KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ

Meryem TALİH; Safiye Nur DİRİM

Makale detayları

KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ

Yazarlar:

Meryem TALİH | Safiye Nur DİRİM

Yayıncı:

The Association of Food Technology

Dergi:

The Journal of Food 2018 Vol.43 Issue 3, pp.461-475

Belge Tipi:

Makale

Yayın Tarihi:

4/2018

Belge Dili:

Türkçe

Document ID (Org No.):

2000459451

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070

Özet:

 


In this study, the aim was drying of cherry
laurel puree containing drying agents in different concentrations and to
determine the properties of the obtained powders. Gum arabic, whey powder and
maltodextrin were added to puree with the ratio of 5, 15 and 25% (w/w, dry
basis, db) and dried in a vacuum freeze drier. The moisture content and water
activity values of the plain powder were measured as 7.71% and 0.250,
respectively, and the minimum moisture content and water activity values were
3.16% (25% maltodextrin) and 0.220 (25%gum arabic) respectively. The bulk and
tapped density values ranged between 99.75-242.85kg/m3 and
136.06-329.11kg/m3. The lowest wettability time was 2.82s and the
highest was 35.47s. The dispersibility and hygroscopicity values of the powders
are changing between 66.05-82.42% and 2.05-7.17% respectively. The
morphological inspection showed that the cherry laurel powders had flake shape
the powders with maltodextrin had the smoothest surface. 


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Makale detayları

KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ

Yazarlar: Meryem TALİH | Safiye Nur DİRİM

Yayıncı: The Association of Food Technology

Dergi: The Journal of Food 2018 Vol.43 Issue 3, pp.461-475

Belge Tipi: Makale

Yayın Tarihi: 4/2018

Belge Dili: Türkçe

Document ID (Org No.): 2000459451

Sıklık: İki Aylık

eISSN: 1309-6273

pISSN: 1300-3070

Sayı

Yazarlar:

Meryem TALİH | Safiye Nur DİRİM

Yayıncı:

The Association of Food Technology

Dergi:

The Journal of Food 2018 Vol.43 Issue 3, pp.461-475

Belge Tipi:

Makale

Yayın Tarihi:

4/2018

Belge Dili:

Türkçe

Document ID (Org No.):

2000459451

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070