TY  - JOUR
T1  - Application of Different Drying Techniques on Peach Puree
AU  - İzli, Nazmi
AU  - Polat, Ahmet
AU  - Taşkın, Onur
PY  - 2021
DA  - June
Y2  - 2020
DO  - 10.15832/ankutbd.595857
JF  - Journal of Agricultural Sciences
JO  - J Agr Sci-Tarim Bili
PB  - Ankara University
WT  - DergiPark
SN  - 1300-7580
SP  - 211
EP  - 218
VL  - 27
IS  - 2
LA  - en
AB  - In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” (220 min). The minimum value was obtained by “MW1” (10 min). By comparison of total color change (ΔE), the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.
KW  - Drying time
KW  - pH
KW  - brix
KW  - color
KW  - SEM
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UR  - https://doi.org/10.15832/ankutbd.595857
L1  - https://dergipark.org.tr/en/download/article-file/768630
ER  -