Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Fatma Meltem Serdaroğlu"'
Autor:
Anıl Bodruk, Feyza Elmas, Özgün Köprüalan Aydın, Şeyma Arikaya, Fatma Meltem Serdaroğlu, Mehmet Koç, Nurcan Koca, Figen Kaymak‐Ertekin
Publikováno v:
Journal of Food Process Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a44090d3ef2100c62c4ea7def2d2af20
https://doi.org/10.1111/jfpe.14347
https://doi.org/10.1111/jfpe.14347
Autor:
Mehmet Koç, Anıl Bodruk, Feyza Elmas, Nurcan Koca, Figen Kaymak-Ertekin, Şeyma Arıkaya, Fatma Meltem Serdaroğlu, Özgün Köprüalan
The effect pre-drying method in terms of freeze (FD), hot air (HD), and microwave drying (MD), moisture content of turkey breast meat (50%, 40%, 30%, w.b.) prior to puff drying and pre-drying conditions following pressure (15, 20, 25 Pa) for FD, air
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98f5dfbde9984a2141392c58ebe02846
https://aperta.ulakbim.gov.tr/record/237400
https://aperta.ulakbim.gov.tr/record/237400
Autor:
Nurcan Koca, Özgün Köprüalan, Şeyma Arıkaya, Feyza Elmas, Fatma Meltem Serdaroğlu, Figen Kaymak-Ertekin, Anıl Bodruk, Mehmet Koç
In this study, turkey breast meat samples were dried with hot air (60, 75, 90 degrees C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Altho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e61fcc6f1c4dd091cd50ec8f168ddee
https://aperta.ulakbim.gov.tr/record/10743
https://aperta.ulakbim.gov.tr/record/10743