Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/34815
Title: Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices
Authors: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
0000-0002-6947-2167
Karabacak, Azime Özkan
Suna, Senem
Tamer, Canan Ece
Çopur, Ömer Utku
AAH-2319-2019
AAQ-8178-2020
AAG-8503-2021
AAG-8336-2021
57202249319
55512747500
8228159500
8228159600
Keywords: Food science & technology
Celery
Drying kinetics
Colour
Phenolics
Pepper capsicum-annuum
Hot air
Physicochemical properties
Pectic polysaccharide
Antiinflammatory activity
Moisture diffusivity
Sour cherries
Dietary fiber
Kinetics
L.
Antioxidants
Drying
Microwave heating
Microwaves
Ovens
Plants (botany)
Antioxidant capacity
Celery
Drying characteristics
Drying kinetic
Microwave drying
Oven drying
Phenolic antioxidant
Phenolics
Total phenolic content
Vacuum drying
Color
Issue Date: 2018
Publisher: Codon Publications
Citation: Karabacak, A. Ö. vd. (2018). ''Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices''. Quality Assurance and Safety of Crops and Foods, 10(2), 193-205.
Abstract: In this research, the effects of microwave (190, 375, and 680 W) vacuum (500, 600, and 700 mbar) and oven (70, 85, and 100 degrees C) drying methods on the total phenolics, antioxidant capacity, colour and drying characteristics of celery slices were studied. For the selection of the most suitable thin layer drying model, five mathematical models (Page, Modified Page, Logarithmic, Lewis, and Henderson and Pabis) have been applied to the treatments. In light of the statistical tests, Page and Modified Page models were considered the best to describe drying characteristics. Regarding the colour value changes during drying, L*,Delta E-ab and h degrees decreased, and a* increased. Additionally, both b* and C-ab(*) increased with microwave and oven drying but decreased with vacuum drying. Dried celery had 38.51-75.34% less total phenolic content than fresh samples, while its antioxidant capacities was greater. The highest ferric-reducing ability of plasma (FRAP; 49.35 +/- 3.10 mu mol TE/g dw) and cupric-reducing antioxidant capacity (CUPRAC; 33.29 +/- 1.02 mu mol TE/g dw) resulted from microwave drying at 680 W, and the highest antioxidant capacity from the DPPH method (9.87 +/- 0.04 mu mol TE/g dw) resulted from microwave drying at 375 W. In overall evaluation, microwave drying provided greater nutritional properties by increasing antioxidant capacity and gave the advantage of reduced drying times.
URI: https://doi.org/10.3920/QAS2017.1197
https://www.wageningenacademic.com/doi/10.3920/QAS2017.1197
http://hdl.handle.net/11452/34815
ISSN: 1757-8361
1757-837X
Appears in Collections:Scopus
Web of Science

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.