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.
Highlights
Endüstriyel koruma yöntemlerinden biri olan kurutma işlemi gıdalardaki fiziksel, kimyasal veya mikrobiyolojik bozulma reaksiyonlarını minimize etmek amacıyla, gıdadaki nem miktarının azaltılması işlemi olarak tanımlanabilmektedir
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
Summary
Gevrek üretimi için Tip 650 buğday unu (%13.95 nem, %11 protein, %0.6 kül), tuz, su, bitkisel katı ve sıvı yağ, maya, şeker, İzmir tulumu (İT), süt tozu ve peynir altı suyu (PAS) tozu kullanılmıştır. Un (Has Un, İzmir), tuz, bitkisel katı ve sıvı yağ, maya, şeker, İT yerel marketlerden, süt tozu ve PAS tozu Pınar Süt A.Ş. Un (Has Un, İzmir), tuz, bitkisel katı ve sıvı yağ, maya, şeker, İT yerel marketlerden, süt tozu ve PAS tozu Pınar Süt A.Ş. (İzmir, Türkiye) temin edilmiştir
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
