Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures

Abstract

Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging  was developed, having advantages such as easy to transport, store and package.Keywords: Izmir Tulum cheese; tray dryer; physical, chemical and sensory properties.