1 Ocak 2020 Dergi makalesi Açık Erişim

Karaca, Asli Can; Baskaya, Hakan; Guzel, Onder; Ak, Muhammet Mehmet

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/4979</identifier>
  <creators>
    <creator>
      <creatorName>Karaca, Asli Can</creatorName>
      <givenName>Asli Can</givenName>
      <familyName>Karaca</familyName>
      <affiliation>Istanbul Tech Univ, Fac Chem &amp; Met Engn, Dept Food Engn, Istanbul, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Baskaya, Hakan</creatorName>
      <givenName>Hakan</givenName>
      <familyName>Baskaya</familyName>
      <affiliation>AROMSA AS, GOSB Ihsan Dede Cad 700 Sk 704, TR-41480 Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Guzel, Onder</creatorName>
      <givenName>Onder</givenName>
      <familyName>Guzel</familyName>
      <affiliation>AROMSA AS, GOSB Ihsan Dede Cad 700 Sk 704, TR-41480 Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ak, Muhammet Mehmet</creatorName>
      <givenName>Muhammet Mehmet</givenName>
      <familyName>Ak</familyName>
    </creator>
  </creators>
  <titles>
    <title>Characterization Of Some Physicochemical Properties Of Spray-Dried And Freeze-Dried Sour Cherry Powders</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2020</publicationYear>
  <dates>
    <date dateType="Issued">2020-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/4979</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1111/jfpp.14975</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">The main goal of this study was to compare glass transition temperature (Tg)- a(w) relations, critical water activity (a(wc)) values, particle morphology, moisture sorption behavior, total phenolic content, and stability of freeze-dried (FD) and spray-dried (SD) sour cherry powders. The Tg of the SD and FD powders decreased from 57 degrees C to 14 degrees C and from 47 degrees C to 15 degrees C, respectively, as the a(w) increased from 0.03 to 0.35. Higher Tg values were observed for SD powder compared to FD powder in the a(w) range (0.03-0.35) covered in this work. The a(wc) was 0.29 for SD powder and 0.26 for FD powder. Scanning electron microscopy images showed that FD sour cherry powder exhibited a more porous morphology compared to SD powder. Total phenolic content of SD and FD powders was found to be similar (16.1 +/- 0.3 mg GAE/g sour cherry dry matter). The results of this study suggest that physicochemical properties of spray-dried sour cherry powders are comparable to those obtained by freeze drying.</description>
  </descriptions>
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