Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo

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dc.authorid0000-0002-6637-7666en_US
dc.contributor.authorYildiz, Gulcin
dc.contributor.authorİzli, Gökçen
dc.date.accessioned2021-03-20T20:12:36Z
dc.date.available2021-03-20T20:12:36Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.doi10.1111/jfpp.13812en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttp://doi.org/10.1111/jfpp.13812
dc.identifier.urihttps://hdl.handle.net/20.500.12885/633
dc.identifier.volume43en_US
dc.identifier.wosWOS:000470902600008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorİzli, Gökçen
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleInfluence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomeloen_US
dc.typeArticleen_US

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