Evaluation of innovative drying approaches in celery drying considering product quality and drying energy efficiency

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dc.contributor.authorBaysan, Ulas
dc.contributor.authorHarun, Ayatulla Imam
dc.contributor.authorKoc, Mehmet
dc.date.accessioned2024-08-31T07:47:35Z
dc.date.available2024-08-31T07:47:35Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractHerein celery was dried with a tray dryer, taking into account the physical and chemical changes of the final product and its drying energy efficiency. In order to obtain the maximum energy efficiency, drying experiments were carried out with 3 different drying approaches: drying at a constant temperature, intermittent drying, and controlled temperature drying based on moisture ratio. A significant increase in energy efficiency was observed in the experiments performed at both intermittent drying and controlled temperature drying based on moisture ratio. Higher energy efficiency was obtained by drying at a higher constant temperature, but this in effect caused a degradation in both the chemical and physical properties of celery. Quality attributes of dried celery in intermittent drying were improved but the energy efficiency attained under these conditions was not as anticipated. However, controlled temperature drying based on moisture ratio had significantly higher energy efficiency as well as higher quality of the final product. Therefore, an innovative approach of controlled temperature drying based on moisture ratio stands out as the most effective technique in this study.en_US
dc.description.sponsorshipAydin Adnan Menderes University, Council of Scientific Research Project [MF 19004]en_US
dc.description.sponsorshipThe authors acknowledge Aydin Adnan Menderes University, Council of Scientific Research Project (Project Number: MF 19004) for financial support.en_US
dc.identifier.doi10.1016/j.ifset.2024.103636
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85188990382en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2024.103636
dc.identifier.urihttps://hdl.handle.net/11454/104482
dc.identifier.volume93en_US
dc.identifier.wosWOS:001222288400001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectCeleryen_US
dc.subjectDryingen_US
dc.subjectIntermittenten_US
dc.subjectQualityen_US
dc.subjectTray Dryeren_US
dc.subjectEnergy Efficiencyen_US
dc.titleEvaluation of innovative drying approaches in celery drying considering product quality and drying energy efficiencyen_US
dc.typeArticleen_US

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