INVESTIGATION OF EFFECTS OF VARIOUS DRYING METHODS ON THE QUALITY CHARACTERISTICS OF APPLE SLICES AND ENERGY EFFICIENCY

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dc.contributor.authorBaysal, Taner
dc.contributor.authorOzbalta, Necdet
dc.contributor.authorGokbulut, Sevgi
dc.contributor.authorCapara, Belcim
dc.contributor.authorTastan, Ozge
dc.contributor.authorGurlek, Gokhan
dc.date.accessioned2019-10-27T22:29:52Z
dc.date.available2019-10-27T22:29:52Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, the effects of tray drying, heat-pump drying, freeze drying, and microwave drying methods on the quality characteristics of apple slices were investigated and energy efficiencies of drying methods were determined. Drying time of samples were calculated as 50 min, 90 min, 270 min, and 20 min for tray, heat-pump, freeze, and microwave drying respectively. Quality characteristics of apple slices were determined by physical (moisture content, color values, water activity, rehydration, bulk density), chemical (total phenolic, total and invert sugar, pectin) and sensory analysis. Energy efficiencies of drying methods were evaluated by calculating the Specific Moisture Extraction Rate (SMER), Moisture Extraction Rate (MER), Specific Energy Consumption (SEC), energy consumption, and energy cost. Considering the quality characteristics of the products, the results showed that dried apple slices which were produced by using microwave and freeze drying methods had a better quality comparing to the tray and heat-pump drying methods. On the other hand, the lowest energy consumption and the highest SMER and MER values were obtained from the heat-pump dryer. According to the purpose of the production obtained quality and cost values will help us in selecting the dryer.en_US
dc.identifier.endpage144en_US
dc.identifier.issn1300-3615
dc.identifier.issn1300-3615en_US
dc.identifier.issue1en_US
dc.identifier.startpage135en_US
dc.identifier.urihttps://hdl.handle.net/11454/51171
dc.identifier.volume35en_US
dc.identifier.wosWOS:000353855200016en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherTurkish Soc Thermal Sciences Technologyen_US
dc.relation.ispartofIsi Bilimi Ve Teknigi Dergisi-Journal of Thermal Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApple slicesen_US
dc.subjecttray dryeren_US
dc.subjectheat-pump dryeren_US
dc.subjectfreeze dryingen_US
dc.subjectmicrowave dryingen_US
dc.subjectenergy efficiencyen_US
dc.titleINVESTIGATION OF EFFECTS OF VARIOUS DRYING METHODS ON THE QUALITY CHARACTERISTICS OF APPLE SLICES AND ENERGY EFFICIENCYen_US
dc.typeArticleen_US

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