Evaluation Data of Dried Vegetables and Fruits
Drying is the process of removing of the water that has destroying effect in food products by evaporation and. Research project on the basis of direct sun drying and solar greenhouse. Basic operations research in food engineering, food chemistry, food quality control and toxicology has been establis...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2021-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4801 |
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| author | Necla Çağlarırmak Ahmet Zeki Hepçimen |
| author_facet | Necla Çağlarırmak Ahmet Zeki Hepçimen |
| author_sort | Necla Çağlarırmak |
| collection | DOAJ |
| description | Drying is the process of removing of the water that has destroying effect in food products by evaporation and. Research project on the basis of direct sun drying and solar greenhouse. Basic operations research in food engineering, food chemistry, food quality control and toxicology has been established over such a broad spectrum. Subjects of investigation were in accordance with all of the values of dry matter basis. The study of dry matter and water activity values of each product (aw), direct sun drying, drying in the greenhouse. It was determined comparing nutrients of samples those were applied directly to the greenhouse and drying in the sun. Sampling patterns of research were explained as follow; tomatoes drying in the sun (external environment), and greenhouse, bell peppers in the greenhouse and drying in the sun, soaked raisins (sultanas) and not-soaked (raisin), sun-dried, sun-dried fig products directly. Nutrients of the samples such as; lycopene, thiamine (B1), riboflavin (B2), retinol (A), Pyridoxine (B6), ascorbic acid (C), folic acid, magnesium (Mg), potassium (K), sodium (Na), phosphorus (P), zinc (Zn), iron (Fe), copper (Cu) were quantitatively determined. The red pepper products, dried figs and dried grapes mycotoxin amounts were in safe levels, which had not created any hazard and risk for health. Red pepper and dried figs, total aflatoxins, (B1, B2, G1, G2), ochratoxin A (OTA) levels in raisin in the European Union is set well below the limits in terms of human health hazard and the risk factor has been identified. |
| format | Article |
| id | doaj-art-024db9dde32645a88ca7455a474da7de |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2021-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-024db9dde32645a88ca7455a474da7de2025-08-20T01:59:26ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2021-12-019sp2649265810.24925/turjaf.v9isp.2649-2658.48012342Evaluation Data of Dried Vegetables and FruitsNecla Çağlarırmak0Ahmet Zeki Hepçimen1Food Technology Department, Saruhanlı Collage, Manisa Celal Bayar University, 45800 Saruhanlı/ManisaFood Technology Department, Saruhanlı Collage, Manisa Celal Bayar University, 45800 Saruhanlı/ManisaDrying is the process of removing of the water that has destroying effect in food products by evaporation and. Research project on the basis of direct sun drying and solar greenhouse. Basic operations research in food engineering, food chemistry, food quality control and toxicology has been established over such a broad spectrum. Subjects of investigation were in accordance with all of the values of dry matter basis. The study of dry matter and water activity values of each product (aw), direct sun drying, drying in the greenhouse. It was determined comparing nutrients of samples those were applied directly to the greenhouse and drying in the sun. Sampling patterns of research were explained as follow; tomatoes drying in the sun (external environment), and greenhouse, bell peppers in the greenhouse and drying in the sun, soaked raisins (sultanas) and not-soaked (raisin), sun-dried, sun-dried fig products directly. Nutrients of the samples such as; lycopene, thiamine (B1), riboflavin (B2), retinol (A), Pyridoxine (B6), ascorbic acid (C), folic acid, magnesium (Mg), potassium (K), sodium (Na), phosphorus (P), zinc (Zn), iron (Fe), copper (Cu) were quantitatively determined. The red pepper products, dried figs and dried grapes mycotoxin amounts were in safe levels, which had not created any hazard and risk for health. Red pepper and dried figs, total aflatoxins, (B1, B2, G1, G2), ochratoxin A (OTA) levels in raisin in the European Union is set well below the limits in terms of human health hazard and the risk factor has been identified.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4801dryingnutrientsgreenhousesunfruitvegetablemycotoxins |
| spellingShingle | Necla Çağlarırmak Ahmet Zeki Hepçimen Evaluation Data of Dried Vegetables and Fruits Turkish Journal of Agriculture: Food Science and Technology drying nutrients greenhouse sun fruit vegetable mycotoxins |
| title | Evaluation Data of Dried Vegetables and Fruits |
| title_full | Evaluation Data of Dried Vegetables and Fruits |
| title_fullStr | Evaluation Data of Dried Vegetables and Fruits |
| title_full_unstemmed | Evaluation Data of Dried Vegetables and Fruits |
| title_short | Evaluation Data of Dried Vegetables and Fruits |
| title_sort | evaluation data of dried vegetables and fruits |
| topic | drying nutrients greenhouse sun fruit vegetable mycotoxins |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4801 |
| work_keys_str_mv | AT neclacaglarırmak evaluationdataofdriedvegetablesandfruits AT ahmetzekihepcimen evaluationdataofdriedvegetablesandfruits |