Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon

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dc.authorscopusid37046766100
dc.contributor.authorÇelen, Soner
dc.date.accessioned2022-05-11T14:26:48Z
dc.date.available2022-05-11T14:26:48Z
dc.date.issued2019
dc.departmentFakülteler, Çorlu Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.description.abstractIn this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to be aware of the purpose of the drying process for determining the drying system. Results of this research showed that 460W for 7mm slice thickness depending on energy consumption, 600W for 5 mm slice thickness depending on drying time, and 600W depending on color changes were found as suitable drying processes depending on drying conditions. The effective diffusion values varied between 2.97x 10(-8) m(2)s(-1)and 4.63x 10(-6) m(2)s(-1).The activation energy values for 5mm, 7mm and 9mm slice thickness were estimated as 32.82,18.64, and 12.80 W g(-1),respectively. The drying time and energy consumption decreased, whereas drying rate increased with an increase in the microwave energy. The number of pores increased compared to structure of fresh sample, and the pores got to be larger for 5 mm slice thickness as the power level increased. Results showed that the applied microwave energy had an important effect on the heating of the material and the change in the microstructure.
dc.description.sponsorshipNamik Kemal UniversityNamik Kemal University
dc.description.sponsorshipThe author acknowledges the support received from the Namik Kemal University.
dc.identifier.doi10.3390/foods8020084
dc.identifier.issn2304-8158
dc.identifier.issue2en_US
dc.identifier.pmid30813446
dc.identifier.scopus2-s2.0-85063231872
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods8020084
dc.identifier.urihttps://hdl.handle.net/20.500.11776/6603
dc.identifier.volume8
dc.identifier.wosWOS:000460741900044
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorÇelen, Soner
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectactivation energy
dc.subjectmoisture diffusivity
dc.subjectmicrowave dryer
dc.subjectpersimmon
dc.subjectscanning
dc.subjectelectron microscopy
dc.subjectKinetics
dc.subjectQuality
dc.subjectVacuum
dc.subjectSlices
dc.subjectLeaves
dc.titleEffect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon
dc.typeArticle

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