Publication:
Physicochemical and morphological properties of european cranberrybush powder manufactured by freeze drying

dc.contributor.authorTaşkın, Onur
dc.contributor.authorİzli, Gökçen
dc.contributor.authorİzli, Nazmi
dc.contributor.buuauthorTAŞKIN, ONUR
dc.contributor.buuauthorİZLİ, NAZMİ
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü
dc.contributor.orcid0000-0002-5741-8841
dc.contributor.researcheridR-7996-2016
dc.contributor.researcheridAAH-5018-2021
dc.date.accessioned2024-06-12T08:08:32Z
dc.date.available2024-06-12T08:08:32Z
dc.date.issued2021-01-01
dc.description.abstractThis 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.doi10.1080/15538362.2021.1971141
dc.identifier.eissn1553-8621
dc.identifier.endpage1017
dc.identifier.issn1553-8362
dc.identifier.issue1
dc.identifier.startpage1008
dc.identifier.urihttps://doi.org/10.1080/15538362.2021.1971141
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/15538362.2021.1971141
dc.identifier.urihttps://hdl.handle.net/11452/42054
dc.identifier.volume21
dc.identifier.wos000696768300001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherTaylor
dc.relation.journalInternational Journal of Fruit Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.relation.tubitak118O504
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMaltodextrin addition
dc.subjectAir
dc.subjectKinetics
dc.subjectVacuum
dc.subjectColor
dc.subjectModeling
dc.subjectMicrostructure
dc.subjectPowder size
dc.subjectViburnum opulus l
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectHorticulture
dc.subjectAgriculture
dc.titlePhysicochemical and morphological properties of european cranberrybush powder manufactured by freeze drying
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication85b2d984-b674-4203-98f3-ec56d13d1092
relation.isAuthorOfPublication5cfc2a2c-b66b-4d3b-89ff-f74e052b7748
relation.isAuthorOfPublication.latestForDiscovery85b2d984-b674-4203-98f3-ec56d13d1092

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