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POLAT, AHMET

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POLAT

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AHMET

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2020 - 20212
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    Publication
    Application of different drying techniques on peach puree
    (Ankara Üniversitesi, 2021-01-01) Polat, Ahmet; Taşkın, Onur; İzli, Nazmi; POLAT, AHMET; TAŞKIN, ONUR; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; 0000-0002-5741-8841; 0000-0002-2084-4660; 0000-0003-1673-7165; R-7996-2016; AAG-8333-2021; AAH-5018-2021
    In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to "CD" (220 min). The minimum value was obtained by "MW1" (10 min). By comparison of total color change (.E), the highest values were achieved with "CD+MW3", whereas the lowest values were achieved with "MW2". Under all drying applications, the maximum pH and Brix changes were observed with "CD+MW2". From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.
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    Publication
    Investigation of potato drying kinetics and quality parameters applying ultrasound pre-treatment
    (Plapiqui(uns-conicet), 2020-01-01) Polat Ahmet; İzli, Nazmi; POLAT, AHMET; İZLİ, NAZMİ; Bursa Uludağ Üniversitesi/Biyosistem Mühendisliği Bölümü; AAG-8333-2021; R-7996-2016
    In this study, the effect of ultrasound pre-treatment on quality parameters (colour, rehydration, pH and degrees Brix) of potato samples was investigated. In addition, the drying kinetics of the potato samples was evaluated and ten different thin-layer mathematical models were fitted to experimental data to select the best model for the drying processes. Two different slices of potato samples (2 and 4 mm) were ultrasound pre-treated for 0, 20 and 40 min before drying. Drying was carried out in a modified oven at 60 and 70 degrees C at an air velocity of 1 m/s. As the ultrasound pre-treatment time applied to the samples increased, the drying time of the product decreased. Drying rate decreased with increasing product slice thickness. When compared to fresh potatoes, a decrease in yellowing values (b*) was observed for the different drying conditions employed. Rehydration ratio values under all conditions ranged from 2.856 to 2.640. Potato samples with a thickness of 4 mm, dried at 60 degrees C without ultra-sound pre-treatment, presented the highest pH value. The potato samples of 2 mm thick-ness, dried at 70 degrees C and treated with ultrasound for 40 min, showed the content of water-soluble solids (degrees Brix) closest to the fresh product. The results showed that the pre-treatment by ultrasound can be used as an alternative method for drying potato with hot air.