Effect of osmotic dehydration pre‐treatments on physicochemical and energy parameters of Kosia (Nashi) pear slices dried in a convective oven
Yazarlar (3)
Doç. Dr. Muhammed TAŞOVA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Hakan POLATCI Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Osman Gökdoğan Isparta University Of Applied Sciences, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q4) | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 08-2022 |
| Kabul Tarihi | 22-07-2022 | Yayınlanma Tarihi | 12-08-2022 |
| Cilt / Sayı / Sayfa | 46 / 11 / – | DOI | 10.1111/jfpp.16945 |
| Makale Linki | http://dx.doi.org/10.1111/jfpp.16945 | ||
| UAK Araştırma Alanları |
Tarımsal Enerji Sistemleri
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| Özet |
| In this study, the effects of osmotic dehydration pre‐treatments in sucrose solutions on dried Kosia pear slices were determined. The effective diffusion, modeling, color, rehydration, specific energy consumption, specific moisture extraction rate (SMER), evaporation latent heat, energy efficiency (EE), convective heat (hc), and mass transfer coefficient (hm) parameters of fruit slices were investigated. The shortest drying time (17 h) was observed in the drying process of the samples subjected to osmotic dehydration in 25% sucrose solution for 1 h. The best thin‐layer drying models were identified as Lewis (R2: .9977) and Jane‐Das (R2: .9977) models. Effective diffusion values ranged between 2.13–4.94 × 10−5 m2 s−1. Rehydration ratios ranged between 2.09 and 2.71 g g−1 while rehydration capacities ranged between 57.24% and 63.05%. The least color change was observed in control samples. SMER … |
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BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 8 |
| Scopus | 7 |
| Google Scholar | 10 |