Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2024Scopus SJRQ2/r/bayburt/11728
  Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)

  Memis, Habibe; Bekar, Fevzi; Guler, Cagri; Kamiloğlu, Aybike; Kutlu, Naciye

  The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R2> 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.

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  AtıfScopus12·WoS11·OpenAlex11

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• MakaleAçık Erişim2022Scopus SJRQ2/r/bayburt/12148
  Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince

  Kutlu, Naciye

  In this study, the ohmic heating system was used as a novel application for osmotic dehydration of quince. After osmotic dehydration, samples were dried by microwave. In this regard, the effects of process variables such as electrical field strengths (20, 30 and 40 V/cm), holding time (10, 20 and 30 minutes), microwave power (90, 180 and 270 W) and sucrose concentration (0%, 25% and 50%) on dielectric constant, dielectric loss factor, rehydration ratios, total phenolic compounds and color values were investigated by response surface methodology (RSM). Optimum conditions were found as 40 V/cm electrical field strength, 30 min holding time, 16.67% sucrose concentration and 270 W microwave power. Total phenolic content, rehydration ratio, color differences and dielectric properties of the novel method were found to be higher than that of control. Moreover, Midilli and Wang & Sing models gave the superior fit to the moisture ratio data obtained during drying.

  AtıfScopus44·WoS36·OpenAlex38

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