Effects of microwave dryers on the properties of Jerusalem artichoke: physico-chemical, thermo-physical, energy consumption
Yazarlar (4)
Burcu Aksüt Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Samet Kaya Dursun
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Hakan POLATCI Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Muhammed TAŞOVA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Microwave Power and Electromagnetic Energy (Q4) | ||
| Dergi ISSN | 0832-7823 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2023 |
| Cilt / Sayı / Sayfa | 57 / 1 / 28–43 | DOI | 10.1080/08327823.2023.2166005 |
| Makale Linki | http://dx.doi.org/10.1080/08327823.2023.2166005 | ||
| Özet |
| Effects of pretreatments and drying methods on physico-chemical, thermo-physical, energy values were investigated. The longest drying duration was seen in control samples dried in hybrid microwave dryer at 350 W + 50 °C and the shortest in citric acid-treated samples dried in temperature-controlled microwave dryer. Citric acid-treated samples dried in temperature-controlled microwave dryer at 70 °C had the closest color values to fresh ones. Effective diffusion values of dried Jerusalem artichoke samples varied between 4.66 x 10−8 − 1.33 x 10−7 m2 s−1 and activation energy values varied between 14.53 − 41.74 kJ mol−1. Drying date was estimated with the Midilli-Küçük model. The highest specific heat, thermal conductivity and thermal diffusivity values were observed in control samples dried in temperature-controlled microwave oven at 60 °C and the highest density values were seen in … |
| Anahtar Kelimeler |
| energy consumption | hybrid microwave | Microwave | quality | temperature-controlled microwave |
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| Atıf Sayıları | |
| Google Scholar | 9 |
| Scopus | 6 |
| Web of Science | 9 |