THE DETERMINATION OF DRYING BEHAVIOR OF ENRICHED IZMIR GEVREK WITH PROTEIN

In this study, izmir gevrek -highly consumed at the breakfasts- was enriched with dairy proteins by using dairy products (izmir tulum cheese, milk powder and whey powder)at different levels and 5 mm thick disc-shaped sliced gevrek was dried at three different temperatures (140, 150 and 160°c) in a convection oven. the drying characteristics of snacks were examined with six different thin-layer drying models that are commonly used in literature. the page model gave a better fit to experimental drying data and had the highest adjusted r-square with the lowest reduced chi-square and root mean square error values as compared to other models. the effective diffusion coefficient was calculated and the activation energy was derived from arrhenius equation.