Publication:
Microwave-vacuum drying characteristics of carrot (daucus carota L.)

dc.contributor.authorGunasekaran, Sundaram
dc.contributor.buuauthorİzli, Nazmi
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentBiyosistem Mühendisliği Bölümü
dc.contributor.orcid0000-0002-2084-4660
dc.contributor.researcheridR-7996-2016
dc.contributor.scopusid15848516300
dc.date.accessioned2024-01-31T09:49:58Z
dc.date.available2024-01-31T09:49:58Z
dc.date.issued2014-03
dc.description.abstractSliced carrots were dried in a constant-power microwave oven by applying microwave power in pulsed and continuous manner while subjecting the samples to different vacuum levels. The drying kinetics as well as dried product quality, such as color and rehydration ability, were determined. Experimental moisture loss data versus drying time data were fitted to nine thin-layer drying models. The Page model fit the best in describing drying kinetics when samples were dried in 10.67 kPa vacuum with pulsed application of 500 W microwave power; for all other drying conditions, the Midilli model fit was better. Carrot samples dried in the pulsed mode had higher color values (L-*, a(*) and b(*)) than those dried in the continuous mode. The samples dried at 500 W continuous mode in 5.33 kPa vacuum exhibited higher rehydration ratios than the other dried samples.
dc.identifier.citationİzli, N. ve Gunasekaran, S. (2014). "Microwave-vacuum drying characteristics of carrot (daucus carota L.)". Philippine Agricultural Scientist, 97(1), 43-51.
dc.identifier.endpage51
dc.identifier.issn0031-7454
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85021096985
dc.identifier.startpage43
dc.identifier.urihttps://hdl.handle.net/11452/39415
dc.identifier.volume97
dc.identifier.wos000334263900006
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherUniv Philippines Los Banos
dc.relation.collaborationYurt dışı
dc.relation.journalPhilippine Agricultural Scientist
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCarrot
dc.subjectThin layer drying model
dc.subjectColor
dc.subjectRehydration ratio
dc.subjectMicrowave-vacuum drying
dc.subjectHot-air
dc.subjectMint leaves
dc.subjectCombination
dc.subjectKinetics
dc.subjectPrediction
dc.subjectQuality
dc.subjectCranberries
dc.subjectDehydration
dc.subjectTemperature
dc.subjectColor
dc.subjectAgriculture
dc.subject.scopusThin-Layer Drying; Drying; Solar Dryers
dc.subject.wosAgriculture, multidisciplinary
dc.titleMicrowave-vacuum drying characteristics of carrot (daucus carota L.)
dc.typeArticle
dc.wos.quartileQ4 (Agriculture, multidisciplinary)
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Biyosistem Mühendisliği Bölümü
local.indexed.atWOS
local.indexed.atScopus

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