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DC Field | Value | Language |
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dc.date.accessioned | 2023-11-09T07:31:49Z | - |
dc.date.available | 2023-11-09T07:31:49Z | - |
dc.date.issued | 2018 | - |
dc.identifier.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. | en_US |
dc.identifier.issn | 1757-8361 | - |
dc.identifier.issn | 1757-837X | - |
dc.identifier.uri | https://doi.org/10.3920/QAS2017.1197 | - |
dc.identifier.uri | https://www.wageningenacademic.com/doi/10.3920/QAS2017.1197 | - |
dc.identifier.uri | http://hdl.handle.net/11452/34815 | - |
dc.description.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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Codon Publications | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Food science & technology | en_US |
dc.subject | Celery | en_US |
dc.subject | Drying kinetics | en_US |
dc.subject | Colour | en_US |
dc.subject | Phenolics | en_US |
dc.subject | Pepper capsicum-annuum | en_US |
dc.subject | Hot air | en_US |
dc.subject | Physicochemical properties | en_US |
dc.subject | Pectic polysaccharide | en_US |
dc.subject | Antiinflammatory activity | en_US |
dc.subject | Moisture diffusivity | en_US |
dc.subject | Sour cherries | en_US |
dc.subject | Dietary fiber | en_US |
dc.subject | Kinetics | en_US |
dc.subject | L. | en_US |
dc.subject | Antioxidants | en_US |
dc.subject | Drying | en_US |
dc.subject | Microwave heating | en_US |
dc.subject | Microwaves | en_US |
dc.subject | Ovens | en_US |
dc.subject | Plants (botany) | en_US |
dc.subject | Antioxidant capacity | en_US |
dc.subject | Celery | en_US |
dc.subject | Drying characteristics | en_US |
dc.subject | Drying kinetic | en_US |
dc.subject | Microwave drying | en_US |
dc.subject | Oven drying | en_US |
dc.subject | Phenolic antioxidant | en_US |
dc.subject | Phenolics | en_US |
dc.subject | Total phenolic content | en_US |
dc.subject | Vacuum drying | en_US |
dc.subject | Color | en_US |
dc.title | Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices | en_US |
dc.type | Article | en_US |
dc.identifier.wos | 000433212100009 | tr_TR |
dc.identifier.scopus | 2-s2.0-85047645402 | tr_TR |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | tr_TR |
dc.contributor.department | Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. | tr_TR |
dc.contributor.orcid | 0000-0002-6947-2167 | tr_TR |
dc.identifier.startpage | 193 | tr_TR |
dc.identifier.endpage | 205 | tr_TR |
dc.identifier.volume | 10 | tr_TR |
dc.identifier.issue | 2 | tr_TR |
dc.relation.journal | Quality Assurance and Safety of Crops and Foods | en_US |
dc.contributor.buuauthor | Karabacak, Azime Özkan | - |
dc.contributor.buuauthor | Suna, Senem | - |
dc.contributor.buuauthor | Tamer, Canan Ece | - |
dc.contributor.buuauthor | Çopur, Ömer Utku | - |
dc.contributor.researcherid | AAH-2319-2019 | tr_TR |
dc.contributor.researcherid | AAQ-8178-2020 | tr_TR |
dc.contributor.researcherid | AAG-8503-2021 | tr_TR |
dc.contributor.researcherid | AAG-8336-2021 | tr_TR |
dc.subject.wos | Food science & technology | en_US |
dc.indexed.wos | SCIE | en_US |
dc.indexed.scopus | Scopus | en_US |
dc.wos.quartile | Q4 | en_US |
dc.contributor.scopusid | 57202249319 | tr_TR |
dc.contributor.scopusid | 55512747500 | tr_TR |
dc.contributor.scopusid | 8228159500 | tr_TR |
dc.contributor.scopusid | 8228159600 | tr_TR |
dc.subject.scopus | Thin-Layer Drying; Drying; Solar Dryers | en_US |
Appears in Collections: | Scopus Web of Science |
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