The effects of
ultrasound pre-treatment prior to hot air drying on drying characteristics of carrot
slices were investigated. For pre-treatments an ultrasonic generator with 20
kHz frequency connected to an ultrasonic probe was used, time and amplitude
values were chosen as 20, 40, 60 minutes, and 55 or 100%, respectively. The air
velocity was 0.3 m/s and the drying air temperatures were selected as 50 and
60°C. Drying time of carrot slices decreased, and
drying rate increased by the application of ultrasound pre-treatment with
increasing pre-treatment time and amplitude. The Page and Modified Page models were
the most suitable models for describing the drying characteristics of carrot
slices. Tissue damage occurred by increasing the amplitude of ultrasound was
observed clearly in scanning electron microscopy images of dried samples.
Primary Language | Turkish |
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Journal Section | Research Papers |
Authors | |
Publication Date | April 23, 2018 |
Submission Date | November 23, 2016 |
Published in Issue | Year 2018 |
Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.
Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).