Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree

Authors

  • Aslı Zungur Bastıoğlu Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/Izmir
  • Safiye Nur Dirim Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/Izmir
  • Figen Kaymak Ertekin Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/Izmir

DOI:

https://doi.org/10.24925/turjaf.v4i8.676-683.681

Keywords:

Yoghurt, powder, freeze drying, candied chestnut, sorption isotherm

Abstract

Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method. The experimental adsorption data of yogurt powders at 25°C were fitted to 14 sorption equations which are most widely used to fit experimental sorption data of various food materials. The parameters of the sorption models were estimated from the experimental results by using the nonlinear regression analysis. The GAB model gave the closet fit to the sorption data of freeze dried yogurt powders with candied chestnut puree at 25°C. BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.

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Published

15.08.2016

How to Cite

Zungur Bastıoğlu, A., Dirim, S. N., & Kaymak Ertekin, F. (2016). Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree. Turkish Journal of Agriculture - Food Science and Technology, 4(8), 676–683. https://doi.org/10.24925/turjaf.v4i8.676-683.681

Issue

Section

Food Technologies

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