Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo
dc.authorid | 0000-0002-6637-7666 | en_US |
dc.contributor.author | Yildiz, Gulcin | |
dc.contributor.author | İzli, Gökçen | |
dc.date.accessioned | 2021-03-20T20:12:36Z | |
dc.date.available | 2021-03-20T20:12:36Z | |
dc.date.issued | 2019 | |
dc.department | BTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü | en_US |
dc.description.abstract | The present study investigated the effects of microwave (90 and 160 W) and combined microwave-convective (90 W-55 degrees C, 90 W-65 degrees C, 90 W-75 degrees C, 160 W-55 degrees C, 160 W-65 degrees C and 160 W-75 degrees C) drying techniques on the drying kinetics, color parameters (L*, a*, b*, C, alpha degrees and Delta e), total phenolic content (TPC), and antioxidant capacity (ATC) of pomelo samples. The drying data were fitted to 10 typically used thin-layer drying models to select a suitable model for drying of pomelo. Comparing the statistical parameters of applied models, the Diffusion Approach, Midilli et al., and Page models were found to be the best-fitting models in describing drying kinetics of the pomelo samples. It was observed that the drying temperature and/or microwave power changed significantly the all color parameters, TPC, and ATC. The combined microwave-convective drying resulted in shorter drying times with higher drying rates and high-quality dried pomelo samples. Practical applications A significant improvement in the quality retention of combined microwave-convective drying of pomelo slices was achieved. This piece of work will provide a novel method to produce microwave-convective-dried pomelo fruits with a significantly improved product quality. A practical implication is that drying of pomelo slices with an optimum condition by combined microwave-convective process can be used to get a high-quality product with a higher ATC, TPC, and color. | en_US |
dc.identifier.doi | 10.1111/jfpp.13812 | en_US |
dc.identifier.issn | 0145-8892 | |
dc.identifier.issn | 1745-4549 | |
dc.identifier.issue | 6 | en_US |
dc.identifier.scopusquality | Q2 | en_US |
dc.identifier.uri | http://doi.org/10.1111/jfpp.13812 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12885/633 | |
dc.identifier.volume | 43 | en_US |
dc.identifier.wos | WOS:000470902600008 | en_US |
dc.identifier.wosquality | Q3 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.institutionauthor | İzli, Gökçen | |
dc.language.iso | en | en_US |
dc.publisher | Wiley | en_US |
dc.relation.ispartof | Journal Of Food Processing And Preservation | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | [No Keywords] | en_US |
dc.title | Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo | en_US |
dc.type | Article | en_US |