Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions

Basit Öğe Kaydı
dc.authorid0000-0001-8560-0010en_US
dc.authorid0000-0003-1452-3278en_US
dc.authorid0000-0003-1173-5793en_US
dc.authorid0000-0003-1620-4246en_US
dc.authorid0000-0002-8689-7722en_US
dc.contributor.authorAtalar, İlyas
dc.contributor.authorKurt, Abdullah
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorGül, Osman
dc.contributor.authorGençcelep, Hüseyin
dc.date.accessioned2023-07-18T13:39:03Z
dc.date.available2023-07-18T13:39:03Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractAgglomeration process improves instant properties of powders and increases consumer appreciation, reduces losses during production, and facilitates the processability of these powders in the industry. Mushroom powders (MP) have been subjected to agglomeration process at different process parameters: inlet air temperature (50-80 degrees C), atomizing pressure (0.5-1.5 bars), and sprayed pure water amount (20-50 g) and the effects of process parameters on the physical and morphological properties of MP were investigated. The inlet air temperature and pure water amount have a linear effect on moisture content, apparent density, particle size, and porosity. Emulsion stability index was affected by inlet air temperature and atomization pressure. The optimal process condition (70 degrees C inlet temperature 0.5 bar atomizing pressure and 50 g pure water amount) was determined for minimization of moisture content, wetting time, as well as maximation of particle size, porosity, emulsifying and foaming properties, and solubility. The results suggested that improving instant and physical properties make easier the processability of these powders in the industry and increased emulsifying properties show a good opportunity for usage of agglomerated MP in the emulsion systems. Practical Applications This study showed the effects of the agglomeration process on the physicochemical, morphological, instant, and emulsifying properties of mushroom powders. The improvement of these properties makes it possible to increase the application areas of mushroom powders as a food additive in different food formulas and emulsified products.en_US
dc.identifier.citationAtalar, İ., Kurt, A., Saricaoğlu, F. T., Gül, O., & Gençcelep, H. (2021). Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions. Journal of Food Process Engineering, 44(6), e13687.en_US
dc.identifier.doi10.1111/jfpe.13687
dc.identifier.endpage12en_US
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85102418041en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/jfpe.13687
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11312
dc.identifier.volume44en_US
dc.identifier.wosWOS:000629305600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAtalar, İlyas
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDietary Fiberen_US
dc.subjectMPen_US
dc.subjectAgglomeration Processen_US
dc.subjectMicrostructural Propertiesen_US
dc.titleAgglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditionsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
ilyas-atalar.pdf
Boyut:
2.61 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin/Full Text
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu