1 Ocak 2020 Dergi makalesi Açık Erişim

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

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        "affiliation": "Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, Istanbul, Turkey", 
        "name": "Karaca, Asli Can"
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      {
        "affiliation": "AROMSA AS, GOSB Ihsan Dede Cad 700 Sk 704, TR-41480 Kocaeli, Turkey", 
        "name": "Baskaya, Hakan"
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      {
        "affiliation": "AROMSA AS, GOSB Ihsan Dede Cad 700 Sk 704, TR-41480 Kocaeli, Turkey", 
        "name": "Guzel, Onder"
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      {
        "name": "Ak, Muhammet Mehmet"
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    "description": "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.", 
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    "journal": {
      "issue": "12", 
      "title": "JOURNAL OF FOOD PROCESSING AND PRESERVATION", 
      "volume": "44"
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    "publication_date": "2020-01-01", 
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    "title": "Characterization of some physicochemical properties of spray-dried and freeze-dried sour cherry powders"
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