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MATHEMATICAL MODELING OF APRICOT DRYING

Yıl 2017, Cilt 1, Sayı 2, 12 - 17, 30.11.2017

Öz

Apricot is highly appreciated temperate fruit with taste, smell, visual and nutritional properties. Apricot fruits are mostly consumed as fresh but because of their perishable nature and short storage opportunity they are generally dried. Drying is apparently one of the oldest methods in food preservation technique, used by human and commonly used for preservation of fruits and vegetables. In this study, tray drying and also microwave pretreated tray drying were applied on apricot. The drying was performed at a constant air velocity of 0,5 m/s and temperature of 60°C. For microwave pretreated hot air drying  microwave was applied to apricot at 350 W power intensity and then samples were dried in tray dryer. Moisture content trends for both tray and microwave pretreated tray drying was the same, because of the studying constant temperature, as normal and similar to literature. The fit quality of 6 thin-layer drying models: Newton, Page, Logarithmic, Henderson and Pabis, Two Term and Wang and Sing were applied to the experimental data of apricot drying. Two term model was the best fitting model for tray dried apricot. For microwave pretreated tray dried apricot, best fitting models are Logarithmic and two term.

Kaynakça

  • Huang, W., Bi, X., Zhang, X., Liao, X., Hu, X., Wu, J. (2013). Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies. 18, 74–82.
  • Lewicki, P.P. (2006). Design of hot air drying for beter foods. Trends in Food Science & Technology. 17, 153–163.
  • Marquez, C.A., Michelis, A.D., Giner, S.A. (2006). Drying kinetics of rose hip fruits (Rosa eglanteria L.). Journal of Food Engineering. 77, 566-574.
  • Orsat, V., Yang, W., Changrue, V., Raghavan, G.S.V. (2007). Microwave-assisted drying of Biomaterials. Trans IChemE, Part C, Food and Bioproducts Processing. 85, 255–263.
  • Sass-Kiss, A., Kiss, J., Milotay, P., Kerek, M.M., Toth-Markus, M. (2005). Differences in anthocyanin and carotenoid content of fruits and vegetables. Food Research International. 38, 1023–1029. Toğrul, İ.T., Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering. 58, 23–32.

Yıl 2017, Cilt 1, Sayı 2, 12 - 17, 30.11.2017

Öz

Kaynakça

  • Huang, W., Bi, X., Zhang, X., Liao, X., Hu, X., Wu, J. (2013). Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies. 18, 74–82.
  • Lewicki, P.P. (2006). Design of hot air drying for beter foods. Trends in Food Science & Technology. 17, 153–163.
  • Marquez, C.A., Michelis, A.D., Giner, S.A. (2006). Drying kinetics of rose hip fruits (Rosa eglanteria L.). Journal of Food Engineering. 77, 566-574.
  • Orsat, V., Yang, W., Changrue, V., Raghavan, G.S.V. (2007). Microwave-assisted drying of Biomaterials. Trans IChemE, Part C, Food and Bioproducts Processing. 85, 255–263.
  • Sass-Kiss, A., Kiss, J., Milotay, P., Kerek, M.M., Toth-Markus, M. (2005). Differences in anthocyanin and carotenoid content of fruits and vegetables. Food Research International. 38, 1023–1029. Toğrul, İ.T., Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering. 58, 23–32.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Article
Yazarlar

Esra ÜNLÜ Bu kişi benim (Sorumlu Yazar)


Çiğdem SOYSAL Bu kişi benim

Yayımlanma Tarihi 30 Kasım 2017
Yayınlandığı Sayı Yıl 2017, Cilt 1, Sayı 2

Kaynak Göster

Bibtex @araştırma makalesi { ejfst430431, journal = {Eurasian Journal of Food Science and Technology}, issn = {}, eissn = {2667-4890}, address = {Nevşehir Hacı Bektaş Veli Üniversitesi Mühendislik Mimarlık Fakültesi Biyosistem Mühendisliği Bölümü, Nevşehir}, publisher = {İlknur BAĞDATLI}, year = {2017}, volume = {1}, pages = {12 - 17}, doi = {}, title = {MATHEMATICAL MODELING OF APRICOT DRYING}, key = {cite}, author = {Ünlü, Esra and Soysal, Çiğdem} }
APA Ünlü, E. & Soysal, Ç. (2017). MATHEMATICAL MODELING OF APRICOT DRYING . Eurasian Journal of Food Science and Technology , , 12-17 . Retrieved from https://dergipark.org.tr/tr/pub/ejfst/issue/37272/430431
MLA Ünlü, E. , Soysal, Ç. "MATHEMATICAL MODELING OF APRICOT DRYING" . Eurasian Journal of Food Science and Technology 1 (2017 ): 12-17 <https://dergipark.org.tr/tr/pub/ejfst/issue/37272/430431>
Chicago Ünlü, E. , Soysal, Ç. "MATHEMATICAL MODELING OF APRICOT DRYING". Eurasian Journal of Food Science and Technology 1 (2017 ): 12-17
RIS TY - JOUR T1 - MATHEMATICAL MODELING OF APRICOT DRYING AU - Esra Ünlü , Çiğdem Soysal Y1 - 2017 PY - 2017 N1 - DO - T2 - Eurasian Journal of Food Science and Technology JF - Journal JO - JOR SP - 12 EP - 17 VL - 1 IS - 2 SN - -2667-4890 M3 - UR - Y2 - 2017 ER -
EndNote %0 Eurasian Journal of Food Science and Technology MATHEMATICAL MODELING OF APRICOT DRYING %A Esra Ünlü , Çiğdem Soysal %T MATHEMATICAL MODELING OF APRICOT DRYING %D 2017 %J Eurasian Journal of Food Science and Technology %P -2667-4890 %V 1 %N 2 %R %U
ISNAD Ünlü, Esra , Soysal, Çiğdem . "MATHEMATICAL MODELING OF APRICOT DRYING". Eurasian Journal of Food Science and Technology 1 / 2 (Kasım 2017): 12-17 .
AMA Ünlü E. , Soysal Ç. MATHEMATICAL MODELING OF APRICOT DRYING. EJFST. 2017; 1(2): 12-17.
Vancouver Ünlü E. , Soysal Ç. MATHEMATICAL MODELING OF APRICOT DRYING. Eurasian Journal of Food Science and Technology. 2017; 1(2): 12-17.
IEEE E. Ünlü ve Ç. Soysal , "MATHEMATICAL MODELING OF APRICOT DRYING", Eurasian Journal of Food Science and Technology, c. 1, sayı. 2, ss. 12-17, Kas. 2017

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com