Infrared drying of strawberry

Adak N., Heybeli N., ERTEKİN C.

FOOD CHEMISTRY, cilt.219, ss.109-116, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 219
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2016.09.103
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.109-116
  • Anahtar Kelimeler: Strawberry, Drying, Convective, Infrared, Antioxidants, FRAGARIA X ANANASSA, ANTIOXIDANT ACTIVITY, HOT AIR, PHENOLIC CONTENT, NUTRITIONAL QUALITY, CAPACITY, KINETICS, APPLE, RADIATION, IMPACT
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The effects of different drying conditions, such as infrared power, drying air temperature and velocity, on quality of strawberry were evaluated. Drying time decreased with increased infrared power, air temperature and velocity. An increase in power from 100 W to 300 W, temperature from 60 to 80 degrees C and velocity from 1.0 m.s(-1) to 2.0 m.s(-1) decreased fruit color quality index. For total phenol and anthocyanin content, 300 W, 60 degrees C, and 1.0 m.s(-1) were superior to the other experimental conditions. The drying processes increased N, P and K and decreased Ca, Mg, Fe, Mn, Zn and Cu contents. The optimal conditions to preserve nutrients in infrared drying of strawberry were 200 W, 100 C and 1.5 m.s(-1). (C) 2016 Elsevier Ltd. All rights reserved.