Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying

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dc.contributor.buuauthorAlibaş, İlknur
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Tarım Makinaları Bölümü.tr_TR
dc.contributor.orcid0000-0002-1898-8390tr_TR
dc.contributor.researcheridAAH-4263-2021tr_TR
dc.contributor.scopusid15050151200tr_TR
dc.date.accessioned2021-08-23T05:31:08Z
dc.date.available2021-08-23T05:31:08Z
dc.date.issued2006
dc.description.abstractChard leaves (Beta vulgaris L. var. cicla), which weighs 25g with a moisture of 9.35 (db), were dried using three different drying methods, microwave, convective, and combined microwave-convective. Drying continued until leaf moisture fell down to 0.1 (db). Drying periods lasted 5-9.5, 22-195, and 1.5-7.5 min for microwave, convective, and combined microwave-convective drying, respectively, depending on the drying level. In this study, measured values were compared with predicted values obtained from Page's semi-empirical equation. Optimum drying period, color, and energy consumption were obtained for combined microwave and convective drying. The optimum combination level was 500W microwave applications at 75 degrees C.en_US
dc.identifier.citationAlibaş, İ. (2006). ''Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying''. Drying Technology, 24(11), 1425-1435.en_US
dc.identifier.endpage1435tr_TR
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issue11tr_TR
dc.identifier.scopus2-s2.0-33750541079tr_TR
dc.identifier.startpage1425tr_TR
dc.identifier.urihttps://doi.org/10.1080/07373930600952776
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/07373930600952776
dc.identifier.urihttp://hdl.handle.net/11452/21502
dc.identifier.volume24tr_TR
dc.identifier.wos000241724700013tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.journalDrying Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEngineeringen_US
dc.subjectMicrowaveen_US
dc.subjectDryingen_US
dc.subjectConvectiveen_US
dc.subjectCharden_US
dc.subjectColoren_US
dc.subjectAppleen_US
dc.subjectKineticsen_US
dc.subjectOsmotic dehydrationen_US
dc.subjectHot-airen_US
dc.subjectEnergy utilizationen_US
dc.subjectMicrowavesen_US
dc.subjectMoistureen_US
dc.subjectPlants (botany)en_US
dc.subjectChard leavesen_US
dc.subjectConvectiveen_US
dc.subjectMicrowave applicationsen_US
dc.subject.scopusThin-Layer Drying; High Temperature Air; Solar Dryersen_US
dc.subject.wosEngineering, chemicalen_US
dc.subject.wosEngineering, mechanicalen_US
dc.titleCharacteristics of chard leaves during microwave, convective, and combined microwave-convective dryingen_US
dc.typeArticle
dc.wos.quartileQ1 (Engineering, mechanical)en_US
dc.wos.quartileQ2 (Engineering, chemical)en_US

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