Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method
In this study, dragon fruit was dried by a microwave-assisted foam drying method and the effect of different microwave powers (350, 460 and 700W) on the drying kinetics and powder product properties were investigated. The properties (foam stability, expansion and density) of the foams obtained by ad...
Published in: | Turkish Journal of Agriculture - Food Science and Technology |
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Turkish Science and Technology Publishing (TURSTEP)
2022
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ftdoajarticles:oai:doaj.org/article:369ce4370974409abb2fa84a54b21303 2023-05-15T16:04:55+02:00 Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method Kadriye Altay 2022-09-01T00:00:00Z https://doi.org/10.24925/turjaf.v10i9.1627-1637.5089 https://doaj.org/article/369ce4370974409abb2fa84a54b21303 EN TR eng tur Turkish Science and Technology Publishing (TURSTEP) http://www.agrifoodscience.com/index.php/TURJAF/article/view/5089 https://doaj.org/toc/2148-127X 2148-127X doi:10.24925/turjaf.v10i9.1627-1637.5089 https://doaj.org/article/369ce4370974409abb2fa84a54b21303 Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 9, Pp 1627-1637 (2022) ejder meyvesi mikrodalga destekli köpük kurutma ince tabaka modelleme aktivasyon enerjisi kurutma kinetiği Agriculture S Agriculture (General) S1-972 article 2022 ftdoajarticles https://doi.org/10.24925/turjaf.v10i9.1627-1637.5089 2023-02-19T01:42:38Z In this study, dragon fruit was dried by a microwave-assisted foam drying method and the effect of different microwave powers (350, 460 and 700W) on the drying kinetics and powder product properties were investigated. The properties (foam stability, expansion and density) of the foams obtained by adding egg white to dragon fruit puree were examined. The highest R2 and lowest RMSE and χ2 values of foam dried samples obtained from the Silva models. The effective moisture diffusion coefficient values of the samples (5.93×10-8-1.16×10-7 m2/s) increased due to the increase of microwave power. Activation energy values were calculated as 74.77 W/g. The effects of different microwave powers on moisture, water activity, color and powder product properties of dragon fruit powders dried by foam drying method were determined. In addition, in all conditions where microwave foam drying is performed, dragon fruit powders showed very good flowability and low stickiness. Article in Journal/Newspaper ejder Directory of Open Access Journals: DOAJ Articles Turkish Journal of Agriculture - Food Science and Technology 10 9 1627 1637 |
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Directory of Open Access Journals: DOAJ Articles |
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English Turkish |
topic |
ejder meyvesi mikrodalga destekli köpük kurutma ince tabaka modelleme aktivasyon enerjisi kurutma kinetiği Agriculture S Agriculture (General) S1-972 |
spellingShingle |
ejder meyvesi mikrodalga destekli köpük kurutma ince tabaka modelleme aktivasyon enerjisi kurutma kinetiği Agriculture S Agriculture (General) S1-972 Kadriye Altay Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method |
topic_facet |
ejder meyvesi mikrodalga destekli köpük kurutma ince tabaka modelleme aktivasyon enerjisi kurutma kinetiği Agriculture S Agriculture (General) S1-972 |
description |
In this study, dragon fruit was dried by a microwave-assisted foam drying method and the effect of different microwave powers (350, 460 and 700W) on the drying kinetics and powder product properties were investigated. The properties (foam stability, expansion and density) of the foams obtained by adding egg white to dragon fruit puree were examined. The highest R2 and lowest RMSE and χ2 values of foam dried samples obtained from the Silva models. The effective moisture diffusion coefficient values of the samples (5.93×10-8-1.16×10-7 m2/s) increased due to the increase of microwave power. Activation energy values were calculated as 74.77 W/g. The effects of different microwave powers on moisture, water activity, color and powder product properties of dragon fruit powders dried by foam drying method were determined. In addition, in all conditions where microwave foam drying is performed, dragon fruit powders showed very good flowability and low stickiness. |
format |
Article in Journal/Newspaper |
author |
Kadriye Altay |
author_facet |
Kadriye Altay |
author_sort |
Kadriye Altay |
title |
Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method |
title_short |
Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method |
title_full |
Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method |
title_fullStr |
Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method |
title_full_unstemmed |
Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method |
title_sort |
investigation of drying kinetics and powder product properties of dragon fruit powders dried by microwave assisted foam drying method |
publisher |
Turkish Science and Technology Publishing (TURSTEP) |
publishDate |
2022 |
url |
https://doi.org/10.24925/turjaf.v10i9.1627-1637.5089 https://doaj.org/article/369ce4370974409abb2fa84a54b21303 |
genre |
ejder |
genre_facet |
ejder |
op_source |
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 9, Pp 1627-1637 (2022) |
op_relation |
http://www.agrifoodscience.com/index.php/TURJAF/article/view/5089 https://doaj.org/toc/2148-127X 2148-127X doi:10.24925/turjaf.v10i9.1627-1637.5089 https://doaj.org/article/369ce4370974409abb2fa84a54b21303 |
op_doi |
https://doi.org/10.24925/turjaf.v10i9.1627-1637.5089 |
container_title |
Turkish Journal of Agriculture - Food Science and Technology |
container_volume |
10 |
container_issue |
9 |
container_start_page |
1627 |
op_container_end_page |
1637 |
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1766400551547830272 |