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Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures

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Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures

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dc.contributor.author Kizilalp, Gulsah es_ES
dc.contributor.author Polat, Izel es_ES
dc.contributor.author Urgu, Müge es_ES
dc.contributor.author Koca, Nurcan es_ES
dc.date.accessioned 2019-03-05T07:26:44Z
dc.date.available 2019-03-05T07:26:44Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117656
dc.description.abstract [EN] Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package. es_ES
dc.description.sponsorship The authors are grateful for the financial support provided for the project code: 2209-A by the Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) es_ES
dc.format.extent 7 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Izmir Tulum cheese es_ES
dc.subject Traydryer es_ES
dc.subject Physical es_ES
dc.subject Chemical and sensory properties es_ES
dc.title Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7672
dc.relation.projectID info:eu-repo/grantAgreement/TUBITAK//2209-A/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Kizilalp, G.; Polat, I.; Urgu, M.; Koca, N. (2018). Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1679-1685. https://doi.org/10.4995/IDS2018.2018.7672 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7672 es_ES
dc.description.upvformatpinicio 1679 es_ES
dc.description.upvformatpfin 1685 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7672 es_ES
dc.contributor.funder Technological Research Council of Turkey es_ES


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