Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying

Creative Commons License

Beşir Özgeçen A., GÖKMEN S., Gul L. B., Yazıcı F., GÜL O.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY, cilt.65, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1590/1678-4324-2022210614
  • Dergi Adı: BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Animal Behavior Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: hawthorn fruits, microwave drying, convective drying, drying kinetics, rehydration keyword, HOT-AIR-MICROWAVE, ANTIOXIDANT ACTIVITY, BIOACTIVE COMPOUNDS, PHYSICOCHEMICAL PROPERTIES, CHEMICAL-COMPOSITION, PHENOLIC-COMPOUNDS, KINETICS, COLOR, QUALITY, REHYDRATION
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the influence of microwave drying with different power levels as alternative to convective drying method on drying kinetics and main quality attributes of hawthorn slice. At increasing microwave power values, higher drying rate and shorter drying time was observed. The page model was found to give best fit (R-2 > 0.9961, RMSE < 0.028 and X-2 < 0.675x10(-3)) for all drying treatments. Although the minimum change of color and texture value were obtained at microwave power of 600 W, the convective drying caused less total color and texture change depending fresh sample. Drying process at microwave powers of 600 W and 360 W showed the best quality in terms of rehydration and bioactive properties, respectively. The findings in current work demonstrated that microwave drying at 360 W microwave power might be suitable for drying of hawthorn slices with high quality and bioactive properties as well as low operating costs.