| dc.contributor.author |
Aktaş, Nesimi |
|
| dc.contributor.author |
Gerçekaslan, Kamil Emre |
|
| dc.date.accessioned |
2021-09-27T07:57:02Z |
|
| dc.date.available |
2021-09-27T07:57:02Z |
|
| dc.date.issued |
2021 |
|
| dc.identifier.uri |
http://hdl.handle.net/20.500.11787/5271 |
|
| dc.description.abstract |
This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics. |
tr_TR |
| dc.description.sponsorship |
Nevşehir Hacı Bektaş Veli Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi |
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| dc.language.iso |
eng |
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| dc.relation.isversionof |
DOI: https://doi.org/10.1590/fst.34419 |
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| dc.rights |
info:eu-repo/semantics/openAccess |
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| dc.subject |
Köftür |
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| dc.subject |
Sorption isotherm |
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| dc.subject |
Differential scanning calorimetry |
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| dc.subject |
Glass transition temperature |
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| dc.title |
Glass transition and sorption properties of köftür: a dehydrated fruit-based product |
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| dc.type |
article |
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| dc.contributor.department |
Nevşehir Hacı Bektaş Veli Üniversitesi/mühendislik-mimarlık fakültesi/gıda mühendisliği bölümü/gıda mühendisliği anabilim dalı |
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| dc.contributor.authorID |
2543 |
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