Assessment of thermophysical properties of the temperature profile created on peach by microwave energy
Yazarlar (3)
Doç. Dr. Muhammed TAŞOVA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Hakan POLATCI
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | ESCI dergilerinde yayınlanan tam makale |
| Dergi Adı | International Journal of Food Science |
| Dergi ISSN | 2356-7015 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2024 |
| DOI Numarası | 10.1111/1750-3841.17584 |
| Makale Linki | https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17584 |
| Özet |
| Abstract Microwave energy is based on creating heat in the structure by creating vibrations in the moisture in the product used. In drying processes, drying kinetics, energy consumption, quality, and so on features are evaluated based on the temperature equivalent of the heat created by the heat source in the product. For this reason, the temperature value formed in the product in microwave drying processes is important. In this study, the effects of microwave drying powers (180, 540, 720, and 900 W) on the surface temperature profile, drying kinetics, thermophysical properties, and color values of peach slices were investigated. For drying processes performed at 180, 540, 720, and 900 W microwave powers, the surface temperatures of peach slices were 34.5–83.40, 49.60–89.60, 55.90–94.06, and 68.20–145.20°C, respectively. Effective diffusion values varied between 1.01 × 10−7 and 2.12 × 10−7, and the … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 2 |