Yazar "Dirim S.N." seçeneğine göre listele

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    Determination of the drying characteristics of cherry laurel (Laurocerasus officinalis Roem.) puree in a freeze-dryer
    (Bulgarian Academy of Sciences, 2018) Talih M.; Dirim S.N.
    This study aims at the determination of the effect of thickness on the freeze drying behavior of cherry laurel (Laurocerasus officinalis Roem.) puree, together with the determination of the physical, chemical, and powder properties of the obtained powders and the calculation of the energy efficiency of the drying process. The samples were dried at 3, 5, and 7 mm thicknesses. Among the twelve thin-layer drying models used, the Page (3 and 5 mm) and Logarithmic models (7 mm) were found to satisfactorily describe the drying behavior. The drying times were 8, 10, and 11 h with increasing the moisture extraction rate (MER) and specific moisture extraction rate (SMER), and decreasing specific energy consumption (SEC) values for the increasing thicknesses. The effective moisture diffusivity (Deff) values were between 4.70-7.78E-08 m2/s. The average total phenolic compounds and the vitamin C content values were 710 mg GAE/100g (db) and 23 mg/100g (db)), respectively. The bulk density values were between 99.75 and 113.88 kg/m3, and the flowability and cohesiveness values were at fair-bad, and intermediate-high levels, respectively. © 2018 Bulgarian Academy of Sciences, Union of Chemists in Bulgaria.
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    Freeze drying of kiwi (Actinidia deliciosa) puree and the powder properties
    (Chiriotti Editori, 2015) Çaliskan G.; Ergün K.; Dirim S.N.
    In this study, it was intended to investigate the production of freeze dried kiwi (Actinidia deliciosa) puree in the form of powder that can be used as a natural alternative to synthetic additives used in food products such as pudding, instant tea, and sauces for improving their flavour. In order to obtain the powder product, kiwi puree as plain and with maltodextrin (Dextrose Equivalence of 10-12, as 10 % by weight) addition were freeze dried. Drying behaviour of plain kiwi puree and kiwi puree with MD were explained by Logarithmic model (R2=0.994, RMSE=0.024, 2=0.0008) and Wang and Singh model (R2=0.999, RMSE=0.012, ;2=0.0002), respectively. The effective moisture diffusivity (Deff) value was calculated as 7.3x10-10m2/s and it was observed that it was not affected by the addition of MD. The vitamin C content of fresh kiwi fruit was evaluated as 66.3 mg/100 g kiwi and there was a loss of 17.1% for plain and 19.8% for MD containing powders respectively after freeze drying. It was also observed that, the addition of maltodextrin decreased cohesiveness, on the other hand, increased bulk and tapped densities, average time values for wettability and solubility, and glass transition temperature of the powder products.
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    Freeze drying of yoghurt with candied chestnut puree: Survival of lactic acid bacteria and determination of physical properties
    (2013) Ergün K.; Tiryaki-Gündüz G.; Sakin-Yilmazer M.; Dirim S.N.; Kaymak-Ertekin F.
    Yoghurts with varying candied chestnut puree contents were freeze dried to produce a novel product: yoghurt powder containing candied chestnut puree. The amount of surviving lactic acid bacteria in the products was determined. The results showed that increasing the percentage of candied chestnut puree resulted in a decrease of moisture content, water activity, ash content, and L values of the powder. Yoghurt with candied chestnut puree could be satisfactorily freeze dried with a minimum level of 8.93 log cfu/g dry matter survival rates for the lactic acid bacteria.