Asma yaprağının (Vitis vinifera L.) mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmes

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dc.contributor.buuauthorAlibaş, İlknur
dc.contributor.departmentUludaǧ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliǧi Bölümü.tr_TR
dc.contributor.orcid0000-0002-1898-8390tr_TR
dc.contributor.researcheridAAH-4263-2021tr_TR
dc.contributor.scopusid15050151200tr_TR
dc.date.accessioned2022-03-25T13:06:27Z
dc.date.available2022-03-25T13:06:27Z
dc.date.issued2012
dc.description.abstractGrapevine (Vitis vinifera L.) leaves with 50 (+0.05) g weight and 75.35% (+0.02) humidity on wet basis were dried in microwave oven at 17, 15 ve 13 W g(-1)microwave power densities, until the humidity fell down to 9.13% (+/- 0.12) on wet basis. Drying processes were completed between 210 and 270 s depending on microwave power density levels. In this study, measured values were compared with predicted values obtained from 7 thin layer drying equations with a new thin layer drying equation and a new model is called Alibas (equation is derived from Midilli et al). In this study, within applied microwave power densities; models whose coefficient of regression (R-2) are highest and standard error of estimated (SEE), root mean square error (OKH) and chi-square (chi(2)) are lowest were chosen to be the best models. According to this, the best model at the all temperature levels was found to be Alibas model. The best quality in terms of colour and ascorbic acid values were obtained in the drying period with 15 W g(-1) microwave power density.en_US
dc.identifier.citationAlibaş, İ. (2012). "Asma yaprağının (Vitis vinifera L.) mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmesi". Journal of Agricultural Sciences-Tarım Bilimleri Dergisi, 18(1), 43-53.tr_TR
dc.identifier.endpage53tr_TR
dc.identifier.issn2148-9297
dc.identifier.issue1tr_TR
dc.identifier.scopus2-s2.0-84865644825tr_TR
dc.identifier.startpage43tr_TR
dc.identifier.urihttps://doi.org/10.1501/Tarimbil_0000001191
dc.identifier.urihttps://dergipark.org.tr/tr/pub/ankutbd/issue/1925/24634
dc.identifier.urihttp://hdl.handle.net/11452/25358
dc.identifier.volume18tr_TR
dc.identifier.wos000308219100005tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.trdizinTrDizintr_TR
dc.indexed.wosSCIEen_US
dc.language.isotrtr_TR
dc.publisherAnkara Ünivtr_TR
dc.relation.journalJournal of Agricultural Sciences -Tarım Bilimleri Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAgricultureen_US
dc.subjectAscorbic aciden_US
dc.subjectGrapevine leavesen_US
dc.subjectMicrowave dryingen_US
dc.subjectThin layer drying modelsen_US
dc.subjectColouren_US
dc.subjectHot-airen_US
dc.subjectColor characteristicsen_US
dc.subjectNettle leavesen_US
dc.subjectAscorbic-aciden_US
dc.subjectLayeren_US
dc.subjectKineticsen_US
dc.subjectVacuumen_US
dc.subjectModelen_US
dc.subjectDehydrationen_US
dc.subjectParsleyen_US
dc.subjectVitaceaeen_US
dc.subjectVitisen_US
dc.subjectVitis viniferaen_US
dc.subject.scopusThin-Layer Drying; High Temperature Air; Solar Dryersen_US
dc.subject.wosAgriculture, multidisciplinaryen_US
dc.titleAsma yaprağının (Vitis vinifera L.) mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmesen_US
dc.typeArticle

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