1 Ocak 2015 Dergi makalesi Açık Erişim

Kocabiyik, Habib; Yilmaz, Nese; Tuncel, Necati Baris; Sumer, Sarp Korkut; Buyukcan, Mehmet Burak

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    "creators": [
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        "affiliation": "Canakkale Onsekiz Mart Univ, Fac Agr, Dept Agr Machinery, TR-17100 Canakkale, Turkey", 
        "name": "Kocabiyik, Habib"
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      {
        "affiliation": "Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, TR-17100 Canakkale, Turkey", 
        "name": "Yilmaz, Nese"
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      {
        "affiliation": "Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, TR-17100 Canakkale, Turkey", 
        "name": "Tuncel, Necati Baris"
      }, 
      {
        "affiliation": "Canakkale Onsekiz Mart Univ, Fac Agr, Dept Agr Machinery, TR-17100 Canakkale, Turkey", 
        "name": "Sumer, Sarp Korkut"
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      {
        "affiliation": "Canakkale Onsekiz Mart Univ, Fac Agr, Dept Agr Machinery, TR-17100 Canakkale, Turkey", 
        "name": "Buyukcan, Mehmet Burak"
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    "description": "This study was performed to determine the drying characteristics and final product quality of tomato slices dried at infrared radiation intensities of 1830, 2385, 2640, 2880, and 3165 W/m(2) and at air velocities of 1.0, 1.5, and 2.0 m/s. A comprehensive analysis of dried products was performed on their drying kinetics, drying time, specific energy consumption, shrinkage, rehydration ratio, color, vitamin C, and lycopene. The results showed that drying time was prolonged with increasing air velocity while it was shortened with increasing infrared radiation intensity. The lowest energy consumption occurred at the air velocity of 1.0 m/s and at infrared radiation intensity of 2640 W/m(2). Shrinkage and rehydration ratio varied between 0.139 from 0.203 and 2.14 from 3.40 for all the drying conditions, respectively. Delta E values varied from 5.70 to 13.06. The contents of vitamin C and beta-carotene in infrared dried tomatoes were decreased by 2-51 and 5-51 %, respectively, while there was a significant increase in lycopene content varying between 50 from 529 %. Totally, it was observed that infrared drying of tomato provided good nutrient retention and low cost of energy. Therefore, infrared radiation can be suggested in both nutritional and operational aspects in terms of drying tomato slices.", 
    "doi": "10.1007/s11947-014-1418-3", 
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    "journal": {
      "issue": "3", 
      "pages": "516-525", 
      "title": "FOOD AND BIOPROCESS TECHNOLOGY", 
      "volume": "8"
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    "publication_date": "2015-01-01", 
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    "title": "Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation"
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