Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric

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dc.contributor.authorTaşkın, Onur
dc.contributor.authorIzlı, Nazmi
dc.contributor.departmentZiraat Fakültesitr_TR
dc.date.accessioned2021-09-28T12:32:41Z
dc.date.available2021-09-28T12:32:41Z
dc.date.issued2019-09-05
dc.description.abstractIn the present research, effect of methods that use the microwave (90, 160 and 350 W), infrared (60, 70 and 80 °C), and freeze drying for turmeric samples on the drying kinetics, effective moisture diffusivity and color were analyzed. Also ten distinct thin layer models of drying were used to predict their kinetics. Depending on the evaluation of the statistical tests, models of Midilli et al and Wang & Singh models were found the optimum ones for explaining drying characteristics of turmeric. Among the used methods, the fastest and slowest drying time was 65 min with microwave drying (350 W) and 600 min with freeze drying, respectively. The calculations demonstrate that the maximum effective moisture diffusivity value is obtained in microwave drying (350 W). Our study shows that although the freeze-drying increases the drying time, it showed closest color results against to fresh samples. In conclusion, microwave, infrared and freeze drying methods applied to turmeric should improve with the combined drying applications.tr_TR
dc.identifier.endpage345tr_TR
dc.identifier.issn/e-issn2148-9297
dc.identifier.issue3tr_TR
dc.identifier.startpage334tr_TR
dc.identifier.urihttps://doi.org/10.15832/ankutbd.439434tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/75002
dc.identifier.volume25tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.439434tr_TR
dc.relation.journalTarım Bilimleri Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectEffective moisture diffusivitytr_TR
dc.subjectDrying kineticstr_TR
dc.subjectTurmerictr_TR
dc.titleEffect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmerictr_TR
dc.typeArticletr_TR

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Cilt:25 Sayı:03 (2019)