Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/47845
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dc.contributor.authorÖzünlü, Orhan-
dc.contributor.authorErgezer, Haluk-
dc.contributor.authorDemiray, Engin-
dc.contributor.authorGökçe, Ramazan-
dc.date.accessioned2023-01-09T21:30:22Z-
dc.date.available2023-01-09T21:30:22Z-
dc.date.issued2021-
dc.identifier.issn0327-0793-
dc.identifier.urihttps://doi.org/10.52292/j.laar.2021.749-
dc.identifier.urihttps://hdl.handle.net/11499/47845-
dc.description.abstractIn the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of temperature of rehydration water. ?E and chroma values of the rehydrated samples at 90°C and 100°C samples were found statistically similar. To describe the rehydration kinetics, four different models, Peleg's, Weibull, first order and exponential association, were considered. Between these four models proposed Peleg's model gave a better fit for all rehydration conditions applied. The effective moisture diffusivity values of chicken meat increased as water rehydration temperature increased. © 2021. All Rights Reserved.en_US
dc.language.isoenen_US
dc.publisherPlapiquien_US
dc.relation.ispartofLatin American Applied Researchen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChicken breast meaten_US
dc.subjectColoren_US
dc.subjectKineticen_US
dc.subjectModelingen_US
dc.subjectRehydrationen_US
dc.titleEFFECT OF DIFFERENT TEMPERATURE ON REHYDRATIO KINETICS OF CHICKEN BREAST MEAT CUBESen_US
dc.typeArticleen_US
dc.identifier.volume51en_US
dc.identifier.issue3en_US
dc.identifier.startpage211en_US
dc.identifier.endpage216en_US
dc.identifier.doi10.52292/j.laar.2021.749-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57203903226-
dc.authorscopusid36863456700-
dc.authorscopusid54399866500-
dc.authorscopusid6506440987-
dc.identifier.scopus2-s2.0-85110551544en_US
dc.identifier.scopusqualityQ4-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.languageiso639-1en-
item.openairetypeArticle-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
crisitem.author.dept10.05. Food Engineering-
crisitem.author.dept10.05. Food Engineering-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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