Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters

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dc.contributor.authorArslan, D.
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T18:14:12Z
dc.date.available2020-03-26T18:14:12Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe sun, oven (50 degrees C and 70 degrees C) and microwave oven (210 and 700 W) drying behaviors of tomato slices were investigated. Effects of these drying methods in terms of mineral content, antioxidant activity and color parameters of tomato slices were also studied. "Page, Modified Page and Midilli and Kucuk'' models exhibited generally high coefficient of determination (R-2) values ranging between 0.990 and 0.999, while two-term model fit better for sun drying. The calculated effective diffusivity (D-eff) values (m(2)/s) of tomato slices for the drying processes ranged between 0.24 and 111.13 x 10(-9). The concentrations (mg/kg dry matter) of major minerals such as K, Mg, Na, and P in dried tomato slices varied between of 31567-38003, 1183-1419, 822-1927, and 3256-4999, respectively. Microwave oven-dried (700 W) samples revealed better a* and b* color values than the other dried samples. Fresh and oven-dried (50 degrees C) samples exhibited the lowest trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydracyl (DPPH) radical scavenging activities.en_US
dc.description.sponsorshipSelcuk University Office of Scientific Research (S.U.-BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis study was supported by Selcuk University Office of Scientific Research Projects (S.U.-BAP, Konya-Turkey).en_US
dc.identifier.doi10.1080/19476337.2010.522734en_US
dc.identifier.endpage236en_US
dc.identifier.issn1947-6337en_US
dc.identifier.issn1947-6345en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage229en_US
dc.identifier.urihttps://dx.doi.org/10.1080/19476337.2010.522734
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26344
dc.identifier.volume9en_US
dc.identifier.wosWOS:000299902000010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofCYTA-JOURNAL OF FOODen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectdrying kineticsen_US
dc.subjecttomatoen_US
dc.subjectmineralsen_US
dc.subjectcoloren_US
dc.subjectantioxidant propertiesen_US
dc.titleDrying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parametersen_US
dc.typeArticleen_US

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