The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein

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.

Proteince Zenginleþtirilmiþ Ýzmir Gevreðinin Kuruma Davranýþýnýn Ýncelenmesi

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.