Application of Different Drying Techniques on Peach Puree

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dc.contributor.authorPolat, Ahmet
dc.contributor.authorTaşkın, Onur
dc.contributor.authorİzli, Nazmi
dc.contributor.departmentZiraat Fakültesitr_TR
dc.date.accessioned2021-10-01T11:14:33Z
dc.date.available2021-10-01T11:14:33Z
dc.date.issued2021-06-04
dc.description.abstractIn this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” (220 min). The minimum value was obtained by “MW1” (10 min). By comparison of total color change (ΔE), the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.tr_TR
dc.identifier.endpage218tr_TR
dc.identifier.issn/e-issn2148-9297
dc.identifier.issue2tr_TR
dc.identifier.startpage211tr_TR
dc.identifier.urihttps://doi.org/10.15832/ankutbd.595857tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/75122
dc.identifier.volume27tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.595857tr_TR
dc.relation.journalTarım Bilimleri Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectDrying timetr_TR
dc.subjectpHtr_TR
dc.subjectbrixtr_TR
dc.titleApplication of Different Drying Techniques on Peach Pureetr_TR
dc.typeArticletr_TR

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Cilt:27 Sayı:02 (2021)