Publication:
Investigation of potato drying kinetics and quality parameters applying ultrasound pre-treatment

dc.contributor.authorPolat Ahmet
dc.contributor.authorİzli, Nazmi
dc.contributor.buuauthorPOLAT, AHMET
dc.contributor.buuauthorİZLİ, NAZMİ
dc.contributor.departmentBursa Uludağ Üniversitesi/Biyosistem Mühendisliği Bölümü
dc.contributor.researcheridAAG-8333-2021
dc.contributor.researcheridR-7996-2016
dc.date.accessioned2024-07-03T11:50:50Z
dc.date.available2024-07-03T11:50:50Z
dc.date.issued2020-01-01
dc.description.abstractIn this study, the effect of ultrasound pre-treatment on quality parameters (colour, rehydration, pH and degrees Brix) of potato samples was investigated. In addition, the drying kinetics of the potato samples was evaluated and ten different thin-layer mathematical models were fitted to experimental data to select the best model for the drying processes. Two different slices of potato samples (2 and 4 mm) were ultrasound pre-treated for 0, 20 and 40 min before drying. Drying was carried out in a modified oven at 60 and 70 degrees C at an air velocity of 1 m/s. As the ultrasound pre-treatment time applied to the samples increased, the drying time of the product decreased. Drying rate decreased with increasing product slice thickness. When compared to fresh potatoes, a decrease in yellowing values (b*) was observed for the different drying conditions employed. Rehydration ratio values under all conditions ranged from 2.856 to 2.640. Potato samples with a thickness of 4 mm, dried at 60 degrees C without ultra-sound pre-treatment, presented the highest pH value. The potato samples of 2 mm thick-ness, dried at 70 degrees C and treated with ultrasound for 40 min, showed the content of water-soluble solids (degrees Brix) closest to the fresh product. The results showed that the pre-treatment by ultrasound can be used as an alternative method for drying potato with hot air.
dc.identifier.eissn1851-8796
dc.identifier.endpage269
dc.identifier.issn0327-0793
dc.identifier.issue4
dc.identifier.startpage261
dc.identifier.uri1851-8796
dc.identifier.urihttps://hdl.handle.net/11452/42833
dc.identifier.volume50
dc.identifier.wos000575802900003
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherPlapiqui(uns-conicet)
dc.relation.journalLatin American Applied Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectMoisture diffusivity
dc.subjectSensory properties
dc.subjectTomato slices
dc.subjectMass-transfer
dc.subjectMicrowave
dc.subjectMushroom
dc.subjectModel
dc.subjectHeat
dc.subjectTemperature
dc.subjectNutrition
dc.subjectPotato
dc.subjectPh
dc.subjectColour
dc.subjectRehydration
dc.subjectUltrasound pre-treatment
dc.subjectScience & technology
dc.subjectTechnology
dc.subjectEngineering, chemical
dc.subjectEngineering
dc.titleInvestigation of potato drying kinetics and quality parameters applying ultrasound pre-treatment
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication2cdd6b40-b3c8-4ffb-b8cd-7604caf6c659
relation.isAuthorOfPublication5cfc2a2c-b66b-4d3b-89ff-f74e052b7748
relation.isAuthorOfPublication.latestForDiscovery2cdd6b40-b3c8-4ffb-b8cd-7604caf6c659

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