APPLICABILITY AND COMPARISON OF VARIOUS TECHNIQUES FOR MEASUREMENT OF WETTABILITY AND CONTACT ANGLES BETWEEN OIL-BASED LIQUID AND STARCH-BASED SOLID FOOD MATERIALS

Date

1993-01-01

Author

HICSASMAZ, Z
CLAYTON, JT

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

152
views

0
downloads

Contact angles of various oils and chocolate syrup were estimated on a commercial brand of white sandwich bread and a commercial brand of butter cookies using three different methods sessile drop geometry, sedimentation volume and immersion techniques. It was concluded that estimation of contact angles from the sessile drop geometry by photographic techniques is not possible for oils due to absorption into the starch-based solid In such cases, the sedimentation volume and immersion techniques were found to be practical methods for rough estimates of contact angles when needed. For the non-Newtonian chocolate syrup, estimation of contact angles with the starch-based solids by sedimentation volume was not possible due to the yield stress of chocolate syrup However, in this case, contact angles could be estimated from sessile drop geometry.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/65435

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/0260-8774(93)90032-f

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Optimization of microwave frying of potato slices by using Taguchi technique Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2007-03-01) Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In this study, the effects of microwaves on quality of fried potatoes (moisture content, oil absorption, color and hardness) were studied and the process was optimized by using Taguchi Technique. Microwave power level (400 W, 550 W and 700 W), frying time (2.0, 2.5, 3.0 min) and oil type (sunflower, corn and hazelnut oil) were the parameters used in the study. Moisture content decreased wher...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...
Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil; Uysal, Nalan (Wiley, 2011-09-01) The main objective of this study was to design gluten-free breads containing chestnut and rice flour and xanthan-guar gum blend to be baked in infrared-microwave combination oven. Response surface methodology (RSM) was used to optimise gluten-free bread formulations and processing conditions. Weight loss, firmness, specific volume and colour change of the breads were determined. Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads. The g...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01) Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Usage of enzymes in a novel baking process Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01) In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...

Citation Formats

Z. HICSASMAZ and J. CLAYTON, “APPLICABILITY AND COMPARISON OF VARIOUS TECHNIQUES FOR MEASUREMENT OF WETTABILITY AND CONTACT ANGLES BETWEEN OIL-BASED LIQUID AND STARCH-BASED SOLID FOOD MATERIALS,” JOURNAL OF FOOD ENGINEERING, pp. 127–143, 1993, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65435.