Drying Kinetic and Physical Properties of Green Laird Lentil (Lens culinaris) in Microwave Drying
Yazarlar (4)
Bursa Uludağ Üniversitesi, Türkiye
Uludağ Üniversitesi, Türkiye
Dr. Öğr. Üyesi Gamze BAYRAM
Uludağ Üniversitesi, Türkiye
Uludağ Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | African Journal of Biotechnology |
| Dergi ISSN | 1684-5315 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 05-2011 |
| Cilt No | 10 |
| Sayı | 19 |
| Sayfalar | 3841 / 3848 |
| Özet |
| The objective of this study was to study the drying kinetics of green laird lentil (Lens culinaris) in microwave drying method. The drying data were fitted to the various thin-layer models. All the models were compared using three statistical parameters, that is, coefficient of determination R2, reduced mean square of the deviation X2 and root means square error RMSE. Also, the lentil's physical and mechanical features crude protein, oil and ash parameters were specified under different microwave levels. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 300, 400, 550, 700 and 800 W in drying lentil by microwave. © 2011 Academic Journals. |
| Anahtar Kelimeler |
| Crude protein | Drying | Lentil | Microwave | Physical properties |
