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2019, vol. 23, br. 1, str. 6-9
Kinetika konvektivnog sušenja ekstrakcione pogače kikirikija
Korkut Ata University, Food Engineering Department, Osmaniye,Turkey

e-adresaomergamli@osmaniye.edu.tr
Ključne reči: kikiriki; imitacija mleka; ekstrakcija; sušenje; Page/eksponencijalni model
Sažetak
Kikiriki sadrži vredno jestivo ulje (45-60%), proteine (20-30%), ugljene hidrate (18-20%), esencijalne vitamine i minerale. Seme kikirikija koristi se za proizvodnju imitacije mleka koje sadrži 15,92 g/100 g ukupne suve materije supstance, odnosno 5,74 g/100 g masti, 4,24 g/100 g ugljenih hidrata, 5,58 g/100 g proteina i 0,34 g/100 g pepela. Pogača iz ekstrakcije kikirikija koja se razmatra u ovom radu je konvektivno sušena na temperaturi vazduha za sušenje od 80 °C i 90 °C u različitim vremenskim periodima (0-120 min). Sadržaj vlage u pogači kikirikija iz ekstrakcije iznosio je 63,01 %. Korišćeni su sledeći modeli , kako bi se složili simulacioni i eksperimentalni podaci, dobijeni za kinetiku konvektivnog sušenja pogače kikirikija nakon ekstrakcije: Page, Modifikovana Page, jednostruki i dvostruki eksponencijalni, kubni (sigmoidna), Vega-Galvez i dr. Model Page imao je najbolje podudaranje pri temperaturi vazduha 80 °C, dok je eksponencijalni model imao najbolje podudaranje pri temperaturi vazduha za sušenje od 90 °C, što pokazuje najveći koeficijent determinacije (R2) i niže vrednosti Rmse i Sse.
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