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Journals / Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi / 2026 / Cilt: 43 Sayı: 2

Assessment of the effects of drying temperatures on effective moisture diffusion and quality properties of purple carrot slices dried by hot air method

Sıcak hava yöntemiyle kurutulan mor havuç dilimlerinin efektif nem difüzyonu ve kalite özelliklerine kurutma sıcaklıkların etkisinin değerlendirilmesi

Muhammed Taşova(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, BİYOSİSTEM MÜHENDİSLİĞİ BÖLÜMÜ, BİYOSİSTEM MÜHENDİSLİĞİ PR.)0000-0001-5025-0807
Samet Kaya Dursun(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ)0000-0002-8230-3560
Pages
116–122
Publication Date
2026-08-20
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Based on the findings, a temperature of 75 °C is recommended for the MR, DR, Deff, and N parameters, while a temperature of 55 °C is recommended for color characteristics.

📌 3 Key Takeaways

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Objective & Hypothesis:This study examined the influence of hot-air drying temperature on the moisture ratio (MR), drying rate (DR), effective moisture diffusivity (Deff), color characteristics (L, a, b, C, and ΔE), and hardness (N) of purple carrot slices.
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Key Findings & Data:The mean DR values obtained under the different drying conditions ranged from 0.0062 to 0.0201 g moisture/g dry matter·min.
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Conclusion & Impact:Based on the findings, a temperature of 75 °C is recommended for the MR, DR, Deff, and N parameters, while a temperature of 55 °C is recommended for color characteristics.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kurutma kinetikleri · Konvektif kurutma · Renk karakterleri

Abstract

This study examined the influence of hot-air drying temperature on the moisture ratio (MR), drying rate (DR), effective moisture diffusivity (Deff), color characteristics (L, a, b, C, and ΔE), and hardness (N) of purple carrot slices. A clear temperature-dependent response was observed for both the drying behavior and the quality attributes of the samples. Increasing the drying-air temperature resulted in a shorter drying period. The mean DR values obtained under the different drying conditions ranged from 0.0062 to 0.0201 g moisture/g dry matter·min. The calculated Deff values were within the range of 9.66 × 10⁻⁹ to 3.37 × 10⁻⁸ m²/s. Temperature also altered the color characteristics of the fresh purple carrot slices; specifically, the L and b values differed significantly from those of the fresh samples (p < 0.05). The α color values of fresh samples were preserved at 55 ºC and 65 ºC, the C color value at 55 ºC, and the ΔE color value at 55 ºC (p>0.05). The N values of fresh purple carrot slices are preserved at 75 ºC (p<0.05). Based on the findings, a temperature of 75 °C is recommended for the MR, DR, Deff, and N parameters, while a temperature of 55 °C is recommended for color characteristics.

Özet

Bu çalışmada, sıcak hava ile kurutma sıcaklığının mor havuç dilimlerinin nem oranı (MR), kuruma hızı (DR), efektif nem difüzyon katsayısı (Deff), renk özellikleri (L, a, b, C ve ΔE) ve sertlik (N) değerleri üzerindeki etkisi incelenmiştir. Örneklerin kuruma davranışı ve kalite özelliklerinin kurutma sıcaklığına bağlı olarak değiştiği belirlenmiştir. Kurutma havası sıcaklığının artırılması, kuruma süresinin kısalmasına neden olmuştur. Farklı kurutma koşullarında elde edilen ortalama DR değerleri 0,0062–0,0201 g nem/g kuru madde·dakika aralığında bulunmuştur. Hesaplanan Deff değerleri ise 9,66 × 10⁻⁹ ile 3,37 × 10⁻⁸ m²/s arasında değişmiştir. Kurutma sıcaklığı, taze mor havuç dilimlerinin renk özelliklerini de değiştirmiş; özellikle L ve b değerlerinin taze örneklerden istatistiksel olarak farklılaştığı belirlenmiştir (p < 0,05). Taze örneklerin a renk değerlerini 55 ºC ve 65 ºC, C renk değerini 55 ºC, ve ΔE renk değerini 55 ºC sıcaklık değerleri muhafaza etmiştir (p>0.05). Taze mor havuç dilimlerin N değerlerini sadece 75 ºC sıcaklık değeri korumuştur (p<0.05). Bulgulara göre kuruma kinetiği, efektif nem difüzyonu, ve sertlik parametreleri açısından 75 ºC sıcaklık değeri önerilirken, renk özellikleri açısından 55 ºC sıcaklık değeri önerilmektedir.

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Cite This Article

Taşova, M., Dursun, S. K., *, M. T. (2026). Assessment of the effects of drying temperatures on effective moisture diffusion and quality properties of purple carrot slices dried by hot air method. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 43 Sayı: 2, 116–122. https://doi.org/10.55507/gopzfd.1782203

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