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Başlık: Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying
Yazarlar: Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Makinaları Bölümü.
0000-0002-1898-8390
Alibaş, İlknur
AAH-4263-2021
15050151200
Anahtar kelimeler: Engineering
Microwave
Drying
Convective
Chard
Color
Apple
Kinetics
Osmotic dehydration
Hot-air
Energy utilization
Microwaves
Moisture
Plants (botany)
Chard leaves
Convective
Microwave applications
Yayın Tarihi: 2006
Yayıncı: Taylor & Francis
Atıf: Alibaş, İ. (2006). ''Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying''. Drying Technology, 24(11), 1425-1435.
Özet: Chard leaves (Beta vulgaris L. var. cicla), which weighs 25g with a moisture of 9.35 (db), were dried using three different drying methods, microwave, convective, and combined microwave-convective. Drying continued until leaf moisture fell down to 0.1 (db). Drying periods lasted 5-9.5, 22-195, and 1.5-7.5 min for microwave, convective, and combined microwave-convective drying, respectively, depending on the drying level. In this study, measured values were compared with predicted values obtained from Page's semi-empirical equation. Optimum drying period, color, and energy consumption were obtained for combined microwave and convective drying. The optimum combination level was 500W microwave applications at 75 degrees C.
URI: https://doi.org/10.1080/07373930600952776
https://www.tandfonline.com/doi/full/10.1080/07373930600952776
http://hdl.handle.net/11452/21502
ISSN: 0737-3937
1532-2300
Koleksiyonlarda Görünür:Scopus
Web of Science

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