Model Based Comparison of Drying of Asparagus (Asparagus Officinalis l.) With Traditional Method and Microwave

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2020-06-01
Baltacıoğlu, Cem
Okur, İlhami
Buzrul, Sencer
In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could successfully be used to describe the moisture ratio of asparagus in one-step procedure. Appropriate fits were obtained for both drying techniques, but microwave drying had slightly better fit than the conventional drying. Tailing was observed for the curves of traditional drying whereas sigmoidal curves were observed for microwave drying. The time parameter (δ) value of the lowest power of the microwave drying (100 W) was just one third of the δ value of the highest temperature of the traditional drying (90 °C) indicating that microwave drying was effective method in terms of time comparing to traditional drying.
Journal of food

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Citation Formats
C. Baltacıoğlu, İ. Okur, and S. Buzrul, “Model Based Comparison of Drying of Asparagus (Asparagus Officinalis l.) With Traditional Method and Microwave,” Journal of food, pp. 572–580, 2020, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32269.