The effects of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit

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dc.contributor.authorMengeş, Hakan O.
dc.contributor.authorÜnver, Ahmet
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorErtekin, Can
dc.contributor.authorSonmete, Mehmet Hakan
dc.date.accessioned2020-03-26T20:19:27Z
dc.date.available2020-03-26T20:19:27Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Tarım Makinaları ve Teknolojileri Mühendisliği Bölümüen_US
dc.description.abstractThe 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).en_US
dc.identifier.citationMengeş, 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.
dc.identifier.doi10.1007/s10341-019-00417-5en_US
dc.identifier.endpage207en_US
dc.identifier.issn0014-0309en_US
dc.identifier.issn1439-0302en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage195en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s10341-019-00417-5
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38271
dc.identifier.volume61en_US
dc.identifier.wosWOS:000467465000011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorMengeş, Hakan O.
dc.institutionauthorÜnver, Ahmet
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorErtekin, Can
dc.institutionauthorSonmete, Mehmet Hakan
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofERWERBS-OBSTBAUen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectKiwifruiten_US
dc.subjectTotal phenolen_US
dc.subjectRadical scavenging activityen_US
dc.subjectColouren_US
dc.subjectDryingen_US
dc.titleThe effects of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruiten_US
dc.typeArticleen_US

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