Glass transition and sorption properties of Köftür: a dehydrated fruit-based product

Detalhes bibliográficos
Autor(a) principal: AKTAŞ,Nesimi
Data de Publicação: 2020
Outros Autores: GERÇEKASLAN,Kamil Emre
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600503
Resumo: Abstract This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics.
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spelling Glass transition and sorption properties of Köftür: a dehydrated fruit-based productKöftürsorption isothermdifferential scanning calorimetryglass transition temperatureAbstract This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600503Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.34419info:eu-repo/semantics/openAccessAKTAŞ,NesimiGERÇEKASLAN,Kamil Emreeng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600503Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Glass transition and sorption properties of Köftür: a dehydrated fruit-based product
title Glass transition and sorption properties of Köftür: a dehydrated fruit-based product
spellingShingle Glass transition and sorption properties of Köftür: a dehydrated fruit-based product
AKTAŞ,Nesimi
Köftür
sorption isotherm
differential scanning calorimetry
glass transition temperature
title_short Glass transition and sorption properties of Köftür: a dehydrated fruit-based product
title_full Glass transition and sorption properties of Köftür: a dehydrated fruit-based product
title_fullStr Glass transition and sorption properties of Köftür: a dehydrated fruit-based product
title_full_unstemmed Glass transition and sorption properties of Köftür: a dehydrated fruit-based product
title_sort Glass transition and sorption properties of Köftür: a dehydrated fruit-based product
author AKTAŞ,Nesimi
author_facet AKTAŞ,Nesimi
GERÇEKASLAN,Kamil Emre
author_role author
author2 GERÇEKASLAN,Kamil Emre
author2_role author
dc.contributor.author.fl_str_mv AKTAŞ,Nesimi
GERÇEKASLAN,Kamil Emre
dc.subject.por.fl_str_mv Köftür
sorption isotherm
differential scanning calorimetry
glass transition temperature
topic Köftür
sorption isotherm
differential scanning calorimetry
glass transition temperature
description Abstract This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600503
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600503
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.34419
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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