Publication:
Convective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity

dc.contributor.authorYıldız, Gülçin
dc.contributor.buuauthorİzli, Gökçen
dc.contributor.buuauthorİzli, Nazmi
dc.contributor.buuauthorTaşkın, O.
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentMimarlık ve Mühendislik Fakültesi
dc.contributor.departmentBiyosistem Mühendisliği Bölümü
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.departmentDoğa Bilimleri
dc.contributor.orcid0000-0002-2084-4660
dc.contributor.orcid0000-0002-6637-7666
dc.contributor.orcid0000-0002-5741-8841
dc.contributor.researcheridR-7996-2016
dc.contributor.researcheridAAR-2849-2020
dc.contributor.researcheridAAH-5018-2021
dc.contributor.scopusid57190170051
dc.contributor.scopusid15848516300
dc.contributor.scopusid57090244000
dc.date.accessioned2023-09-27T12:09:52Z
dc.date.available2023-09-27T12:09:52Z
dc.date.issued2017-09-15
dc.description.abstractThis study was carried out to investigate the influences of different temperatures (50, 60, 70 and 80 degrees C) on the drying kinetics of kumquat slices. Additionally, quality attributes such as colour, total phenolic (TP) content and antioxidant capacity (ATC) of dried specimens at various temperatures in comparison with the fresh sample was determined. In accordance with the statistical findings of ten different thin layer modeling, Logarithmic at 50 degrees C and the Midilli et al. at 60, 70 and 80 degrees C models showed the best fit of the experimental data of the kumquat samples when compared to the other models. All colour parameters were changed and it was found that the samples dried at 50 degrees C had the closest colour values compared with the fresh sample (P<0.05). There was a decreasing in other quality attributes of dried samples compared to the untreated sample. Specifically, specimens drying at 70 degrees C had the highest TP content and ATC among the samples dried at different temperatures.
dc.identifier.citationİzli, G. vd. (2018). ''Convective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity''. Latin American Applied Research, 48(1), 37-42.
dc.identifier.endpage42
dc.identifier.issn0327-0793
dc.identifier.issn1851-8796
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85072961136
dc.identifier.startpage37
dc.identifier.urihttp://hdl.handle.net/11452/34099
dc.identifier.volume48
dc.identifier.wos000485672500007
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherPlapiqui(Uns-Conicet)
dc.relation.collaborationYurt dışı
dc.relation.journalLatin American Applied Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEngineering
dc.subjectKumquat fruit
dc.subjectDrying properties
dc.subjectColour
dc.subjectTotal phenolic content
dc.subjectAntioxidant capacity
dc.subjectHot-air
dc.subjectPhysicochemical properties
dc.subjectOyster mushroom
dc.subjectRed-pepper
dc.subjectFruits
dc.subject.scopusThin-Layer Drying; Drying; Solar Dryers
dc.subject.wosEngineering, chemical
dc.titleConvective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentMimarlık ve Mühendislik Fakültesi/Gıda Mühendisliği Bölümü/Doğa Bilimleri
local.contributor.departmentZiraat Fakültesi/Biyosistem Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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