Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots

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dc.authoridEsturk, Okan/0000-0002-5394-2515
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorArikan, Mehmet Fatih
dc.contributor.authorAyhan, Zehra
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorEsturk, Okan
dc.date.accessioned2024-09-18T20:32:51Z
dc.date.available2024-09-18T20:32:51Z
dc.date.issued2012
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe effectiveness of various microwave-convective drying treatments was compared with convective drying to determine the most favourable treatments in terms of drying kinetics, specific energy consumption and dried product quality of grated carrots. The quality of the dried products differed among drying treatments depending on the microwave power level, pulse ratio and drying temperature. The intermittent microwave-convective drying at ambient temperature with a pulse ratio of 3.0 at 2.23 W g(-1) provided considerable savings in drying time and specific energy consumption when compared to convective drying and produced high-quality product with better physical (colour and texture) and sensory attributes for carrots. The intermittent microwave-convective drying conducted at lower drying temperature with relatively long power-off time resulted in a more stable and gentle drying process and could be preferred to produce high-quality products.en_US
dc.description.sponsorshipThe Scientific & Technological Research Council of Turkey (TUBITAK) [105 O 547]; Mustafa Kemal University Scientific Research Committee [08M 1503]en_US
dc.description.sponsorshipThis study was financially supported by The Scientific & Technological Research Council of Turkey (TUBITAK) (project no.: 105 O 547) and the Mustafa Kemal University Scientific Research Committee (project no: 08M 1503).en_US
dc.identifier.doi10.1007/s11947-011-0682-8
dc.identifier.endpage3229en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-84867671319en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3217en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-011-0682-8
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11171
dc.identifier.volume5en_US
dc.identifier.wosWOS:000310029000027en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood and Bioprocess Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrowaveen_US
dc.subjectDryingen_US
dc.subjectSpecific energy consumptionen_US
dc.subjectColouren_US
dc.subjectTextureen_US
dc.subjectbeta-Caroteneen_US
dc.subjectCarroten_US
dc.titleDrying Characteristics and Quality Parameters of Microwave-Dried Grated Carrotsen_US
dc.typeArticleen_US

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