Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods

İzli, Nazmi; Işık, Esra

doi:10.1080/10942912.2013.829492

Cited by 49 publications

(32 citation statements)

References 31 publications

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“…The darker appearance of the microwave‐dried slices compared to other dried samples might be because of the non‐enzymatic browning (Izli, ; Maskan, ). Similar findings were reported by some authors (Reyes, Ceron, Zuniga, & Moyano, , Izli & Isık, ). On the contrary to the

L^{*}

values, a significant increase in

a^{*}

values was observed for all dried samples compared to the fresh pomelo samples.…”

Section: Resultssupporting

confidence: 92%

“…Compared to convective drying alone, combined microwave and convective systems were found to shorten the drying period of food materials without causing a decline in the dried product quality. Combined microwave‐convective drying has been applied for several food products such as nectarin (Ashtiani, Sturm, & Nasirahmadi, ), apple (Horuz, Bozkurt, Karataş, & Maskan, ), apricot (Horuz, Bozkurt, Karataş, & Maskan, ), lemon (Kesbi, Sadeghi, & Mireei, ), tomato (Izli & Isik, ), and goldenberry (İzli, Yıldız, Ünal, Işık, & Uylaşer, ).…”

Section: Introductionmentioning

confidence: 99%

“…Combined microwave-convective drying has been applied for several food products such as nectarin (Ashtiani, Sturm, & Nasirahmadi, 2018), apple (Horuz, Bozkurt, Karataş, & Maskan, 2017a), apricot (Horuz, Bozkurt, Karataş, & Maskan, 2017b), lemon (Kesbi, Sadeghi, & Mireei, 2016), tomato (Izli & Isik, 2015), and goldenberry (İzli, Yıldız, Ünal, Işık, & Uylaşer, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Yıldız

İzli

2018

J Food Process Preserv

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The present study investigated the effects of microwave (90 and 160 W) and combined microwave‐convective (90 W–55 °C, 90 W–65 °C, 90 W–75 °C, 160 W–55 °C, 160 W–65 °C and 160 W–75 °C) drying techniques on the drying kinetics, color parameters (L∗, a∗, b∗, C, α° and Δe), total phenolic content (TPC), and antioxidant capacity (ATC) of pomelo samples. The drying data were fitted to 10 typically used thin‐layer drying models to select a suitable model for drying of pomelo. Comparing the statistical parameters of applied models, the Diffusion Approach, Midilli et al., and Page models were found to be the best‐fitting models in describing drying kinetics of the pomelo samples. It was observed that the drying temperature and/or microwave power changed significantly the all color parameters, TPC, and ATC. The combined microwave‐convective drying resulted in shorter drying times with higher drying rates and high‐quality dried pomelo samples. Practical applications A significant improvement in the quality retention of combined microwave‐convective drying of pomelo slices was achieved. This piece of work will provide a novel method to produce microwave‐convective‐dried pomelo fruits with a significantly improved product quality. A practical implication is that drying of pomelo slices with an optimum condition by combined microwave‐convective process can be used to get a high‐quality product with a higher ATC, TPC, and color.

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L^{*}

values, a significant increase in

a^{*}

values was observed for all dried samples compared to the fresh pomelo samples.…”

Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Yıldız

İzli

2018

J Food Process Preserv

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“…Other researchers suggested that decreasing drying time is caused a decrease in SEC directly (Motevali & Tabatabaei, ). Similar reports have been published for apple (Dehghannya, Farshad, & Heshmati, ), Sour cherries (Horuz et al, ), soybean kernels (Khoshtaghaza et al, ), dog‐rose (Motevali & Tabatabaei, ) and Tomatoes (Izli & Isik, ).…”

Section: Resultssupporting

confidence: 79%

Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying

Taghinezhad

Kaveh

Jahanbakhshi

et al. 2020

J Food Process Engineering

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In the study, drying process of quince fruit was accomplished in a microwave‐convective dryer (MCD). The experiments were carried out at microwave power levels of 100, 200, and 300 W, air temperatures of 40, 55, and 70°C, and air velocities of 0.5, 1, and 1.5 m/s. Nevertheless, three artificial intelligence techniques consisted of artificial neural networks (ANNs), particle swarm optimizer (PSO), and grey wolf optimizer (GWO) were evaluated to predict the parameters of Deff, SEC, ΔE, and Sb. In the evaluation the data by ANNs, input parameters of networks consisted the values of air temperature, microwave power, and air velocity. According to the results, the maximum values of effective moisture diffusivity ( Deff) and specific energy consumption (SEC) were 1.71 × 10−9 m2/s and 126.07 kWh/kg, respectively. In addition, minimum values of total change in color (ΔE) and shrinkage ( Sb) of quince achieved 10.85 and 33.85%, respectively. For predicting all parameters, three models used in the study represented good predictive capability with R2 > 0.97. The obtained results showed that the GWO model had better predictive performance than the ANN and PSO models. Practical Application Drying food and agricultural products by application of microwave‐hot air blend dryers can be a good alternative to hot air and microwave dryers. Microwave energy infiltrates the product and facilitates heat release from the product and thus reduces drying time compared to single dryers. The main aim of applying such different models, mathematical simulation or modeling in the drying technology of agricultural products is to transform physical qualities and their interactions into numerical quantities and mathematical relationships.

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“…Maskan (2000) observed that MW finish drying reduced the CHD time by about 64.3% for banana slices. Izli and Isik (2015) stated that the drying time of tomato samples decreased from 780 to 80 min when the samples were dried by MW at 500 W instead of 75°C CHD. Similar to CHD, the moisture ratio obtained during MWD was also fitted to thirteen thin layer models (Table 1).…”

Section: Ijfs October 2017 Volume 6 Pages 232-244mentioning

confidence: 99%

Drying characteristics of zucchini and empirical modeling of its drying process

Kutlu

İşçi

2017

IJFS

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The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.

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Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods

Cited by 49 publications

References 31 publications

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying

Drying characteristics of zucchini and empirical modeling of its drying process

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