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Öğe Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin?)(2013) Sakin-Yilmazer M.; Kemerli T.; Isleroglu H.; Ozdestan O.; Guven G.; Uren A.; Kaymak-Ertekin F.Effects of oven type and baking temperature on acrylamide concentration, surface browning, temperature profiles and drying rates of muffins were investigated. Muffins were baked in convection and steam assisted hybrid ovens at 145, 160 and 175 C for different baking times. For all oven types, the acrylamide concentration of muffins increased with increasing baking time and temperature (p < 0.05). The formation was considered as the first order reaction kinetics except for the lowest baking temperature at natural convection and steam assisted hybrid ovens. The reaction rate constant, k was found to be in the range of 0.027-0.078 (min-1). For the forced convection oven, the effect of baking temperature on acrylamide concentration followed the Arrhenius type of equation; with activation energy of 36.35 kJ/mol. The minimum drying rate was observed by the steam assisted hybrid oven, at all conditions. Steam assisted baking resulted in lower acrylamide concentration at all baking temperatures, while providing the average moisture content not significantly different. © 2013 Elsevier B.V. All rights reserved.Öğe 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.Öğe Modeling of simultaneous heat and mass transfer during convective oven ring cake baking(2012) Sakin-Yilmazer M.; Kaymak-Ertekin F.; Ilicali C.The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate ring cake baking. The heat and mass transfer mechanisms were defined by Fourier's and Fick's second laws, respectively. The implicit alternating direction finite difference technique was used for the numerical solution of the representative model. Prior to the utilization of the developed model in predicting the temperature and moisture profiles for ring cake baking, the results of the numerical model were compared with analytical results involving only heat or mass transfer with constant thermo-physical properties. Excellent agreement was observed. The numerical temperature and moisture contents predicted by the model were compared with the experimental profiles. They agreed generally reasonably well with the experimental temperature and moisture profiles. © 2012 Elsevier Ltd. All rights reserved.Öğe Rheological behavior of reconstituted yoghurt powder-An optimization study(Elsevier, 2014) Sakin-Yilmazer M.; Koç B.; Balkir P.; Kaymak-Ertekin F.The rheological behavior of reconstituted yoghurt powder was investigated using a numerical optimization approach. The maximum values of the rheological properties, apparent viscosity (mPa. s) and consistency in the mouth were targeted as responses together with acceptable moisture content and the maximum survival ratio of the lactic acid bacteria from a previous study [1] to prevent any conflict. It was determined that the air inlet, outlet, and feed temperatures of 170, 61, and 17. °C, were the optimum processing conditions, with a predicted apparent viscosity of 1160.5. mPa. s. The yoghurt powder produced at the optimum condition (±. 1. °C) was reconstituted to different dry matter contents (14, 20, 25, and 30% DM) and subjected to measurements of apparent viscosity and sensorial analysis (consistency in the mouth). The consistency value of the fresh stirred yoghurt corresponded to that of the reconstituted yoghurt between 25 and 30% DM. Also, the thixotropic behavior was observed for the reconstituted yoghurt. © 2014 Elsevier B.V.
