The efect of drying methods and pretreatment on physico‑chemical, energy consumption and thermodynamic analysis of “Hatay” genotype purple carrot slices
Yazarlar (3)
Doç. Dr. Muhammed TAŞOVA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Necmettin Erbakan Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Thermal Analysis and Calorimetry |
| Dergi ISSN | 1388-6150 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2023 |
| DOI Numarası | 10.1007/s10973-023-12576-5 |
| Makale Linki | https://link.springer.com/article/10.1007/s10973-023-12576-5 |
| Özet |
| The aim of this study is to investigate the effects of drying temperatures and pretreatment on the physico-chemical, energy consumption and thermodynamic analyses of purple carrot slices drying processes. Slices were dried from 6.13 ± 0.05 g moisture.g dry matter moisture−1 value to 0.029 ± 0.001 g moisture.g dry matter−1 moisture value. The samples were dried in an oven at 50, 60, 70 and 80 °C at hybrid oven 350 W + 50 °C, 350 W + 60 °C, 350 W + 70 °C and 350 W + 80 °C. Among the models, the drying rates were best estimated by the Midilli–Küçük (R2: 0.9996) model. The effective diffusion values were between 1.30 × 10–7 and 1.27 × 10–6 m2 s−1, and the activation energy values were between 7.96 and 25.61 kJ mol−1. It has been determined that pretreatment and drying methods have different effects on the color values of the dried samples. While the highest energy consumption was … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 5 |