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Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air

Yıl 2023, Cilt: 20 Sayı: 3, 591 - 604, 26.09.2023
https://doi.org/10.33462/jotaf.1169657

Öz

The quality of agricultural crops is influenced by growing conditions and post-harvest processes, including drying. Moreover, the total phenolic and total antioxidant content in the product's structure and composition can be either positively or negatively affected by the heat treatments applied during drying. Additionally, the specific growing conditions and methods of water removal can lead to the development of distinct drying characteristics. There was no study comparing the drying kinetics and quality parameters of organic (OBC) and conventional (CBC) black carrot in the literature studies. In this study were aimed that mathematically modelling the drying kinetics for OBC and CBC with IMW (150, 300, 450 W) and HA (60, 70, 80°C), determining their differences and evaluating the effects of methods on quality properties. The results showed that L* and ΔE values of the final products increased significantly by increasing the power and temperature levels applied during drying and the powder samples were lighter in color compared to the fresh samples. The total phenolic and total antioxidant capacity values were higher in fresh OBC samples compared to the conventional variety. This result shows that OBC is superior to the CBC in terms of higher total phenolic and total antioxidant content. The activation energy (Ea) values of OBC and CBC dried by IMW and HA were calculated as 8.41x10-3; 8.40x10-3 Wg-1 and 25.50; 19.72 kJ mol-1, respectively. The Logistic and Verma were the best fit models for describing IMW and HA drying kinetics, respectively. The samples obtained with IMW drying, which resulted in a shorter drying time, were more effect in terms of preserving and increasing the total phenolic and antioxidant content compared to dried samples with HA. The results showed that that the temperature/power levels applied to the products during the drying process, thus the drying times and the methods of removing moisture from the product are effective in the preservation of the total phenolic components.

Kaynakça

  • Aktaş, T., Orak, H. H. and Şahin, F. H. (2013). Effects of different drying methods on drying kinetics and color parameters of strawberry tree (Arbutus unedo L.) fruit. Journal of Tekirdag Agricultural Faculty, 10(2): 1-12.
  • Arslan, A. (2021). The usability of color and near infrared reflection data in determination of adulteration in dried and powdered organic black carrot. (PhD Thesis) Hatay Mustafa Kemal University, Department of Biosystem Engineering, Hatay.
  • Arslan, A. (2022). Investigation of Changes of Organic Crops Production in Turkey. Ziraat Mühendisliği, (374), 34-42.
  • Arslan, A., Keskin, M., & Soysal, Y. (2023). Rapid and non-destructive detection of organic carrot powder adulteration using spectroscopic techniques. Journal of Food Composition and Analysis, 123, 105572.
  • Arslan, A., Soysal, Y. and Keskin, M. (2020a). Mathematical modeling, moisture diffusion and color quality in ıntermittent microwave drying of organic and conventional sweet red peppers. AgriEngineering, 2(3): 393-407.
  • Arslan, A., Soysal, Y. and Keskin, M. (2020b). Comparing hot air drying kinetics and color quality of organic and conventional sweet red peppers. Mustafa Kemal University Journal of Agricultural Sciences, 25(2): 271-283.
  • Arslan, A., Soysal, Y. and Keskin, M. (2021). Infrared Drying Kinetics and Color Qualities of Organic and Conventional Sweet Red Peppers. Journal of Tekirdag Agricultural Faculty, 18(2): 260-272.
  • Asami, D. K., Hong, Y. J., Barrett, D. M. and Mitchell, A. E. (2003). Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Journal of Agricultural and Food Chemistry, 51(5): 1237-1241.
  • Bickel, R. and Rossier, R. (2015). Sustainability and Quality of Organic Food. Research Institute of Organic Agriculture (FiBL) and The Organic Research Centre, Elm Farm (ORC).
  • Brand-Williams, W., Cuvelier, M. E. and Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1): 25-30.
  • Calligaris, S., Manzocco, L., Anese, M. and Nicoli, M. C. (2004). Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal, 14(5): 421-427.
  • Choi, Y., Lee, S. M., Chun, J., Lee, H. B. and Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chemistry, 99(2): 381-387.
  • Crank, J. (1975). Mathematics of Diffusion, 2nd ed.; Oxford University Press: London, UK, p. 414.
  • Dadali, G., Demirhan, E. and Ozbek, B. (2007). Microwave heat treatment of spinach: drying kinetics and effective moisture diffusivity. Drying Technology, 25(10): 1703-1712.
  • Darvishi, H., Khosh, T. M., Najafi, G. and Nargesi, F. (2013). Mathematical modeling of green pepper drying in microwave-convective dryer. Journal of Agricultural Science and Technology, 15(3): 457-465.
  • Demiray, E. (2015). Dehydration of carrot and red pepper by different drying techniques, modeling of drying characteristics and changes in some quality properties. (PhD Thesis) Pamukkale University, Department of Food Engineering, Denizli.
  • Doymaz, I. and İsmail, O. (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1): 31-38.
  • Doymaz, I. and Pala, M. (2002). Hot-air drying characteristics of red pepper. Journal of Food Engineering. 55(4): 331-335.
  • Ersus, S. and Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, 80(3): 805-812.
  • Esturk, O. (2012). Intermittent and continuous microwave-convective air-drying characteristics of sage (Salvia officinalis) leaves. Food and Bioprocess Technology, 5(5): 1664-1673.
  • Esturk, O., Arslan, M., Soysal, Y., Uremis, I. and Ayhan, Z. (2011). Drying of sage (Salvia officinalis L.) inflorescences by intermittent and continuous microwave-convective air combination. Research on Crops, 12(2): 607-615.
  • Guilherme, R., Aires, A., Rodrigues, N., Peres, A. M. and Pereira, J. A. (2020). Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative study. Agriculture, 10(12): 652.
  • Haq, R. U., Kumar, P. and Prasad, K. (2018). Effect of microwave treatment on dehydration kinetics and moisture diffusivity of Asiatic Himalayan black carrot. Journal of the Saudi Society of Agricultural Sciences, 17(4): 463-470.
  • Janiszewska, E., Witrowa-Rajchert, D., Kidon, M. and Czapski, J. (2013). Effect of the applied drying method on the physical properties of purple carrot pomace. International Agrophysics, 27(2): 143-149.
  • Keskin, M., Arslan, A., Soysal, Y., Sekerli, Y. E. and Celiktas, N. (2021a). Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study. Journal of Food Processing and Preservation, 46 (6), e15846.
  • Keskin, M., Guclu, G., Sekerli, Y. E., Soysal, Y., Selli, S. and Kelebek, H. (2021b). Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Scientia Horticulturae, 287: 110256.
  • Keskin, M., Soysal, Y., Sekerli, Y. E., Arslan, A. and Celiktas, N. (2019). Assessment of applied microwave power of intermittent microwave-dried carrot powders from colour and NIRS. Agronomy Research, 17(2): 466-480.
  • Ma, J., Li, H., Chi, L., Chen, H. and Chen, C. (2017). Changes in activation energy and kinetics of heat-activated persulfate oxidation of phenol in response to changes in pH and temperature. Chemosphere, 189: 86-93.
  • Meral, R. (2016). The Effects of Different Thermal Applications on Phenolics Compounds. Yüzüncü Yıl University, Journal of The Institute of Natural & Applied Sciences, 21, 55-67.
  • Minolta, K. (1994). Precise Color Communication. Ramsey, NJ: Minolta Co.
  • Mot, A. C., Silaghi-Dumitrescu, R. and Sârbu, C. (2011). Rapid and effective evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching kinetic profiles, FT-IR and UV–VIS spectroscopic data. Journal of Food Composition and Analysis, 24(4-5): 516-522.
  • Polat, S., Guclu, G., Kelebek, H., Keskin, M. and Selli, S. (2022). Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. Food Chemistry, 369: 130941.
  • Saafi, E. B., El Arem, A., Issaoui, M., Hammami, M. and Achour, L. (2009). Phenolic content and antioxidant activity of four date palm (Phoenix dactylifera L.) fruit varieties grown in Tunisia. International Journal of Food Science & Technology, 44(11): 2314-2319.
  • Sadin, R., Chegini, G. R. and Sadin, H. (2014). The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer. Heat and Mass Transfer, 50(4): 501-507.
  • Sakač, M., Torbica, A., Sedej, I. and Hadnađev, M. (2011). Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Research International, 44(9): 2806-2813.
  • Singleton, V. L. and Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3): 144-158.
  • Sonmezdag, A. S. (2015). Optimization of the extraction method of the pistachio aroma compounds and effect of different hulling methods on aroma, aroma-active and phenolic compounds on pistachio. (PhD Thesis ) Cukurova University. Department of Food Engineering, Adana.
  • Soysal, Y. (2004). Microwave drying characteristics of parsley. Biosystems Engineering, 89(2): 167-173.
  • Soysal, Y. (2009). Intermittent and continuous microwave-convective air drying of potato (lady rosetta): Drying kinetics, energy consumption and product quality. Journal of Agricultural Machinery Science, 5(2): 139-148.
  • Soysal, Y., Ayhan, Z., Esturk, O. and Arikan, M. F. (2009). Intermittent microwave convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality. Biosystems Engineering, 103(4): 455-463.
  • Soysal, Y., Keskin, M., Arslan, A. and Sekerli, Y.E. (2018). Infrared drying characteristics of pepper at different maturity stages. International Conference on Energy Research, November 1-2, p: 293-304, Alanya, Turkey.
  • Soysal, Y., Oztekin, S. and Eren, O. (2006). Microwave drying of parsley: Modelling, kinetics, and energy aspects. Biosystems Engineering, 93: 403–413.
  • Talih, M., Calışkan, G. and Dirim, S. N. (2017). Determination of the drying characteristics of black carrot pulp during drying in a microwave oven. Journal of Food Physics, 30: 22-32.
  • Thuwapanichayanan, R., Prachayawarakorn, S., Kunwisawa, J. and Soponronnarit, S. (2011). Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying. LWT-Food Science and Technology, 44(6): 1502-1510.
  • Turhan, M., Turhan, K. N. and Sahbaz, F. (1997). Drying kinetics of red pepper. Journal of Food Processing and Preservation, 21(3): 209-223.
  • Turkmen, N., Sari, F. and Velioglu, Y. S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93(4): 713-718.
  • Velić, D. A., Planinić, M., Tomas, S. and Bilić, M. (2004). Influence of airflow velocity on kinetics of convection apple drying. Journal of Food Engineering, 64(1): 97-102.
  • Wang, Z., Sun, J., Chen, F., Liao, X. and Hu, X. (2007). Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering, 80(2): 536-544.

Kesikli Mikrodalga ve Sıcak Hava ile Kurutulan Organik ve Konvansiyonel Siyah Havuçların Kuruma ve Kalite Özelliklerinin Karşılaştırmalı Olarak İncelenmesi

Yıl 2023, Cilt: 20 Sayı: 3, 591 - 604, 26.09.2023
https://doi.org/10.33462/jotaf.1169657

Öz

Tarımsal ürünlerin kalitesi, yetiştirme koşullarından ve kurutma gibi hasat sonrası işlemlerden etkilenebilir, ayrıca ürün yapısındaki toplam fenolik ve toplam antioksidan içeriği ve bileşimi de kurutma sırasında uygulanan ısıl işlemlerden olumlu veya olumsuz yönde etkilenme potansiyeline sahiptir. Ayrıca, yetiştirme koşulları ve suyun üründen uzaklaştırılma şekli farklı kuruma özelliklerinin gelişmesine neden olabilir. Literatür çalışmaları arasında organik (OBC) ve konvansiyonel (CBC) siyah havucun kurutma kinetiği ve kalite parametrelerinin karşılaştırıldığı bir çalışmaya rastlanmamıştır. Bu çalışmada, OBC ve CBC materyallerinin kesikli mikrodalga (IMW) (150, 300, 450 W) ve sıcak hava (HA) (60, 70, 80°C) yöntemleri ile kuruma kinetiğinin matematiksel olarak modellenmesi, farklılıklarının belirlenmesi ve yöntemlerin kalite özelliklerine etkilerinin değerlendirilmesi amaçlanmıştır. Sonuçlar, kurutma sırasında uygulanan güç/sıcaklık seviyelerinin artmasıyla nihai ürünlerin L* ve ΔE değerlerinin önemli ölçüde arttığını ve toz numunelerin taze numunelere göre daha açık renkli olduğunu göstermiştir. Taze OBC örneklerinde toplam fenol ve toplam antioksidan kapasite değerleri konvansiyonel çeşide göre daha yüksek bulunmuştur. Bu sonuç, OBC'nin toplam fenolik ve toplam antioksidan içeriği açısından CBC'den daha üstün olduğunu göstermektedir. IMW ve HA ile kurutulan OBC ve CBC'nin aktivasyon enerjisi (Ea) değerleri sırasıyla 8.41x10-3; 8.40x10-3 Wg-1 ve 25.50; 19.72 kJ mol-1 olarak belirlenmiştir. Logistic ve Verma modellerinin, sırasıyla IMW ve HA kurutma kinetiğini tanımlamak için en uygun modeller olduğu saptanmıştır. Daha kısa kuruma süresi ile sonuçlanan IMW kurutma ile elde edilen numunelerde, HA ile kurutulmuş numunelere göre toplam fenolik ve antioksidan içeriğin korunması ve arttırılması daha etkili olmuştur. Sonuçlar, kurutma işlemi sırasında ürünlere uygulanan sıcaklık ve güç seviyelerinin, dolayısıyla kuruma sürelerinin ve üründen nemi uzaklaştırma yöntemlerinin toplam fenolik bileşenlerin korunmasında etkili olduğunu göstermiştir.

Kaynakça

  • Aktaş, T., Orak, H. H. and Şahin, F. H. (2013). Effects of different drying methods on drying kinetics and color parameters of strawberry tree (Arbutus unedo L.) fruit. Journal of Tekirdag Agricultural Faculty, 10(2): 1-12.
  • Arslan, A. (2021). The usability of color and near infrared reflection data in determination of adulteration in dried and powdered organic black carrot. (PhD Thesis) Hatay Mustafa Kemal University, Department of Biosystem Engineering, Hatay.
  • Arslan, A. (2022). Investigation of Changes of Organic Crops Production in Turkey. Ziraat Mühendisliği, (374), 34-42.
  • Arslan, A., Keskin, M., & Soysal, Y. (2023). Rapid and non-destructive detection of organic carrot powder adulteration using spectroscopic techniques. Journal of Food Composition and Analysis, 123, 105572.
  • Arslan, A., Soysal, Y. and Keskin, M. (2020a). Mathematical modeling, moisture diffusion and color quality in ıntermittent microwave drying of organic and conventional sweet red peppers. AgriEngineering, 2(3): 393-407.
  • Arslan, A., Soysal, Y. and Keskin, M. (2020b). Comparing hot air drying kinetics and color quality of organic and conventional sweet red peppers. Mustafa Kemal University Journal of Agricultural Sciences, 25(2): 271-283.
  • Arslan, A., Soysal, Y. and Keskin, M. (2021). Infrared Drying Kinetics and Color Qualities of Organic and Conventional Sweet Red Peppers. Journal of Tekirdag Agricultural Faculty, 18(2): 260-272.
  • Asami, D. K., Hong, Y. J., Barrett, D. M. and Mitchell, A. E. (2003). Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Journal of Agricultural and Food Chemistry, 51(5): 1237-1241.
  • Bickel, R. and Rossier, R. (2015). Sustainability and Quality of Organic Food. Research Institute of Organic Agriculture (FiBL) and The Organic Research Centre, Elm Farm (ORC).
  • Brand-Williams, W., Cuvelier, M. E. and Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1): 25-30.
  • Calligaris, S., Manzocco, L., Anese, M. and Nicoli, M. C. (2004). Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal, 14(5): 421-427.
  • Choi, Y., Lee, S. M., Chun, J., Lee, H. B. and Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chemistry, 99(2): 381-387.
  • Crank, J. (1975). Mathematics of Diffusion, 2nd ed.; Oxford University Press: London, UK, p. 414.
  • Dadali, G., Demirhan, E. and Ozbek, B. (2007). Microwave heat treatment of spinach: drying kinetics and effective moisture diffusivity. Drying Technology, 25(10): 1703-1712.
  • Darvishi, H., Khosh, T. M., Najafi, G. and Nargesi, F. (2013). Mathematical modeling of green pepper drying in microwave-convective dryer. Journal of Agricultural Science and Technology, 15(3): 457-465.
  • Demiray, E. (2015). Dehydration of carrot and red pepper by different drying techniques, modeling of drying characteristics and changes in some quality properties. (PhD Thesis) Pamukkale University, Department of Food Engineering, Denizli.
  • Doymaz, I. and İsmail, O. (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1): 31-38.
  • Doymaz, I. and Pala, M. (2002). Hot-air drying characteristics of red pepper. Journal of Food Engineering. 55(4): 331-335.
  • Ersus, S. and Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, 80(3): 805-812.
  • Esturk, O. (2012). Intermittent and continuous microwave-convective air-drying characteristics of sage (Salvia officinalis) leaves. Food and Bioprocess Technology, 5(5): 1664-1673.
  • Esturk, O., Arslan, M., Soysal, Y., Uremis, I. and Ayhan, Z. (2011). Drying of sage (Salvia officinalis L.) inflorescences by intermittent and continuous microwave-convective air combination. Research on Crops, 12(2): 607-615.
  • Guilherme, R., Aires, A., Rodrigues, N., Peres, A. M. and Pereira, J. A. (2020). Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative study. Agriculture, 10(12): 652.
  • Haq, R. U., Kumar, P. and Prasad, K. (2018). Effect of microwave treatment on dehydration kinetics and moisture diffusivity of Asiatic Himalayan black carrot. Journal of the Saudi Society of Agricultural Sciences, 17(4): 463-470.
  • Janiszewska, E., Witrowa-Rajchert, D., Kidon, M. and Czapski, J. (2013). Effect of the applied drying method on the physical properties of purple carrot pomace. International Agrophysics, 27(2): 143-149.
  • Keskin, M., Arslan, A., Soysal, Y., Sekerli, Y. E. and Celiktas, N. (2021a). Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study. Journal of Food Processing and Preservation, 46 (6), e15846.
  • Keskin, M., Guclu, G., Sekerli, Y. E., Soysal, Y., Selli, S. and Kelebek, H. (2021b). Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Scientia Horticulturae, 287: 110256.
  • Keskin, M., Soysal, Y., Sekerli, Y. E., Arslan, A. and Celiktas, N. (2019). Assessment of applied microwave power of intermittent microwave-dried carrot powders from colour and NIRS. Agronomy Research, 17(2): 466-480.
  • Ma, J., Li, H., Chi, L., Chen, H. and Chen, C. (2017). Changes in activation energy and kinetics of heat-activated persulfate oxidation of phenol in response to changes in pH and temperature. Chemosphere, 189: 86-93.
  • Meral, R. (2016). The Effects of Different Thermal Applications on Phenolics Compounds. Yüzüncü Yıl University, Journal of The Institute of Natural & Applied Sciences, 21, 55-67.
  • Minolta, K. (1994). Precise Color Communication. Ramsey, NJ: Minolta Co.
  • Mot, A. C., Silaghi-Dumitrescu, R. and Sârbu, C. (2011). Rapid and effective evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching kinetic profiles, FT-IR and UV–VIS spectroscopic data. Journal of Food Composition and Analysis, 24(4-5): 516-522.
  • Polat, S., Guclu, G., Kelebek, H., Keskin, M. and Selli, S. (2022). Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. Food Chemistry, 369: 130941.
  • Saafi, E. B., El Arem, A., Issaoui, M., Hammami, M. and Achour, L. (2009). Phenolic content and antioxidant activity of four date palm (Phoenix dactylifera L.) fruit varieties grown in Tunisia. International Journal of Food Science & Technology, 44(11): 2314-2319.
  • Sadin, R., Chegini, G. R. and Sadin, H. (2014). The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer. Heat and Mass Transfer, 50(4): 501-507.
  • Sakač, M., Torbica, A., Sedej, I. and Hadnađev, M. (2011). Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Research International, 44(9): 2806-2813.
  • Singleton, V. L. and Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3): 144-158.
  • Sonmezdag, A. S. (2015). Optimization of the extraction method of the pistachio aroma compounds and effect of different hulling methods on aroma, aroma-active and phenolic compounds on pistachio. (PhD Thesis ) Cukurova University. Department of Food Engineering, Adana.
  • Soysal, Y. (2004). Microwave drying characteristics of parsley. Biosystems Engineering, 89(2): 167-173.
  • Soysal, Y. (2009). Intermittent and continuous microwave-convective air drying of potato (lady rosetta): Drying kinetics, energy consumption and product quality. Journal of Agricultural Machinery Science, 5(2): 139-148.
  • Soysal, Y., Ayhan, Z., Esturk, O. and Arikan, M. F. (2009). Intermittent microwave convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality. Biosystems Engineering, 103(4): 455-463.
  • Soysal, Y., Keskin, M., Arslan, A. and Sekerli, Y.E. (2018). Infrared drying characteristics of pepper at different maturity stages. International Conference on Energy Research, November 1-2, p: 293-304, Alanya, Turkey.
  • Soysal, Y., Oztekin, S. and Eren, O. (2006). Microwave drying of parsley: Modelling, kinetics, and energy aspects. Biosystems Engineering, 93: 403–413.
  • Talih, M., Calışkan, G. and Dirim, S. N. (2017). Determination of the drying characteristics of black carrot pulp during drying in a microwave oven. Journal of Food Physics, 30: 22-32.
  • Thuwapanichayanan, R., Prachayawarakorn, S., Kunwisawa, J. and Soponronnarit, S. (2011). Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying. LWT-Food Science and Technology, 44(6): 1502-1510.
  • Turhan, M., Turhan, K. N. and Sahbaz, F. (1997). Drying kinetics of red pepper. Journal of Food Processing and Preservation, 21(3): 209-223.
  • Turkmen, N., Sari, F. and Velioglu, Y. S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93(4): 713-718.
  • Velić, D. A., Planinić, M., Tomas, S. and Bilić, M. (2004). Influence of airflow velocity on kinetics of convection apple drying. Journal of Food Engineering, 64(1): 97-102.
  • Wang, Z., Sun, J., Chen, F., Liao, X. and Hu, X. (2007). Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering, 80(2): 536-544.
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Biyosistem, Tarım Makine Sistemleri, Tarımsal Enerji Sistemleri
Bölüm Makaleler
Yazarlar

Aysel Arslan 0000-0002-0060-0263

Yurtsever Soysal 0000-0003-0871-8570

Muharrem Keskin 0000-0002-2649-6855

Erken Görünüm Tarihi 12 Eylül 2023
Yayımlanma Tarihi 26 Eylül 2023
Gönderilme Tarihi 6 Eylül 2022
Kabul Tarihi 13 Şubat 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 20 Sayı: 3

Kaynak Göster

APA Arslan, A., Soysal, Y., & Keskin, M. (2023). Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air. Tekirdağ Ziraat Fakültesi Dergisi, 20(3), 591-604. https://doi.org/10.33462/jotaf.1169657
AMA Arslan A, Soysal Y, Keskin M. Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air. JOTAF. Eylül 2023;20(3):591-604. doi:10.33462/jotaf.1169657
Chicago Arslan, Aysel, Yurtsever Soysal, ve Muharrem Keskin. “Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air”. Tekirdağ Ziraat Fakültesi Dergisi 20, sy. 3 (Eylül 2023): 591-604. https://doi.org/10.33462/jotaf.1169657.
EndNote Arslan A, Soysal Y, Keskin M (01 Eylül 2023) Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air. Tekirdağ Ziraat Fakültesi Dergisi 20 3 591–604.
IEEE A. Arslan, Y. Soysal, ve M. Keskin, “Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air”, JOTAF, c. 20, sy. 3, ss. 591–604, 2023, doi: 10.33462/jotaf.1169657.
ISNAD Arslan, Aysel vd. “Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air”. Tekirdağ Ziraat Fakültesi Dergisi 20/3 (Eylül 2023), 591-604. https://doi.org/10.33462/jotaf.1169657.
JAMA Arslan A, Soysal Y, Keskin M. Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air. JOTAF. 2023;20:591–604.
MLA Arslan, Aysel vd. “Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air”. Tekirdağ Ziraat Fakültesi Dergisi, c. 20, sy. 3, 2023, ss. 591-04, doi:10.33462/jotaf.1169657.
Vancouver Arslan A, Soysal Y, Keskin M. Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air. JOTAF. 2023;20(3):591-604.