Gıda Uygulamaları Laboratuarı
-
Solid Liquid Extraction ( Yusuf KAYA )
Vegetable oils, sugar, instant coffee, medicines from medicinal plants, etc. are made by processing solid starting material using extraction with liquid solvent(s). Its initial step is passing the extractant through bulk of the solid in a possibly intimate contact. The contact, however, may be inhibited by air present in interstices between and pores within the pieces to be contacted with the extractant. The air will block penetration of the extractant into some of such cavities. This results in slow and incomplete extraction. It is therefore desirable to provide a method…
-
Solid-Liquid Extraction for Pharmaceutics, Food Processing and Pulp Industry ( W.M. Zadorsky )
1. Introduction Vegetable oils, sugar, instant coffee, medicines from medicinal plants, etc. are made by processing solid starting material using extraction with liquid solvent(s). Its initial step is passing the extractant through bulk of the solid in a possibly intimate contact. The contact, however, may be inhibited by air present in interstices between and pores within the pieces to be contacted with the extractant. The air will block penetration of the extractant into some of such cavities. This results in slow and incomplete extraction. It is therefore desirable to provide…
-
Spray Drier
In the experiment of spray drier we have discussed the general principle of drying process. It depends on mainly the relative humidity change of a product. While the processing the humidity of sample is decreasing. In the machine there are some important parameters like inlet and outlet temperatures, flow rate of liquid and the air. In order to determine the flow rate we have looked up the velocity of air with kumpas. Also cross sectional area is needed for the determination of flow rate. It was measured by anamometer. We have measured the wet bulb and dry…
-
Texture and Rheology
ABSTRACT: Food rheology is the material science of food. Rheology is the science of flow and deformation of matter and describes the interrelation between force, deformation and time. In this experiment, the rheological behavior of solid pekmez with different solid contents (75.4, 71.6 and 67.1 Brixes) was studied in the temperature range of 10, 20 and 30°C using a controlled stress rheometer. Solid pekmez was found to exibit non-Newtonian behavior. However, diluted samples were Newtonian. THEORY: Rheology is the study of the deformation and flow of matter. In practice, rheology…
-
Texture and Rheology v2
ABSTRACT There are two common tests for foods. One is a creep/recovery test to determine the yield stress of the food suspension, which is an indication that the material has structure. It is this structure that stabilizes the suspension. In this test a sample is subjected to a constant shearing stress and the amount that it deforms or flows is measured. The second commonly used test is an oscillatory test where the sample is vibrated at a controlled amplitude and frequency, and we measure the storage modulus (G’) and loss…
-
Texture and Rheology v3
ABSTRACT In the experiment of rheology the liquid sample’s textural characteristics have been measured. After calculations from datas the textural structre has been observed if it was newtonion or non newtonion type.Generally while measuring the rheological charecteristics, temperature was an important effective parameters. In non newtonion type of fluid there iare two type; time dependent and time independent. Also except temperature shear rate and time are the other effective parameters while measuring the flow of fluid. THEORY Rheology is defined as the science of deformation and flow of matter. The…
-
Tray Drier
ABSTRACT Tray dryers and their developed forms, tunnel dryers are equipments, which found many applications in food operation operations during dehydration of foods. All the drying characteristics of foods can be observed in these equipments. A typical drying procedure was applied with tray dryer to investigate properties of tray dryers, its advantages or disadvantages, drying kinetics of foods that are dried in tray dryers. For these purposes, equilibrium moisture content, drying rate, mathematical and experimental drying time were calculated with some engineering formulas. Wet pepper was used as sample The result demonstrated that the most important…
-
Tray Drier ( Erhan ÇİÇEKTAŞ )
Tray dryers and their developed forms, tunnel dryers are equipments, which found many applications in food operation operations during dehydration of foods. All the drying characteristics of foods can be observed in these equipments. A typical drying procedure was applied with tray dryer to investigate properties of tray dryers, its advantages or disadvantages, drying kinetics of foods that are dried in tray dryers. For these purposes, equilibrium moisture content, drying rate, mathematical and experimental drying time were calculated with some engineering formulas. Carrot was used as sample for this aim.…
