Yıl: 2021 Cilt: 27 Sayı: 2 Sayfa Aralığı: 211 - 218 Metin Dili: İngilizce DOI: 10.15832/ankutbd.595857 İndeks Tarihi: 29-07-2022

Application of Different Drying Techniques on Peach Puree

Öz:
In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” (220 min). The minimum value was obtained by “MW1” (10 min). By comparison of total color change (ΔE), the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.
Anahtar Kelime: Drying time SEM pH brix color

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA Polat A, Taskin O, Izli N (2021). Application of Different Drying Techniques on Peach Puree. , 211 - 218. 10.15832/ankutbd.595857
Chicago Polat Ahmet,Taskin Onur,Izli Nazmi Application of Different Drying Techniques on Peach Puree. (2021): 211 - 218. 10.15832/ankutbd.595857
MLA Polat Ahmet,Taskin Onur,Izli Nazmi Application of Different Drying Techniques on Peach Puree. , 2021, ss.211 - 218. 10.15832/ankutbd.595857
AMA Polat A,Taskin O,Izli N Application of Different Drying Techniques on Peach Puree. . 2021; 211 - 218. 10.15832/ankutbd.595857
Vancouver Polat A,Taskin O,Izli N Application of Different Drying Techniques on Peach Puree. . 2021; 211 - 218. 10.15832/ankutbd.595857
IEEE Polat A,Taskin O,Izli N "Application of Different Drying Techniques on Peach Puree." , ss.211 - 218, 2021. 10.15832/ankutbd.595857
ISNAD Polat, Ahmet vd. "Application of Different Drying Techniques on Peach Puree". (2021), 211-218. https://doi.org/10.15832/ankutbd.595857
APA Polat A, Taskin O, Izli N (2021). Application of Different Drying Techniques on Peach Puree. Tarım Bilimleri Dergisi, 27(2), 211 - 218. 10.15832/ankutbd.595857
Chicago Polat Ahmet,Taskin Onur,Izli Nazmi Application of Different Drying Techniques on Peach Puree. Tarım Bilimleri Dergisi 27, no.2 (2021): 211 - 218. 10.15832/ankutbd.595857
MLA Polat Ahmet,Taskin Onur,Izli Nazmi Application of Different Drying Techniques on Peach Puree. Tarım Bilimleri Dergisi, vol.27, no.2, 2021, ss.211 - 218. 10.15832/ankutbd.595857
AMA Polat A,Taskin O,Izli N Application of Different Drying Techniques on Peach Puree. Tarım Bilimleri Dergisi. 2021; 27(2): 211 - 218. 10.15832/ankutbd.595857
Vancouver Polat A,Taskin O,Izli N Application of Different Drying Techniques on Peach Puree. Tarım Bilimleri Dergisi. 2021; 27(2): 211 - 218. 10.15832/ankutbd.595857
IEEE Polat A,Taskin O,Izli N "Application of Different Drying Techniques on Peach Puree." Tarım Bilimleri Dergisi, 27, ss.211 - 218, 2021. 10.15832/ankutbd.595857
ISNAD Polat, Ahmet vd. "Application of Different Drying Techniques on Peach Puree". Tarım Bilimleri Dergisi 27/2 (2021), 211-218. https://doi.org/10.15832/ankutbd.595857