摘要：Drying behavior of tarhana dough’s before and after simmering at atmospheric pressure for 10 min was studied by changing the drying temperature (60-80°C) and sample thickness (1-6 mm). Cooking process accelerated the drying process with both type of doughs drying at falling rate period. Fick equation was used to calculate diffusion coefficient (D) at different sample thickness. An increase was observed in D values were found to be more sensitive to the drying temperature at increased sample thickness. It is believed that the results obtained in this study can be used in the optimization of drying process in industrial tarhana production.
