PHYSICAL AND MECHANICAL PROPERTIES AND INFLUENCE OF DRYING TECHNIQUES ON DRYING CHARACTERISTICS AND SOME QUALITY PARAMETERS OF MALABAR SPINACH (BASELLA ALBA L.)

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dc.authorid0000-0001-9977-859X
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.contributor.authorHastürk Şahin, Füsun
dc.contributor.authorEryılmaz Açıkgöz, Funda
dc.contributor.authorEremkere, Merve
dc.contributor.authorAktaş, Turkan
dc.date.accessioned2022-05-11T14:02:44Z
dc.date.available2022-05-11T14:02:44Z
dc.date.issued2019
dc.departmentMeslek Yüksekokulları, Hayrabolu Meslek Yüksekokulu, Makine ve Metal Teknolojisi Bölümü
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü
dc.description.abstractThe aims of this research were to measure of some physical and mechanical properties and investigate the influence of drying methods on changing of drying kinetics as well some quality properties of Malabar spinach (Basella alba L.). For these purposes, Malabar spinach (Basella alba L.) was grown in climate-controlled laboratory conditions. Then, the leaves of plant were dried either microwave method or convective hot air drying method. For hot air drying process, three drying temperatures (40, 50 and 60 degrees C) were applied. Three power levels (180, 360 and 600W) were applied for microwave drying process. Mechanical (laceration force, puncture force) and physical properties (leaf lenght, leaf area, stalk thickness, leaf thickness, and initial weight) of fresh Malabar spinach plant samples were measured. Some analyzes such as color (L*, a*, b*), water activity of fresh and dried plant were made to determine quality changes with drying processes. The mean leaf laceration force was determined as 0.0435 kgf while the puncture force value was determined as 0.0144 kgf for fresh leaf samples. Hot air drying process lasted 31, 17 and 6.5 hours for 40, 50 and 60 degrees C drying temperatures, respectively. Microwave drying process took 7.5, 5.5 and 4 minutes for 180, 360 and 600W power levels, respectively. L* and a* values of the samples increased while b* values decreased after all drying applications. Final moisture content values of all dried products were determined between 10.9% and 16%. a(w) values of all dried samples were determined lower than the critic level that allows mold growth (a(w) <0.6).
dc.identifier.endpage4352
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issue5en_US
dc.identifier.startpage4340
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4463
dc.identifier.volume28
dc.identifier.wosWOS:000471836900085
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthorHastürk Şahin, Füsun
dc.institutionauthorEryılmaz Açıkgöz, Funda
dc.institutionauthorEremkere, Merve
dc.institutionauthorAktaş, Turkan
dc.language.isoen
dc.publisherParlar Scientific Publications (P S P)
dc.relation.ispartofFresenius Environmental Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectMalabar spinach (Basella alba L.)
dc.subjecthot air drying
dc.subjectmicrovawe drying
dc.subjectmechanical properties
dc.subjectWater Activity
dc.subjectMicrowave
dc.subjectKinetics
dc.subjectPretreatments
dc.subjectBehavior
dc.subjectInhibit
dc.titlePHYSICAL AND MECHANICAL PROPERTIES AND INFLUENCE OF DRYING TECHNIQUES ON DRYING CHARACTERISTICS AND SOME QUALITY PARAMETERS OF MALABAR SPINACH (BASELLA ALBA L.)
dc.typeArticle

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WoS İndeksli Yayınlar Koleksiyonu
Hayrabolu Meslek Yüksekokulu Koleksiyonu
Teknik Bilimler Meslek Yüksekokulu Koleskiyonu
Ziraat Fakültesi Koleksiyonu