Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry
Effects of different drying temperatures (45, 55, and 65°C) on drying kinetic parameters, physical quality attributes, and contents of bioactive compounds of strawberry samples were investigated by a pilot scale cabin dryer with air circulation. The diffusion coefficient of water was determined betw...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2022-07-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5246 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849737585974312960 |
|---|---|
| author | Erdal Ağçam |
| author_facet | Erdal Ağçam |
| author_sort | Erdal Ağçam |
| collection | DOAJ |
| description | Effects of different drying temperatures (45, 55, and 65°C) on drying kinetic parameters, physical quality attributes, and contents of bioactive compounds of strawberry samples were investigated by a pilot scale cabin dryer with air circulation. The diffusion coefficient of water was determined between (Deff) 3.69-9.75 (m2/s) × 10-10, while the diffusion activation energy (Ea) was calculated as 43.42 kJ/mol. Significant changes were observed in color parameters (L*, a*, b*, C*, Hue* and ∆E*) depending on the drying temperature. It has been determined that strawberry is an important source of phenolics and contains high amounts of three anthocyanin compounds and ellagic acid. The most abundant anthocyanin compound in strawberry samples was identified as pelargonidin-3-glucoside (80.26 mg/100g DM), and followed by pelargonidin-3-rutinoside (7.72 mg/100g KM) and cyanidin-3-glucoside (5.08 mg/100g KM). On the other hand, ellagic acid content was determined as the highest in the dried strawberries (23.11-37.04 mg/100g DM) after different drying temperatures. It is concluded that moderate temperatures ( |
| format | Article |
| id | doaj-art-7abedc39e04843f9b7ebce8af83524eb |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2022-07-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-7abedc39e04843f9b7ebce8af83524eb2025-08-20T03:06:52ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2022-07-011071270128010.24925/turjaf.v10i7.1270-1280.52462532Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of StrawberryErdal Ağçam0Department of Food Engineering, Cukurova University, 01330 AdanaEffects of different drying temperatures (45, 55, and 65°C) on drying kinetic parameters, physical quality attributes, and contents of bioactive compounds of strawberry samples were investigated by a pilot scale cabin dryer with air circulation. The diffusion coefficient of water was determined between (Deff) 3.69-9.75 (m2/s) × 10-10, while the diffusion activation energy (Ea) was calculated as 43.42 kJ/mol. Significant changes were observed in color parameters (L*, a*, b*, C*, Hue* and ∆E*) depending on the drying temperature. It has been determined that strawberry is an important source of phenolics and contains high amounts of three anthocyanin compounds and ellagic acid. The most abundant anthocyanin compound in strawberry samples was identified as pelargonidin-3-glucoside (80.26 mg/100g DM), and followed by pelargonidin-3-rutinoside (7.72 mg/100g KM) and cyanidin-3-glucoside (5.08 mg/100g KM). On the other hand, ellagic acid content was determined as the highest in the dried strawberries (23.11-37.04 mg/100g DM) after different drying temperatures. It is concluded that moderate temperatures (http://www.agrifoodscience.com/index.php/TURJAF/article/view/5246kurutulmuş çilekkuruma kinetiğikalite özellikleribiyoaktif bileşenlerrenk değişimi |
| spellingShingle | Erdal Ağçam Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry Turkish Journal of Agriculture: Food Science and Technology kurutulmuş çilek kuruma kinetiği kalite özellikleri biyoaktif bileşenler renk değişimi |
| title | Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry |
| title_full | Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry |
| title_fullStr | Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry |
| title_full_unstemmed | Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry |
| title_short | Effect of Different Temperatures on Drying Kinetics and Some Quality Attributes of Strawberry |
| title_sort | effect of different temperatures on drying kinetics and some quality attributes of strawberry |
| topic | kurutulmuş çilek kuruma kinetiği kalite özellikleri biyoaktif bileşenler renk değişimi |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5246 |
| work_keys_str_mv | AT erdalagcam effectofdifferenttemperaturesondryingkineticsandsomequalityattributesofstrawberry |