Portal de Periódicos da CAPES

Evaluation of Vacuum Assistance in Oven-Drying of Kurut in Terms of Product Quality and Drying Kinetics

2022; RELX Group (Netherlands); Linguagem: Inglês

10.2139/ssrn.4111968

1556-5068

Elif Ayşe Anlı,

Food composition and properties

Kurut samples were dried by vacuum-oven drying (VOD) and oven drying (OD) techniques at 35°C and 45°C and termed as KV35, KV45 and K35, K45 for these techniques, respectively. Samples were examined in terms of quality attributes in the 1 st day and drying behavior during drying. Higher dry matter, fat, salt, ash and lower moisture content and less progress of acidity were observed for samples in VOD than OD. Both VOD and OD applied Kurut samples were more yellowish ( b* ) and very distinctly ( ΔE ˃3) different than strained yogurt but samples were lighter ( L*) and more greenish ( a*) in VOD than OD. Lower hydroxymethylfurfural values and solubility ratios were obtained in samples of VOD than OD applied ones. The best-fit model was determined as Yagcioglu et al . for KV35, Wang and Singh for KV45, Midilli et al . for K35 and Two-term for K45.