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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor IZLI,Nazmi (2) IZLI,Gökcen (1) POLAT,Ahmet (1) TASKIN,Onur (1) Palavra-chave Color (1) Drying characteristics (1) Freeze drying (1) Ginger (1) Hot air drying (1) Microwave drying (1) Modeling (1) Quality (1) Rehydration ratio (1) Scanning electron microscopy (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Influence of different drying techniques on drying parameters of mango Ciênc. Tecnol. Aliment. IZLI,Nazmi; IZLI,Gökcen; TASKIN,Onur. Abstract This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, α and ΔE) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot... Tipo: Info:eu-repo/semantics/article Palavras-chave: Hot air drying; Freeze drying; Microwave drying; Modeling; Quality. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400604 Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger Ciênc. Tecnol. Aliment. IZLI,Nazmi; POLAT,Ahmet. Abstract In this research, the effects of convective drying method (60, 70 and 80 °C) and microwave drying method (160 and 350 W) on the drying characteristics, color, rehydration and microstructure properties of ginger has been examined. For the purpose of choosing the most appropriate thin-layer drying models in terms of the drying applications, nine mathematical models have been applied on the experimental data. Pursuant to the assessment of the statistical tests, models of Diffusion Approach, Midilli et al. and Page that represent drying characteristics are found to be better than other models. Drying applications have affected the color values of all fresh ginger samples. Results indicated that browning degree increases as drying temperature and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Drying characteristics; Ginger; Rehydration ratio; Scanning electron microscopy. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300652 Registros recuperados: 2 Primeira ... 1 ... Última

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