Özkan-Karabacak, AzimeÖzcan-Sinir, GülşahÇopur, Ali ErenBayizit, Murat2024-09-272024-09-272022-07-01https://doi.org/10.3390/foods11142139https://www.mdpi.com/2304-8158/11/14/2139https://hdl.handle.net/11452/45375The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 degrees C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 degrees Bx) at the temperatures of 40 and 50 degrees C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 x 10(-8) to 7.19 x 10(-8), respectively. OD treatments induced a decline in TPC (5.30-33.92%) and TAA (23.63-59.34% and 4.17-31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.eninfo:eu-repo/semantics/openAccessTotal phenolic contentAntioxidant capacityFunctional-propertiesHot-airPhysicochemical propertiesMoisture foodsRed-pepperKineticsL.TemperatureKumquatOsmotic dehydrationVacuum dryingDrying characteristicsAntioxidant capacityTotal phenolicsFood science & technologyArticle000831982900001111410.3390/foods111421392304-8158