Araştırma Makalesi
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Mor etli patatesin sıcak hava kurutma koşullarının optimizasyonu

Yıl 2024, Cilt: 13 Sayı: 2, 648 - 656, 15.04.2024
https://doi.org/10.28948/ngumuh.1426028

Öz

Meyve ve sebzeleri muhafaza etmek için kullanılan en popüler tekniklerden biri kurutmadır. Bir çok kurutma tekniğinin avantajı ve dezavantajı vardır. Son ürünün kalitesi, seçilen kurutma tekniğinden etkilenebilir. Bu çalışmanın amacı, yeni bir mor etli patates çeşidinin sıcak hava kurutma koşullarını, kurutma öncesi uygulanan buharda haşlama işleminin süresi, dilim kalınlığı ve kurutma sıcaklığını dikkate alarak yanıt yüzey yöntemi (RSM) ile optimize etmektir. Kurutma sonucunda elde edilen mor etli patates tozlarında farklı kurutma sıcaklıkları (55, 65, 75 °C), buharda haşlama süreleri (2, 5, 8 dk) ve dilim kalınlıkları (2, 4, 6 mm) dikkate alınarak toplam fenolik bileşik, antioksidan aktivite, kroma ve nişasta oranı gibi analizler yapılarak optimum kurutma koşulları belirlenmiştir. Optimizasyonun ardından kurutma sıcaklığı, dilim kalınlığı ve buharda haşlama süresi sırasıyla 55 °C, 5,80 mm ve 4 dakika olarak bulunmuştur. Sonuç olarak, üretilen üründe daha az renk değişikliği, kalite kaybı ve biyoaktif bileşenlerde azalma görülür.

Kaynakça

  • Qiu. Gan, Y. L. Jiang and Deng. Yun, Drying characteristics. functional properties and in vitro digestion of purple potato slices dried by different methods. Journal of Integrative Agriculture. 18(9). 2162-2172, 2019. https://doi.org/10.1016/S2095-3119(19)62654-7
  • K. Zaheer and M. Akhtar, Potato production. usage and nutrition-a review. Journal of Critical Reviews in Food Science and Nutrition, 56(5), 711-721, 2016. DOI: 10.1080/10408398.2012.724479
  • H. Cory, S. Passarelli, J. Szeto, M. Tamez and J. Mattei, The role of polyphenols in human health and food systems: A mini-review. Frontiers in Nutrition, 5, 87, 2018. https://doi.org/10.3389/fnut.2018.00087
  • Y. Zhou, J. Zheng, Y. Li, D. P. Xu, S. Li, Y. M. Chen and H. B. Li, Natural polyphenols for prevention and treatment of cancer. Nutrients, 8(8), 515, 2016. https://doi.org/10.3390/nu8080515
  • A. Singh, S. Holvoet and A. Mercenier, Dietary polyphenols in the prevention and treatment of allergic diseases. Clinical & experimental allergy, 41(10), 1346-1359, 2011. https://doi.org/10.1111/j.1365-2222.2011.03773.x
  • C. Brown, Antioxidants in Potato AJPR 82:163–172, 2005.
  • J. Tian, J. Chen, F. Lv, S. Chen, J. Chen, D. Liu and X. Ye, Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes. Food Chemistry, 197, 1264-1270, 2016. https://doi.org/10.1016/j.foodchem.2015.11.049
  • R.V. Tonon, C. Brabet and M. D. Hubinger, Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43:907–914, 2010. https://doi.org/10.1016/j.foodres.2009.12.013
  • J. Musilova, J. Lidikova, A. Vollmannova, H. Frankova, D. Urminska, T. Bojnanska and T. Toth, Influence of heat treatments on the content of bioactive substances and antioxidant properties of sweet potato (Ipomoea batatas L.) tubers. Journal of Food Quality, 2020. https://doi.org/10.1155/2020/8856260
  • A. Patras, N. P. Brunton, C. O'Donnell and B. K. Tiwari, Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3-11, 2010. https://doi.org/10.1016/j.tifs.2009.07.004
  • E. Karacabey, M. S. Bardakcı and H. Baltacıoglu, Physical pretreatments to enhance purple-fleshed potatoes drying: effects of blanching ohmic heating and ultrasound pretreatments on quality attributes. Potato Research, 1-26, 2023. https://doi.org/10.1007/s11540-023-09618-8
  • Y. Jing, J. F. Chen, Y. Y. Zhao and L. C. Mao, Effects of drying processes on the antioxidant properties in sweet potatoes. Agricultural Sciences in China, 9(10). 1522-1529. 2010. https://doi.org/10.1016/S1671-2927(09)60246-7
  • M. Yolmeh and S. M. Jafari, Applications of response surface methodology in the food industry processes. Food and Bioprocess Technology, 10(3), 413-433, 2017. https://DOI10.1007/s11947-016-1855-2
  • M. Amiripour, M. B. Habibi-Najafi, M. Mohebbi and B. Emadi, Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology. Journal of Food Measurement and Characterization, 9, 269-280, 2015. https://DOI10.1007/s11694-015-9232-9
  • Z. Šumić, A. Vakula, A. Tepić, J. Čakarević, J. Vitas and B. Pavlić, Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food Chemistry, 203, 465-475, 2016. https://doi.org/10.1016/j.foodchem.2016.02.109
  • A. O. Omolola, A. I. O. Jideani, P. F. Kapila and V. A. Jideani, Optimization of microwave drying conditions of two banana varieties using response surface methodology. Food Science and Technology, 35, 438-444, 2015. https://doi.org/10.1590/1678-457X.6700
  • S. Tufekci and S. G. Özkal, The Optimization of hybrid (microwave–conventional) drying of sweet potato using response surface methodology (RSM). Foods, 12(16), 3003, 2023. https://doi.org/10.3390/foods12163003
  • E. Taghinezhad, M. Kaveh and A. Szumny, Optimization and prediction of the drying and quality of turnip slices by convective-infrared dryer under various pretreatments by RSM and ANFIS methods. Foods, 10(2), 284, 2021. https://doi.org/10.3390/foods10020284
  • D. Zalazar-Garcia, M. C. Román, A. Fernandez, D. Asensio, X. Zhang, M. P. Fabani and G. Mazza, Exergy, and sustainability assessments applied to RSM optimization of integrated convective air-drying with pretreatments to improve the nutritional quality of pumpkin seeds. Sustainable Energy Technologies and Assessments, 49, 101763, 2022. https://doi.org/10.1016/j.seta.2021.101763
  • J. Liu, X. Li, Y. Yang, H. Wei, L. Xue, M. Zhao and J. Cai, Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM). Food Science & Nutrition, 9(8), 4568-4577. 2021. https://doi.org/10.1002/fsn3.2444
  • H. Baltacıoglu, C. Baltacıoglu, I. Okur, A. Tanrıvermis and M. Yalıc, Optimization of microwave-assisted extraction of phenolic compounds from tomato: characterization by FTIR and HPLC and comparison with conventional solvent extraction. Vibrational Spectroscopy, 113, 2021. https://doi.org/10.1016/j.vibspec.2020.103204
  • E. Horuz, H. Bozkurt, H. Karataş, M. Maskan, Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots. Journal of Food Measurement Characterization, 12:243–256. 2018. https://doi.org/10.1007/S11694-017-9635-X/TABLES/6
  • K.S. Coruk, H. Baltacıoğlu, Determination of the effect of different drying methods on the physicochemical properties of potato powder using multivariate analysis. Turkish Journal of Agriculture - Food Science and Technology, 10(7), 1300–1307, 2022. https://doi.org/10.24925/turjaf.v10i7.1300-1307.524
  • E. Horuz, H. Bozkurt, H. Karataş, M. Maskan, Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. Food Chemistry, 230:295–305. 2017. https://doi.org/10.1016/J.FOODCHEM.2017.03.046
  • K. Ghafoor, I. A. M. Ahmed, S. Doğu, N. Uslu, G. J. Fadimu, F. Al Juhaimi and M. M. Ozcan, The effect of heating temperature on total phenolic content, antioxidant activity, and phenolic compounds of plum and mahaleb fruits. International Journal of Food Engineering, 15(11-12), 20170302, 2019. https://doi.org/10.1515/ijfe-2017-0302
  • R. P. Guiné, M. J. Barroca, F. J. Gonçalves, M. Alves, S. Oliveira and P. M. Correia, Effect of drying on total phenolic compounds, antioxidant activity, and kinetics decay in pears. International Journal of Fruit Science, 15(2), 173-186, 2015. https://doi.org/10.1080/15538362.2015.1017073
  • Q. Ma, J. Bi, J. Yi, X. Wu, X. Li and Y. Zhao, Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments. Food Science and Human Wellness, 10(2), 174-182, 2021. https://doi.org/10.1016/j.fshw.2021.02.006
  • H.W. Xiao, Z. Pan, L. Z. Deng, H. M. El-Mashad, X. H. Yang, A. S. Mujumdar, Z.J. Gaoand, Q. Zhang, Recent developments and trends in thermal blanching–A comprehensive review. Information Processing in Agriculture, 4(2), 101- 127, 2017. https://doi.org/10.1016/j.inpa.2017.02.001
  • A. Sarkar, S. Rahman, M. Roy, M. Alam, M. A. Hossain and T. Ahmed, Impact of blanching pretreatment on physicochemical properties, and drying characteristics of cabbage (Brassica oleracea). Food Research, 5(2), 393-400, 2021. https://doi.org/10.26656/fr.2017.5(2).556
  • S. C. Santos, G. A. Fortes, L. T. Camargo, A. J. Camargo and P. H. Ferri, Antioxidant effects of polyphenolic compounds and structure-activity relationship predicted by multivariate regression tree. LWT, 137, 110366, 2021. https://doi.org/10.1016/j.lwt.2020.110366
  • K. Papoutsis, P. Pristijono, J. B. Golding, C. E. Stathopoulos, M. C. Bowyer, C. J. Scarlett and Q. V. Vuong, Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science & Technology, 52(4), 880-887 2017. https://doi.org/10.1111 /ijfs.13351
  • N. Trancoso-Reyes, L.A. Ochoa-Martinez, L.A. Bello-Perez, J. Morales-Castro, R. Estevez-Santiago and B. Olmedilla-Alonso, Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour. Food Chemistry, 200, 199-205, 2016. https://doi.org/10.1016/j.foodchem.2016.01.047
  • Y. Liu, Y. Liu, C. Tao, M. Liu, Y. Pan and Z. Lv, Effect of temperature and pH on stability of anthocyanin obtained from blueberry. Journal of Food Measurement and Characterization, 12, 1744-1753, 2018. https://doi.org/10.1007/s11694-018-9789-1
  • M. T. Afolabi, A. G. Black and T. K. Adekunbi, The influence of drying on the physical properties of sweet potato slices. Agricultural Engineering International: CIGR Journal, 18(1), 301-313, 2016.
  • I. Doymaz, Drying Behavior and Some Quality Parameters of Potato Finger Chips Using Infrared Radiation. Latin American Applied Research-An international journal, 51(4), 261-267, 2021. https://doi.org/10.52292/j.laar.2021.779
  • S. S. J. Senevirathna, N. S. Ramli, E. M. Azman, N. H. Juhari and R. Karim, Optimization of the drum drying parameters and citric acid level to produce purple sweet potato (Ipomoea batatas L.) powder using response surface methodology. Foods, 10(6), 1378, 2021. https://doi.org/10.3390/foods10061378
  • H. Baltacıoğlu and K. S. Coruk, Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics. International Journal of Food Science & Technology, 56(6), 2915-2925, 2021. https://doi.org/10.1111/ ijfs.14930
  • K. Ruttarattanamongkol, S. Chittrakorn, M. Weerawatanakorn and N. Dangpium, Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours. Journal of Food Science and Technology, 53, 1811-1822, 2016. https://doi.org/10.1007/s13197-015-2086-7
  • E. Savas, The modelling of convective drying variables’ effects on the functional properties of sliced sweet potatoes. Foods, 11(5), 7K, 2022. https://doi.org/10.3390/foods11050741

Optimization of hot air drying conditions of purple-fleshed potato

Yıl 2024, Cilt: 13 Sayı: 2, 648 - 656, 15.04.2024
https://doi.org/10.28948/ngumuh.1426028

Öz

One of the most popular techniques for preserving fruits and vegetables is drying. Many drying methods have advantages and disadvantages. The purpose of this study was to optimize the hot air drying conditions of a novel variety of purple-fleshed potatoes with the response surface method (RSM) by considering the duration of the steaming process applied before drying, slice thickness, and drying temperature. The optimum drying conditions were determined by analyses such as total phenolic compound, antioxidant activity, chroma, and starch ratio in purple-fleshed potato powders obtained as a result of drying by considering different drying temperatures (55, 65, 75 °C), steam blanching times (2, 5, 8 min) and slice thickness (2, 4, 6 mm). Following optimization, it was discovered that the drying temperature, slice thickness, and steam blanching time were, respectively, 55 °C, 5.80 mm, and 4 minutes. Consequently, the generated product experiences reduced discoloration, quality loss, and reduction of bioactive components.

Kaynakça

  • Qiu. Gan, Y. L. Jiang and Deng. Yun, Drying characteristics. functional properties and in vitro digestion of purple potato slices dried by different methods. Journal of Integrative Agriculture. 18(9). 2162-2172, 2019. https://doi.org/10.1016/S2095-3119(19)62654-7
  • K. Zaheer and M. Akhtar, Potato production. usage and nutrition-a review. Journal of Critical Reviews in Food Science and Nutrition, 56(5), 711-721, 2016. DOI: 10.1080/10408398.2012.724479
  • H. Cory, S. Passarelli, J. Szeto, M. Tamez and J. Mattei, The role of polyphenols in human health and food systems: A mini-review. Frontiers in Nutrition, 5, 87, 2018. https://doi.org/10.3389/fnut.2018.00087
  • Y. Zhou, J. Zheng, Y. Li, D. P. Xu, S. Li, Y. M. Chen and H. B. Li, Natural polyphenols for prevention and treatment of cancer. Nutrients, 8(8), 515, 2016. https://doi.org/10.3390/nu8080515
  • A. Singh, S. Holvoet and A. Mercenier, Dietary polyphenols in the prevention and treatment of allergic diseases. Clinical & experimental allergy, 41(10), 1346-1359, 2011. https://doi.org/10.1111/j.1365-2222.2011.03773.x
  • C. Brown, Antioxidants in Potato AJPR 82:163–172, 2005.
  • J. Tian, J. Chen, F. Lv, S. Chen, J. Chen, D. Liu and X. Ye, Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes. Food Chemistry, 197, 1264-1270, 2016. https://doi.org/10.1016/j.foodchem.2015.11.049
  • R.V. Tonon, C. Brabet and M. D. Hubinger, Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43:907–914, 2010. https://doi.org/10.1016/j.foodres.2009.12.013
  • J. Musilova, J. Lidikova, A. Vollmannova, H. Frankova, D. Urminska, T. Bojnanska and T. Toth, Influence of heat treatments on the content of bioactive substances and antioxidant properties of sweet potato (Ipomoea batatas L.) tubers. Journal of Food Quality, 2020. https://doi.org/10.1155/2020/8856260
  • A. Patras, N. P. Brunton, C. O'Donnell and B. K. Tiwari, Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3-11, 2010. https://doi.org/10.1016/j.tifs.2009.07.004
  • E. Karacabey, M. S. Bardakcı and H. Baltacıoglu, Physical pretreatments to enhance purple-fleshed potatoes drying: effects of blanching ohmic heating and ultrasound pretreatments on quality attributes. Potato Research, 1-26, 2023. https://doi.org/10.1007/s11540-023-09618-8
  • Y. Jing, J. F. Chen, Y. Y. Zhao and L. C. Mao, Effects of drying processes on the antioxidant properties in sweet potatoes. Agricultural Sciences in China, 9(10). 1522-1529. 2010. https://doi.org/10.1016/S1671-2927(09)60246-7
  • M. Yolmeh and S. M. Jafari, Applications of response surface methodology in the food industry processes. Food and Bioprocess Technology, 10(3), 413-433, 2017. https://DOI10.1007/s11947-016-1855-2
  • M. Amiripour, M. B. Habibi-Najafi, M. Mohebbi and B. Emadi, Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology. Journal of Food Measurement and Characterization, 9, 269-280, 2015. https://DOI10.1007/s11694-015-9232-9
  • Z. Šumić, A. Vakula, A. Tepić, J. Čakarević, J. Vitas and B. Pavlić, Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food Chemistry, 203, 465-475, 2016. https://doi.org/10.1016/j.foodchem.2016.02.109
  • A. O. Omolola, A. I. O. Jideani, P. F. Kapila and V. A. Jideani, Optimization of microwave drying conditions of two banana varieties using response surface methodology. Food Science and Technology, 35, 438-444, 2015. https://doi.org/10.1590/1678-457X.6700
  • S. Tufekci and S. G. Özkal, The Optimization of hybrid (microwave–conventional) drying of sweet potato using response surface methodology (RSM). Foods, 12(16), 3003, 2023. https://doi.org/10.3390/foods12163003
  • E. Taghinezhad, M. Kaveh and A. Szumny, Optimization and prediction of the drying and quality of turnip slices by convective-infrared dryer under various pretreatments by RSM and ANFIS methods. Foods, 10(2), 284, 2021. https://doi.org/10.3390/foods10020284
  • D. Zalazar-Garcia, M. C. Román, A. Fernandez, D. Asensio, X. Zhang, M. P. Fabani and G. Mazza, Exergy, and sustainability assessments applied to RSM optimization of integrated convective air-drying with pretreatments to improve the nutritional quality of pumpkin seeds. Sustainable Energy Technologies and Assessments, 49, 101763, 2022. https://doi.org/10.1016/j.seta.2021.101763
  • J. Liu, X. Li, Y. Yang, H. Wei, L. Xue, M. Zhao and J. Cai, Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM). Food Science & Nutrition, 9(8), 4568-4577. 2021. https://doi.org/10.1002/fsn3.2444
  • H. Baltacıoglu, C. Baltacıoglu, I. Okur, A. Tanrıvermis and M. Yalıc, Optimization of microwave-assisted extraction of phenolic compounds from tomato: characterization by FTIR and HPLC and comparison with conventional solvent extraction. Vibrational Spectroscopy, 113, 2021. https://doi.org/10.1016/j.vibspec.2020.103204
  • E. Horuz, H. Bozkurt, H. Karataş, M. Maskan, Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots. Journal of Food Measurement Characterization, 12:243–256. 2018. https://doi.org/10.1007/S11694-017-9635-X/TABLES/6
  • K.S. Coruk, H. Baltacıoğlu, Determination of the effect of different drying methods on the physicochemical properties of potato powder using multivariate analysis. Turkish Journal of Agriculture - Food Science and Technology, 10(7), 1300–1307, 2022. https://doi.org/10.24925/turjaf.v10i7.1300-1307.524
  • E. Horuz, H. Bozkurt, H. Karataş, M. Maskan, Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. Food Chemistry, 230:295–305. 2017. https://doi.org/10.1016/J.FOODCHEM.2017.03.046
  • K. Ghafoor, I. A. M. Ahmed, S. Doğu, N. Uslu, G. J. Fadimu, F. Al Juhaimi and M. M. Ozcan, The effect of heating temperature on total phenolic content, antioxidant activity, and phenolic compounds of plum and mahaleb fruits. International Journal of Food Engineering, 15(11-12), 20170302, 2019. https://doi.org/10.1515/ijfe-2017-0302
  • R. P. Guiné, M. J. Barroca, F. J. Gonçalves, M. Alves, S. Oliveira and P. M. Correia, Effect of drying on total phenolic compounds, antioxidant activity, and kinetics decay in pears. International Journal of Fruit Science, 15(2), 173-186, 2015. https://doi.org/10.1080/15538362.2015.1017073
  • Q. Ma, J. Bi, J. Yi, X. Wu, X. Li and Y. Zhao, Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments. Food Science and Human Wellness, 10(2), 174-182, 2021. https://doi.org/10.1016/j.fshw.2021.02.006
  • H.W. Xiao, Z. Pan, L. Z. Deng, H. M. El-Mashad, X. H. Yang, A. S. Mujumdar, Z.J. Gaoand, Q. Zhang, Recent developments and trends in thermal blanching–A comprehensive review. Information Processing in Agriculture, 4(2), 101- 127, 2017. https://doi.org/10.1016/j.inpa.2017.02.001
  • A. Sarkar, S. Rahman, M. Roy, M. Alam, M. A. Hossain and T. Ahmed, Impact of blanching pretreatment on physicochemical properties, and drying characteristics of cabbage (Brassica oleracea). Food Research, 5(2), 393-400, 2021. https://doi.org/10.26656/fr.2017.5(2).556
  • S. C. Santos, G. A. Fortes, L. T. Camargo, A. J. Camargo and P. H. Ferri, Antioxidant effects of polyphenolic compounds and structure-activity relationship predicted by multivariate regression tree. LWT, 137, 110366, 2021. https://doi.org/10.1016/j.lwt.2020.110366
  • K. Papoutsis, P. Pristijono, J. B. Golding, C. E. Stathopoulos, M. C. Bowyer, C. J. Scarlett and Q. V. Vuong, Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science & Technology, 52(4), 880-887 2017. https://doi.org/10.1111 /ijfs.13351
  • N. Trancoso-Reyes, L.A. Ochoa-Martinez, L.A. Bello-Perez, J. Morales-Castro, R. Estevez-Santiago and B. Olmedilla-Alonso, Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour. Food Chemistry, 200, 199-205, 2016. https://doi.org/10.1016/j.foodchem.2016.01.047
  • Y. Liu, Y. Liu, C. Tao, M. Liu, Y. Pan and Z. Lv, Effect of temperature and pH on stability of anthocyanin obtained from blueberry. Journal of Food Measurement and Characterization, 12, 1744-1753, 2018. https://doi.org/10.1007/s11694-018-9789-1
  • M. T. Afolabi, A. G. Black and T. K. Adekunbi, The influence of drying on the physical properties of sweet potato slices. Agricultural Engineering International: CIGR Journal, 18(1), 301-313, 2016.
  • I. Doymaz, Drying Behavior and Some Quality Parameters of Potato Finger Chips Using Infrared Radiation. Latin American Applied Research-An international journal, 51(4), 261-267, 2021. https://doi.org/10.52292/j.laar.2021.779
  • S. S. J. Senevirathna, N. S. Ramli, E. M. Azman, N. H. Juhari and R. Karim, Optimization of the drum drying parameters and citric acid level to produce purple sweet potato (Ipomoea batatas L.) powder using response surface methodology. Foods, 10(6), 1378, 2021. https://doi.org/10.3390/foods10061378
  • H. Baltacıoğlu and K. S. Coruk, Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics. International Journal of Food Science & Technology, 56(6), 2915-2925, 2021. https://doi.org/10.1111/ ijfs.14930
  • K. Ruttarattanamongkol, S. Chittrakorn, M. Weerawatanakorn and N. Dangpium, Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours. Journal of Food Science and Technology, 53, 1811-1822, 2016. https://doi.org/10.1007/s13197-015-2086-7
  • E. Savas, The modelling of convective drying variables’ effects on the functional properties of sliced sweet potatoes. Foods, 11(5), 7K, 2022. https://doi.org/10.3390/foods11050741
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Katibe Sinem Coruk 0000-0001-5645-7200

Hande Baltacıoğlu 0000-0003-0774-0872

Erken Görünüm Tarihi 27 Şubat 2024
Yayımlanma Tarihi 15 Nisan 2024
Gönderilme Tarihi 26 Ocak 2024
Kabul Tarihi 23 Şubat 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 13 Sayı: 2

Kaynak Göster

APA Coruk, K. S., & Baltacıoğlu, H. (2024). Optimization of hot air drying conditions of purple-fleshed potato. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 13(2), 648-656. https://doi.org/10.28948/ngumuh.1426028
AMA Coruk KS, Baltacıoğlu H. Optimization of hot air drying conditions of purple-fleshed potato. NÖHÜ Müh. Bilim. Derg. Nisan 2024;13(2):648-656. doi:10.28948/ngumuh.1426028
Chicago Coruk, Katibe Sinem, ve Hande Baltacıoğlu. “Optimization of Hot Air Drying Conditions of Purple-Fleshed Potato”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 13, sy. 2 (Nisan 2024): 648-56. https://doi.org/10.28948/ngumuh.1426028.
EndNote Coruk KS, Baltacıoğlu H (01 Nisan 2024) Optimization of hot air drying conditions of purple-fleshed potato. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 13 2 648–656.
IEEE K. S. Coruk ve H. Baltacıoğlu, “Optimization of hot air drying conditions of purple-fleshed potato”, NÖHÜ Müh. Bilim. Derg., c. 13, sy. 2, ss. 648–656, 2024, doi: 10.28948/ngumuh.1426028.
ISNAD Coruk, Katibe Sinem - Baltacıoğlu, Hande. “Optimization of Hot Air Drying Conditions of Purple-Fleshed Potato”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 13/2 (Nisan 2024), 648-656. https://doi.org/10.28948/ngumuh.1426028.
JAMA Coruk KS, Baltacıoğlu H. Optimization of hot air drying conditions of purple-fleshed potato. NÖHÜ Müh. Bilim. Derg. 2024;13:648–656.
MLA Coruk, Katibe Sinem ve Hande Baltacıoğlu. “Optimization of Hot Air Drying Conditions of Purple-Fleshed Potato”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, c. 13, sy. 2, 2024, ss. 648-56, doi:10.28948/ngumuh.1426028.
Vancouver Coruk KS, Baltacıoğlu H. Optimization of hot air drying conditions of purple-fleshed potato. NÖHÜ Müh. Bilim. Derg. 2024;13(2):648-56.

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