Gülsüm Merve Turkut, Hülya Çakmak, Şebnem Tavman

Proteince Zenginleştirilmiş İzmir Gevreğinin Kuruma Davranışının İncelenmesi

Bu çalışmada, kahvaltılarda sıkça tüketilen İzmir gevreği, farklı oranlarda süt ürünleri (İzmir tulumu, süt tozu ve peynir altı suyu tozu) kullanılarak proteince zenginleştirilmiş ve 5 mm kalınlığa sahip disk şeklinde dilimlenen gevreklere 140, 150 ve 160°C’de konveksiyonlu fırında kurutma işlemi uygulanmıştır. Çerezlerin kuruma davranışları literatürde sıkça kullanılan 6 farklı ince tabaka kuruma modeli ile incelenmiştir. Denenen modeller arasında Page modelinde en yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası değerleri elde edilmiştir. Çerezlerin etkin difüzyon katsayıları hesaplanmış olup, Arrhenius eşitliği ile aktivasyon enerjileri belirlenmiştir.

Anahtar Kelimeler:

İnce tabaka modeli, Difüzyon, Protein, Zenginleştirme

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.

Keywords:

-,

PDF

___

Akbay C, Tiryaki GY, Gül A. “Consumer Characteristics Influencing Fast Food Consumption in Turkey”. Food Control, 18(8), 904-913, 2007.
Çakmak H, Kumcuoğlu S, Tavman S. “Mathematical Modeling and Thin Layer Drying of Chicken Meat Enriched Baguette Bread Slices”. Gıda, 39(3), 131-138, 2014.
Ahmed ZS, Abozed SS. “Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product”. Journal of Advanced Research, 6(1), 79–87, 2015.
Piernas C, Popkin BM. “Trends in snacking among US children”. Health Affairs, 29(3), 398-404, 2010.
Turkut GM, Kılıç Ö, İzmir Gevreğinin Zenginleştirilmesi ile Çerezlik Ürün Geliştirilmesi. Lisans Tezi, Ege Üniversitesi, İzmir, Türkiye, 2013.
Van der Zanden LD, Van Kleef E, De Wijk RA, Van Trijp HC. “Examining Heterogeneity in Elderly Consumers’ Acceptance of Carriers for Protein-enriched Food: A Segmentation Study”. Food Quality and Preference, 42, 130-138, 2015.
Döner Haber. “Türkiye’nin Fast Food Ürünleri” http://www.turkdoner.com/index.php?tekh=170 (07.12.2014).
Antalya Halk Ekmek Fabrikası. “Antalya Halk Ekmek”, http://www.antalyahalkekmek.com (02.05.2015).
Özdemir M, Devres YO, “The Thin Layer Drying Characteristics of Hazelnuts During Roasting”. Journal of Food Engineering, 42(4), 225-233, 1999.
Doymaz İ, İsmail O. "Drying Characteristics of Sweet Cherry". Food and Bioproducts Processing, 89(1), 31-38, 2011a.
Doymaz İ. “Thin-layer Drying Characteristics of Sweet Potato Slices and Mathematical Modelling”. Heat Mass Transfer, 47(3), 277–285, 2011b.
Çakmak H, Tavman S. “Thin Layer Drying and Mathematical Modeling of Chicken Meat Enriched Whole Wheat Mixture Baguette Bread Slices”. 7th International Ege Energy Symposium and Exhibition, Uşak, Türkiye 18-20 Haziran 2014.
Erbay Z, İcier F. “Thin‐Layer Drying Behaviors of Olive Leaves (Olea Europaea L.)”. Journal of Food Process Engineering, 33(2), 287-308, 2010.
Çakmak H, Kumcuoğlu S, Tavman S. “Thin Layer Drying of Bay Leaves (Laurus nobilis L.) in Conventional and Microwave Oven”. Akademik Gıda, 11(1), 20-26, 2013.
Sharma GP, Prasad S. “Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying”. Journal of Food Engineering, 65(4), 609–617, 2004.
Doymaz İ, Pala M. “The Thin-layer Drying Characteristics of Corn”. Journal of Food Engineering, 60(2), 125–130, 2003.
Crank J. The Mathematics of Diffusion. 2nd ed. London, England, Clarendon press, 1975.
Madamba PS, Driscoll RH, Buckle KA. “The Thin-layer Drying Characteristics of Garlic Slices”. Journal of Food Engineering, 29(1), 75–97, 1996.
Ramesh MN, Wolf W, Tevini D, Jung G. “Influence of Processing Parameters on the Drying of Spice Paprika”. Journal of Food Engineering, 49(1), 63–72, 2001.
Różyło R, Rudy S, Krzykowski A, Dziki D. “Novel Application of Freeze‐dried Amaranth Sourdough in Gluten‐Free Bread Production”. Journal of Food Process Engineering, 38(2), 135-143, 2014.
Acar B, Sadikoğlu H, Doymaz I. “Freeze‐drying Kinetics and Diffusion Modeling of Saffron (Crocus sativus L.)”. Journal of Food Processing and Preservation, 39(2), 142149, 2015.
Pardeshi IL, Chattopadhyay PK. “Hot Air Puffing Kinetics for Soy-fortified Wheat-based Ready-to-Eat (RTE) Snacks”. Food Bioprocess Technology, 3(3), 415–426, 2010.