Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Effects of Microwave-Infrared Combination Drying on Quality of Eggplants
Date
2015-06-01
Author
Aydogdu, Ayca
Şümnü, Servet Gülüm
Şahin, Serpil
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
204
views
0
downloads
Cite This
The objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30, 40, and 50 %) and different infrared (IR) powers (10, 20, and 30 %). Hot-air drying was performed in a tray dryer at 50 A degrees C with an air velocity of 1.5 m/s. As quality parameters, color, rehydration ratio, shrinkage, microstructure, and pore size distribution of dried eggplants were chosen. Microwave-IR combination provided significantly shorter drying time than hot-air drying. Osmotic dehydration also reduced drying time in microwave-IR combination oven. Effective diffusivity of moisture in hot-air drying (5.070 x 10(-10) m(2)/s) was found to be lower than that observed in microwave-IR drying (7.100 x 10(-9)-1.445 x 10(-8) m(2)/s). Higher microwave and IR powers increased but osmotic pretreatment decreased effective diffusivity. Decrease in IR power and osmotic dehydration treatment increased L* but decreased a* values of dried eggplants. Microwave-IR-dried eggplants had more porous structure than hot-air-dried ones. Therefore, these eggplants had lower shrinkage and higher rehydration ratio than hot-air-dried ones. Osmotically dehydrated eggplants had higher shrinkage and lower rehydration ratio than untreated ones.
Subject Keywords
Microwave
,
Infrared
,
Drying
,
Eggplant
,
Osmotic drying
URI
https://hdl.handle.net/11511/39519
Journal
FOOD AND BIOPROCESS TECHNOLOGY
DOI
https://doi.org/10.1007/s11947-015-1484-1
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
Microwave-infrared combination drying of eggplants
Aydoğdu, Ayça; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2014)
The objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30%, 40% and 50%) and different infrared (IR) powers (10%, 20% and 30%). Hot air drying was performed in tray dryer at 50°C with an air velocity of 1.5 m/s. As quality parameters, color, rehydration ratio, shrinkage, microstruc...
Usage of solar-assisted spouted bed drier in drying of pea
Şahin, Serpil; Şümnü, Servet Gülüm (2013-07-01)
The main objective of this study is to evaluate the effects of solar-assisted spouted bed and open sun drying on the drying rate and quality parameters of pea. Color, shrinkage, bulk and apparent densities, internal and bulk porosities, rehydration capacity and microstructure were the quality parameters investigated in dried product.
Effects of different ovens and enzymes on quality parameters of bread
Keskin, Semin Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2003)
The main objective of the study was to determine the effects of enzymes on quality of breads baked in halogen lamp-microwave combination, microwave and conventional oven. It was also aimed to determine the optimum processing conditions in these ovens. In the first part of the study, as independent variables, baking time, baking temperature for conventional oven; microwave power for microwave oven and microwave power and halogen power for combination oven was used. Weight loss, specific volume, firmness and ...
Effects of different drying temperatures on the physical and mechanical properties of some marbles (Mugla, Turkey) during salt crystallization tests
YAVUZ, ALİ BAHADIR; Topal, Tamer (2016-06-01)
This study aims to understand the effects of drying temperatures during sodium sulphate salt crystallization tests on the physico-mechanical properties of some Mug. la marbles. Four commercially available and extensively used Turkish marbles, namely Mug. la white, Milas white, Derebag white and Milas Pearl, having different textural properties were subjected to sodium sulphate salt crystallization tests with 30, 60 and 100 degrees C drying temperatures. The change in the physico-mechanical properties of the...
Effects of spray drying temperature and additives on the stability of serine alkaline protease powders
Namaldi, Aysegul; Çalık, Pınar; Uludağ, Yusuf (2006-01-01)
In this study, after production by recombinant Bacillus subtilis (BGSC-1A751), carrying pHV1431:: subc gene in the complex medium and separation of solids from the fermentation broth, serine alkaline protease (SAP) was dried in order to investigate the stabilization during spray drying and subsequent storage. The effect of air inlet temperature of the spray dryer between T = 70 and 130 degrees C and the effect of protective additives, glucose and maltodextrin, at 0-2% (w/v) on SAP activity during spray dryi...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
A. Aydogdu, S. G. Şümnü, and S. Şahin, “Effects of Microwave-Infrared Combination Drying on Quality of Eggplants,”
FOOD AND BIOPROCESS TECHNOLOGY
, pp. 1198–1210, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39519.