dc.contributor.author | Hastürk Şahin, F. | |
dc.contributor.author | Aktaş, Türkan | |
dc.contributor.author | Orak, Hakime Hülya | |
dc.contributor.author | Ülger, Poyraz | |
dc.date.accessioned | 2022-05-11T14:10:22Z | |
dc.date.available | 2022-05-11T14:10:22Z | |
dc.date.issued | 2011 | |
dc.identifier.issn | 1310-0351 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/5379 | |
dc.description.abstract | HASTURK SAHIN, F., T. AKTAS, H. ORAK and P. ULGER, 2011. Influence of pretreatments and different drying methods on color parameters and lycopene content of dried tomato. Bulg. J. Agric. Sci.,17: 867-881 The effects of drying methods namely hot air drying (at 65, 75 and 85 degrees C drying temperatures and 1.5 and 2.5 m/s air velocity), vacuum drying, freeze drying and sun drying; and pretreatments namely dipping into 1% ascorbic acid + 1 % citric acid (EPSA) and dipping into 2 % sodium metabisulfite (EPSM) after 2% ethyl oleat + 4% potassium carbonate solution application on lycopene retention and color properties of dried tomato samples were investigated. Lycopene content values were determined by HPLC method and color parameters (L*a*b* and yellowness index) were measured directly a Hunter Lab chromatometer. a * / b *, b * L * / a *Delta L *, Delta a*, Delta b*, Delta C *, Delta E * values were calculated by using measured color characteristics. Effects of drying methods, pretreatments and interactions of pretreatments and drying methods on the lycopene values and color parameters were found significant as statistically. Maximum lycopene content was determined in freeze dried tomatoes and sun dried tomatoes followed these samples. Especially EPSA pretreatment increased the lycopene amount of dry tomato at the high temperature drying applications. In respect of color parameters, EPSM pretreatments the better results of L*, a* and b* values. | en_US |
dc.description.sponsorship | Scientific&Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-107O317] | en_US |
dc.description.sponsorship | This research is the part of the project that was supported by The Scientific&Technological Research Council of Turkey (TUBITAK) (TOVAG-107O317). | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Scientific Issues Natl Centre Agrarian Sciences | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | tomato | en_US |
dc.subject | drying | en_US |
dc.subject | lycopene | en_US |
dc.subject | color | en_US |
dc.subject | pretreatment | en_US |
dc.subject | Antioxidant Activity | en_US |
dc.subject | Retention | en_US |
dc.subject | Kinetics | en_US |
dc.subject | Quality | en_US |
dc.subject | Temperature | en_US |
dc.subject | Carotenoids | en_US |
dc.subject | Sulfite | en_US |
dc.subject | Slices | en_US |
dc.subject | Fruits | en_US |
dc.subject | Risk | en_US |
dc.title | Influence of Pretreatments and Different Drying Methods on Color Parameters and Lycopene Content of Dried Tomato | en_US |
dc.type | article | en_US |
dc.relation.ispartof | Bulgarian Journal of Agricultural Science | en_US |
dc.department | Fakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü | en_US |
dc.department | Meslek Yüksekokulları, Hayrabolu Meslek Yüksekokulu, Makine ve Metal Teknolojisi Bölümü | en_US |
dc.department | Meslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü | en_US |
dc.authorid | 0000-0001-9977-859X | |
dc.identifier.volume | 17 | en_US |
dc.identifier.issue | 6 | en_US |
dc.identifier.startpage | 867 | en_US |
dc.identifier.endpage | 881 | en_US |
dc.institutionauthor | Hastürk Şahin, F. | |
dc.institutionauthor | Aktaş, Türkan | |
dc.institutionauthor | Orak, Hakime Hülya | |
dc.institutionauthor | Ülger, Poyraz | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorwosid | aktas, turkan/ABA-3348-2020 | |
dc.authorwosid | orak, hulya/ABA-6973-2020 | |
dc.identifier.wos | WOS:000299494300020 | en_US |