Publication: Investigation of potato drying kinetics and quality parameters applying ultrasound pre-treatment
dc.contributor.author | Polat Ahmet | |
dc.contributor.author | İzli, Nazmi | |
dc.contributor.buuauthor | POLAT, AHMET | |
dc.contributor.buuauthor | İZLİ, NAZMİ | |
dc.contributor.department | Bursa Uludağ Üniversitesi/Biyosistem Mühendisliği Bölümü | |
dc.contributor.researcherid | AAG-8333-2021 | |
dc.contributor.researcherid | R-7996-2016 | |
dc.date.accessioned | 2024-07-03T11:50:50Z | |
dc.date.available | 2024-07-03T11:50:50Z | |
dc.date.issued | 2020-01-01 | |
dc.description.abstract | In 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.eissn | 1851-8796 | |
dc.identifier.endpage | 269 | |
dc.identifier.issn | 0327-0793 | |
dc.identifier.issue | 4 | |
dc.identifier.startpage | 261 | |
dc.identifier.uri | 1851-8796 | |
dc.identifier.uri | https://hdl.handle.net/11452/42833 | |
dc.identifier.volume | 50 | |
dc.identifier.wos | 000575802900003 | |
dc.indexed.wos | WOS.SCI | |
dc.language.iso | en | |
dc.publisher | Plapiqui(uns-conicet) | |
dc.relation.journal | Latin American Applied Research | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.subject | Moisture diffusivity | |
dc.subject | Sensory properties | |
dc.subject | Tomato slices | |
dc.subject | Mass-transfer | |
dc.subject | Microwave | |
dc.subject | Mushroom | |
dc.subject | Model | |
dc.subject | Heat | |
dc.subject | Temperature | |
dc.subject | Nutrition | |
dc.subject | Potato | |
dc.subject | Ph | |
dc.subject | Colour | |
dc.subject | Rehydration | |
dc.subject | Ultrasound pre-treatment | |
dc.subject | Science & technology | |
dc.subject | Technology | |
dc.subject | Engineering, chemical | |
dc.subject | Engineering | |
dc.title | Investigation of potato drying kinetics and quality parameters applying ultrasound pre-treatment | |
dc.type | Article | |
dspace.entity.type | Publication | |
relation.isAuthorOfPublication | 2cdd6b40-b3c8-4ffb-b8cd-7604caf6c659 | |
relation.isAuthorOfPublication | 5cfc2a2c-b66b-4d3b-89ff-f74e052b7748 | |
relation.isAuthorOfPublication.latestForDiscovery | 2cdd6b40-b3c8-4ffb-b8cd-7604caf6c659 |