Effects of Different Drying Methods on Modelling, Energy Consumption and Final Quality of Tomato (Lycopersicum esculentum Mill)
Yazarlar (2)
Doç. Dr. Hakan POLATCI
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Türkiye
| Makale Türü |
Özgün Makale
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| Makale Alt Türü | Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale |
| Dergi Adı | Türk Tarım - Gıda Bilim ve Teknoloji dergisi |
| Dergi ISSN | 2148-127X |
| Dergi Tarandığı Indeksler | TR DİZİN |
| Makale Dili | İngilizce |
| Basım Tarihi | 11-2019 |
| Cilt No | 7 |
| Sayı | 12 |
| Sayfalar | 2148 / 2153 |
| DOI Numarası | 10.24925/turjaf.v7i12.2148-2153.2909 |
| Makale Linki | http://agrifoodscience.com/index.php/TURJAF/article/view/2909 |
| Özet |
| Agricultural developments mostly depend on rapidly increasing world population. Tomato is ahighly nutritious vegetable. Post-harvest technologies are often applied to prolong the consumptionperiods of tomato. Drying is one of the oldest methods of conservation. In this study, five differentdrying methods (oven drying, vacuum oven drying, sensitive drying, shaded-open atmospheredrying and sun drying) was used. Drying processes were carried out with dryers at 55°C, 60°C, 65°Cand 70°C temperatures. All drying trials were performed in three replications. Drying performance(drying duration, final moisture content), drying kinetics, colour analysis, energy consumption,chemical analyses were performed for all drying methods. Fresh samples reached to desired moisturecontents in 20-300 hours. To define time-dependent changes in moisture contents, Page, Logarithmicand Midilli-Küçük equations were used. Page equation yielded the worst estimations. There werenot significant differences in “a” redness values of fresh samples, 65-70C of oven dryer and alltemperatures of sensitive dryer. Sensitive dryer yielded the closet pH values to fresh samples. Basedon current findings, it was concluded that oven drying, and sensitive drying were suitable for dryingSelinus tomato variety. |
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BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| TRDizin | 1 |
| Google Scholar | 4 |