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Makale detayı · 2019

The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

Dergi

Food Science and Technology

ISSN 0101-2061

ISSN kaydı başka bir dergiye işaret ediyor; ad YÖKSİS kaydından.

YÖKSİS OpenAlex Açık erişim · hybrid SJR Q2 JCR Q3 Atıf 75 Üst %10 Yüzdelik 95.5% FWCI 5.45
Yıl
2019
DOI
10.1590/fst.34417
Tür
article

Veri kaynağı ayrımı

  • YÖKSİS YÖKSİS makale kaydı
  • YÖKSİS dergi adı Food Science and Technology
  • Katalog eşleşmesi (ISSN) Food Science and Technology (Brazil) (discontinued)
  • OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)

OpenAlex kaydı

Özet

OpenAlex · İngilizce

Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and χ2 (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 × 10-8 to 8.24 × 10-8 in vacuum drying at 70 °C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh sample, the dried samples showed an increase in both total phenolic content and antioxidant capacity. The total phenolic content (3095.71 ± 101.41 mg GA/100g d.w) and antioxidant activity (10.51 ± 0.19 µmol TE/g d.w) with DPPH assay showed the highest levels for the vacuum drying at 70 °C-100 mbar method. Microwave dried samples had the highest antioxidant activity with CUPRAC assay as (17.58 ± 0.63 µmol TE/g d.w.). This study indicated that microwave drying and vacuum drying at 70 °C-100 mbar were able to yield high-quality kumquat slices.

Konular

Atıflar

OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.

75 atıf

OpenAlex cited_by_count (önbellek / veritabanı)

Yerel katalogda bu makaleye atıf yapan 31 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

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  3. Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables 2025 Atıf 23 · OpenAlex
  4. Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables 2025 Atıf 23 · OpenAlex
  5. Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables 2024 Atıf 23 · OpenAlex
  6. Hot air–assisted radio frequency drying of orange slices: Drying behavior and product quality 2024 Atıf 15 · OpenAlex
  7. Hot air–assisted radio frequency drying of orange slices: Drying behavior and product quality 2024 Atıf 15 · OpenAlex
  8. A Review of Emerging Technologies on the Rehydration Behavior of Foodstuffs 2025 Atıf 12 · OpenAlex
  9. A Review of Emerging Technologies on the Rehydration Behavior of Foodstuffs 2025 Atıf 12 · OpenAlex
  10. A Review of Emerging Technologies on the Rehydration Behavior of Foodstuffs 2025 Atıf 12 · OpenAlex

Yazarlar

  1. GÜLŞAH ÖZCAN SİNİR BURSA ULUDAĞ ÜNİVERSİTESİ
  2. AZİME ÖZKAN KARABACAK
  3. CANAN ECE TAMER
  4. ÖMER UTKU ÇOPUR MUDANYA ÜNİVERSİTESİ