Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products

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dc.authorid0000-0001-9977-859X
dc.authorid0000-0002-6756-9141
dc.authorscopusid20336671700
dc.authorscopusid16028420400
dc.authorscopusid22135022400
dc.authorscopusid55475485200
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.contributor.authorAktaş, Türkan
dc.contributor.authorFujii, Sachie
dc.contributor.authorKawano, Y.
dc.contributor.authorYamamoto, Shuichi
dc.date.accessioned2022-05-11T14:45:16Z
dc.date.available2022-05-11T14:45:16Z
dc.date.issued2007
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü
dc.description.abstractEffects of pretreatments with trehalose on drying of sliced vegetables (potato and carrot) were experimentally investigated. Two different pretreatment methods were tested. Sliced vegetables were steam-blanched and then immersed in a sugar solution. In another method sliced vegetables were coated with sugar powder, and then steam-blanched. Solid gain and water loss during pretreatment were measured. The isothermal drying experiments were carried out at 303, 313 and 323 K. Sorption isotherms of dried samples were determined by a standard gravimetric method at 303, 313 and 323 K. Pretreatments reduced the water content of vegetable samples due to osmotic dehydration. Less shrinkage, better colour properties and better cell reconstruction properties were observed for samples pretreated with trehalose either with solution or with powder.
dc.identifier.doi10.1205/fbp07037
dc.identifier.endpage183
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.issueC3en_US
dc.identifier.scopus2-s2.0-34848849853
dc.identifier.scopusqualityQ1
dc.identifier.startpage178
dc.identifier.urihttps://doi.org/10.1205/fbp07037
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9991
dc.identifier.volume85
dc.identifier.wosWOS:000249753300005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherInst Chemical Engineers
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectvegetable drying
dc.subjecttrehalose pretreatment
dc.subjectosmotic dehydration
dc.subjectsorption isotherms
dc.subjectDiffusivity
dc.titleEffects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products
dc.typeArticle

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