Microwave drying characteristics of spinach

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dc.contributor.buuauthorÖzkan, Alibaş İ.
dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.buuauthorAkbudak, Nuray
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü.tr_TR
dc.contributor.orcid0000-0002-1898-8390tr_TR
dc.contributor.researcheridAAH-5045-2021tr_TR
dc.contributor.researcheridAAH-4263-2021tr_TR
dc.contributor.scopusid36726589200tr_TR
dc.contributor.scopusid56253171700tr_TR
dc.contributor.scopusid13605815800tr_TR
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.en_US
dc.identifier.citationÖzkan, İ. A. vd. (2007). "Microwave drying characteristics of spinach". Journal of Food Engineering, 78(2), 577-583.en_US
dc.identifier.endpage583tr_TR
dc.identifier.issn0260-8774
dc.identifier.issue2tr_TR
dc.identifier.scopus2-s2.0-33746330733tr_TR
dc.identifier.startpage577tr_TR
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.volume78tr_TR
dc.identifier.wos000241003800026tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevier Scienceen_US
dc.relation.journalJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColouren_US
dc.subjectAscorbic aciden_US
dc.subjectColoren_US
dc.subjectDehydrationen_US
dc.subjectMicrowave ovensen_US
dc.subjectSpinacia oleraceaen_US
dc.subjectAscorbic aciden_US
dc.subjectDehydrationen_US
dc.subjectMicrowave dryingen_US
dc.subjectSpinacheen_US
dc.subjectHot-airen_US
dc.subjectAscorbic-aciden_US
dc.subjectDehydrationen_US
dc.subjectQualityen_US
dc.subjectCarrotsen_US
dc.subjectModelen_US
dc.subjectHeatbeden_US
dc.subject.emtreeMicrowave ovensen_US
dc.subject.emtreeMicrowave poweren_US
dc.subject.emtreeSemi-empirical equationen_US
dc.subject.emtreeSpinachen_US
dc.subject.emtreeAtmospheric humidityen_US
dc.subject.emtreeDehydrationen_US
dc.subject.emtreeDryingen_US
dc.subject.emtreeEnergy utilizationen_US
dc.subject.scopusThin-Layer Drying; High Temperature Air; Solar Dryersen_US
dc.subject.wosEngineering, chemicalen_US
dc.subject.wosFood science & technologyen_US
dc.titleMicrowave drying characteristics of spinachen_US
dc.typeArticle
dc.wos.quartileQ1en_US

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