Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods

İzli, Nazmi; İzli, Gökçen; Taşkın, Onur

doi:10.1007/s11694-016-9372-6

Cited by 67 publications

(34 citation statements)

References 38 publications

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“…In addition, Kumar, Prasad, and Murthy () reported the low color changes for okra with a decline in drying air temperature and microwave power. Other similar results were found in Izli, Izli, and Taskin () for kiwi using microwave‐convection drying and Zielinska and Michalska () for peach at different drying methods.…”

Section: Resultssupporting

confidence: 85%

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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Section: Resultssupporting

confidence: 85%

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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“…Nothing has been found in the literature about VEC changes after kiwifruit drying, either. Regarding TPC losses, similar figures (11–49%) were observed by Izli et al . when kiwifruit slices were dried at 60, 70, and 80 °C and 1.5 m s −1 .…”

Section: Resultssupporting

confidence: 85%

Ultrasound assisted low‐temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

et al. 2019

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Background Low‐temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.5 kW m−3) during low‐temperature drying of kiwifruit (at 5, 10 and 15 °C, and 1 m s−1) on drying kinetics, bioactive compounds (such as ascorbic acid, vitamin E, and total polyphenols), and antioxidant activity was studied. Results Drying time was shortened by 55–65% when using power ultrasound. A diffusion model was used to evaluate the drying kinetics. The effective diffusion coefficient increased by 154 ± 30% and the external mass transfer coefficient increased by 158 ± 66% when ultrasound was applied during drying, compared with drying without ultrasound application. With regard to bioactive compounds and antioxidant activity, although samples dried at 15 °C presented significantly higher (P < 0.05) losses (39–54% and 57–69%, respectively) than samples dried at 5 °C (14–43% and 23–50%, respectively) when ultrasound was not applied, the application of ultrasound during drying at 15 °C significantly reduced (P < 0.05) those losses in all quality parameters (15–47% and 47–58%, respectively). Conclusion Overall, low‐temperature drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 °C. © 2018 Society of Chemical Industry

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“…∆e values of microwave dried samples with 90 and 160 W showed the highest value while combined dried samples with 90 W–55 and 160 W–55 °C showed the lowest value, as compared to the other treatments. Also, increasing the drying temperature and/or microwave power resulted higher Δ e values can be related to the effect of high temperature/microwave output power on heat‐sensitive components, such as proteins and carbohydrates (Izli, Izli, & Taskin, ). The preferred colors are those closest to the original color of fresh pomelo samples.…”

Section: Resultsmentioning

confidence: 99%

“…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. Among the dried samples, the highest a * value was observed for the samples dried at 160 W microwave alone treatment whereas the lowest a * value was found for the samples dried at 90 W-55 ºC microwave-convective combined treatment ( which is related to changes in lightness, redness, and yellowness was also compared ( (Izli, Izli, & Taskin, 2017). The preferred colors are those closest to the original color of fresh pomelo samples.…”

Section: Color Analysismentioning

confidence: 97%

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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Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods

Cited by 67 publications

References 38 publications

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

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

Ultrasound assisted low‐temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

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

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