Turkut, Gulsum MerveCakmak, HalyaTavman, Sebnem2019-10-272019-10-2720151300-70092147-58811300-70092147-5881https://doi.org/10.5505/pajes.2015.57615https://hdl.handle.net/11454/49347In 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 degrees 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.tr10.5505/pajes.2015.57615info:eu-repo/semantics/openAccessThin-layer modelDiffusionProteinEnrichmentArticle219421427WOS:000443160000008N/A