini belirlemek için, deneysel veriler çeşitli yarı teorik modeller ve bir empirik model kullanılarak modellenmiştir. Yüksek R2 değeriyle (0.983-0.994) Page model yumurta beyazı köpüğünün kuruma davranışının belirlenmesi için en uygun model olarak seçilmiştir. Ayrıca, ortalama etkin nem difüzyon katsayısı ve ortalama aktivasyon enerjisi hesaplanmış ve sırasıyla 3.3389E-08- 1.4139E-07 m2/s ve 28.0640 W/g olarak bulunmuştur.

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Primary Language en
Subjects Science
Published Date 2019
Journal Section Articles
Authors

Author: Gülşah Çalışkan Koç (Primary Author)
Institution: ALANYA HAMDULLAH EMİN PAŞA ÜNİVERSİTESİ, SANAT VE TASARIM FAKÜLTESİ
Country: Turkey


Orcid: 0000-0001-8836-6047
Author: Burcu Çabuk
Institution: ALANYA HAMDULLAH EMİN PAŞA ÜNİVERSİTESİ, SANAT VE TASARIM FAKÜLTESİ
Country: Turkey


Bibtex @research article { gida502462, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {328 - 339}, doi = {10.15237/gida.GD18126}, title = {THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER}, key = {cite}, author = {Çalışkan Koç, Gülşah and Çabuk, Burcu} }
APA Çalışkan Koç, G , Çabuk, B . (2019). THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER. GIDA, 44 (2), 328-339. DOI: 10.15237/gida.GD18126
MLA Çalışkan Koç, G , Çabuk, B . "THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER". GIDA 44 (2019): 328-339 <http://dergipark.org.tr/gida/issue/43567/502462>
Chicago Çalışkan Koç, G , Çabuk, B . "THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER". GIDA 44 (2019): 328-339
RIS TY - JOUR T1 - THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER AU - Gülşah Çalışkan Koç , Burcu Çabuk Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD18126 DO - 10.15237/gida.GD18126 T2 - GIDA JF - Journal JO - JOR SP - 328 EP - 339 VL - 44 IS - 2 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18126 UR - https://doi.org/10.15237/gida.GD18126 Y2 - 2019 ER -
EndNote %0 THE JOURNAL OF FOOD THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER %A Gülşah Çalışkan Koç , Burcu Çabuk %T THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER %D 2019 %J GIDA %P 1300-3070-1309-6273 %V 44 %N 2 %R doi: 10.15237/gida.GD18126 %U 10.15237/gida.GD18126
ISNAD Çalışkan Koç, Gülşah , Çabuk, Burcu . "THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER". GIDA 44 / 2 (April 2019): 328-339. https://doi.org/10.15237/gida.GD18126