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    The impact of refractance window drying conditions on the physical and microbiological properties of kefir powder
    (Elsevier, 2021) Tontul, Ismail; Ergin, Firuze; Eroglu, Emrah; Kucukcetin, Ahmet; Topuz, Ayhan
    The growing globally interest in healthy nutrition has resulted in a significant progress in the development of specialised and novel dairy powders. Refractance window has received increasing attention as a novel food-processing technology that is used at laboratory and industrial scale for food dehydration. This study was conducted determine the effect of refractance window drying conditions on the physical and microbiological properties of kefir powder. Refractance window drying is an innovative drying system that effectively utilizes conduction and radiation as heat transfer mechanisms and provides rapid drying with high quality. No previous study was conducted to produce kefir powder using refractance window drying. In the present study, the physical and microbiological properties of kefir powders produced by refractance window drying and freeze drying were compared during storage at 4 degrees C for 90 days. High drying temperature and thin spreading caused more colour changes in the samples. Refractance window drying of kefir resulted in a powder that had good flowability and low cohesiveness. Moreover, refractance window drying provided much better wettability, hygroscopicity and solubility compared to freeze drying. The survival of Lactococci, Lactobacilli, acetic acid bacteria and yeast in the kefir powders produced by RW drying at 50 degrees C was higher other counterparts at the end of storage.
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    Physical and microbiological properties of yoghurt powder produced by refractance window drying
    (Elsevier Sci Ltd, 2018) Tontul, Ismail; Ergin, Firuze; Eroglu, Emrah; Kucukcetin, Ahmet; Topuz, Ayhan
    The present study aimed to determine the effect of refractance window (RW) drying comparatively with freeze drying on some physical properties and microbiological properties of yoghurt powder. Physical properties of yoghurt powders obtained by RW drying were generally better than those of yoghurt powders obtained by freeze drying except for colour properties. RW drying caused reduction in the counts of yoghurt bacteria during drying, and this reduction increased as the drying temperature increased. Spreading thickness did not play a critical role on the viability of yoghurt bacteria in dried samples. The viability of yoghurt bacteria in yoghurt powders was observed during 90 days of storage at 4 degrees C. At the end of storage period, the survival of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the yoghurt powders produced by RW drying at 50 degrees C was higher than those produced by RW drying at 60 degrees C and 70 degrees C. (C) 2018 Elsevier Ltd. All rights reserved.