Publication:
Microwave drying characteristics of spinach

dc.contributor.buuauthorÖzkan, Alibaş İ.
dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.buuauthorAkbudak, Nuray
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentToprak Bilimi ve Bitki Besleme Bölümü
dc.contributor.orcid0000-0002-1898-8390
dc.contributor.researcheridAAH-5045-2021
dc.contributor.researcheridAAH-4263-2021
dc.contributor.scopusid36726589200
dc.contributor.scopusid56253171700
dc.contributor.scopusid13605815800
dc.date.accessioned2022-05-24T05:41:48Z
dc.date.available2022-05-24T05:41:48Z
dc.date.issued2007-01
dc.description.abstractSpinach leaves (Spinacia oleracea L. cv. "Meridian") with 50 g weight and 9.01 humidity on dry basis were dried in microwave oven using eight different microwave power levels ranging between 90 and 1000 W, until the humidity fell down to 0.1 on dry basis. Drying processes were completed between 290 and 4005 s depending on the microwave power level. Energy consumption remained constant within the power range of 350-1000 W, whereas 160 and 90 W resulted in significant increase in energy consumption. In this study, measured values were compared with predicted values obtained from Page's thin layer drying semi-empirical equation. The best quality in terms of colour and ascorbic acid values were obtained in the drying period with 750 W microwave power. Microwave power of 750 W for 350 s produced the least energy consumption and the energy requirement for drying was only 0.12 kW h.
dc.identifier.citationÖzkan, İ. A. vd. (2007). "Microwave drying characteristics of spinach". Journal of Food Engineering, 78(2), 577-583.
dc.identifier.endpage583
dc.identifier.issn0260-8774
dc.identifier.issue2
dc.identifier.scopus2-s2.0-33746330733
dc.identifier.startpage577
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2005.10.026
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0260877405007338
dc.identifier.urihttp://hdl.handle.net/11452/26625
dc.identifier.volume78
dc.identifier.wos000241003800026
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherElsevier Science
dc.relation.journalJournal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectColour
dc.subjectAscorbic acid
dc.subjectColor
dc.subjectDehydration
dc.subjectMicrowave ovens
dc.subjectSpinacia oleracea
dc.subjectAscorbic acid
dc.subjectDehydration
dc.subjectMicrowave drying
dc.subjectSpinache
dc.subjectHot-air
dc.subjectAscorbic-acid
dc.subjectDehydration
dc.subjectQuality
dc.subjectCarrots
dc.subjectModel
dc.subjectHeatbed
dc.subject.emtreeMicrowave ovens
dc.subject.emtreeMicrowave power
dc.subject.emtreeSemi-empirical equation
dc.subject.emtreeSpinach
dc.subject.emtreeAtmospheric humidity
dc.subject.emtreeDehydration
dc.subject.emtreeDrying
dc.subject.emtreeEnergy utilization
dc.subject.scopusThin-Layer Drying; High Temperature Air; Solar Dryers
dc.subject.wosEngineering, chemical
dc.subject.wosFood science & technology
dc.titleMicrowave drying characteristics of spinach
dc.typeArticle
dc.wos.quartileQ1
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü
local.indexed.atScopus
local.indexed.atWOS

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