Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

Basit Öğe Kaydı
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.authoridEsturk, Okan/0000-0002-5394-2515
dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorSoysal, Y.
dc.contributor.authorAyhan, Z.
dc.contributor.authorEsturk, O.
dc.contributor.authorArikan, M. F.
dc.date.accessioned2024-09-18T21:03:03Z
dc.date.available2024-09-18T21:03:03Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this research, effectiveness of various microwave-convective drying treatments were compared to convective air drying and commercial belt drying to establish the most favourable drying condition in terms of drying kinetics and dried product quality. Quality parameters were colour (L*, a*, b* coordinates), textural characteristics (hardness), and sensory properties (visual appearance, colour, texture and overall acceptance). The microwave drying treatments were done both in the intermittent and continuous modes at two different microwave output powers (597.20 and 697.87 W) using two identical microwave-convective dryers. Overall, the continuous microwave-convective drying had the lowest drying time among the drying treatments, but it resulted in poor quality product while intermittent microwave-convective drying gave good product quality comparable to convective air drying and commercial belt drying. The intermittent microwave-convective drying conducted at lower drying air temperature and microwave power level with relatively long power-off time resulted in a more stable and gentle drying process concerning dried product quality. Based on the results of this study, the intermittent microwave-convective drying at 35 degrees C with a pulse ratio of 3.0 at 597.20 W provided considerable savings in drying time when compared to convective air drying and should be the preferred method of drying to produce high quality product with better physical (colour and texture) and sensory attributes. (C) 2009 IAgrE. Published by Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipThe Scientific & Technological Research Council of Turkey (TOBITAK) [105 O 547]en_US
dc.description.sponsorshipThis study was financed by The Scientific & Technological Research Council of Turkey (TOBITAK) as a research project (Project No.: 105 O 547).en_US
dc.identifier.doi10.1016/j.biosystemseng.2009.05.010
dc.identifier.endpage463en_US
dc.identifier.issn1537-5110
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-67650586987en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage455en_US
dc.identifier.urihttps://doi.org/10.1016/j.biosystemseng.2009.05.010
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13219
dc.identifier.volume103en_US
dc.identifier.wosWOS:000269277700007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofBiosystems Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCapsicum-Annuumen_US
dc.subjectAiren_US
dc.subjectVacuumen_US
dc.subjectSlicesen_US
dc.subjectDehydrationen_US
dc.subjectCranberriesen_US
dc.subjectVarietiesen_US
dc.subjectCarrotsen_US
dc.subjectChiliesen_US
dc.subjectPotatoen_US
dc.titleIntermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory qualityen_US
dc.typeArticleen_US

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