Drying Properties and Quality Parameters of Dill Dried with Intermittent and Continuous Microwave-convective Air Treatments

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dc.authoridEsturk, Okan/0000-0002-5394-2515
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.contributor.authorEsturk, Okan
dc.contributor.authorSoysal, Yurtsever
dc.date.accessioned2024-09-18T20:32:51Z
dc.date.available2024-09-18T20:32:51Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, influence of various microwave-convective air drying applications on drying kinetics, color and sensory quality of dill leaves (Anethum graveolens L.) were investigated. In general, increasing the drying air temperature decreased the drying time, and increased the drying rate. Increasing microwave pulse ratio increased the drying time. Page, Logarithmic, Midilli et al, Wang & Singh and Logistic models were fitted to drying data and the Page model was found to satisfactorily describe the microwave-convective air drying curves of dill leaves. Comparing to the fresh dill, lightness (L*), greenness (-a*) and yellowness (+b*) decreased for all drying applications. The deviation from fresh product color (Delta E*) increased as pulse ratio increased and drying air temperature decreased. Considering the product quality, continuous microwave-convective air drying combinations gave better results than intermittent microwave-convective air drying in terms of color and sensory evaluation results.en_US
dc.description.sponsorshipScientific AMP; Technological Research Council of Turkey (TUBITAK) [105 O 547]en_US
dc.description.sponsorshipThe authors acknowledge the financial support from the Scientific & Technological Research Council of Turkey (TUBITAK, Project No: 105 O 547) for the drying system used in this study. We would like to thank to Mufide Goker, Gul Banu Kuzulu, Neslihan Milli, Zeynep Kapuagasi, Aynur Polat, Ayse Sahan and Ergin Sagir for their help at laboratory.en_US
dc.identifier.doi10.1501/Tarimbil_0000001118
dc.identifier.endpage36en_US
dc.identifier.issn2148-9297
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-77952266840en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage26en_US
dc.identifier.urihttps://doi.org/10.1501/Tarimbil_0000001118
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11170
dc.identifier.volume16en_US
dc.identifier.wosWOS:000279315400004en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAnkara Univ, Fac Agren_US
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMicrowave dryingen_US
dc.subjectDillen_US
dc.subjectAnethum graveolensen_US
dc.subjectDrying kineticsen_US
dc.subjectColoren_US
dc.titleDrying Properties and Quality Parameters of Dill Dried with Intermittent and Continuous Microwave-convective Air Treatmentsen_US
dc.typeArticleen_US

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