The effects of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit
Yükleniyor...
Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The influence of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit were researched. The kiwi fruits dried between 2.6h and 12.1h for different drying conditions. Total phenol content of dried fruits were ranged from 2.03-2.71mg GAE/L. Free radical scavenging activity were varied from 26.04% to 40.91%. The effect of different drying temperatures were not very effective on the total phenol content of kiwi fruits. But, the free radical scavenging activity were variable. While L* value were in the range of 51.41 and 72.90, the a* value were ranged between -8.22 and 3.47 and the b* value between 22.24 and 40.37. The most suitable model is Midilli etal. model with low RMSE, reduced chi-square and high modeling efficiency values. While the effective diffusivity ranged between 2.63x10(-10) and 1.29x10(-9)m(2).s(-1), the activation energy was between 28.51 and 34.16kJmol(-1).
Açıklama
Anahtar Kelimeler
Kiwifruit, Total phenol, Radical scavenging activity, Colour, Drying
Kaynak
ERWERBS-OBSTBAU
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
61
Sayı
2
Künye
Mengeş, H. O., Ünver, A., Özcan, M. M., Ertekin, C., Sonmete, M. H. (2019). The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit. Erwerbs-Obstbau, 61(2), 195-207.
