Publication:
Drying of garlic slices by electrohydrodynamic-hot air method

dc.contributor.authorPolat, Ahmet
dc.contributor.authorİzli, Nazmi
dc.contributor.buuauthorPOLAT, AHMET
dc.contributor.buuauthorİZLİ, NAZMİ
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü
dc.contributor.orcid0000-0003-1673-7165
dc.contributor.researcheridR-7996-2016
dc.contributor.researcheridAAG-8333-2021
dc.date.accessioned2024-10-08T10:46:16Z
dc.date.available2024-10-08T10:46:16Z
dc.date.issued2022-01-31
dc.description.abstractIn this study, garlic slices were dried with a new drying method, electrohydrodynamic-hot air combined drying system, under different temperatures (55 and 60 degrees C) and voltages (15, 20, 25, and 30 kV), and the effects of drying conditions on drying time, color parameters, rehydration capacity, energy values, and microstructure were investigated. In addition, experimental data were fitted into 10 different mathematical models that are widely used to select the appropriate model that could describe the drying behavior of garlic slices. The longest drying time required for constant moisture content was observed under 30 kV-60 degrees C treatment for 100 min, while the shortest drying time was observed under 15 kV-55 degrees C treatment for 160 min. Verma et al., Diffusion Approach, and Newton models were determined so as to find the most suitable model for the drying behavior of thin-layer dried garlic samples at different temperatures and voltages. Increasing drying temperature caused a decrease in the a* and b* values of the garlic samples. The lowest energy consumption during the drying of the garlic slices was found at 30 kV-55 degrees C treatment combination. It was observed that the temperature and kV values have impact on the product microstructures. Practical Application Drying is the preservation process to extend the shelf life of products. The traditional method is the most used one in the drying industry. The low energy efficiency of this method and the loss of quality due to the high contact of the hot air with the product have led to the research of new methods. Therefore, the electrohydrodynamic method is used as a new approach that results in high energy efficiency and a high-quality product. As a result, integrating the electrohydrodynamic system into the hot air drying method will reduce the contact of the hot air with the product, thus prevents the negative effect of temperature and provides better quality products. In addition, this system can increase the drying efficiency and energy economy by reducing the drying time and energy consumption in drying procedure of garlic samples.
dc.identifier.doi10.1111/jfpe.13980
dc.identifier.eissn1745-4530
dc.identifier.issn0145-8876
dc.identifier.issue3
dc.identifier.urihttps://doi.org/10.1111/jfpe.13980
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/jfpe.13980
dc.identifier.urihttps://hdl.handle.net/11452/46059
dc.identifier.volume45
dc.identifier.wos000748771800001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.journalJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectMushroom slices
dc.subjectEnergy-consumption
dc.subjectFluidized-bed
dc.subjectKinetics
dc.subjectEhd
dc.subjectQuality
dc.subjectMicrowave
dc.subjectColor
dc.subjectQuince
dc.subjectScience & technology
dc.subjectTechnology
dc.subjectLife sciences & biomedicine
dc.subjectEngineering, chemical
dc.subjectFood science & technology
dc.subjectEngineering
dc.titleDrying of garlic slices by electrohydrodynamic-hot air method
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication2cdd6b40-b3c8-4ffb-b8cd-7604caf6c659
relation.isAuthorOfPublication5cfc2a2c-b66b-4d3b-89ff-f74e052b7748
relation.isAuthorOfPublication.latestForDiscovery2cdd6b40-b3c8-4ffb-b8cd-7604caf6c659

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