Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions
Yazarlar (4)
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Doç. Dr. İlyas Atalar Eskişehir Osmangazi Üniversitesi, Türkiye
Prof. Dr. Fatih Törnük Yıldız Teknik Üniversitesi, Türkiye
Abdullah Akgün Trakya Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Process Engineering (Q3) | ||
| Dergi ISSN | 0145-8876 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2023 |
| Kabul Tarihi | 09-12-2022 | Yayınlanma Tarihi | 26-12-2022 |
| Cilt / Sayı / Sayfa | 46 / 2 / – | DOI | 10.1111/jfpe.14248 |
| Makale Linki | http://dx.doi.org/10.1111/jfpe.14248 | ||
| Özet |
| Boza is a traditional fermented cereal‐based beverage, which should be consumed within 3–5 days after production due to its short shelf‐life. Spray drying process is an excellent option to overcome this problem to make the product least perishable. The optimal spray drying conditions for boza powder production in a laboratory‐scale spray dryer were investigated using, Response Surface Methodology. Air inlet temperature and feed flow rate were the main parameters that affected the responses such as powder yield, moisture content, cell viability, particle size, and solubility. The optimum spray drying conditions were 148°C air inlet temperature, 9°C feed temperature, and 10 ml/min feed flow rate. At these optimum conditions, deviations between predictive and experimental values were found very low. A 1.5 log cfu/g reduction in lactic acid bacteria (LAB) viability was achieved, however instant properties of boza … |
| Anahtar Kelimeler |
| Boza drying | mathematical modeling | powder technology | scale-up process | spray drying |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 9 |
| Google Scholar | 9 |