Effect of ultrasound on drying rate of selected produce

Download
index.pdf
2007
Kantaş, Yeşim
Show full item record
271
views
140
downloads
The objective of this study was to discover the effect of high power direct contact ultrasound on drying rates of apple, celery root, carrot and potato. For this purpose ultrasonic generator with 24 kHz frequency was used and amplitude and pulse mode values were chosen as 40%, 70%, 100%, and 0.4, 0.7, 1.0, respectively. The temperature of drying air was 30°C, 40°C and 50°C and the velocity was kept at 3.9 m/s. The samples used were 13.5 mm in diameter with 5.0 mm thickness. It is found that ultrasound assisted drying increased the drying rate for the selected produce at all the drying conditions used the degree of which depended on the structural properties of samples. Accordingly, the most suitable drying conditions were found to be amplitude 100%, pulse mode 1.0 and 30°C for celery root, amplitude 100%, pulse mode 1.0 and 30°C for apple, amplitude 70%, pulse mode 1.0 and 50°C for carrot and amplitude 70%, pulse mode 0.7 and 50°C for potato. Data obtained were treated with respect to some mathematical models that describe the drying kinetics of samples. In this respect, Page and Modified Page models were the best to represent the drying rates in all cases. Further, the results showed that the effect of ultrasound on drying rate increased in the order of apple>celery root>carrot>potato. That order can be attributed to the structure and composition where presence of air pockets has enhancing and sugar and starch have reducing effects.
Food, Food Processing and Manufacture.
http://etd.lib.metu.edu.tr/upload/3/12608349/index.pdf
https://hdl.handle.net/11511/17182
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

Effects of different batter formulations on quality of deep-fat fried chicken nuggets
Doğan, Seyhan Firdevs; Şahin, Serpil; Department of Food Engineering (2004)
The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity,...
Optimization of Processing Conditions During Halogen Lamp-Microwave Baking of Cakes
Sevimli, Kadriye Melike; Şümnü, Servet Gülüm; Department of Food Engineering (2004)
The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using Response Surface Methodology. It was also aimed to compare quality of products baked in microwave-halogen lamp combination oven, halogen lamp oven, microwave oven and conventional oven. In the first part of the study, as independent variables, baking time for conventional oven; microwave power and baking time for microwave oven; halogen lamp power and baking time for halog...
Effects of different batter formulations on physical and chemical properties of microwave and conventionally fried chicken fingers
Barutçu Mazı, Işıl; Şahin, Serpil; Department of Food Engineering (2009)
The main objective of this study was to determine the effects of batters containing various flour types and frying methods on physical and chemical properties of chicken fingers. To determine the effects of different flour types, 30 % of the corn and wheat flour mix in control batter was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70 %) power level and at 1801°C for different times. Samples were also fried in a conventional fryer at 1801°C for comparison. T...
Optimization of microwave-halogen lamp baking of bread
Demirekler, Pınar; Şümnü, Servet Gülüm; Department of Food Engineering (2004)
The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking...
EFFECTS OF MICROFLUIDIZED DIETARY FIBERS ON STABILITY PROPERTIES OF EMULSIONS
Ketenoglu, Onur; Mert, Behiç; Tekin, Aziz (Wiley, 2014-08-01)
This study aims to determine the stability improving effects of size-reduced dietary fibers in food emulsions. Orange zest fiber and corn fiber were microfluidized under high pressure (up to 15,000 psi). Model emulsions were prepared by adding 1, 2 and 3% of the fibers into the mixture of 3% whey protein isolate and 20 and 50% oil. These mixtures were homogenized through both colloid mill and microfluidizer to form model emulsions. Rheological properties such as flow and oscillation were measured with frequ...
Citation Formats
Y. Kantaş, “Effect of ultrasound on drying rate of selected produce,” Ph.D. - Doctoral Program, Middle East Technical University, 2007.
METU IIS - Integrated Information Service open@metu.edu.tr