Effects of microwave dryers on the properties of Jerusalem artichoke: physico-chemical, thermo-physical, energy consumption
Yazarlar (4)
Doç. Dr. Hakan POLATCI
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Muhammed TAŞOVA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Microwave Power and Electromagnetic Energy |
| Dergi ISSN | 0832-7823 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2023 |
| DOI Numarası | 10.1080/08327823.2023.2166005 |
| Makale Linki | https://www.tandfonline.com/doi/full/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 |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 9 |