Publication:
Mathematical modelling of thin layer dried potato and effects of different variables on drying behaviour and quality characteristics

dc.contributor.authorTürkmen Erol, Nihal
dc.contributor.buuauthorTÜRKMEN EROL, NİHAL
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.researcheridCNQ-8236-2022
dc.date.accessioned2024-06-13T08:01:13Z
dc.date.available2024-06-13T08:01:13Z
dc.date.issued2021-06-11
dc.description.abstractThe drying kinetics and quality characteristics of three potato (Solanum tuberosum) cultivars (Agria, Granola and Marabel) cut into circles and squares were studied at 60 degrees C and 70 degrees C using a convective drier. Drying times were varied between 105 and 220 min depending on variety, shape and temperature and falling rate period was observed during hot air drying. Four mathematical models were fitted to the experimental data. A logarithmic model was found to be the best for all the samples. The results showed that the drying kinetics of potato were significantly affected by variety, shape and temperature. Drying rate was found to be the highest in variety Marabel and it increased with the increase in temperature and was also higher in square-shaped potatoes than circle-shaped ones. Variety significantly affected the total polyphenol content (TPC) of dried potatoes, whereas variety, shape and their interactions had significant effects on their antioxidant capacities (AC). After drying, the highest TPC and AC were recorded for variety Agria. Concerning colour properties, while the drying temperature and shape had a significant effect on L value, variety and shape significantly affected other colour values of potato samples. These results demonstrated that when choosing the most suitable variety for convective drying of potato, it is necessary to consider the quality characteristics as well as the drying kinetics.
dc.identifier.doi10.1007/s11540-021-09509-w
dc.identifier.eissn1871-4528
dc.identifier.endpage82
dc.identifier.issn0014-3065
dc.identifier.issue1
dc.identifier.startpage65
dc.identifier.urihttps://doi.org/10.1007/s11540-021-09509-w
dc.identifier.urihttps://link.springer.com/article/10.1007/s11540-021-09509-w
dc.identifier.urihttps://hdl.handle.net/11452/42127
dc.identifier.volume65
dc.identifier.wos000660361400004
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer
dc.relation.journalPotato Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant capacity
dc.subjectHot-air
dc.subjectRehydration characteristics
dc.subjectKinetics
dc.subjectPretreatment
dc.subjectTemperature
dc.subjectVariety
dc.subjectFresh
dc.subjectDegradation
dc.subjectAttributes
dc.subjectAntioxidant capacity
dc.subjectDrying kinetics
dc.subjectPotato
dc.subjectQuality
dc.subjectTotal phenolics
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectAgronomy
dc.subjectAgriculture
dc.titleMathematical modelling of thin layer dried potato and effects of different variables on drying behaviour and quality characteristics
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication73850ba5-244a-4e88-a5e8-5f865f445267
relation.isAuthorOfPublication.latestForDiscovery73850ba5-244a-4e88-a5e8-5f865f445267

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