Numerous physical and chemical changes occur in the products during the baking process. These changes may affect the migration mechanism of water and the drying behaviour of the product. In the present study temperature effects on the drying behaviour of raw thin biscuits of 7x5x0.25 cm dimensions were studied in a laboratory oven by applying constant or linearly decreasing oven temperatures between 100 and 195-degrees-C. With constant oven temperatures a falling rate drying model, and with linearly decreasing oven temperatures a constant rate drying model stimulated these processes. Final moisture contents are one of the major properties determining the shelf life of the biscuits. These models may be used as simple methods for calculating the baking times.


Effect of hydrogenation conditions on rheological and micro-structural properties of fats
Başkoçak, Altuğ; Mert, Behiç; Department of Food Engineering (2011)
Hydrogenation is one of the most applied techniques in the fats and oils industry to produce wide range of hardened fats with different physical and chemical properties. Each different combination of hydrogenation conditions serves products of different rheological and micro-structural properties. Therefore, the purpose of this study is to examine the effect of different industrially available catalysts on rheological and micro-structural properties of hydrogenated fats. Three different catalysts were used ...
Effect of heat treatment on nickel manganite thin film thermistors deposited by electron beam evaporation
Parlak, Mehmet; Hogan, M.J.; Brinkman, A.W. (1999-05-21)
Thin ®lms of nickel manganite were deposited onto different substrates by means of electron beam evaporation from a powder source of the compound and annealed at 500 and 6008C for 30 min. in air, oxygen or nitrogen to study the effects of annealing temperature and atmosphere on the structure and properties of grown thin ®lms. X-ray diffraction and infrared spectroscopy were used to con®rm the formation of nickel manganite; the integrity of the ®lms and their elemental compositions were assessed using a scan...
Effect of sugar type and water content on the physical properties of marshmallows
Kırtıl, Emrah; Öztop, Halil Mecit (null; 2015-08-10)
Marshmallow is an aerated confectionery product with a characteristic foamy structure created when air and moisture is incorporated into a sugar mixture containing gelatin. The air entrapped in the marshmallow matrix is responsible for its fluffy texture. Moisture absorption/loss of marshmallows during storage and transportation is one of the most important quality defects that make the product unacceptable. In this study, marshmallows prepared at different compositions were examined. Sugar type, concentrat...
Effects of different batter formulations on the quality of deep-fat-fried carrot slices
Akdeniz, N; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-07-01)
The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 degrees C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca...
Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake
Uysal, Reyhan Selin; Şümnü, Servet Gülüm; Boyaci, Ismail Hakki (Wiley, 2019-04-01)
The aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 degrees C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured...
Citation Formats
M. TURHAN and M. OZILGEN, “EFFECT OF OVEN TEMPERATURE-VARIATIONS UP ON THE DRYING BEHAVIOR OF THIN BISCUITS,” ACTA ALIMENTARIA, pp. 197–203, 1991, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/64484.