| dc.creator |
Dal, Fatma Fulya |
|
| dc.creator |
Karacabey, Erkan |
|
| dc.date |
2021-12-01T00:00:00Z |
|
| dc.date.accessioned |
2022-05-10T11:17:44Z |
|
| dc.date.available |
2022-05-10T11:17:44Z |
|
| dc.identifier |
4dd87442-b3c9-4591-9e62-468fdd0fef79 |
|
| dc.identifier |
10.24925/turjaf.v9isp.2547-2551.4924 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/4dd87442-b3c9-4591-9e62-468fdd0fef79/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/96615 |
|
| dc.description |
<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> |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Determination of The Physical, Physio-Chemical and Chemical Properties of Gilaburu Fruits (Viburnum opulus) Dried by Convectional Drying Technique |
|
| dc.type |
info:eu-repo/semantics/article |
|