Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method. The experimental adsorption data of yogurt powders at 25°C were fitted to 14 sorption equations which are most widely used to fit experimental sorption data of various food materials. The parameters of the sorption models were estimated from the experimental results by using the nonlinear regression analysis. The GAB model gave the closet fit to the sorption data of freeze dried yogurt powders with candied chestnut puree at 25°C. BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.
Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method. The experimental adsorption data of yogurt powders at 25°C were fitted to 14 sorption equations which are most widely used to fit experimental sorption data of various food materials. The parameters of the sorption models were estimated from the experimental results by using the nonlinear regression analysis. The GAB model gave the closet fit to the sorption data of freeze dried yogurt powders with candied chestnut puree at 25°C. BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.
Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method. The experimental adsorption data of yogurt powders at 25°C were fitted to 14 sorption equations which are most widely used to fit experimental sorption data of various food materials. The parameters of the sorption models were estimated from the experimental results by using the nonlinear regression analysis. The GAB model gave the closet fit to the sorption data of freeze dried yogurt powders with candied chestnut puree at 25°C. BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi, Ziraat, Ortak Disiplinler
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
4
Sayı
8
