Publication:
The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of kumquat (Citrus japonica)

dc.contributor.buuauthorÖZCAN SİNİR, GÜLŞAH
dc.contributor.buuauthorÖzcan-Sinir, Gülsah
dc.contributor.buuauthorÖzkan-Karabacak, Azime
dc.contributor.buuauthorÖZKAN KARABACAK, AZİME
dc.contributor.buuauthorÇopur, Ömer Utku
dc.contributor.buuauthorÇOPUR, ÖMER UTKU
dc.contributor.buuauthorTamer, Canan Ece
dc.contributor.buuauthorTAMER, CANAN ECE
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.orcid0000-0003-3954-0058
dc.contributor.orcid0000-0003-4175-4477
dc.contributor.researcheridAAH-2319-2019
dc.contributor.researcheridAAF-3324-2020
dc.contributor.researcheridAAG-8336-2021
dc.contributor.researcheridAAG-8503-2021
dc.date.accessioned2024-09-28T12:50:45Z
dc.date.available2024-09-28T12:50:45Z
dc.date.issued2019-04-01
dc.description.abstractSliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 degrees C), and vacuum (70 and 80 degrees C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, C-ab, Delta E and h degrees) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R-2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and chi(2) (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 x 10(-8) to 8.24 x 10(-8) in vacuum drying at 70 degrees C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh sample, the dried samples showed an increase in both total phenolic content and antioxidant capacity. The total phenolic content (3095.71 +/- 101.41 mg GA/100g d.w) and antioxidant activity (10.51 +/- 0.19 mu mol TE/g d.w) with DPPH assay showed the highest levels for the vacuum drying at 70 degrees C-100 mbar method. Microwave dried samples had the highest antioxidant activity with CUPRAC assay as (17.58 +/- 0.63 mu mol TE/g d.w.). This study indicated that microwave drying and vacuum drying at 70 degrees C-100 mbar were able to yield high-quality kumquat slices.
dc.identifier.doi10.1590/fst.34417
dc.identifier.endpage484
dc.identifier.issn0101-2061
dc.identifier.issue2
dc.identifier.startpage475
dc.identifier.urihttps://doi.org/10.1590/fst.34417
dc.identifier.urihttps://hdl.handle.net/11452/45437
dc.identifier.volume39
dc.identifier.wos000470324600031
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.journalFood Science And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectRadical-scavenging activity
dc.subjectVitamin-c
dc.subjectMoisture diffusivity
dc.subjectBeta-carotene
dc.subjectKinetics
dc.subjectTemperature
dc.subjectMicrostructure
dc.subjectBehavior
dc.subjectTexture
dc.subjectImpact
dc.subjectKumquat
dc.subjectDrying methods
dc.subjectDrying characteristics
dc.subjectRehydration
dc.subjectAntioxidant capacity
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleThe effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of kumquat (Citrus japonica)
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationc2ab1f06-a541-4282-aa21-8b948545bbfd
relation.isAuthorOfPublicationc1b26f17-095e-44a6-8168-082729c33cad
relation.isAuthorOfPublicationc153c8c5-3d2d-4e5d-b203-5b3cce30e80f
relation.isAuthorOfPublication629a6edc-10c0-42ba-bbb9-eb18a37f06fb
relation.isAuthorOfPublication.latestForDiscoveryc1b26f17-095e-44a6-8168-082729c33cad

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