The impact of refractance window drying conditions on the physical and microbiological properties of kefir powder

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dc.contributor.authorTontul, Ismail
dc.contributor.authorErgin, Firuze
dc.contributor.authorEroglu, Emrah
dc.contributor.authorKucukcetin, Ahmet
dc.contributor.authorTopuz, Ayhan
dc.date.accessioned2024-02-23T14:02:55Z
dc.date.available2024-02-23T14:02:55Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipScientific Research Projects Coor-dination Unit of Akdeniz University (Antalya, Turkey)en_US
dc.description.sponsorshipThe authors would like to thank Scientific Research Projects Coor-dination Unit of Akdeniz University (Antalya, Turkey) for its support.en_US
dc.identifier.doi10.1016/j.fbio.2021.101317
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85114000811en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2021.101317
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11898
dc.identifier.volume43en_US
dc.identifier.wosWOS:000704360200010en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKefir Powderen_US
dc.subjectRefractance Window Dryingen_US
dc.subjectHeat Transfer Mechanismsen_US
dc.subjectFreeze-Dryingen_US
dc.subjectAcetic Acid Bacteriaen_US
dc.subjectYeasten_US
dc.titleThe impact of refractance window drying conditions on the physical and microbiological properties of kefir powderen_US
dc.typeArticleen_US

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