Comparison of kinetics, mass diffusion and biochemical properties of black and finger mulberry varieties processing by different drying temperatures
Yazarlar (3)
Doç. Dr. Muhammed TAŞOVA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Dr. Öğr. Üyesi Osman Nuri ÖCALAN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Onur SARAÇOĞLU Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Heat and Mass Transfer Waerme Und Stoffuebertragung (Q3) | ||
| Dergi ISSN | 0947-7411 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 09-2025 |
| Cilt / Sayı / Sayfa | 61 / 10 / 1–7 | DOI | 10.1007/s00231-025-03614-z |
| Makale Linki | https://doi.org/10.1007/s00231-025-03614-z | ||
| UAK Araştırma Alanları |
Meyve Yetiştirme ve Islahı
Hasat Sonu Teknolojisi ve Fizyolojisi
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| Özet |
| In this study, black mulberry (Morus nigra L.) and finger mulberry (Morus levigata Wall.) cultivars were dried in an oven-dryer at 50, 55, and 60 °C drying temperatures. Drying durations under different drying temperatures varied between 2610 –870 min for finger mulberry and between 4470 –3360 min for black mulberry fruits. Effective diffusion values varied between 1.43 and 4.30 × 10−8 m2 s−1 for finger mulberry and between 9.13 × 10−9 − 1.46 × 10−8 m2 s−1 for black mulberry fruits. Among 3 drying models, Wang-Sing model was identified as the best model for estimating drying parameters. In terms of color criteria, the closest values to fresh values was observed at 60 °C for finger mulberry and 50 °C for black mulberry. In terms of water-soluble dry matter, acidity, titratable acidity, total antioxidant and total anthocyanin values, the best drying temperature for finger and black mulberry fruits was identified … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 1 |