Mantýlarýn Kurutma Karakteristiði

Mantý, Türkiye’de yýllardýr birçok insan tarafýndan tüketilen, özgün tada sahip bir hamur iþidir. Bu çalýþmada, iki yaygýn tipte mantý örneði (hamur tabakalarýnýn küçük torbalar halinde sarýlmasýyla üretilen geleneksel Kayseri mantýsý ve üçgen mantý) mikrobiyolojik olarak güvenli olmalarýný saðlamak amacýyla su aktivitesi deðerlerinin 0,6'nýn altýna düþürülmesi suretiyle kurutulmuþtur. Kurutma iþlemi konvektif bir kurutucuda 60, 70 ve 80°C'de gerçekleþtirilmiþ ve örneklerin kurutma kinetiði parametreleri Page, Henderson ve Pabis, Modifiye Page, Logaritmik ve Newton modelleri kullanýlarak belirlenmiþtir. Üçgen mantýnýn kuruma özelliklerine en uygun modeller 60 ve 70°C için Newton modeli iken, 80°C için en uygun modeller Page ve Modifiye Page modelleridir. Ayrýca, 60°C, 70°C ve 80°C'de geleneksel Kayseri mantý için en uygun modeller sýrasýyla Page/Modifiye Page, Newton ve Page/Modifiye Page olarak saptanmýþtýr. Üçgen mantý için daha yüksek kuruma hýzlarý saptanýrken, istenen su aktivite deðeri üçgen mantý için 70°C ve 80°C, geleneksel Kayseri mantýsý için ise yalnýzca 80°C kurutma sýcaklýðýnda elde edilmiþtir. Kuruma hýzlarý sýcaklýk ile artýþ göstermiþtir.

Drying characteristics of Turkish ravioli, mantý

Mantý is a type of ravioli with a unique taste, which has been appreciated by many people in Turkey for years. In this study, two common types of mantý samples (traditional Kayseri mantý produced by wrapping dough sheets into small bags and triangular mantý) were dried to make them microbiologically safe by lowering their water activities to a desired level of less than 0.6. Drying process was carried out in a conventional dryer at 60, 70 and 80°C and the drying kinetics of mantý samples was determined by the Page, Henderson and Pabis, Modified Page, Logarithmic and Newton models. The best-fit model for the drying characteristics of triangular mantý was the Newton model at 60 and 70°C while the Page and Modified Page models were the best at 80°C. Moreover, Page/Modified Page, Newton and Page/Modified Page models were the best-fit models for traditional Kayseri mantý at 60°C, 70°C and 80°C, respectively. Faster drying rates were obtained for triangular mantý, and the desired water activity value for this mantý was reached at drying temperatures of 70°C and 80°C, and only at 80°C for the traditional Kayseri mantý. Drying rates increased with increasing temperature levels.