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dc.contributor.authorErmiş, Ertan
dc.contributor.authorGüner, Kübra Özkan
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.date.accessioned2019-08-31T12:10:23Z
dc.date.accessioned2019-08-13T09:37:34Z
dc.date.available2019-08-31T12:10:23Z
dc.date.available2019-08-13T09:37:34Z
dc.date.issued2018en_US
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.urihttp://dx.doi.org/10.1515/ijfe-2018-0085
dc.identifier.urihttps://hdl.handle.net/20.500.12436/942
dc.descriptionWOS: 000454016100003en_US
dc.description.abstractProduction of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations of 5%, 10% and 15% (w/w) prior to drying. The powder properties were evaluated by determining flowing properties (Hausner ratio and angle of repose), thermal behaviour using DSC, molecular properties using FTIR, solubility and zeta potential. Hausner Ratio for both spray dried (SDHMP) and freze-dried (FDHMP) samples varied from 1.30 to 1.64 corresponding to very poor flow. The FDHM powder samples exhibited slightly lower Hausner Ratio values than SDHM powders. FTIR spectras showed that both SDHM and FDHM exhibited similar absorbance characteristics with slight differences. Lower endothermic transition temperatures were recorded from FDHMP when compared to SDHMP. The solubility in water for both powder samples ranged from 20 to 65 % depending on the drying method and MD content. Based on the residual moisture content, water activity, solubility and flowability, spray drying process was found to produce better quality powders compared to freeze drying process.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey [2209/B, 1139B411503016]en_US
dc.description.sponsorshipThis work was partially funded by The Scientific and Technological Research Council of Turkey under 2209/B program (Grant number: 1139B411503016). The authors would like to acknowledge Ms Perihan Kubra Cicek's (Yildiz Technical University, Turkey) valuable contribution.en_US
dc.language.isoengen_US
dc.publisherWALTER DE GRUYTER GMBHen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD ENGINEERINGen_US
dc.identifier.doi10.1515/ijfe-2018-0085en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjecthazelnuten_US
dc.subjectspray dryingen_US
dc.subjectfreeze dryingen_US
dc.subjectpowder characterizationen_US
dc.titleCharacterization of hazelnut milk powders: a comparison of spray-drying and freeze-dryingen_US
dc.typearticleen_US
dc.authoridErtan Ermiş |0000-0002-1461-7357en_US
dc.authoridMustafa Yılmaz |0000-0002-5385-8858
dc.departmentMühendislik ve Doğa Bilimleri Fakültesien_US
dc.identifier.volume14en_US
dc.identifier.issue11.Araen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.institutionauthorErmiş, Ertan
dc.department-temp[Ermis, Ertan; Guner, Kubra Ozkan] Istanbul Sabahattin Zaim Univ, Fac Engn & Nat Sci, Food Engn Dept, TR-34303 Istanbul, Turkey; [Yilmaz, Mustafa Tahsin] King Abdulaziz Univ, Fac Engn, Dept Ind Engn, Jeddah 21589, Saudi Arabia; [Yilmaz, Mustafa Tahsin] Yildiz Tech Univ, Chem & Met Engn Fac, Food Engn Dept, TR-34210 Istanbul, Turkeyen_US


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