Pamukkale Univ Muh Bilim Derg. 2015; 21(9): 421-427 | DOI: 10.5505/pajes.2015.57615

The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein

Gülsüm Merve Turkut¹, Hülya Çakmak¹, Þebnem Tavman^2
1Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, Izmir
²Ege University, Faculty of Engineering, Department of Food Engineering, Izmir

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.

Keywords: Thin-layer model, Diffusion, Protein, Enrichment

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Proteince Zenginleþtirilmiþ Ýzmir Gevreðinin Kuruma Davranýþýnýn Ýncelenmesi

Gülsüm Merve Turkut¹, Hülya Çakmak¹, Þebnem Tavman^2
1Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gýda Mühendisliði Bölümü, Ýzmir
²Ege Üniversitesi, Mühendislik Fakültesi, Gýda Mühendisliði Bölümü, Ýzmir

Bu çalýþmada, kahvaltýlarda sýkça tüketilen Ýzmir gevreði, farklý oranlarda süt ürünleri (Ýzmir tulumu, süt tozu ve peynir altý suyu tozu) kullanýlarak proteince zenginleþtirilmiþ ve 5 mm kalýnlýða sahip disk þeklinde dilimlenen gevreklere 140, 150 ve 160°C’de konveksiyonlu fýrýnda kurutma iþlemi uygulanmýþtýr. Çerezlerin kuruma davranýþlarý literatürde sýkça kullanýlan 6 farklý ince tabaka kuruma modeli ile incelenmiþtir. Denenen modeller arasýnda Page modelinde en yüksek düzeltilmiþ belirleme katsayýsý ile en düþük indirgenmiþ ki-kare ve en düþük kök ortalama kare hatasý deðerleri elde edilmiþtir. Çerezlerin etkin difüzyon katsayýlarý hesaplanmýþ olup, Arrhenius eþitliði ile aktivasyon enerjileri belirlenmiþtir.

Anahtar Kelimeler: Ýnce tabaka modeli, Difüzyon, Protein, Zenginleþtirme

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