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Effect of osmotic dehydration pretreatment on the drying characteristics and quality properties of semi-dried (Intermediate) Kumquat (Citrus japonica) slices by vacuum dryer

dc.contributor.authorÖzkan-Karabacak, Azime
dc.contributor.authorÖzcan-Sinir, Gülşah
dc.contributor.authorÇopur, Ali Eren
dc.contributor.authorBayizit, Murat
dc.contributor.buuauthorÖZKAN KARABACAK, AZİME
dc.contributor.buuauthorÖZCAN SİNİR, GÜLŞAH
dc.contributor.buuauthorÇopur, Ali Eren
dc.contributor.buuauthorBayizit, Murat
dc.contributor.departmentBursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu/Gıda Teknolojisi Programı.
dc.contributor.departmentBursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü.
dc.contributor.orcid0000-0003-4175-4477
dc.contributor.orcid0000-0003-3954-0058
dc.contributor.researcheridAAH-2319-2019
dc.contributor.researcheridAAF-3324-2020
dc.contributor.researcheridGOV-9693-2022
dc.contributor.researcheridGOV-7984-2022
dc.date.accessioned2024-09-27T06:51:46Z
dc.date.available2024-09-27T06:51:46Z
dc.date.issued2022-07-01
dc.description.abstractThe effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 degrees C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 degrees Bx) at the temperatures of 40 and 50 degrees C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 x 10(-8) to 7.19 x 10(-8), respectively. OD treatments induced a decline in TPC (5.30-33.92%) and TAA (23.63-59.34% and 4.17-31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.
dc.identifier.doi10.3390/foods11142139
dc.identifier.eissn2304-8158
dc.identifier.issue14
dc.identifier.urihttps://doi.org/10.3390/foods11142139
dc.identifier.urihttps://www.mdpi.com/2304-8158/11/14/2139
dc.identifier.urihttps://hdl.handle.net/11452/45375
dc.identifier.volume11
dc.identifier.wos000831982900001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherMdpi
dc.relation.journalFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTotal phenolic content
dc.subjectAntioxidant capacity
dc.subjectFunctional-properties
dc.subjectHot-air
dc.subjectPhysicochemical properties
dc.subjectMoisture foods
dc.subjectRed-pepper
dc.subjectKinetics
dc.subjectL.
dc.subjectTemperature
dc.subjectKumquat
dc.subjectOsmotic dehydration
dc.subjectVacuum drying
dc.subjectDrying characteristics
dc.subjectAntioxidant capacity
dc.subjectTotal phenolics
dc.subjectFood science & technology
dc.titleEffect of osmotic dehydration pretreatment on the drying characteristics and quality properties of semi-dried (Intermediate) Kumquat (Citrus japonica) slices by vacuum dryer
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationc1b26f17-095e-44a6-8168-082729c33cad
relation.isAuthorOfPublicationc2ab1f06-a541-4282-aa21-8b948545bbfd
relation.isAuthorOfPublication.latestForDiscoveryc1b26f17-095e-44a6-8168-082729c33cad

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