Influence of different drying techniques on drying parameters of mango

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dc.authorid0000-0002-6637-7666en_US
dc.contributor.authorIzli, Nazmi
dc.contributor.authorİzli, Gökçen
dc.contributor.authorTaskin, Onur
dc.date.accessioned2021-03-20T20:13:41Z
dc.date.available2021-03-20T20:13:41Z
dc.date.issued2017
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 degrees C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, a and Delta E) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 degrees C (P<0.05). This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying.en_US
dc.description.sponsorshipUludag University Scientific Research Projects unitUludag University [OUAP(Z)-2014/6]en_US
dc.description.sponsorshipThis research was supported by Uludag University Scientific Research Projects unit (Project No. OUAP(Z)-2014/6).en_US
dc.identifier.doi10.1590/1678-457X.28316en_US
dc.identifier.endpage612en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage604en_US
dc.identifier.urihttp://doi.org/10.1590/1678-457X.28316
dc.identifier.urihttps://hdl.handle.net/20.500.12885/918
dc.identifier.volume37en_US
dc.identifier.wosWOS:000416021500014en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorİzli, Gökçen
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjecthot air dryingen_US
dc.subjectfreeze dryingen_US
dc.subjectmicrowave dryingen_US
dc.subjectmodelingen_US
dc.subjectqualityen_US
dc.titleInfluence of different drying techniques on drying parameters of mangoen_US
dc.typeArticleen_US

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