Rehydration, pH, brix, titrable acidity and color variations of infrared and microwave dried European Cranberrybush

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dc.authorid0000-0002-6637-7666en_US
dc.contributor.authorTaskin, O.
dc.contributor.authorIzli, N.
dc.contributor.authorİzli, Gökçen
dc.date.accessioned2021-03-20T20:12:47Z
dc.date.available2021-03-20T20:12:47Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis work aims at investigating rehydration, pH, brix, titrable acidity and color in infrared and microwave drying of European Cranberrybush. Drying experiments were carried out at infrared temperature of 60, 70 and 80 degrees C and microwave power of 120 and 350 W. The results showed that both the infrared temperature and microwave power influenced the drying time. The slope of the higher infrared temperature or microwave power was found steeper in drying rate. Under the all drying experiments, good rehydration ratio was obtained. The maximum change of the brix and titrable acidity were determined by 350 W. In terms of pH, infrared dried at 60 degrees C samples had higher pH than fresh samples. By comparison colorimetric parameters (L*, a*, b* and C), being highest values were reached at 80 degrees C, whereas the lowest values were achieved at 350 W. In addition, the total color change (Delta E) of European Cranberrybush dried at infrared and microwave methods were found significantly different (P < 0.05).en_US
dc.identifier.endpage180en_US
dc.identifier.issn1431-9292
dc.identifier.issue4en_US
dc.identifier.startpage176en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12885/697
dc.identifier.volume24en_US
dc.identifier.wosWOS:000534388300007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorİzli, Gökçen
dc.language.isoenen_US
dc.publisherAgrimedia Gmbhen_US
dc.relation.ispartofZeitschrift Fur Arznei- & Gewurzpflanzenen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDrying rateen_US
dc.subjectdrying timeen_US
dc.subjectphysico-chemicalen_US
dc.subjectViburnum opulus L.en_US
dc.titleRehydration, pH, brix, titrable acidity and color variations of infrared and microwave dried European Cranberrybushen_US
dc.typeArticleen_US

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