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| OZCAN-SINIR,Gulsah; OZKAN-KARABACAK,Azime; TAMER,Canan Ece; COPUR,Omer Utku. |
| Abstract Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and χ2 (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 × 10-8 to 8.24 × 10-8 in vacuum drying at 70 °C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Kumquat; Drying methods; Drying characteristics; Rehydration; Antioxidant capacity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200475 |
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