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Journals / Gıda / 2016 / Cilt: 41 - Sayı: 4

EVALUATION OF DRYING KINETICS OF ARBUTUS UNEDO L. FRUIT AND DETERMINATION OF QUALITY CHARACTERISTICS

DAĞ ÇİLEĞİNİN (ARBUTUS UNEDO L.) KURUMA KİNETİĞİNİN İNCELENMESİ VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Hülya ÇAKMAK
Neslihan BOZDOĞAN
Gülsüm Merve TURKUT
Seher KUMCUOĞLU
Şebnem TAVMAN
Journal
Gıda
Pages
227–234
Publication Date
2016-08-01
DOI
—
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AI Summary & Key Takeaways

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

Lightness (L*) and yellowness (+b*) offreeze dried fruits were higher than the fresh ones and tray dried fruits had higher redness value thanboth of the fresh sample and freeze dried samples

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, drying kinetics of wild strawberry (Arbutus unedo L.) fruits in freeze dryer and tray dryerwere observed.
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Key Findings & Data:Fruits having an initial moisture content of 2.299±0.011 kg water/kg dry matter weredecreased to 0.160±0.001 kg water/kg dry matter in freeze dryer working at -50°C after 12 hour drying,while the final moisture of fruits dried in a tray dryer at 60°C and 0.6 m/s were decreased to0.156±0.001 kg water/kg dry matter after 16 hour drying.
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Conclusion & Impact:Lightness (L*) and yellowness (+b*) offreeze dried fruits were higher than the fresh ones and tray dried fruits had higher redness value thanboth of the fresh sample and freeze dried samples
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Dağ çileği (Arbutus unedo L.) · kurutma · modelleme

Abstract

In this study, drying kinetics of wild strawberry (Arbutus unedo L.) fruits in freeze dryer and tray dryerwere observed. Fruits having an initial moisture content of 2.299±0.011 kg water/kg dry matter weredecreased to 0.160±0.001 kg water/kg dry matter in freeze dryer working at -50°C after 12 hour drying,while the final moisture of fruits dried in a tray dryer at 60°C and 0.6 m/s were decreased to0.156±0.001 kg water/kg dry matter after 16 hour drying. Thin layer drying behaviour of strawberrieswas evaluated and Page model was found to be the best fitting model to the experimental drying data.Vitamin C, total phenolic content and total antioxidant activity were found lower in dried fruitscompared to the fresh fruit. However, the samples dried in freeze dryer had higher vitamin C, totalphenolic and total antioxidant activity than tray dried samples. Lightness (L*) and yellowness (+b*) offreeze dried fruits were higher than the fresh ones and tray dried fruits had higher redness value thanboth of the fresh sample and freeze dried samples

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Cite This Article

ÇAKMAK, H., BOZDOĞAN, N., TURKUT, G. M., KUMCUOĞLU, S., TAVMAN, Ş. (2016). EVALUATION OF DRYING KINETICS OF ARBUTUS UNEDO L. FRUIT AND DETERMINATION OF QUALITY CHARACTERISTICS. Gıda, Cilt: 41 - Sayı: 4, 227–234. https://ajindex.com/articles/39369

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