Publication: Physicochemical and morphological properties of european cranberrybush powder manufactured by freeze drying
dc.contributor.author | Taşkın, Onur | |
dc.contributor.author | İzli, Gökçen | |
dc.contributor.author | İzli, Nazmi | |
dc.contributor.buuauthor | TAŞKIN, ONUR | |
dc.contributor.buuauthor | İZLİ, NAZMİ | |
dc.contributor.department | Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü | |
dc.contributor.orcid | 0000-0002-5741-8841 | |
dc.contributor.researcherid | R-7996-2016 | |
dc.contributor.researcherid | AAH-5018-2021 | |
dc.date.accessioned | 2024-06-12T08:08:32Z | |
dc.date.available | 2024-06-12T08:08:32Z | |
dc.date.issued | 2021-01-01 | |
dc.description.abstract | This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush powders. Additionally, experimental freeze-drying data were coupled to nine thin-layer models, and the logarithmic model was chosen to estimate the moisture ratio of European cranberrybush. The pH and Brix values were measured between 3.0-3.2 and 40.33-52.00 for different powder sizes, respectively. A significant difference was observed for the water activity values of different powders that were classified into different powder sizes (P < .05). Moreover, it was identified that all powders exhibited "low" cohesiveness and "fair" flowability. However, the results showed that the highest bulk density (0.440 g/ml), tapped density (0.563 g/ml), wettability (4386 s) and solubility (264 s) were obtained in the samples with a ">500 mu m" powder size. According to the all scanning electron microscopy images, skeletal-like structures formed on the surfaces. | |
dc.identifier.doi | 10.1080/15538362.2021.1971141 | |
dc.identifier.eissn | 1553-8621 | |
dc.identifier.endpage | 1017 | |
dc.identifier.issn | 1553-8362 | |
dc.identifier.issue | 1 | |
dc.identifier.startpage | 1008 | |
dc.identifier.uri | https://doi.org/10.1080/15538362.2021.1971141 | |
dc.identifier.uri | https://www.tandfonline.com/doi/full/10.1080/15538362.2021.1971141 | |
dc.identifier.uri | https://hdl.handle.net/11452/42054 | |
dc.identifier.volume | 21 | |
dc.identifier.wos | 000696768300001 | |
dc.indexed.wos | WOS.SCI | |
dc.language.iso | en | |
dc.publisher | Taylor | |
dc.relation.journal | International Journal of Fruit Science | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | |
dc.relation.tubitak | 118O504 | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | Maltodextrin addition | |
dc.subject | Air | |
dc.subject | Kinetics | |
dc.subject | Vacuum | |
dc.subject | Color | |
dc.subject | Modeling | |
dc.subject | Microstructure | |
dc.subject | Powder size | |
dc.subject | Viburnum opulus l | |
dc.subject | Science & technology | |
dc.subject | Life sciences & biomedicine | |
dc.subject | Horticulture | |
dc.subject | Agriculture | |
dc.title | Physicochemical and morphological properties of european cranberrybush powder manufactured by freeze drying | |
dc.type | Article | |
dspace.entity.type | Publication | |
relation.isAuthorOfPublication | 85b2d984-b674-4203-98f3-ec56d13d1092 | |
relation.isAuthorOfPublication | 5cfc2a2c-b66b-4d3b-89ff-f74e052b7748 | |
relation.isAuthorOfPublication.latestForDiscovery | 85b2d984-b674-4203-98f3-ec56d13d1092 |
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