SavedAdd your journal

Journals / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2022 / Cilt: 10 - Sayı: 7

Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry

Farklı Sıcaklıkların Çileğin Kuruma Kinetiği ve Bazı Kalite Özellikleri Üzerine Etkisi

Erdal AĞÇAM
Pages
1270–1280
Publication Date
2022-11-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

It is concluded that moderate temperatures (

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Effects of different drying temperatures (45, 55, and 65°C) on drying kinetic parameters, physical quality attributes, and contents of bioactive compounds of strawberry samples were investigated by a pilot scale cabin dryer with air circulation.
📊
Key Findings & Data:The diffusion coefficient of water was determined between (Deff) 3.69-9.75 (m2/s) × 10-10, while the diffusion activation energy (Ea) was calculated as 43.42 kJ/mol.
💡
Conclusion & Impact:It is concluded that moderate temperatures (
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Effects of different drying temperatures (45, 55, and 65°C) on drying kinetic parameters, physical quality attributes, and contents of bioactive compounds of strawberry samples were investigated by a pilot scale cabin dryer with air circulation. The diffusion coefficient of water was determined between (Deff) 3.69-9.75 (m2/s) × 10-10, while the diffusion activation energy (Ea) was calculated as 43.42 kJ/mol. Significant changes were observed in color parameters (L*, a*, b*, C*, Hue* and ∆E*) depending on the drying temperature. It has been determined that strawberry is an important source of phenolics and contains high amounts of three anthocyanin compounds and ellagic acid. The most abundant anthocyanin compound in strawberry samples was identified as pelargonidin-3-glucoside (80.26 mg/100g DM), and followed by pelargonidin-3-rutinoside (7.72 mg/100g KM) and cyanidin- 3-glucoside (5.08 mg/100g KM). On the other hand, ellagic acid content was determined as the highest in the dried strawberries (23.11-37.04 mg/100g DM) after different drying temperatures. It is concluded that moderate temperatures (

Özet

Bu çalışmada farklı kurutma sıcaklıklarının (45, 55 ve 65°C) çileğin kuruma kinetiği parametreleri, bazı fiziksel kalite özellikleri ve biyoaktif bileşenlerinin içeriği üzerine etkisi ortaya konmuştur. Bunun için hava sirkülasyonlu pilot ölçekli kabin tipi kurutucu kullanılmıştır. Elde edilen bulgulara göre suyun difüzyon katsayısı (Deff) 3,69-9,75 (m2/s) × 10-10 arasında değiştiği tespit edilmişken difüzyon aktivasyon enerjisi (Ea) 43,42 kJ/mol olarak hesaplanmıştır. Kurutma sıcaklığına bağlı olarak renk parametrelerinde (L*, a*, b*, C*, Hue* ve ∆E*) belirgin değişiklikler gerçekleşmiştir. Çileğin önemli bir fenolik kaynağı olduğu ve üç antosiyanin bileşen ile elajik asidi yüksek miktarda içerdiği belirlenmiştir. Çileğin antosiyanin bileşenlerinden en baskın olanı pelargonidin-3-glikozit (80,26 mg/100g KM) olup bunu pelargonidin-3-rutinozit (7,72 mg/100g KM) ve siyanidin-3-glikozit (5,08 mg/100g KM) takip etmiştir. Kurutma sıcaklığına bağlı olarak çileğin antosiyanin bileşenlerinde önemli azalmalar meydana gelmiştir. Öte yandan elajik asit içeriği kurutulmuş çileklerde kurutma sıcaklığına bağlı olarak daha yüksek tespit edilmiştir (23,11-37,04 mg/100g KM). Elde edilen bulgular beraber irdelendiğinde çilekte bulunan ve insan sağlığına önemli katkılar sunan biyoaktif bileşenlerin korunması ve yüksek albenili kuru çileklerin elde edilmesi için ılımlı kurutma sıcaklıklarının (

🔖

Cite This Article

AĞÇAM, E. (2022). Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 10 - Sayı: 7, 1270–1280. https://ajindex.com/articles/655296

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (5)

  1. Abdullakasim P, Songchitsomboon S, Techagumpuch M, Balee N, Swatsitang P, Sungpuag P. 2007. Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. International Journal of Food Sciences and Nutrition, 58(1): 77-85. https://doi.org/10.1080/09637 480601140946. Afrin S, Gasparrini M, Forbes-Hernandez TY, Reboredo- Rodriguez P, Mezzetti B, Varela-Lopez A, Battino M. 2016. Promising Health Benefits of the Strawberry: A Focus on Clinical Studies. Journal of Agricultural and Food Chemistry, 64(22): 4435-4449. https://doi.org/10.1021/acs.jafc.6b00857.
  2. Agcam E, Akyıldız A. 2015. Effects of different solvents and acid concentrations on extraction of anthocyanins from black carrot pomace. The Journal of Food, 40(3): 149-156. https://doi.org/10.15237/gida.GD14064.
  3. Babalis SJ, Belessiotis VG. 2004. Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. Journal of Food Engineering, 65(3): 449-458. https://doi.org/10.1016/ j.jfoodeng.2004.02.005. Basu A, Rhone M, Lyons TJ. 2010. Berries: emerging impact on cardiovascular health. Nutrition Reviews, 68(3): 168-177. https://doi.org/10.1111/j.1753-4887.2010.00273.x.
  4. Chirife J, Fontana AJ. 2020. Introduction: Historical Highlights of Water Activity Research. In: Barbosa-Cánovas GV, Fontana AJ, Schmidt SJ, Labuza TP(Eds.), Water activity in foods fundamentals and applications. USA: Blackwell Publishing. Crank, J. 1975. The mathematics of diffusion. Clarendon Press, England. Doymaz İ. 2008. Convective drying kinetics of strawberry. Chemical Engineering and Processing: Process Intensification, 47(5): 914-919. https://doi.org/10.1016/ j.cep.2007.02.003. Evtyugin DD, Magina S, Evtuguin, DV. 2020. Recent Advances in the Production and Applications of Ellagic Acid and Its Derivatives. A Review. Molecules, 25(12). https://doi.org/ 10.3390/molecules25122745. Gamboa-Santos J, Montilla A, Cárcel JA, Villamiel M, Garcia- Perez JV. 2014. Air-borne ultrasound application in the convective drying of strawberry. Journal of Food Engineering, 128: 132-139. https://doi.org/10.1016/ j.jfoodeng.2013.12.021. Giampieri F, Alvarez-Suarez JM, Battino M. 2014. Strawberry and Human Health: Effects beyond Antioxidant Activity. Journal of Agricultural and Food Chemistry, 62(18): 3867- 3876. https://doi.org/10.1021/jf405455n.
  5. Giampieri F, Alvarez-Suarez JM, Mazzoni L, Romandini S, Bompadre S, Diamanti J, Battino M. 2013. The potential impact of strawberr