SELECTION OF CHEMICAL AND THERMAL PRETREATMENT COMBINATION TO REDUCE THE DEHYDRATION TIME OF SOUR CHERRY Prunus cerasus L
Yazarlar (3)
Sefa Tarhan
Gazanfer Ergunes
O. Faruk Taser
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Process Engineering (Q3) | ||
| Dergi ISSN | 0145-8876 Dergi Bilgileri (2006) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2006 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 22-11-2006 |
| Cilt / Sayı / Sayfa | 29 / 6 / 651–663 | DOI | 10.1111/j.1745-4530.2006.00088.x |
| Makale Linki | http://doi.wiley.com/10.1111/j.1745-4530.2006.00088.x | ||
| UAK Araştırma Alanları |
Tarımsal Makine Sistemleri
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| Özet |
| Sour cherry (Prunus cerasus L.) is a good source of anthocyanins showing antioxidant and anti‐inflammatory activities. Contemporary drying processes of fruits and vegetables should be fast and at relatively low drying temperatures to minimize the energy consumption and the thermal degradation of their nutritional composition. Therefore, sour cherries placed into sample bags were dipped in one of eight different pretreatment combinations consisting of chemical solutions (2% ethyl oleate, 2% K2CO3, 1% citric acid or water) and dipping temperature (23 or 60C) for 1 min to accelerate the skin moisture diffusivity by breaking down the waxy cuticular surface of sour cherry. Pretreated sour cherry samples were dehydrated by three different methods (artificial drying, solar drying and open sun drying). Sour cherries treated with 2% ethyl oleate solution at room temperature (23C) were the fastest to reach the final … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 51 |