Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples

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dc.authorid0000-0002-6637-7666en_US
dc.authorscopusid57190170051en_US
dc.contributor.authorİzli, Gökçen
dc.contributor.authorYildiz G.
dc.date.accessioned2022-04-05T08:18:59Z
dc.date.available2022-04-05T08:18:59Z
dc.date.issued2021en_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis work was undertaken to evaluate the impact of high-intensity ultrasound (HUS) pre-treatment on some quality characteristics of convective-dried (CVD) quince fruit pieces at different temperatures (50, 60, 70, and 80 °C). CVD quince samples at 70°C with a 15 min HUS pre-treatment showed the lowest water activity (0.36 ± 0.02). On the other hand, the quince fruit samples exposed to 15 min HUS pre-treatment shrank significantly (P < .05) especially when combined with convective drying at 70°C. The dried quince samples with no HUS pre-treatment exhibited the most condense and denser porous texture. While the lowest antioxidant capacity (AOC) was described for dried quince samples at 50°C with no HUS pre-treatment (2.58 μmol TE/g dry–weight), the highest AOC was determined for the dried quince samples exposed to HUS pre-treatment for 15 min at 70 °C (7.08 μmol TE/g on dry basis). Among the HUS-treated quince samples, the highest vitamin C content was found for the CVD quince samples at 70°C with 15 min HUS pre-treatment (43.79 mg/100 g on dry weight.). In overall, HUS is a promising pre-treatment as shown in current work by its efficiency for better preservation of CVD quince quality in terms of physical and chemical characteristics.en_US
dc.identifier.doi10.1080/15538362.2021.1918604en_US
dc.identifier.endpage656en_US
dc.identifier.issn15538362
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage645en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1882
dc.identifier.volume21en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorİzli, Gökçen
dc.language.isoenen_US
dc.publisherBellwether Publishing, Ltd.en_US
dc.relation.ispartofInternational Journal of Fruit Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBioactive compoundsen_US
dc.subjectconvective dryingen_US
dc.subjectHUS pre-treatmenten_US
dc.subjectquince fruiten_US
dc.subjecttextureen_US
dc.titleEvaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samplesen_US
dc.typeArticleen_US

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