Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Mathematical modeling of thin layer drying of carrot slices by forced convection
Journal of Food Measurement and Characterization · Haziran 2017
YÖKSİS Kayıtları
Mathematical modeling of thin layer drying of carrot slices by forced convection
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION · 2017 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
Mathematical modeling of thin layer drying of carrot slices by forced convection
Springer Science and Business Media LLC · 2016 SCI
Prof. Dr. HAKAN OKYAY MENGEŞ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of microwave and conventional drying on antioxidant activity phenolic compounds and mineral profile of date fruit (Phoenix dactylifera L.) flesh
2017 ISSN: 2193-4126 SCI-Expanded
Doç. Dr. NURHAN USLU →
Mathematical modeling of thin layer drying of carrot slices by forced convection
2017 ISSN: 2193-4126 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Bioactive compounds, antioxidant activity and some physicochemical properties of theseed and seed-oil of Mahonia aquifolium berries
2019 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. HACER ÇOKLAR →
Central composite design and response surface methodologyfor the optimization of Ag-HPLC/ELSD method for triglycerideprofiling
2017 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. HÜSEYİN KARA →
Effect of soxhlet and cold press extractions on the physico-chemicalcharacteristics of roasted and non-roasted chia seed oils
2019 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Central composite design and response surface methodology for the optimization of Ag-HPLC/ELSD method for triglyceride profiling
2017 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
2021 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Influence of germination on bioactive properties, phytochemicals and mineral contents of Tigernut (Cyperus esculentus L.) tuber and oils
2021 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET AKBULUT →
Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network
2022 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Use of herbal essential oil and extracts as antioxidant sources
in quality stabilization of extra virgin olive oil stored in different time
and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. CEMALETTİN SARIÇOBAN →
Mathematical modeling of thin layer drying of carrot slices by forced convection
2016 ISSN: 2193-4126 SCI
Prof. Dr. HAKAN OKYAY MENGEŞ →
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Physico‑chemical properties, tocopherol contents, fatty acid
composition and phenolic compounds of olive oil as affected
by papain and cellulase application
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of fermentation with different additives on bioactive
compounds, antioxidant activity, phenolic component, fatty acid
composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN21934126
Yayın TarihiHaziran 2017
Cilt / Sayfa11 · 629-638
Scopus ID2-s2.0-84992151468
Özet
The aim of this study is to evaluate the effect of drying air temperature, velocity and slice thickness on thin layer drying model of carrot slices. A laboratory dryer was used for thin layer carrot drying process and moisture ratio values (MR) for any drying time were compared using 14 different models, i.e., Newton, Page, Modified Page I and II, Henderson and Pabis, Logarithmic, Two term, Two term exponential, Wang and Singh, Thompson, Diffision approximation, Verma et al., Modified Henderson and Pabis and Midilli et al. models. Root mean square error (RMSE), reduced Chi square (χ2) and modeling efficiency (EF) were used as statistical parameters to determine the most suitable model among them. The effects of drying parameters on the best suited drying model coefficients were than determined with linear, logarithmic, power exponential and Arhenius type equations. According to the results, moisture ratio values could be predicted by the Midilli et al. model with high accuracy. It is also possible to predict the moisture content of the product with a generalized model showing the effect of the drying air temperature, velocity and slice thickness with the range of 55–75 °C, 2.0–3.0 m s−1 and 3–9 mm, respectively.
Yazarlar (4)
1
Mehmet H. Sonmete
2
Hakan O. Menges
3
Can Ertekin
4
Mehmet Musa Özcan
Anahtar Kelimeler
Carrot
Moisture ratio models
Statistical analysis
Thin layer drying
Kurumlar
Akdeniz Üniversitesi
Antalya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)
Metrikler
42
Atıf
4
Yazar
4
Anahtar Kelime