ADAÇAYI EKSTRAKTLARININ FARKLI YÖNTEMLER İLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ VE KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI

Cüneyt DİNÇER

Makale detayları

ADAÇAYI EKSTRAKTLARININ FARKLI YÖNTEMLER İLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ VE KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI

Yazarlar:

Cüneyt DİNÇER

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 4, pp.736-747

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458731

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070

Özet:

 


In this study, the modeling of the concentration of sage extracts and the effect of concentration on the quality properties of sage extracts were investigated. For this purpose, applications were performed in two different concentration systems: thermal vacuum concentration (75, 80 and 85 ºC, 250 mbar pressure) and microwave vacuum concentration (180, 300, and 450W, 250 mbar pressure). The desired 40 °Bx concentration level in the shortest time was reached by the microwave vacuum concentration application at 450 W. 13 different mathematical models were used to describe the concentration kinetics. While the best fit with the sage samples concentrated by thermal method was the Modified Henderson and Pabis model, the model that showed the best fit for the samples concentrated by the microwave method was Midilli. It was observed that there was no significant difference in the physicochemical properties of the concentrated samples.

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Makale detayları

ADAÇAYI EKSTRAKTLARININ FARKLI YÖNTEMLER İLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ VE KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI

Yazarlar: Cüneyt DİNÇER

Yayıncı: The Association of Food Technology

Ana Başlıklar: Gıda teknolojisi

Dergi: The Journal of Food 2020 Vol.45 Issue 4, pp.736-747

Belge Tipi: Makale

Yayın Tarihi: 6/2020

Belge Dili: Türkçe

Document ID (Org No.): 2000458731

Sıklık: İki Aylık

eISSN: 1309-6273

pISSN: 1300-3070

Sayı

Yazarlar:

Cüneyt DİNÇER

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 4, pp.736-747

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458731

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070