Comparison of physicochemical and biochemical analysis of aronia powders conversed by microwave and hybrid systems
Yazarlar (4)
Doç. Dr. Muhammed TAŞOVA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Onur SARAÇOĞLU
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Chemical Papers |
| Dergi ISSN | 0366-6352 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2024 |
| DOI Numarası | 10.1007/s11696-024-03605-0 |
| Makale Linki | https://link.springer.com/article/10.1007/s11696-024-03605-0 |
| Özet |
| In this study, determining the physical and chemical properties of the powders obtained by producing fruit powder from the Viking and Nero varieties of aronia fruit and it was aimed to determine which drying method is more suitable in terms of both quality and energy in the production of aronia fruit powder. The highest drying rate values were determined in Nero variety with 6.02 × 10−2 − 3.05 × 10−1 g moisture/g dry matter min. The effective moisture diffusion values of the Viking cultivar varied between 4.30 × 10−7 and 2.53 × 10−6m2s−1. The lowest activation energy value was determined as 35.87 kJ/mol in the MACD method in the Viking variety. The best carr index values were determined when dried at 350W + 70 °C drying conditions and the carr index value of the fruit powders was in the “poor” category. The best hausner index value was found to be at the “excellent” level. The L, a and b values … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 2 |