Drying characteristics of Turkish ravioli, mantı

Abstract

Mantı is a type of ravioli with a unique taste, which has been appreciated by many people in Turkey for years. In this study, two common types of mantı samples (traditional Kayseri mantı produced by wrapping dough sheets into small bags and triangular mantı) were dried to make them microbiologically safe by lowering their water activities to a desired level of less than 0.6. Drying process was carried out in a conventional dryer at 60, 70 and 80 °C and the drying kinetics of mantı samples was determined by the Page, Henderson and Pabis, Modified Page, Logarithmic and Newton models. The best-fit model for the drying characteristics of triangular mantı was the Newton model at 60 and 70 °C while the Page and Modified Page models were the best at 80 °C. Moreover, Page/Modified Page, Newton and Page/Modified Page models were the best-fit models for traditional Kayseri mantı at 60 °C, 70 °C and 80 °C, respectively. Faster drying rates were obtained for triangular mantı, and the desired water activity value for this mantı was reached at drying temperatures of 70 °C and 80 °C, and only at 80 °C for the traditional Kayseri mantı. Drying rates increased by increasing temperature levels.

Keywords

• turkish ravioli
• drying kinetics
• water activity
• modelling
• drying rate