Drying and stabilization of wheat germ

Gürün, Burak


Drying behavior of refrigerated and frozen beef and ground-beef
Tütüncü , M Ahmet; Ungan, Suat; Department of Food Engineering (1988)
Drying and storage immobilized microbial cells
Ertuğay, Nüzhet; Hamamcı, Haluk; Department of Food Engineering (1989)
Drying behavior of honey-starch mixtures.
Yener, Esra; Department of Food Engineering (1986)
Yener, Meryem Esra; OZILGEN, M (Wiley, 1987-07-01)
Drying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients ...
Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions
Karabacak, Meltem Soydan; Esin, Ali; Çekmecelioğlu, Deniz (Informa UK Limited, 2014-04-26)
The aim of this study was to investigate the effects of meat fiber directions and air conditions on moisture and temperature developments, shrinkage, and effective diffusivity constants compared to homogenous minced meat samples. The lean meat with three fiber directions and minced meat samples were dried at temperatures of 48 and 70 degrees C and air flow rates of 0.5, 1.0, and 1.7m/s. The minced meat samples showed 1.0 +/- 0.19 to 4.4 +/- 0.03 degrees C higher temperature values and 2.3 +/- 0.004 to 6.2 +...
Citation Formats
B. Gürün, “Drying and stabilization of wheat germ,” Middle East Technical University, 2000.