<table class="NormalTable"><tbody><tr><td width="200"><span class="fontstyle0">Our country has many species in fruit and vegetable cultivation. One of them is Gilaburu fruit (</span><span class="fontstyle2">Viburnum<br>Opulus</span><span class="fontstyle0">), which has spread to different regions, especially in Kayseri. Longer preservation of products in<br>fruits and vegetables; Drying process has been applied since ancient times to prevent deterioration caused<br>by microbial and/or biochemical changes. One of them and the most common one is convectional drying<br>in other words drying in a drying chamber under controlled hot air stream. In this study, Gilaburu fruits<br>were obtained from a local producer in Kayseri. Drying processes were carried out in a convectional oven<br>at 60, 70 and 80℃ in three repetitions. The effects of different drying conditions on the drying<br>characteristics of Gilaburu fruits were examined. Drying time for Gilaburu fruits decreased with<br>increasing temperature. As a color parameter total color change with respective to fresh fruit (ΔΕ) was<br>investigated. The results indicated that it remained almost identical with temperature change. Similar<br>trend was observed for rehydration rate. Titration acidity and pH values showed compatible changes.<br>With temperature increase, titration acidity increased, as pH decreased. As textural properties, skin<br>hardness and elasticity of dried fruits were measured. As hardness increased, elasticity decreased with<br>temperature elevation. Total phenolic content and antioxidant activity of dried samples were also<br>examined. The results showed that there were increases in both of them with an increase in temperature</span></td></tr></tbody></table><p> <br style="font-variant-numeric: normal; font-variant-east-asian: normal; line-height: normal; text-align: -webkit-auto; text-size-adjust: auto;"></p>