The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit

Menges H. O., Unver A., Ozcan M. M., ERTEKİN C., Sonmete M. H.

ERWERBS-OBSTBAU, cilt.61, sa.2, ss.195-207, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 2
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1007/s10341-019-00417-5
  • Dergi Adı: ERWERBS-OBSTBAU
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.195-207
  • Anahtar Kelimeler: Kiwifruit, Total phenol, Radical scavenging activity, Colour, Drying, VITAMIN-C CONTENT, THIN-LAYER MODEL, HOT-AIR, ACTINIDIA-ARGUTA, SOLAR DRYER, FRUITS, KINETICS, QUALITY, SUN, PRETREATMENTS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The influence of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit were researched. The kiwi fruits dried between 2.6h and 12.1h for different drying conditions. Total phenol content of dried fruits were ranged from 2.03-2.71mg GAE/L. Free radical scavenging activity were varied from 26.04% to 40.91%. The effect of different drying temperatures were not very effective on the total phenol content of kiwi fruits. But, the free radical scavenging activity were variable. While L* value were in the range of 51.41 and 72.90, the a* value were ranged between -8.22 and 3.47 and the b* value between 22.24 and 40.37. The most suitable model is Midilli etal. model with low RMSE, reduced chi-square and high modeling efficiency values. While the effective diffusivity ranged between 2.63x10(-10) and 1.29x10(-9)m(2).s(-1), the activation energy was between 28.51 and 34.16kJmol(-1).