Publication:
Application of different drying techniques on peach puree

dc.contributor.authorPolat, Ahmet
dc.contributor.authorTaşkın, Onur
dc.contributor.authorİzli, Nazmi
dc.contributor.buuauthorPOLAT, AHMET
dc.contributor.buuauthorTAŞKIN, ONUR
dc.contributor.buuauthorİZLİ, NAZMİ
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü
dc.contributor.orcid0000-0002-5741-8841
dc.contributor.orcid0000-0002-2084-4660
dc.contributor.orcid0000-0003-1673-7165
dc.contributor.researcheridR-7996-2016
dc.contributor.researcheridAAG-8333-2021
dc.contributor.researcheridAAH-5018-2021
dc.date.accessioned2024-07-01T06:06:56Z
dc.date.available2024-07-01T06:06:56Z
dc.date.issued2021-01-01
dc.description.abstractIn 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 (.E), 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.
dc.identifier.doi10.15832/ankutbd.595857
dc.identifier.eissn2148-9297
dc.identifier.endpage218
dc.identifier.issn1300-7580
dc.identifier.issue2
dc.identifier.startpage211
dc.identifier.urihttps://doi.org/10.15832/ankutbd.595857
dc.identifier.urihttps://dergipark.org.tr/tr/pub/ankutbd/issue/62584/595857
dc.identifier.urihttps://hdl.handle.net/11452/42612
dc.identifier.volume27
dc.identifier.wos000657504000013
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherAnkara Üniversitesi
dc.relation.bap-2017/1
dc.relation.journalTarim Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMicrowave
dc.subjectParameters
dc.subjectKinetics
dc.subjectBehavior
dc.subjectMicrostructure
dc.subjectTemperature
dc.subjectSuitability
dc.subjectColor
dc.subjectDrying time
dc.subjectPh
dc.subjectBrix
dc.subjectColor
dc.subjectSem
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectAgriculture, multidisciplinary
dc.subjectAgriculture
dc.titleApplication of different drying techniques on peach puree
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication2cdd6b40-b3c8-4ffb-b8cd-7604caf6c659
relation.isAuthorOfPublication85b2d984-b674-4203-98f3-ec56d13d1092
relation.isAuthorOfPublication5cfc2a2c-b66b-4d3b-89ff-f74e052b7748
relation.isAuthorOfPublication.latestForDiscovery2cdd6b40-b3c8-4ffb-b8cd-7604caf6c659

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