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Başlık: Drying model of sliced apple and effect of vacuum impregnation on its physiochemical properties
Yazarlar: Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü.
Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
İzli, Nazmi
Tamer, Canan Ece
Çopur, Ömer Utku
Işık, Eşref
Yıldız, Berivan
AAG-8336-2021
AAG-8503-2021
15848516300
8228159500
8228159600
14822166000
55371341900
Anahtar kelimeler: Agriculture
Antioxidant activity
Apple
Drying characteristics
Total phenolic content
Total sugar
Antioxidant properties
Cell-walls
Microwave
Kinetics
Dehydration
Color
Microstructure
Degradation
Temperature
Polyphenols
Yayın Tarihi: Eyl-2017
Yayıncı: University Philippines Los Banos
Atıf: İzli, N. vd. (2017). ''Drying model of sliced apple and effect of vacuum impregnation on its physiochemical properties''. Philippine Agricultural Scientist, 100(3), 315-323.
Özet: This study presents the effects of convective (50 and 75 degrees C), microwave (90 and 160 W) and combined microwave-convective (90 W-50 degrees C, 90 W-75 degrees C, 160 W-50 degrees C and 160 W-75 degrees C) drying methods and vacuum impregnation pretreatment on the drying characteristics, titratable acidity, ash, total sugar, color, total phenolic content and antioxidant activity of sliced apple samples. The experiments were conducted with sliced apple samples, with and without vacuum impregnation pretreatment. To select the best thin-layer drying models for the drying treatments, nine mathematical models were fitted to the experimental data and based on the statistical tests used for evaluation, the Midilli et al. model was found to be the best fitted model to describe the drying behaviors of the apple samples. While L* and b* values decreased, a* value increased in dried sliced apple samples compared with fresh samples. In addition, the highest total sugar and antioxidant activity values were obtained when the samples were dried using 90 W microwave power and vacuum impregnation pretreatment.
URI: https://agris.fao.org/agris-search/search.do?recordID=PH2018000426
http://hdl.handle.net/11452/30700
ISSN: 00317454
Koleksiyonlarda Görünür:Scopus
Web of Science

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