Infrared Drying Kinetics and Color Qualities of Organic and Conventional Sweet Red Peppers

Basit Öğe Kaydı
dc.authoridARSLAN, Aysel/0000-0002-0060-0263
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.contributor.authorArslan, Aysel
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorKeskin, Muharrem
dc.date.accessioned2024-09-18T20:55:42Z
dc.date.available2024-09-18T20:55:42Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study compares the infrared drying kinetics, effective moisture diffusivity, activation energy and color qualities of organically and conventionally produced sweet red peppers (Capsicum annum L.) dried at three different temperatures (60, 70 and 80 degrees C). Results showed that the entire drying process for both organic and conventional sweet red peppers took place mainly in falling rate period. Increasing the drying temperature decreased the drying time considerably. No significant difference was found between the drying times of organic and conventional red peppers. The Midilli model yielded the best fit for all data points for organic and conventional peppers. The drying coefficient of the Midilli model increased with the increase in the drying temperature. The effective moisture diffusivity and activation energy values of organic pepper samples were found slightly higher than those of the conventional samples. This result was found to be compatible with the drying coefficient of Midilli model and characteristic drying rate curves. Higher drying temperatures resulted in brighter red pepper powder color which is more preferable by consumers. Infrared drying at 60 degrees C for organic pepper samples produced the best pepper powders in terms of color quality. Moreover, infrared drying at 60 degrees C and 70 degrees C was also judged as the acceptable drying applications in terms of color quality since they gave the nearest redness to yellowness ratios and higher brightness values as compared to the color of fresh peppers. Overall, infrared drying at 70 degrees C instead of 60 degrees C resulted in about 22% savings in drying time and can be used to produce high quality organic or conventional sweet red pepper powder with better color quality.en_US
dc.identifier.doi10.33462/jotaf.750623
dc.identifier.endpage272en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85113250002en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage260en_US
dc.identifier.trdizinid444269en_US
dc.identifier.urihttps://doi.org/10.33462/jotaf.750623
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/444269
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12009
dc.identifier.volume18en_US
dc.identifier.wosWOS:000658143900008en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRed pepperen_US
dc.subjectInfrared dryingen_US
dc.subjectOrganic fooden_US
dc.subjectMoisture diffusivityen_US
dc.subjectActivation energyen_US
dc.subjectColor qualityen_US
dc.titleInfrared Drying Kinetics and Color Qualities of Organic and Conventional Sweet Red Peppersen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Tam Metin / Full Text
Boyut:
1.15 MB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu