Quality changes in rosehip (Rosamontanachaixsubsp. woronovii (Lonacz) Ö. Nilsson) fruits dryed by convective and microwave methods.
Yazarlar (4)
Muhammed Taşova
Gazanfer Ergüneş
Resul Gerçekcioğlu
Şükrü Karagül
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Anadolu Tarım Bilimleri Dergisi | ||
| Dergi Tarandığı Indeksler | |||
| Makale Dili | İngilizce | Basım Tarihi | 01-2019 |
| Cilt / Sayı / Sayfa | 34 / 3 / 312–318 | DOI | 10.5555/20203400923 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20203400923 | ||
| UAK Araştırma Alanları |
Eğitim Bilimleri
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| Özet |
| In this study, it is aimed to determine the most suitable drying condition in terms of drying time, color and vitamin C criteria by drying the fruit of 'Gerçekcioğlu' rosehip variety. The fruits were dried in microwave dryer 360, 540, 720 and 900 W power values. The fruits were dried drying air temperatures of 50, 60 and 70°C in drying oven. The average drying times determined in the applied microwave power values are as follows 27, 14, 11 and 9 minutes. The average drying times determined in the applied drying air temperatures are as follows 16.5 7.5 and 7 hours. The most suitable drying condition in terms of color value according to freshness was determined at 720 W power in microwave dryer and 60°C drying air temperature in drying oven. According to fresh rosehip fruits, the most lost vitamin C value was 91.36% at 60°C in convective dryer and 540 W power in microwave dryer. According to vitamin C value … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 4 |