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.
Research Foundation of Bursa Uludag University
OUAP(Z)-2017/1
OUAP(Z)-2017/1
Birincil Dil | İngilizce |
---|---|
Konular | Mühendislik |
Bölüm | Makaleler |
Yazarlar | |
Proje Numarası | OUAP(Z)-2017/1 |
Yayımlanma Tarihi | 4 Haziran 2021 |
Gönderilme Tarihi | 23 Temmuz 2019 |
Kabul Tarihi | 21 Şubat 2020 |
Yayımlandığı Sayı | Yıl 2021 Cilt: 27 Sayı: 2 |
Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).