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dc.contributor.authorMutlu, Ceren
dc.contributor.authorCandal Uslu, Cihadiye
dc.contributor.authorKılıç Büyükkurt, Özlem
dc.contributor.authorErbas, Mustafa
dc.date.accessioned2020-03-16T09:15:19Z
dc.date.available2020-03-16T09:15:19Z
dc.date.issued2020en_US
dc.identifier.citationMutlu, C., Candal‐Uslu, C., Kılıç‐Büyükkurt, Ö., & Erbaş, M. Sorption isotherms of coffee in different stages for producing Turkish coffee. Journal of Food Processing and Preservation, 44(5), e14440. Doi:10.1111/jfpp.14440.en_US
dc.identifier.urihttps://hdl.handle.net/11494/2003
dc.description.abstractThe aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the different water activity levels between 0.01 and 0.91 at 25°C for 7 days. The data were evaluated using the BET (Brunauer-Emmett-Teller), GAB (Guggenheim, Anderson and deBoer), Halsey, and Peleg sorption equations. The constants m0 and C of BET and GAB equations were determined to be between 2.13 and 6.61 g water/100 g of dry matter and 30.05–429.60, respectively. The isotherms of all coffee samples were defined as Type II because the C constant of the GAB equation was higher than 2. Additionally; the BET, GAB, and Peleg equations were determined to fit better than the Halsey for adsorption properties of coffee because E% values were lower than 10% and the coefficient of regression values approached the 1.00.en_US
dc.language.isoengen_US
dc.publisherBlackwell Publishing Ltden_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords Available]en_US
dc.titleSorption isotherms of coffee in different stages for producing Turkish coffeeen_US
dc.typearticleen_US
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesien_US
dc.authorid0000-0002-5945-6649en_US
dc.identifier.volume44
dc.identifier.issue5
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/jfpp.14440en_US
dc.contributor.institutionauthorCandal Uslu, Cihadiyeen_US


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