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Journals / Tarım Bilimleri Dergisi / 2026 / Volume: 27 Issue: 2

Application of Different Drying Techniques on Peach Puree

Ahmet Polat(ZİRAAT FAKÜLTESİ)0000-0003-1673-7165
Onur Taşkın(ZİRAAT FAKÜLTESİ)0000-0002-5741-8841
Nazmi İzli(ZİRAAT FAKÜLTESİ)0000-0002-2084-4660
Pages
—
Publication Date
2021-06-04
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AI Summary & Key Takeaways

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

From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3).
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Key Findings & Data:The data of total drying time revealed that the maximum value was belonged to “CD” (220 min).
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Conclusion & Impact:From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Drying time · brix · color

Abstract

In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” (220 min). The minimum value was obtained by “MW1” (10 min). By comparison of total color change (ΔE), the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.

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Cite This Article

Polat, A., Taşkın, O., İzli, N. (2021). Application of Different Drying Techniques on Peach Puree. Tarım Bilimleri Dergisi, Volume: 27 Issue: 2. https://doi.org/10.15832/ankutbd.595857

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