Publication:
Microwave pre-treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

dc.contributor.buuauthorÖzkan, Azime Karabacak
dc.contributor.buuauthorAcoğlu, Büşra
dc.contributor.buuauthorÖmeroğlu, Perihan Yolci
dc.contributor.buuauthorÇopur, Ömer
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği
dc.contributor.orcid0000-0001-8254-3401
dc.contributor.orcid0000-0003-4175-4477
dc.contributor.researcheridAAH-2319-2019
dc.contributor.researcheridJEP-2477-2023
dc.contributor.researcheridAAG-8517-2021
dc.contributor.researcheridAAG-8336-2021
dc.contributor.scopusid57202249319
dc.contributor.scopusid57216770284
dc.contributor.scopusid55207260400
dc.contributor.scopusid8228159600
dc.date.accessioned2024-02-09T11:42:45Z
dc.date.available2024-02-09T11:42:45Z
dc.date.issued2020-11
dc.description.abstractMicrowave pre-treatment for vacuum drying is a promising method in order to enhance heat and mass transfer rate. In this study, the influences of microwave pre-treatment (90 W 30 min) on vacuum drying conducted at different combinations of drying temperature and absolute pressure (60, 70, and 80 degrees C with 15 and 30 kPa) were investigated by evaluating the drying characteristics, rehydration capacity, and some quality attributes of orange slices. The vacuum drying treatments were carried out both with (MWVD) and without the microwave-pretreatment (VD) at the same temperature and absolute pressure combinations. It was revealed that application of MWVD shortened the drying time of orange slices while increasing drying rate, effective moisture diffusivity and rehydration capacity. Six different semi-theoretical mathematical models were applied, and Page, Modified Page, Logarithmic, and Lewis models were best fitted to experimental data of orange slices. It was observed that, among the different drying conditions applied in the scope of the study, VD at 80 degrees C-15 kPa caused lowest color change (Delta E) that indicates the difference between the dried and fresh orange slices. All drying treatments caused a reduction in ascorbic acid content (AAC) (56.24-59.34%), total phenolic content (TPC) (15.92-55.79%) and total antioxidant capacity (TAC) (6.05-35.18%, 21.03-42.28%, and 54.76-69.07% for DPPH, FRAP, and CUPRAC assays, respectively) of orange slices. When MWVD and VD were compared, it was observed that MWVD caused less decrease in TPC and more in AAC and TAC. In conclusion, MWVD method is suggested as the more effective method providing lower drying time, faster drying rate, and better quality parameters of the product. Practical applications Orange including various nutrients with health beneficial effects is a perishable fruit. Therefore it is processed in to frozen, dried, canned, jam and fruit juice forms in order to increase its shelf life. Especially in seasons with overproduction, orange can be processed into dried form, and it can be turned into an alternative healthy snack with increased commercial value. In this research, drying characteristics of orange slices by microwave pre-treated for vacuum drying were assessed with mathematical modeling. Drying conditions affected rehydration capacity, total phenolic content (TPC), total antioxidant capacity (TAC), ascorbic acid content (AAC) and color values of orange slices. Based on those outcomes, the optimum process conditions for an industrial drying application can be designed to enhance heat and mass transfer rate and to improve quality attributes of the product.
dc.identifier.citationÖzkan, A. K. vd. (2020). "Microwave pre-treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties". Journal of Food Process Engineering, 43(11).
dc.identifier.doihttps://doi.org/10.1111/jfpe.13511
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issnhttps://onlinelibrary.wiley.com/doi/10.1111/jfpe.13511
dc.identifier.issue11
dc.identifier.pubmed
dc.identifier.scopus2-s2.0-85089860736
dc.identifier.urihttps://hdl.handle.net/11452/39610
dc.identifier.volume43
dc.identifier.wos000562900200001
dc.indexed.scopusScopus
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWiley
dc.relation.bapHDP(Z)‐2018/3
dc.relation.journalJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEngineering
dc.subjectFood science & technology
dc.subjectEffective moisture diffusivity
dc.subjectAntioxidant capacity
dc.subjectHot-air
dc.subjectPhysicochemical properties
dc.subjectBioactive compounds
dc.subjectDietary fiber
dc.subjectVitamin-C
dc.subjectKinetics
dc.subjectDehydration
dc.subjectTemperature
dc.subjectAntioxidants
dc.subjectAscorbic acid
dc.subjectCitrus fruits
dc.subjectFruit juices
dc.subjectHeat transfer
dc.subjectMass transfer
dc.subjectMicrowaves
dc.subjectPlants (botany)
dc.subjectDrying characteristics
dc.subjectEffective moisture diffusivity
dc.subjectHealth beneficial effects
dc.subjectHeat and mass transfer
dc.subjectOptimum process conditions
dc.subjectTotal antioxidant capacities (TAC)
dc.subjectTotal phenolic content
dc.subjectDrying
dc.subject.scopusThin-Layer Drying; Drying; Solar Dryers
dc.subject.wosEngineering, chemical
dc.subject.wosFood science & technology
dc.titleMicrowave pre-treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties
dc.typeArticle
dc.wos.quartileQ3
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği
local.indexed.atWOS
local.indexed.atScopus

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