Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices

Karabacak, Azime Özkan; Suna, Senem; Tamer, Canan Ece; Çopur, Ömer Utku

doi:10.3920/qas2017.1197

Cited by 18 publications

(17 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This shows that the increase in the TPC may generally be ascribed to a greater amount of antioxidant activity. This outcome is in agreement with the findings of Karabacak et al (). The greater amount of antioxidant activity preserved by the RHCD‐ginger slices may be ascribed to the combined influence of relative humidity (RH) and temperature which resulted in the preservation of greater percentage of the antioxidant activity (Sarpong et al, ).…”

Section: Resultssupporting

confidence: 94%

“…As observed in Table , the MD technique also preserved some amount of antioxidant properties. Our results are in agreement with the previous works of Karabacak et al (), who established an increase in antioxidant properties when MD was used during the dehydration of celery slices. Valadez‐Carmona, Cortez‐García, Plazola‐Jacinto, Necoechea‐Mondragón, and Ortiz‐Moreno (), further reported an increase in the retention of antioxidant activity when MD was employed during the dehydration of coconut husk.…”

Section: Resultssupporting

confidence: 94%

“…This technique has been established to extend the shelf life through the reduction of the moisture content to the minimum activity level to prevent microorganism degradation. It also eases the transportation of food and enables the availability and usability of the dried product regardless of the season (Deng et al, ; Karabacak, Suna, Tamer, & Çopur, ).…”

Section: Introductionmentioning

confidence: 99%

“…This drying technique has some merits over the conventional drying methods which include enhanced process control, advanced DR, reduction of processing time, and preservation of food quality (Valadez‐Carmona et al, ). MD has been used in the drying of several crops such as garlic (Demiray & Tulek, ), celery slices (Karabacak et al, ), and cacao pod husks (Valadez‐Carmona et al, ). The main drawback of MD drying involves fast energy dissipation which moves through the food medium during drying (Demiray, Seker, & Tulek, ).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Osae

Essilfie

Alolga

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD), infrared drier (IR), and microwave drier (MD) at a temperature of 60 C. The influence of the drying techniques on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, ABTS (2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl), FRAP (Ferric reducing antioxidant power capacity), and CUPRAC (Cupric ion reducing capacity), rehydration ratio (RR), color, enzyme inactivation (polyphenol oxidase, PPO and peroxidase, POD), energy consumption rate (ECR), microstructure, volatile compounds (aroma profile), and drying kinetics were assessed. The results showed that FD-ginger slices retained the highest antioxidant properties, ABTS (51.88 mgTE/g db), CUPRAC (95.51 mgTE/g db), DPPH (132.95 mgTE/g db), and FRAP (95.32 mgTE/g db), TPC (118.70 mg GAE/g db) and TFC (98.94 mg CE/g db), preserved microstructure and higher volatile compounds compared RHCD, IR, and MD. The RHCD-ginger slices attained the highest RR (3.6), lowest ECR (7.88 kWh/kg), lowest PPO (17%), and POD (22%) residual activity with preserved color properties than FD, IR, and MD. RHCD also enhanced the drying kinetics and lessened the drying time compared to FD, IR, and MD. Page model best fitted the experimental results of drying kinetics (R 2 > 0.99). Practical applicationOne of the world's most consumed and used spices is ginger and due to its high moisture content, drying is normally used for its preservation. Therefore, to attain dried ginger of better quality, an effective, safe, efficient drier that can preserve product quality and reduce processing time, as well as energy consumption, is required for commercial purposes as a poor selection can have an adverse effect on the product quality. The outcome of the current investigation will offer a better understanding of various drying techniques and also provide more information on the selection of the best drying technique for drying ginger.

show abstract

Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Osae

Essilfie

Alolga

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Many researchers have used various mathematical models, (e.g., Lewis, Page, logarithmic, two-term, Midilli, etc. ) to describe the drying process for different foods (Yaldýz and Ertekýn, 2001;Delgado et al 2014;Demiray and Tulek 2014;Doymaz and Karasu, 2018;Karabacak et al 2018). These models have also been used by a few researchers for the description of the concentration process for fruit juices (Assawarachan and Noomhorm, 2008;2010;Goula et al 2014;Bozkir and Baysal 2017).…”

Section: Introductionmentioning

confidence: 99%

Üzüm, Nar Ve Kara Havuç Sularinin Farkli Yöntemlerle Konsantrasyonunun Matemati̇ksel Modellenmesi̇

Dinçer

Çam²,

Torun

et al. 2019

Gıda

View full text Add to dashboard Cite

In the present study, grape, pomegranate and black carrot juices were concentrated to 65 °Brix (Bx) from initial concentrations of 15.93, 13.91 and 11.23 °Bx respectively. The concentration kinetics of the juices were investigated using a rotary vacuum evaporator at 80°C, a microwave vacuum evaporator at 180 W and 300 W and osmotic distillation (OD) at room temperature. Experimental data were compared according to three statistical parameters: the correlation coefficient (R 2), reduced chi-squared (χ2) value, and root mean-square error (RMSE), with values predicted by 13 models. Midilli model exhibited a better fit for the concentration kinetics (R 2 ≥ 0.9990; χ 2 ≤ 0.4588; RMSE ≤ 0.5350) than the other models, in general. This model was followed by the logarithmic, Page and two-term exponential models. The logarithmic model exhibited slightly better fitting for the thermal concentration method than Midilli model. The lowest energy consumption (1.334-1.540 kWh) was determined for the OD technique.

show abstract

Effects of different drying methods on drying characteristics, colour and in-vitro bioaccessibility of phenolics and antioxidant capacity of blackthorn pestil (leather)

Karabacak

2019

Heat Mass Transfer

View full text Add to dashboard Cite

Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices

Cited by 18 publications

References 58 publications

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Üzüm, Nar Ve Kara Havuç Sularinin Farkli Yöntemlerle Konsantrasyonunun Matemati̇ksel Modellenmesi̇

Effects of different drying methods on drying characteristics, colour and in-vitro bioaccessibility of phenolics and antioxidant capacity of blackthorn pestil (leather)

Contact Info

Product

Resources

About