@article{article_1567238, title={Drying of White Nectarine Puree Through Various Methods and an Analysis of Their Effects}, journal={ÇOMÜ Ziraat Fakültesi Dergisi}, volume={13}, pages={181–187}, year={2025}, DOI={10.33202/comuagri.1567238}, author={Taşkın, Onur and Türkoğlu, Tülin Tuanna and Özsoy, Ahmet Turan and Polat, Ahmet and İzli, Nazmi}, keywords={Renk, kuruma hızı, kuruma süresi, enerji tüketimi.}, abstract={The influence of various drying techniques, including microwave, hot air, infrared, and freeze-drying, on key parameters such as drying time, drying rate, color, energy consumption, and specific energy consumption of white nectarines was systematically examined. In a comparative analysis of drying methods, microwave drying at 300 W exhibited the shortest drying time, completing the process in 15 minutes, whereas freeze-drying required the longest time, extending to 360 minutes. Besides, the highest drying rate (0.55 g water / g dry matter) was obtained by microwave drying at 300 W. Although freeze drying resulted in the best color retention when compared to fresh samples, it also exhibited the highest levels of energy consumption and specific energy consumption. Overall, freeze drying is advised primarily for preserving quality parameters, though it may not be the most efficient option in terms of energy consumption.}, number={1}, publisher={Çanakkale Onsekiz Mart Üniversitesi}