Assessment of thermochemical, physicochemical, and biochemical properties of purple cabbage powder converted by different drying systems
Yazarlar (4)
Doç. Dr. Muhammed TAŞOVA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Dr. Öğr. Üyesi Osman Nuri ÖCALAN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Samet Kaya Dursun 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)
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| Dergi Adı | Biomass Conversion and Biorefinery (Q2) | ||
| Dergi ISSN | 2190-6815 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2025 |
| Cilt / Sayı / Sayfa | 15 / 9 / 13831–13844 | DOI | 10.1007/s13399-024-06142-8 |
| UAK Araştırma Alanları |
Meyve Yetiştirme ve Islahı
Hasat Sonu Teknolojisi ve Fizyolojisi
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| Özet |
| In this study, effective diffusion values were determined between 3.26–6.07 × 10–9 and 1.23–4.02 × 10–8 m2/s. SMER values were calculated between 3–4.1 × 10–3 and 9 × 10–3–1.6 × 10–2 kg/kWh. SEC values are calculated between 244.99–326.39 and 63.70–111.38 kWh/kg. Evaporating energy values were calculated between 4.83–4.86 and 4.81–4.89 kWh. Carr indexes of the powders were determined between 28.06 and 65.38 and Hausner indexes between 1.77 and 2.90. Minimum color change CD was detected at 70 °C and MTCM at 50 °C drying processes. The total phenolic substance has ranged from 3584.5 to 5774.5 μg GAE g–1 dw, total flavonoid substance from 499.3 to 1514.1 mg KE L–1 dw, total monomeric anthocyanin from 162.5 to 955.2 μg cy–3-O-glu g–1 dw, vitamin C from 500 to 820 mg L–1, and total antioxidant capacity ranged from 21.37 to 33.78 μmol TE g–1 dw. |
| Anahtar Kelimeler |
| Drying kinetics | Drying processes | Energy analyzes | Phytochemical analysis | Powder properties |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 1 |
| Google Scholar | 1 |