TY  - JOUR
TI  - Application of Different Drying Techniques on Peach Puree
AB  - 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.
AU  - Polat, Ahmet
AU  - Taskin, Onur
AU  - Izli, Nazmi
DO  - 10.15832/ankutbd.595857
PY  - 2021
JO  - Tarım Bilimleri Dergisi
VL  - 27
IS  - 2
SN  - 1300-7580
SP  - 211
EP  - 218
DB  - TRDizin
UR  - http://search/yayin/detay/464750
ER  -