Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric

Öz In the present research, effect of methods that use the microwave (90, 160 and 350 W), infrared (60, 70 and 80 °C), and freeze drying for turmeric samples on the drying kinetics, effective moisture diffusivity and color were analyzed. Also ten distinct thin layer models of drying were used to predict their kinetics. Depending on the evaluation of the statistical tests, models of Midilli et al and Wang & Singh models were found the optimum ones for explaining drying characteristics of turmeric. Among the used methods, the fastest and slowest drying time was 65 min with microwave drying (350 W) and 600 min with freeze drying, respectively. The calculations demonstrate that the maximum effective moisture diffusivity value is obtained in microwave drying (350 W). Our study shows that although the freeze-drying increases the drying time, it showed closest color results against to fresh samples. In conclusion, microwave, infrared and freeze drying methods applied to turmeric should improve with the combined drying applications.

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Bibtex @araştırma makalesi { ankutbd439434, journal = {Journal of Agricultural Sciences}, issn = {}, eissn = {2148-9297}, address = {}, publisher = {Ankara Üniversitesi}, year = {2019}, volume = {25}, pages = {334 - 345}, doi = {10.15832/ankutbd.439434}, title = {Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric}, key = {cite}, author = {Taskın, Onur and Izlı, Nazmi} }
APA Taskın, O , Izlı, N . (2019). Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric . Journal of Agricultural Sciences , 25 (3) , 334-345 . DOI: 10.15832/ankutbd.439434
MLA Taskın, O , Izlı, N . "Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric" . Journal of Agricultural Sciences 25 (2019 ): 334-345 <
Chicago Taskın, O , Izlı, N . "Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric". Journal of Agricultural Sciences 25 (2019 ): 334-345
RIS TY - JOUR T1 - Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric AU - Onur Taskın , Nazmi Izlı Y1 - 2019 PY - 2019 N1 - doi: 10.15832/ankutbd.439434 DO - 10.15832/ankutbd.439434 T2 - Journal of Agricultural Sciences JF - Journal JO - JOR SP - 334 EP - 345 VL - 25 IS - 3 SN - -2148-9297 M3 - doi: 10.15832/ankutbd.439434 UR - Y2 - 2018 ER -
EndNote %0 Tarım Bilimleri Dergisi Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric %A Onur Taskın , Nazmi Izlı %T Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric %D 2019 %J Journal of Agricultural Sciences %P -2148-9297 %V 25 %N 3 %R doi: 10.15832/ankutbd.439434 %U 10.15832/ankutbd.439434
ISNAD Taskın, Onur , Izlı, Nazmi . "Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric". Journal of Agricultural Sciences 25 / 3 (Eylül 2019): 334-345 .
AMA Taskın O , Izlı N . Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric. J Agr Sci-Tarim Bili. 2019; 25(3): 334-345.
Vancouver Taskın O , Izlı N . Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric. Journal of Agricultural Sciences. 2019; 25(3): 334-345.
IEEE O. Taskın ve N. Izlı , "Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric", Journal of Agricultural Sciences, c. 25, sayı. 3, ss. 334-345, Eyl. 2019, doi:10.15832/ankutbd.439434
Tarım Bilimleri Dergisi
  • Yayın Aralığı: Yılda 4 Sayı
  • Yayıncı: Ankara Üniversitesi

30.9b15.3b

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