Effect of Various Drying Methods On Drying Characteristics of Black and White Myrtle Fruits (Myrtus communis L.)

DİNÇER C., DOĞAN A., ERKAN M.

ERWERBS-OBSTBAU, cilt.64, sa.3, ss.433-443, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 64 Sayı: 3
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1007/s10341-022-00641-6
  • Dergi Adı: ERWERBS-OBSTBAU
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Environment Index, Food Science & Technology Abstracts
  • Sayfa Sayıları: ss.433-443
  • Anahtar Kelimeler: Drying, Fruits, Mathematical modeling, Microwave vacuum drying, Myrtus communis L, ANTIOXIDANT CAPACITY, PHYSICOCHEMICAL PROPERTIES, KINETICS, ANTHOCYANINS, POLYPHENOLS, EXTRACTS, COLOR, WILD
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this study, the effect of oven drying (70 and 80 degrees C), oven vacuum drying (70 and 80 degrees C, 250 mbar), microwave drying (180 and 300 W) and microwave vacuum drying (180 and 300 W, 250 mbar) on the drying kinetics, color and anthocyanin content of the black and white myrtle samples were investigated. In addition, 11 different drying models were used to describe the drying kinetics of the myrtle samples. The Midilli model exhibited best fit to all experimental data (R-2 >= 0.9971; chi(2) <= 0.0006; RMSE <= 0.0244). The anthocyanin contents of initial black and white myrtle samples were determined as 1821.67 +/- 46.90 mg/kg dw and 36.55 +/- 2.16 mg/kg dw, respectively. Although, vacuum drying has significantly prevented degradation of anthocyanin. Anthocyanin content of myrtle samples decreased depending on the drying processes. The color value of the samples was also significantly affected by drying methods.