Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple

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dc.authorid0000-0002-6637-7666en_US
dc.contributor.authorIzli, Nazmi
dc.contributor.authorİzli, Gökçen
dc.contributor.authorTaskin, Onur
dc.date.accessioned2021-03-20T20:13:31Z
dc.date.available2021-03-20T20:13:31Z
dc.date.issued2018
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipUludag University Research FoundationUludag University [OUAP(Z)-2014/6]en_US
dc.description.sponsorshipThe authors of the study thank the Uludag University Research Foundation for their financial support [Project No. OUAP(Z)-2014/6].en_US
dc.identifier.doi10.1080/19476337.2017.1381174en_US
dc.identifier.endpage221en_US
dc.identifier.issn1947-6337
dc.identifier.issn1947-6345
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage213en_US
dc.identifier.urihttp://doi.org/10.1080/19476337.2017.1381174
dc.identifier.urihttps://hdl.handle.net/20.500.12885/885
dc.identifier.volume16en_US
dc.identifier.wosWOS:000429821500025en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorİzli, Gökçen
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofCyta-Journal Of Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPineappleen_US
dc.subjectdrying kineticsen_US
dc.subjectfreeze dryingen_US
dc.subjectcoloren_US
dc.subjecttotal phenolic contenten_US
dc.subjectantioxidant capacityen_US
dc.titleImpact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineappleen_US
dc.typeArticleen_US

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