Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer
Küçük Resim Yok
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Korean Society Food Science & Technology-Kosfost
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effects of ultrasound pretreatment (US) before hot air drying (HAD) and microwave drying (MWD) of garlic slices were investigated. For this aim ultrasonic bath at 30 degrees C for 30min (35kHz), microwave oven at 540W power and tray dryer at 60 degrees C and with 1.0m/s air flow rate were used to reach the final moisture content of 5%. Drying rate increased in the US+HAD and the US+MWD groups by 19.30% and 13.82% respectively in comparison with control groups. The effective moisture diffusivity (D-eff) of garlic slices were calculated from Fick's diffusion model for the HAD, US+HAD, MWD and the US+MWD groups as 1.420x10(-10), 1.826x10(-10), 1.177x10(-8), 1.363x10(-8) m(2)/s respectively. The rehydration rates increased, and bulk densities were decreased in the US+HAD and the US+MWD compared to the control groups. The color values were significantly affected after ultrasound pretreatment. Redness, and yellowness increased most in the US+HAD group.
Açıklama
Anahtar Kelimeler
Garlic slices, Ultrasound pretreatment, Drying, Rehydration rate, Color
Kaynak
Food Science and Biotechnology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
28
Sayı
2
