|
|
|
|
|
| Alibas,Ilknur; Koksal,Nezihe. |
| The aim of the present study was to precool cauliflower using forced-air, vacuum and high and low flow hydro cooling methods. The weight of the precooled cauliflower heads (5000±5 g) was measured before they were placed in standard plastic crates. Cauliflower heads, whose initial temperature was 23.5 ± 0.5 ºC, were cooled until the temperature reached at 1 ºC. During the precooling process, time-dependent temperature and energy consumption were measured, and during vacuum precooling, the decreasing pressure values were recorded, and a curve of time-dependent pressure decrease (vacuum) was built. The most suitable cooling method to precool cauliflower in terms of cooling time and energy consumption was vacuum, followed by the high and low flow hydro and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cauliflower; Hydro cooling; Forced-air cooling; Vacuum cooling; Energy consumption; Weight loss. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400013 |
| |
|
|
| Alibas,Ilknur; Koksal,Nezihe. |
| Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cauliflower; Colour; Hardness; Controlled atmosphere conditions; Quality parameters; Room conditions. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100045 |
| |
|
|
| Alibas,Ilknur; Köksal,Nezihe. |
| Mallow leaves (Malva sylvestris L.) with initial moisture of 5.02±0.003 on dry basis (82.5% on wet basis) were dried using three different drying methods, microwave, convective and vacuum. The leaves that weigh 75 g each were dried until their moisture fell down to 0.10±0.005 on dry basis (approximately 9% on wet basis). The following drying levels were used in each of the drying processes: 6.67, 8.67, 10, 11.33 W g-1 microwave power density; 50, 75, 100 and 125 °C for convective drying; and 3, 7 kPa at 50 and 75 °C for vacuum drying. Drying periods ranged from 6-10, 26-150 and 38-130 min. for microwave, convective and vacuum drying, respectively. Effective moisture diffisuvities ranged from 2.04403 10-10-3.63996 10-12 m2 s-1, 1.70182 10-11-1.10084 10-10... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ascorbic acid; Convective drying; Color; Mallow; Microwave drying; Vacuum drying. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200021 |
| |
|
| |
|
|
|
