AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2019, , 837 - 848, 17.08.2019

İlyas Atalar

https://doi.org/10.15237/gida.GD19100

Cited By: 1

Abstract

Bu çalışmada farklı bağlayıcılar kullanarak aglomere
edilen yoğurt tozların nem sorpsiyon özellikleri araştırılmıştır. Bu amaçla
aglomere olmamış yoğurt tozu ile laktoz ve distile su bağlayıcıları
kullanılarak aglomere edilmiş yoğurt tozlarının 4, 20 ve 40 °C sıcaklıklarda
nem sorpsiyon izotermleri tespit edilmiştir. Denge bağıl nem değerleri Oswin,
BET ve GAB modellerine uyarlanmıştır. Aglomere tozların nem çekme özellikleri
aglomere olmamış (kontrol) yoğurt tozuna göre farklılıklar göstermiştir. Yoğurt
tozlarının yüksek sıcaklıklarda daha az higroskopik olduğu belirlenmiştir.
Bağlayıcı olarak higroskopik karakterdeki laktozun kullanılması saf suya
kıyasla yüksek su aktivite değerlerinde nem sorpsiyon oranını arttırmıştır.
İzosterik ısı, diferansiyel entalpi ve entropi değerleri gibi termodinamik
kavramlar kullanılarak sorpsiyon davranışı, nem ve enerji gereksinimleri tespit
edilmiştir. Yoğurt tozlarının nem içeriği arttıkça tüm tozlarda izosterik ısı
sorpsiyonu değerlerinde azalma gözlemlenmiştir.

Keywords

Akışkan yatak aglomerasyon, yoğurt tozu, bağlayıcı etkisi, nem sorbsiyon izotermi

Supporting Institution

Ondokuz Mayıs Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

EFFECT OF AGGLOMERATION PROCESS ON THE MOISTURE SORPTION ISOTHERMS AND THERMODYNAMICS PROPERTIES OF YOGHURT POWDER

Abstract

In this study, the effect of
different binders on the sorption behavior of agglomerated yoghurt powders was
presented. Moisture sorption isotherms of non-agglomerated yoghurt powder and
agglomerated yoghurt powders with lactose and distilled water were determined
at 4, 20 and 40 °C temperature levels. Equilibrium moisture contents of powders
were fitted to mathematical models such as Oswin, BET and GAB equations.
Moisture sorption properties of agglomerated powders were found as different
from control yoghurt powder. It was determined that powders are less
hygroscopic at higher temperatures. Using lactose binders caused to increase in
water sorption values of powders at higher water activity values. Thermodynamic
properties such as isosteric heat of sorption, differential entropy, and
enthalpy values were assessed to provide knowledge about the properties of
water and energy requirement associated with sorption behavior. Isosteric heat
values decreased with increasing of moisture content of yoghurt powders.

Keywords

Fluid bed agglomeration, yoghurt powder, binder effect, moisture sorption isotherm

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