Research Article
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The effect of storage on some chemical and microbial properties of apricots dried with a combined solar energy assisted air and hot air assisted radio frequency drying system

Year 2021, Volume 7, Issue 4, 259 - 271, 01.10.2021

Abstract

Innovative combined solar energy assisted air and hot air assisted radio frequency drying system was used to dry unsulphured, sulphured (1 kg/ton and 2 kg/ton sulphur) and pistachio hull extract treated apricots. Unsulphured and sulphured apricots dried under sun were used as the control samples. The effects of different storage temperatures (5, 20 and 35oC) on residual sulphur content, β-carotene and microbial stability characteristics of dried apricots were studied. Also, the effect of storage temperature on the total phenolic content of dried apricots pre-treated with pistachio hull extract was investigated. The obtained results showed that the loss of sulphur and β-carotene was less in the products stored at 5oC compared to the products stored at 20 and 35oC. Sulphur treatment significantly inhibited the loss of β-carotene during storage. The maximum decrease in phenolic content of dried apricots pretreated with extract, was observed in samples stored at 20°C. In addition, extract treatment provided an advantage in terms of storage considering the microbial quality. The combined drying system caused less sulfur loss compared to sun drying.

References

  • Alagöz, S., Türkyılmaz, M., Tağı, Ş., Özkan, M. (2015). Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. Food Chemistry, 174, 356-364. https://doi.org/10.1016/j.foodchem.2014.11.075
  • Al-Juhaimi, F., Adiamo, O.Q., Alsawmahi, O.N., Gahfoor, K., Islam Sarker, M.Z., Mohamed Ahmed, I.A., Babiker, E.E. (2017). Effect of pistachio seed hull extracts on quality attributes of chicken burger. CyTA-Journal of Food, 15, 9-14. https://doi.org/10.1080/19476337.2016.1193057
  • AOAC (Association of Official Analytical Chemists) (1990). Official Methods of Analysis, 15th edn, Arlington, VA: AOAC. 1st supplement, Method 990.28.
  • Barba, A.I.O., Hurtado, M.C., Mata, M.C.S., Ruiz, V.F., de Tejada, M.L.S. (2006). Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and beta-carotene in vegetables. Food Chemistry, 95(2), 328-336. https://doi.org/10.1016/j.foodchem.2005.02.028
  • Coşkun, A.L. (2010). Farklı Kükürtleme Yöntemlerinin ve Depolama Sıcaklıklarının Kuru Kayısıların Fiziksel ve Kimyasal Niteliklerine Etkisi. Doktora tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara, 119.
  • Coşkun, A.L., Türkyılmaz, M., Aksu, Ö., Koç, B.E., Yemiş, O., Özkan, M. (2013). Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots. Food Chemistry, 141, 3670-3680. https://doi.org/10.1016/j.foodchem.2013.06.033
  • FAOSTAT 2018. FAOSTAT statistical database. Retrieved from http://www.fao.org/faostat/en/#data/QC (accessed 29.04.2020).
  • García-Martínez, E., Igual, M., Martín-Esparza, M.E., Martínez-Navarrete, N. (2013). Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food and Bioprocess Technology, 6, 3247-3255. https://doi.org/10.1007/s11947-012-0988-1
  • Horuz, E., Bozkurt, H., Karataş, H., Maskan, M. (2017). Drying kinetics of apricot halves in a microwave-hot air hybrid oven. Heat and Mass Transfer, 53(6), 2117-2127. https://doi.org/10.1007/s00231-017-1973-z
  • Inserra, L., Cabaroğlu, T., Şen, K., Arena, E., Ballistreri, G., Fallico, B. (2017). Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety. Turkish Journal of Agriculture and Forestry, 41, 59-68. https://doi.org/10.3906/tar-1607-60
  • Işınay, B. (2020). Effect of combined radio-frequency and solar assisted air drying on properties of dried apricot. Gıda Mühendisliği ABD Yüksek Lisans Tezi, Gaziantep Üniversitesi Fen Bilimleri Enstitüsü, Gazinatep, Türkiye.
  • İncedayi, B., Tamer, C.E., Sinir, G.Ö., Suna, S., Çopur, Ö.U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.). Food Science and Technology, 36, 171-178. https://doi.org/10.1590/1678-457X.0086
  • Karabulut, I., Topcu, A., Duran, A., Turan, S., Ozturk, B. (2007). Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armeniaca L.). Lebensmittel-Wissenschaft und Technologie, 40, 753-758. https://doi.org/10.1016/j.lwt.2006.05.001
  • Kayran, S., Doymaz, İ. (2017). Infrared drying and effective moisture diffusivity of apricot halves: Influence of pretreatment and infrared power. Journal of Food Processing and Preservation, 41, e12827. https://doi.org/10.1111/jfpp.12827
  • Kılıç, I. H., Sarıkürkçü, C., Karagöz, I.D., Uren, M.C., Koçak, M.S., Cilkiz, M., Tepe, B. (2016). A significant by-product of the industrial processing of pistachios: shell skin–RP-HPLC analysis, and antioxidant and enzyme inhibitory activities of the methanol extracts of Pistacia vera L. shell skins cultivated in Gaziantep, Turkey. RSC Advances, 6, 1203-1209. https://doi.org/10.1039/C5RA24530C
  • Özbek, H.N., Koçak Yanı,k D., Fadıloğlu, S., Göğüş, F. (2020). Optimization of microwave-assisted extraction of bioactive compounds from pistachio (Pistacia vera L.) hull. Seperation Science and Technology, 55, 289-299. https://doi.org/10.1080/01496395.2019.1577444
  • Öztürk, I., Ekici, L., Yetim, H., Sağdıç, O. (2010). Antioxidative, antiradikale und antimikrobielle Aktivitäten des Fruchthüllen-Extrakts von frischen Antep-Pistazien. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5, 163-167. https://doi.org/10.1007/s00003-009-0529-7
  • Rajaei, A., Barzegar, M., Mobarez, A.M., Sahari, M.A., Esfahani, Z.H. (2010). Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract. Food and Chemical Toxicology, 48, 107-112. https://doi.org/10.1016/j.fct.2009.09.023
  • Rocha-Parra, D.F., Lanari, M.C., Zamora, M.C., Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Science and Technology, 70, 162-170. https://doi.org/10.1016/j.lwt.2016.02.038
  • Sadeghinejad, N., Sarteshnizi, R.A., Gavlighi, H.A., Barzegar, M. (2019). Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage. LWT-Food Science and Technology, 102, 393-402. https://doi.org/10.1016/j.lwt.2018.12.060
  • Saǧırlı, F., Taǧı, Ş., Özkan, M., Yemiş, O. (2008). Chemical and microbial stability of high moisture dried apricots during storage. Journal of the Science of Food and Agriculture, 88, 858-869. https://doi.org/10.1002/jsfa.3162
  • Sağırlı, F.Y. (2006). Orta nemli kayısıların depolanma stabilitesi. Doktora tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı.
  • Salur-Can, A., Türkyılmaz, M., Özkan, M. (2017). Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage. Food Chemistry, 221, 412-421. https://doi.org/10.1016/j.foodchem.2016.10.081
  • Sönmezdağ, A.S., Kelebek, H., Selli, S. (2017). Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pista- cia vera L.) hull. Journal of Essential Oil Research, 29, 262-270. https://doi.org/10.1080/10412905.2016.1216899
  • Türkyılmaz, M., Tağı, Ş., Özkan, M. (2013a). Changes in chemical and microbial qualities of dried apricots containing sulfur dioxide at different levels during storage. Food and Bioprocess Technology, 6, 1526-1538. https://doi.org/10.1007/s11947-012-0884-8
  • Türkyılmaz, M., Tağı, Ş., Özkan, M., Öztürk, K., Öztürk, B. (2013b). Chemical and microbial differences in dried apricots containing sülfür dioxide at different levels. Gıda, 38(5), 275-282.
  • Wang, W., Wang, W., Jung, J., Yang, R., Tang, J., Zhao, Y. (2020). Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). Food and Bioproducts Processing, 120, 179-190. https://doi.org/10.1016/j.fbp.2020.01.006
  • Zhou, X., Gao, H., Mitcham, E.J., Wang, S. (2018). Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts. Drying Technology, 36(4), 477-490. https://doi.org/10.1080/07373937.2017.1351452

Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi

Year 2021, Volume 7, Issue 4, 259 - 271, 01.10.2021

Abstract

Yenilikçi kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans sistemi, kükürtlenmemiş, iki farklı konsantrasyonda kükürtlenmiş (1kg/ton ve 2kg/ton kükürt) ve fıstık kabuğu ekstraktı uygulanmış kayısıların kurutulması için kullanılmıştır. Güneş altında kurutulan kükürtlü ve kükürtsüz kayısılar ise kontrol örnekleri olarak kullanılmıştır. Farklı depolama sıcaklıklarının (5, 20 ve 35oC) kuru kayısıların kalıntı kükürt miktarı, β-karoten ve mikrobiyal stabilite özellikleri üzerine etkisi çalışılmıştır. Ayrıca, depolama sıcaklığının antepfıstığı kabuğu ekstraktı ile ön işlem gören kuru kayısıların toplam fenolik miktarı üzerine etkisi incelenmiştir. Elde edilen sonuçlar, 5°C’de depolanan ürünlerde kükürt ve β-karoten kaybının 20 ve 35°C’de depolanan ürünlere kıyasla daha az olduğunu göstermiştir. Kükürtleme işlemi depolama boyunca β-karoten kaybını önemli ölçüde engellemiştir. Ekstrakt ile ön işlem gören kuru kayısıların fenolik madde miktarında en fazla azalma 20°C’de depolanan örneklerde görülmüştür. Ayrıca ekstrakt uygulaması mikrobiyal kalite göz önünde bulundurulduğunda depolama açısından avantaj sağlamıştır. Kombine kurutma sistemi, güneş altında kurutma ile kıyaslandığında daha az kükürt kaybına neden olmuştur.

References

  • Alagöz, S., Türkyılmaz, M., Tağı, Ş., Özkan, M. (2015). Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. Food Chemistry, 174, 356-364. https://doi.org/10.1016/j.foodchem.2014.11.075
  • Al-Juhaimi, F., Adiamo, O.Q., Alsawmahi, O.N., Gahfoor, K., Islam Sarker, M.Z., Mohamed Ahmed, I.A., Babiker, E.E. (2017). Effect of pistachio seed hull extracts on quality attributes of chicken burger. CyTA-Journal of Food, 15, 9-14. https://doi.org/10.1080/19476337.2016.1193057
  • AOAC (Association of Official Analytical Chemists) (1990). Official Methods of Analysis, 15th edn, Arlington, VA: AOAC. 1st supplement, Method 990.28.
  • Barba, A.I.O., Hurtado, M.C., Mata, M.C.S., Ruiz, V.F., de Tejada, M.L.S. (2006). Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and beta-carotene in vegetables. Food Chemistry, 95(2), 328-336. https://doi.org/10.1016/j.foodchem.2005.02.028
  • Coşkun, A.L. (2010). Farklı Kükürtleme Yöntemlerinin ve Depolama Sıcaklıklarının Kuru Kayısıların Fiziksel ve Kimyasal Niteliklerine Etkisi. Doktora tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara, 119.
  • Coşkun, A.L., Türkyılmaz, M., Aksu, Ö., Koç, B.E., Yemiş, O., Özkan, M. (2013). Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots. Food Chemistry, 141, 3670-3680. https://doi.org/10.1016/j.foodchem.2013.06.033
  • FAOSTAT 2018. FAOSTAT statistical database. Retrieved from http://www.fao.org/faostat/en/#data/QC (accessed 29.04.2020).
  • García-Martínez, E., Igual, M., Martín-Esparza, M.E., Martínez-Navarrete, N. (2013). Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food and Bioprocess Technology, 6, 3247-3255. https://doi.org/10.1007/s11947-012-0988-1
  • Horuz, E., Bozkurt, H., Karataş, H., Maskan, M. (2017). Drying kinetics of apricot halves in a microwave-hot air hybrid oven. Heat and Mass Transfer, 53(6), 2117-2127. https://doi.org/10.1007/s00231-017-1973-z
  • Inserra, L., Cabaroğlu, T., Şen, K., Arena, E., Ballistreri, G., Fallico, B. (2017). Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety. Turkish Journal of Agriculture and Forestry, 41, 59-68. https://doi.org/10.3906/tar-1607-60
  • Işınay, B. (2020). Effect of combined radio-frequency and solar assisted air drying on properties of dried apricot. Gıda Mühendisliği ABD Yüksek Lisans Tezi, Gaziantep Üniversitesi Fen Bilimleri Enstitüsü, Gazinatep, Türkiye.
  • İncedayi, B., Tamer, C.E., Sinir, G.Ö., Suna, S., Çopur, Ö.U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.). Food Science and Technology, 36, 171-178. https://doi.org/10.1590/1678-457X.0086
  • Karabulut, I., Topcu, A., Duran, A., Turan, S., Ozturk, B. (2007). Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armeniaca L.). Lebensmittel-Wissenschaft und Technologie, 40, 753-758. https://doi.org/10.1016/j.lwt.2006.05.001
  • Kayran, S., Doymaz, İ. (2017). Infrared drying and effective moisture diffusivity of apricot halves: Influence of pretreatment and infrared power. Journal of Food Processing and Preservation, 41, e12827. https://doi.org/10.1111/jfpp.12827
  • Kılıç, I. H., Sarıkürkçü, C., Karagöz, I.D., Uren, M.C., Koçak, M.S., Cilkiz, M., Tepe, B. (2016). A significant by-product of the industrial processing of pistachios: shell skin–RP-HPLC analysis, and antioxidant and enzyme inhibitory activities of the methanol extracts of Pistacia vera L. shell skins cultivated in Gaziantep, Turkey. RSC Advances, 6, 1203-1209. https://doi.org/10.1039/C5RA24530C
  • Özbek, H.N., Koçak Yanı,k D., Fadıloğlu, S., Göğüş, F. (2020). Optimization of microwave-assisted extraction of bioactive compounds from pistachio (Pistacia vera L.) hull. Seperation Science and Technology, 55, 289-299. https://doi.org/10.1080/01496395.2019.1577444
  • Öztürk, I., Ekici, L., Yetim, H., Sağdıç, O. (2010). Antioxidative, antiradikale und antimikrobielle Aktivitäten des Fruchthüllen-Extrakts von frischen Antep-Pistazien. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5, 163-167. https://doi.org/10.1007/s00003-009-0529-7
  • Rajaei, A., Barzegar, M., Mobarez, A.M., Sahari, M.A., Esfahani, Z.H. (2010). Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract. Food and Chemical Toxicology, 48, 107-112. https://doi.org/10.1016/j.fct.2009.09.023
  • Rocha-Parra, D.F., Lanari, M.C., Zamora, M.C., Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Science and Technology, 70, 162-170. https://doi.org/10.1016/j.lwt.2016.02.038
  • Sadeghinejad, N., Sarteshnizi, R.A., Gavlighi, H.A., Barzegar, M. (2019). Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage. LWT-Food Science and Technology, 102, 393-402. https://doi.org/10.1016/j.lwt.2018.12.060
  • Saǧırlı, F., Taǧı, Ş., Özkan, M., Yemiş, O. (2008). Chemical and microbial stability of high moisture dried apricots during storage. Journal of the Science of Food and Agriculture, 88, 858-869. https://doi.org/10.1002/jsfa.3162
  • Sağırlı, F.Y. (2006). Orta nemli kayısıların depolanma stabilitesi. Doktora tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı.
  • Salur-Can, A., Türkyılmaz, M., Özkan, M. (2017). Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage. Food Chemistry, 221, 412-421. https://doi.org/10.1016/j.foodchem.2016.10.081
  • Sönmezdağ, A.S., Kelebek, H., Selli, S. (2017). Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pista- cia vera L.) hull. Journal of Essential Oil Research, 29, 262-270. https://doi.org/10.1080/10412905.2016.1216899
  • Türkyılmaz, M., Tağı, Ş., Özkan, M. (2013a). Changes in chemical and microbial qualities of dried apricots containing sulfur dioxide at different levels during storage. Food and Bioprocess Technology, 6, 1526-1538. https://doi.org/10.1007/s11947-012-0884-8
  • Türkyılmaz, M., Tağı, Ş., Özkan, M., Öztürk, K., Öztürk, B. (2013b). Chemical and microbial differences in dried apricots containing sülfür dioxide at different levels. Gıda, 38(5), 275-282.
  • Wang, W., Wang, W., Jung, J., Yang, R., Tang, J., Zhao, Y. (2020). Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). Food and Bioproducts Processing, 120, 179-190. https://doi.org/10.1016/j.fbp.2020.01.006
  • Zhou, X., Gao, H., Mitcham, E.J., Wang, S. (2018). Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts. Drying Technology, 36(4), 477-490. https://doi.org/10.1080/07373937.2017.1351452

Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Hatice Neval ÖZBEK (Primary Author)
Gaziantep University
0000-0001-6543-4086
Türkiye


Aysel ELİK
Gaziantep University
0000-0003-4949-9108
Türkiye


Melis SEVER This is me
GAZİANTEP ÜNİVERSİTESİ
0000-0003-2196-1241
Türkiye


Şakire Ecem BULUT This is me
GAZİANTEP ÜNİVERSİTESİ
0000-0002-1078-6583
Türkiye


Derya KOÇAK YANIK
GAZİANTEP ÜNİVERSİTESİ
0000-0003-3866-899X
Türkiye


Ali Coşkun DALGIÇ
GAZİANTEP ÜNİVERSİTESİ
0000-0001-6806-5917
Türkiye


Ferruh ERDOĞDU
Ankara Üniversitesi
0000-0003-3047-4779
Türkiye


Fahrettin GÖĞÜŞ
GAZİANTEP ÜNİVERSİTESİ
0000-0002-8610-5297
Türkiye

Supporting Institution Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)
Project Number 118O026
Publication Date October 1, 2021
Application Date March 15, 2021
Acceptance Date April 20, 2021
Published in Issue Year 2021, Volume 7, Issue 4

Cite

Bibtex @research article { jfhs897061, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2021}, volume = {7}, pages = {259 - 271}, doi = {}, title = {Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi}, key = {cite}, author = {Özbek, Hatice Neval and Elik, Aysel and Sever, Melis and Bulut, Şakire Ecem and Koçak Yanık, Derya and Dalgıç, Ali Coşkun and Erdoğdu, Ferruh and Göğüş, Fahrettin} }
APA Özbek, H. N. , Elik, A. , Sever, M. , Bulut, Ş. E. , Koçak Yanık, D. , Dalgıç, A. C. , Erdoğdu, F. & Göğüş, F. (2021). Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi . Food and Health , 7 (4) , 259-271 . Retrieved from http://jfhs.scientificwebjournals.com/en/pub/issue/64186/897061
MLA Özbek, H. N. , Elik, A. , Sever, M. , Bulut, Ş. E. , Koçak Yanık, D. , Dalgıç, A. C. , Erdoğdu, F. , Göğüş, F. "Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi" . Food and Health 7 (2021 ): 259-271 <http://jfhs.scientificwebjournals.com/en/pub/issue/64186/897061>
Chicago Özbek, H. N. , Elik, A. , Sever, M. , Bulut, Ş. E. , Koçak Yanık, D. , Dalgıç, A. C. , Erdoğdu, F. , Göğüş, F. "Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi". Food and Health 7 (2021 ): 259-271
RIS TY - JOUR T1 - Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi AU - Hatice Neval Özbek , Aysel Elik , Melis Sever , Şakire Ecem Bulut , Derya Koçak Yanık , Ali Coşkun Dalgıç , Ferruh Erdoğdu , Fahrettin Göğüş Y1 - 2021 PY - 2021 N1 - DO - T2 - Food and Health JF - Journal JO - JOR SP - 259 EP - 271 VL - 7 IS - 4 SN - -2602-2834 M3 - UR - Y2 - 2021 ER -
EndNote %0 Food and Health Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi %A Hatice Neval Özbek , Aysel Elik , Melis Sever , Şakire Ecem Bulut , Derya Koçak Yanık , Ali Coşkun Dalgıç , Ferruh Erdoğdu , Fahrettin Göğüş %T Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi %D 2021 %J Food and Health %P -2602-2834 %V 7 %N 4 %R %U
ISNAD Özbek, Hatice Neval , Elik, Aysel , Sever, Melis , Bulut, Şakire Ecem , Koçak Yanık, Derya , Dalgıç, Ali Coşkun , Erdoğdu, Ferruh , Göğüş, Fahrettin . "Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi". Food and Health 7 / 4 (October 2021): 259-271 .
AMA Özbek H. N. , Elik A. , Sever M. , Bulut Ş. E. , Koçak Yanık D. , Dalgıç A. C. , Erdoğdu F. , Göğüş F. Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi. Food Health. 2021; 7(4): 259-271.
Vancouver Özbek H. N. , Elik A. , Sever M. , Bulut Ş. E. , Koçak Yanık D. , Dalgıç A. C. , Erdoğdu F. , Göğüş F. Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi. Food and Health. 2021; 7(4): 259-271.
IEEE H. N. Özbek , A. Elik , M. Sever , Ş. E. Bulut , D. Koçak Yanık , A. C. Dalgıç , F. Erdoğdu and F. Göğüş , "Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi", Food and Health, vol. 7, no. 4, pp. 259-271, Oct. 2021

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