Sultani Çekirdeksiz Üzüm Çeşidinde Farklı Kurutma Yöntemlerinin Kurutma Kinetiği, Enerji Tüketimi ve Ürün Kalitesi Açısından İncelenmesi

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dc.authorscopusid57215411347
dc.authorscopusid20336671700
dc.authorscopusid57201464673
dc.authorscopusid57201466450
dc.contributor.authorKaracabey, E.
dc.contributor.authorAktaş, Türkan
dc.contributor.authorTaseri, L.
dc.contributor.authorUysal Seçkin, Gamze
dc.date.accessioned2022-05-11T14:07:08Z
dc.date.available2022-05-11T14:07:08Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü
dc.description.abstractSultana Seedless grape samples were dried using hot air and microwave methods in different temperature and power levels with untreated conditions and drying kinetics and energy consumption values based on method were revealed in this study. Hot air drying experiments in electric forced convection oven were conducted in temperatures of 50, 60 and 70 oC with 1 m s-1 air velocity. Microwave drying experiments were conducted in 180 and 270 W power levels. Wang and Singh, Henderson-Pabis, Newton and Logaritmik thin layer drying methods offered in the literature were used to evaluate experimental values and it was determined that Wang and Singh model represents the drying characteristics of Sultana seedless grape as the best for both methods. Phenolic content and browning index increased with temperature rise in hot air method. Minimum drying time was obtained as 10 hours in 70 °C hot air drying and 35 minutes in 270 W microwave power level for decreasing moisture content of 200 g grape samples from 75 % (w.b.) to 20 % (w.b.). Minimum specific energy consumption was determined as 19,15 kWh kg-1 in 70 oC hot air drying and 1,52 kWh kg-1 in 270 W microwave power level. © 2020 Namik Kemal University - Agricultural Faculty. All rights reserved.
dc.identifier.doi10.33462/jotaf.578962
dc.identifier.endpage65
dc.identifier.issn1302-7050
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85080954848
dc.identifier.scopusqualityQ3
dc.identifier.startpage53
dc.identifier.urihttps://doi.org/10.33462/jotaf.578962
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4971
dc.identifier.volume17
dc.identifier.wosWOS:000607582400005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAktaş, Türkan
dc.language.isotr
dc.publisherNamik Kemal University - Agricultural Faculty
dc.relation.ispartofJournal of Tekirdag Agricultural Faculty
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectDrying
dc.subjectDrying kinetics
dc.subjectEnergy consumption
dc.subjectHot air
dc.subjectMicrowave
dc.subjectSultana seedless grape
dc.titleSultani Çekirdeksiz Üzüm Çeşidinde Farklı Kurutma Yöntemlerinin Kurutma Kinetiği, Enerji Tüketimi ve Ürün Kalitesi Açısından İncelenmesi
dc.title.alternativeExamination of different drying methods in sultana seedless grapes in terms of drying kinetics, energy consumption and product quality
dc.typeArticle

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