Mathematical Modeling, Moisture Diffusion and Color Quality in Intermittent Microwave Drying of Organic and Conventional Sweet Red Peppers

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dc.authoridARSLAN, Aysel/0000-0002-0060-0263
dc.authoridKeskin, Muharrem/0000-0002-2649-6855
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.contributor.authorArslan, Aysel
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorKeskin, Muharrem
dc.date.accessioned2024-09-18T20:52:56Z
dc.date.available2024-09-18T20:52:56Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aims of this research were to evaluate the influence of intermittent microwave drying on the moisture diffusion and color qualities of organically and conventionally grown sweet red peppers and mathematically express drying kinetic data. Pepper samples of 150 g were dried at 150, 300 and 450 W using a microwave oven. Results showed that intermittent microwave drying at 450 W occurred mainly in the falling rate period, whereas drying at lower powers resulted in relatively longer constant rate periods for both peppers types. The Midilli model provided the best fit for all data. The moisture diffusivity (D-eff) values of organic and conventional samples ranged from 59.69 x 10(-10) to 182.01 x 10(-10) m(2)s(-1) and from 59.11 x 10(-10) to 181.01 x 10(-10) m(2)s(-1), respectively, and the difference was insignificant. The pre-exponential factor for the Arrhenius equation (D-0) and activation energy (E-a) values were almost identical for both product types. Overall, organic or conventional growing did not alter the structural features related to the heat transfer properties. Intermittent microwave drying at 150 and 300 W for organic peppers and 150 W for conventional peppers gave the highest Delta L*, Delta a* and a*/b* values, producing the most bright and red pepper powders. Thus, these treatments can be used to produce higher color quality powders.en_US
dc.identifier.doi10.3390/agriengineering2030027
dc.identifier.endpage407en_US
dc.identifier.issn2624-7402
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85106654756en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage393en_US
dc.identifier.urihttps://doi.org/10.3390/agriengineering2030027
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11496
dc.identifier.volume2en_US
dc.identifier.wosWOS:000706159200004en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofAgriengineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectorganic vegetableen_US
dc.subjectpost-harvest processingen_US
dc.subjectdrying rateen_US
dc.subjectqualityen_US
dc.subjectactivation energyen_US
dc.titleMathematical Modeling, Moisture Diffusion and Color Quality in Intermittent Microwave Drying of Organic and Conventional Sweet Red Peppersen_US
dc.typeArticleen_US

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