Microwave/air and microwave finish drying of banana

Maskan, Medeni

doi:10.1016/s0260-8774(99)00167-3

Cited by 515 publications

(413 citation statements)

References 21 publications

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“…Electromagnetic energy at 915 and 2450 MHz can be absorbed by water containing materials and converted to heat [12] . Microwave energy contributes to the heat transfer by electromagnetic radiation and subsequent volumetric heating [13] .…”

Section: -10 D At <10°cmentioning

confidence: 99%

Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi

Turgut¹

2016

Kafkas Univ Vet Fak Derg

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This study was carried out to determine the properties of set type yoghurts made using microwave heating after yoghurt fermentation during storage period of 28 d at 4±1°C. In this way, it will be possible to increase the yoghurt shelf-life, by preventing post-acidification. Yoghurts samples were subjected to three different microwave heating (10, 20 and 30 sec) at 720 Watt power level. Viability of yoghurt bacteria (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was assessed during 28 d of storage. Samples were subjected also physicochemical analysis (pH and titratable acidity). The results showed that microwave applications significantly affected viable counts of L. delbrueckii ssp. bulgaricus and S. thermophilus (P<0.05). The counts of L. bulgaricus and S. thermophilus increased in heated yoghurts but a delay was observed during of storage period. Also the results indicated that the microwave heating had significant effect on the titratable acidity values (P<0.05). The titratable acidity and pH showed similar patterns of increase or decrease during storage period. During refrigerated storage, decline in pH was greater in control group yoghurts than heated yoghurts. The titratable acidity increased in all yoghurt samples. However, the rate of increase was affected by the microwave heating time. The results of the study showed that the microwave heating had significant effect on the acceptability of yoghurt during shelf-life. Keywords: Yoghurt, Microwave heating, Shelf-Life, L. Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi ÖzetBu çalışma yoğurt fermantasyonu sonrası mikrodalga ısıtma kullanılarak üretilen ve 4±1°C'de 28 gün depolanan set tipi yoğurtların bazı özellikleri ve mikrodalga ısıtmanın yoğurt bakterilerinin canlılıkları üzerindeki etkisini belirlemek amacıyla yapılmıştır. Bu sayede depolama sırasında asitlik artışı geciktirilerek yoğurdun raf ömrünün uzatılması mümkün olabilecektir. Yoğurt örnekleri fermantasyondan sonra 720 Watt mikrodalga güç seviyesinde üç farklı süreyle (10, 20 ve 30 sn.) mikrodalga ısıtmaya tabi tutulmuştur. Yoğurt bakterilerinin (Lactobacillus delbrueckii ssp. bulgaricus ve S. thermophilus) depolama boyunca sayıları ve yoğurt örneklerinin bazı fiziko-kimyasal özellikleri (pH ve titre edilebilir asitlik) belirlenmiştir. Bulunan sonuçlar mikrodalga uygulamasının, canlı L. bulgaricus ve S. thermophilus sayıları üzerinde etkili olduğunu göstermiştir (P<0.05). Sonuçlar aynı zamanda mikrodalga ısıtmanın titre edilebilir asitlik değerleri üzerinde de önemli etkiye (P<0.05) sahip olduğunu göstermiştir. Çalışma, mikrodalga ısıtma uygulmasının raf ömrü süresince yoğurdun kabul edilebilirliği üzerinde önemli bir etkisi olduğunu göstermiştir.

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Section: -10 D At <10°cmentioning

confidence: 99%

Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi

Turgut¹

2016

Kafkas Univ Vet Fak Derg

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“…Another alternative method to consider is the microwave drying. This method provides many advantages in using uniform energy, providing low space utilization, supplying healthy sanitation, and giving better process control (Maskan, 2000). At the same time, as each method is analyzed, it is noteworthy that every method has some drawbacks.…”

Section: Introductionmentioning

confidence: 99%

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

İzli

2016

Food Sci. Technol

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Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality. All colour parameters changed depending on the drying method and colours closest to the fresh sample were obtained with freeze drying. It is interesting to note that the total phenolic content and antioxidant capacity in each sample rose when looked at in relation to the fresh sample. In particular, microwave-dried samples were recorded as having the highest total phenolic content and the highest antioxidant capacity. To explain the drying kinetics of the date slices, nine thin-layer drying models were also attempted. Based on statistical tests, the model developed by Midilli et al. model was found to be the best model for convective and microwave drying, but the Two Term model was the best for freeze drying. This study shows that microwave drying can produce high quality date slices with the additional advantage of reduced drying times compared to convective and freeze drying.Keywords: drying methods; thin-layer; date slices; colour; total phenolic content.Practical Applications: Microwave drying at 120W can improve the final quality of dried date slices.

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“…The removal of moisture prevents the growth and reproduction of microorganisms causing decay and minimizes many of the moisture-mediated deterioration reactions (Balbay et al, 2012). Convective drying methods can cause adverse changes in the taste, color and nutrient content of the dry product as a result of the long drying period, required high temperature, and reduction in density (Drouzas et al, 1999;Maskan, 2000). Microwave drying of products has become common because microwave drying prevents a decline in the quality of the product and ensures the rapid and efficient distribution of heat within the material (Li et al, 2009;Dong et al, 2011;Silva et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods

Alibas

Köksal

2014

Food Sci. Technol

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Microwave/air and microwave finish drying of banana

Cited by 515 publications

References 21 publications

Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi

Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods

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