Scopus
YÖKSİS Eşleşti
The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit
Erwerbs-Obstbau · Haziran 2019
YÖKSİS Kayıtları
The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit
Erwerbs-Obstbau · 2019 SCI-Expanded
PROFESÖR HAKAN OKYAY MENGEŞ →
The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit
Erwerbs-Obstbau · 2019 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiErwerbs-Obstbau
Yayın TarihiHaziran 2019
Cilt / Sayfa61 · 195-207
Scopus ID2-s2.0-85061189722
Özet
The influence of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit were researched. The kiwi fruits dried between 2.6 h and 12.1 h for different drying conditions. Total phenol content of dried fruits were ranged from 2.03–2.71 mg GAE/L. Free radical scavenging activity were varied from 26.04% to 40.91%. The effect of different drying temperatures were not very effective on the total phenol content of kiwi fruits. But, the free radical scavenging activity were variable. While L* value were in the range of 51.41 and 72.90, the a* value were ranged between –8.22 and 3.47 and the b* value between 22.24 and 40.37. The most suitable model is Midilli et al. model with low RMSE, reduced chi-square and high modeling efficiency values. While the effective diffusivity ranged between 2.63 × 10–10 and 1.29 × 10–9 m2.s–1, the activation energy was between 28.51 and 34.16 kJ mol–1.
Yazarlar (5)
1
Hakan O. Menges
2
Ahmet Ünver
3
Mehmet Musa Özcan
4
Can Ertekin
5
Mehmet H. Sonmete
Anahtar Kelimeler
Colour
Drying
Kiwifruit
Radical scavenging activity
Total phenol
Kurumlar
Akdeniz Üniversitesi
Antalya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
14
Atıf
5
Yazar
5
Anahtar Kelime