Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2013Scopus SJRQ1/r/munzur/4017
  Extrusion Cooking of Lentil Flour (Lens Culinaris-Red)-Corn Starch-Corn Oil Mixtures

  Dogan, H.; Gueven, A.; Hicsasmaz, Z.

  An expanded food product was obtained from lentil flourcorn starchcorn oil mixtures by extrusion cooking. Effects of protein, lipid, and moisture contents of the feed mixture; cooking temperature and screw speed on starch gelatinization; protein insolubility; and lipid complexation were investigated. Effects of these functional properties on expansion ratio, cell size distribution, and cutting strength were assessed. Optimum feed composition was 67% lentil flour, 30% corn starch, and 3% corn oil (db). This mixture was processed at 15% moisture content and 178 degrees C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.

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  AtıfWoS20·OpenAlex29

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• MakaleAçık Erişim2011Scopus SJRQ1/r/munzur/4893
  Geometric network simulation of high porosity foods

  Gueven, A.; Hicsasmaz, Z.

  Solid foods are formed of a network of air cells distributed within a solid matrix. Size of air cells and how they are interconnected influence moisture sorption, thermal conductivity, aroma retention and texture of cellular foods. Available geometric pore structure models widely used in petroleum reservoir engineering, soil science, and catalysis are for low porosity (<= 0.4) materials. However, food materials generally have higher porosities (0.5-0.9). Microstructure of cookie (porosity = 0.54) and bread (porosity = 0.90) samples were simulated using the one-dimensional (1-D) corrugated pore model. Model parameters were: Unit cell dimensions; number of capillary segments, number of diameter sub-ranges, geometric placement of capillary segments in the unit cell; capillary segment length, and the seed number in random number generation. Accurate simulation of porosity depended on number of corrugated pores, and thus the number of diameter sub-ranges in the unit cell. For the cookie sample, a cubic unit cell that was able to accommodate more than a single capillary segment in a unit square and 3 diameter sub-ranges gave realistic results. Simulation of the bread crumb required a similar cubic unit cell arrangement with 12 diameter sub-ranges. (C) 2011 Elsevier Inc. All rights reserved.

  AtıfWoS3·OpenAlex4

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