Effects of Microwave-Infrared Combination Drying on Quality of Eggplants

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dc.contributor.authorAydogdu, Ayca
dc.contributor.authorSumnu, Gulum
dc.contributor.authorSahin, Serpil
dc.date.accessioned2024-02-23T13:59:42Z
dc.date.available2024-02-23T13:59:42Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractThe objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30, 40, and 50 %) and different infrared (IR) powers (10, 20, and 30 %). Hot-air drying was performed in a tray dryer at 50 A degrees C with an air velocity of 1.5 m/s. As quality parameters, color, rehydration ratio, shrinkage, microstructure, and pore size distribution of dried eggplants were chosen. Microwave-IR combination provided significantly shorter drying time than hot-air drying. Osmotic dehydration also reduced drying time in microwave-IR combination oven. Effective diffusivity of moisture in hot-air drying (5.070 x 10(-10) m(2)/s) was found to be lower than that observed in microwave-IR drying (7.100 x 10(-9)-1.445 x 10(-8) m(2)/s). Higher microwave and IR powers increased but osmotic pretreatment decreased effective diffusivity. Decrease in IR power and osmotic dehydration treatment increased L* but decreased a* values of dried eggplants. Microwave-IR-dried eggplants had more porous structure than hot-air-dried ones. Therefore, these eggplants had lower shrinkage and higher rehydration ratio than hot-air-dried ones. Osmotically dehydrated eggplants had higher shrinkage and lower rehydration ratio than untreated ones.en_US
dc.identifier.doi10.1007/s11947-015-1484-1
dc.identifier.endpage1210en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84939946535en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1198en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-015-1484-1
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11285
dc.identifier.volume8en_US
dc.identifier.wosWOS:000354257100003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood And Bioprocess Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrowaveen_US
dc.subjectInfrareden_US
dc.subjectDryingen_US
dc.subjectEggplanten_US
dc.subjectOsmotic Dryingen_US
dc.titleEffects of Microwave-Infrared Combination Drying on Quality of Eggplantsen_US
dc.typeArticleen_US

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