Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions
Yazarlar (5)
Doç. Dr. İlyas Atalar Bolu Abant İzzet Baysal Üniversitesi, Türkiye
Abdullah Kurt Selçuk Üniversitesi, Türkiye
Furkan Türker Sarıcaoğlu Bursa Teknik Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Prof. Dr. Hüseyin Gençcelep Ondokuz Mayıs 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 | Türkçe | Basım Tarihi | 01-2021 |
| Kabul Tarihi | 02-03-2021 | Yayınlanma Tarihi | 15-03-2021 |
| Cilt / Sayı / Sayfa | 44 / 6 / – | DOI | 10.1111/jfpe.13687 |
| Makale Linki | http://dx.doi.org/10.1111/jfpe.13687 | ||
| Özet |
| Agglomeration process improves instant properties of powders and increases consumer appreciation, reduces losses during production, and facilitates the processability of these powders in the industry. Mushroom powders (MP) have been subjected to agglomeration process at different process parameters: inlet air temperature (50–80°C), atomizing pressure (0.5–1.5 bars), and sprayed pure water amount (20–50 g) and the effects of process parameters on the physical and morphological properties of MP were investigated. The inlet air temperature and pure water amount have a linear effect on moisture content, apparent density, particle size, and porosity. Emulsion stability index was affected by inlet air temperature and atomization pressure. The optimal process condition (70°C inlet temperature 0.5 bar atomizing pressure and 50 g pure water amount) was determined for minimization of moisture content … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 9 |
| Google Scholar | 10 |