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    Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple
    (Taylor & Francis Ltd, 2018) Izli, Nazmi; İzli, Gökçen; Taskin, Onur
    In this study, the effects of convective (60, 70, 80 and 90 degrees C), microwave (120 and 350W) and freeze-drying methods on the drying kinetics, color, total phenolic (TP) content and antioxidant capacity of pineapples were examined. The statistic tests proved that the Midilli et al., Two Term, Wang and Singh and Page models were superior to the other models and yielded the closest predictions to the experimental values. The lowest change in the color parameter (E) value (4.83) was obtained by freeze-drying the pineapples. The dried samples demonstrated a decrease in the TP content compared to the fresh samples and a decrease in the antioxidant capacity. The best antioxidant capacity and TP content values were obtained via freeze drying and microwave drying at 350W, respectively. According to the results obtained from this study, convective, freeze drying and microwave methods are suitable for drying pineapple. RESUMENPara el presente estudio se examinaron los efectos de la aplicacion de metodos convectivos (60, 70, 80 y 90 degrees C), de microondas (120 y 350 W) y de liofilizacion en la cinetica de secado, el color, el contenido fenolico total y la capacidad antioxidante de la pina. Las pruebas estadisticas confirmaron que los modelos de Midilli et al., Two Term, Wang y Singh, y Page resultan superiores a los otros modelos, produciendo pronosticos mas cercanos a los valores experimentales. El menor cambio en el valor (4.83) del parametro de color (E) se obtuvo a partir de la liofilizacion de la pina. En comparacion con las muestras frescas, las muestras secas acusaron descenso del contenido fenolico total y de su capacidad antioxidante. Los mejores valores asociados a la capacidad antioxidante y al contenido fenolico total se obtuvieron con la aplicacion de la liofilizacion y el secado con microondas de 350 W, respectivamente. De acuerdo a los resultados de este estudio, los metodos convectivos, de liofilizacion y el secado con microondas constituyen metodos aptos para el secado de la pina.
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    Influence of different drying techniques on drying parameters of mango
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2017) Izli, Nazmi; İzli, Gökçen; Taskin, Onur
    This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 degrees C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, a and Delta E) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 degrees C (P<0.05). This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying.
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    Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying
    (Taylor and Francis Ltd., 2021) Taskin, Onur; İzli, Gökçen; Izli, Nazmi
    This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush powders. Additionally, experimental freeze-drying data were coupled to nine thin-layer models, and the logarithmic model was chosen to estimate the moisture ratio of European cranberrybush. The pH and Brix values were measured between 3.0–3.2 and 40.33–52.00 for different powder sizes, respectively. A significant difference was observed for the water activity values of different powders that were classified into different powder sizes (P [removed]500 µm” powder size. According to the all scanning electron microscopy images, skeletal-like structures formed on the surfaces.