Investigations of some quality parameters and mathematical modeling of dried functional chips

Impact of different drying methods on the drying time, energy, and quality of green peas

“…In addition to R 2 , other statistical data such as chi-square (χ 2 ) and root mean square error (RMSE) were also calculated to match the model with the data obtained from the experiment. The statistical parameters are shown in Equations (3-5) (Halil et al, 2020).…”

“…A colorimeter (HP-200, China) was used to measure the color of the samples after drying. The overall changes in color ΔE were obtained from the following equation (Halil et al, 2020;.…”

“…04, 4.21, 6.08, 5.81, 5.55, 4.95, 5.22 and 4.78, respectively (Figure 5). Halil et al (2020) reported the pH changes for potato chips between 3.87 and 4.17 in the different drying methods. Hii et al (2009) obtained this value for dried cocoa ranging 4.97-5.53.…”

“…Thin-layer drying models include theoretical, semi-experimental, and experimental types (Kaveh et al, 2018). Many researchers have used mathematical models to predict the moisture content of various dryers, including : Choo et al (2020) for HA-MW, HA, FD, and MW-vacuum methods, Osae et al (2020) for FD, RHCD, IR, and MW methods, Halil et al (2020) for MW, HA, and vacuum.…”

“…As a very important food group, fruits and vegetables are prone to spoilage and microbial contamination caused by the moisture content. Furthermore, due to the seasonal nature of most of these crops and their regional production, the timely processing and production of these crops are also very important (Halil et al, 2020). Given the high nutritional value, including the phenolic compounds, minerals, antioxidants, vitamins, pectin methylesterase, probiotics, and flavonoids, these crops play an important role in the household food basket (Gumusay et al, 2015).…”