Publication:
Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods

dc.contributor.authorSuna, Senem
dc.contributor.authorÖzkan Karabacak, Azime
dc.contributor.buuauthorSUNA, SENEM
dc.contributor.buuauthorÖZKAN KARABACAK, AZİME
dc.contributor.departmentBursa Uludağ Üniversitesi/Fakültesi Ziraat/Gıda Mühendisliği Bölümü
dc.contributor.orcid0000-0002-6947-2167
dc.contributor.orcid0000-0003-4175-4477
dc.contributor.researcheridAAQ-8178-2020
dc.contributor.researcheridAAH-2319-2019
dc.date.accessioned2024-09-27T07:21:04Z
dc.date.available2024-09-27T07:21:04Z
dc.date.issued2019-08-01
dc.description.abstractThe effects of microwave (90 and 180 W), hot air (60 and 70 degrees C) and vacuum (60 and 70 degrees C with 250 mbar) drying techniques on drying characteristics, total phenolic content (TPC), antioxidant capacity (AC), color and texture of mulberry pestils were investigated. L*, b*, C*, and h degrees decreased while a* value was generally increased in pestils. Hardness, springiness, chewiness, and gumminess of the samples were found to be significantly different (p < 0.05). Between the applied seven thin layer drying models, Page and Modified Page were best fitted with the highest R-2 (0.9997) and the lowest values of RMSE (0.000927) and chi(2) (0.000011). Effective moisture diffusivity (D-eff) of pestils ranged from 4.42 x 10(-8) to 8.47 x 10(-7) m(2)/s. Drying treatments caused an increment in TPC (1.41%-57.13%) and AC (0.37%-72.79%). These highest results were both obtained from microwave 180 W (TPC: 209.14 mg GAE/100 g dw and AC: 181.37 mu mol TE/100 g dw). Practical applications Mulberry is a perishable fruit with several health benefits. It can be consumed raw or in the form of fruit leather (pestil), jam, jelly, marmalade. By pestil production, in which fruit pulp is dehydrated into leathery sheets, mulberry can be processed into a nonseasonal shelf life prolonged product for markets without the additon of preservatives. In this study, drying kinetics of mulberry pestil by microwave, hot air, and vacuum methods were evaluated via mathematical modeling. Page and Modified Page were the best thin layer drying models for pestil production. Drying characteristics were assessed for the development of food specific system in industrial usage and the simulation and optimization of the drying process. Drying treatmens affected texture and color of pestils significantly while exerting higher total phenolic content and antioxidant capacity when compared to non-dried formulation. Microwave was determined as a promising method to yield high-quality pestils with greater nutritional properties and the advantage of reduced drying times.
dc.identifier.doi10.1111/jfpp.14051
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.issue8
dc.identifier.urihttps://doi.org/10.1111/jfpp.14051
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/jfpp.14051
dc.identifier.urihttps://hdl.handle.net/11452/45380
dc.identifier.volume43
dc.identifier.wos000479276800001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.journalJournal of Food Processing And Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTotal phenolic content
dc.subjectAntioxidant capacity
dc.subjectMoisture diffusivity
dc.subjectSensory properties
dc.subjectHot air
dc.subjectMicrowave
dc.subjectQuality
dc.subjectTexture
dc.subjectVacuum
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleInvestigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication8f0d35a1-6d40-42eb-a87e-8d737f62e31a
relation.isAuthorOfPublicationc1b26f17-095e-44a6-8168-082729c33cad
relation.isAuthorOfPublication.latestForDiscovery8f0d35a1-6d40-42eb-a87e-8d737f62e31a

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