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.authorscopusid44361519500
dc.authorscopusid22833355600
dc.authorscopusid57219547589
dc.authorscopusid20336671700
dc.contributor.authorHastürk Şahin, F.
dc.contributor.authorAçıkgöz, Funda Eryılmaz
dc.contributor.authorEremkere, M.
dc.contributor.authorAktaş, Türkan
dc.date.accessioned2022-05-11T14:10:18Z
dc.date.available2022-05-11T14:10:18Z
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°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°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%. aw values of all dried samples were determined lower than the critic level that allows mold growth (aw <0.6). © by PSP
dc.identifier.endpage4352
dc.identifier.issn1018-4619
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85093865017
dc.identifier.scopusqualityN/A
dc.identifier.startpage4340
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5360
dc.identifier.volume28
dc.indekslendigikaynakScopus
dc.institutionauthorHastürk Şahin, F.
dc.institutionauthorAçıkgöz, Funda Eryılmaz
dc.institutionauthorEremkere, M.
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherParlar Scientific Publications
dc.relation.ispartofFresenius Environmental Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectHot air drying
dc.subjectMalabar spinach (Basella alba L.)
dc.subjectMechanical properties
dc.subjectMicrovawe drying
dc.subjectbiomechanics
dc.subjectcolor
dc.subjectfood quality
dc.subjectlaboratory method
dc.subjectleafy vegetable
dc.subjectmoisture content
dc.subjectphysical analysis
dc.subjectreaction kinetics
dc.subjectBasella alba
dc.subjectSpinacia oleracea
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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Hayrabolu Meslek Yüksekokulu Koleksiyonu
Teknik Bilimler Meslek Yüksekokulu Koleskiyonu
Ziraat Fakültesi Koleksiyonu