Drying Kinetics and Color Retention of Dehydrated Rosehips

Koyuncu, Turhan; Tosun, İlkay; Üstün, Nebahat Şule

doi:10.1081/drt-120023184

Cited by 29 publications

(30 citation statements)

References 18 publications

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“…Thus, the drying chamber was selected less than 1m long. During these studies, it was also seen that when the length of the drying chamber more than 1m, there were important temperature and relative humidity differences between the beginning and the end of the drying chamber (Koyuncu et al, 2003;Koyuncu et al, 2004). The moisture content (percentage dry basis) of fresh fruits, at harvest was aproximately 300% (Eq.…”

Section: Methodsmentioning

confidence: 96%

Convective and Microwave Drying Characteristics of Sorbus Fruits (Sorbus domestica L.)

Lüle

Koyuncu

2015

Procedia - Social and Behavioral Sciences

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In this research, convective and microwave drying characteristics, energy requirement and color changes of sorbus fruits (Sorbus domestica L.) were reported. Sorbus fruits were dehydrated in a computer connected parallel air flow type dryer and in a microwave oven dryer. Samples of freshly harvested sorbus fruits were dehydrated under two air temperatures of 50° and 70°C and at three microwave power levels of PL-1, PL-2 and PL-3. Selected drying air velocity was 0.30 m/s for both temperatures. Sorbus fruits were dehydrated from the initial moisture content of 300 (percentage dry basis) to a final moisture content of 8...10%. During convective drying experiments, product were weighted automatically by the balance per 5...10 minutes. Data were transferred to the computer and processed by a software. During microwave drying, the product were weighted and data recorded manually per 15...60 minutes. The influence of drying method, drying air temperature and microwave power level have also been studied. Hunter L, a, b values system was also used to evaluate changes in total color difference ( E) on dried products. The results showed that convective drying air temperature and microwave oven power levels influenced the total drying time, total energy requirement, specific energy requirement and color difference for sorbus fruits. The minimum specific energy requirement were determined as 0.69 kWh/kg and 37.07 kWh/kg for 70°C and PL-3 respectively. 50° C drying air temperature and PL-1 was found to yield better quality product in terms of color retention of Hunter L, a, b and E. As a result, to reduce drying energy consumption and to keep better color retention, convective drying can be recommended for this application.

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Section: Methodsmentioning

confidence: 96%

Convective and Microwave Drying Characteristics of Sorbus Fruits (Sorbus domestica L.)

Lüle

Koyuncu

2015

Procedia - Social and Behavioral Sciences

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“…Besides, the experimental drying studies we conducted showed us that the maximum length of the drying chamber must be approximately 1 m depending on the drying air temperature distribution during the length of the dryer. When the length of the drying chamber was constructed more than 1 m, important temperature differences and relative humidity were found between the beginning and the end of the drying chamber (Koyuncu, Tosun, & Ü stü n, 2003;Koyuncu, Serdar, & Tosun, 2004). Therefore, the drying chamber was selected less than 1 m long.…”

Section: Methodsmentioning

confidence: 99%

Convective drying characteristics of azarole red (Crataegus monogyna Jacq.) and yellow (Crataegus aronia Bosc.) fruits

Koyuncu

Pinar

Lüle

2007

Journal of Food Engineering

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“…The energy consumption levels change depending on the temperature and velocity. In the case of 40 o C and 1 m/s the drying is completed within 24 hours with energy requirements 90,9 MJ/kg H 2 O evaporated, while in the case of 50 o C and 0.5 m/s the energy requirements drops to 23,3 MJ/kg (Koyuncu et al, 2003;Woods et al, 2010 (Del Campo et al, 2007). The most commonly used systems include shallow big ponds, tanks, circular ponds and raceway ponds.…”

Section: Objectivesmentioning

confidence: 98%