Drying of mahaleb (Prunus mahaleb) fruit: drying kinetics and color change.
Yazarlar (4)
Hakan Polatcı
Muhammed Taşova
Gazanfer Ergüneş
Gülsen Kırmık
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Akademik Ziraat Dergisi | ||
| Dergi Tarandığı Indeksler | |||
| Makale Dili | İngilizce | Basım Tarihi | 07-2020 |
| Cilt / Sayı / Sayfa | 9 / 1 / 23–32 | DOI | 10.5555/20203298794 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20203298794 | ||
| UAK Araştırma Alanları |
Eğitim Bilimleri
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| Özet |
| The extremely thin outer shell structure causes the moisture in the body to come out easily and it is difficult to store it intact until the moment of use. In this study, the most suitable method was determined in terms of drying models and color quality by drying mahaleb fruit in oven and microwave drying methods. It was found that the longest drying process was in the shade environment with 93 hours and the shortest drying process was in the microwave drying method with 42.5 minutes. In order to determine the most suitable thin-layer drying model, the available moisture content values were processed in 5 different equations and Alibas and Wang Sing models were found to be the most suitable among all models and methods. It has been determined that the data obtained in microwave drying method is better than other applications as a result of statistical analysis. As a result of the study, it was found that drying … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 1 |