Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes

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dc.contributor.authorCoruk, Katibe Sinem
dc.contributor.authorBaltacioglu, Hande
dc.date.accessioned2024-11-07T13:24:16Z
dc.date.available2024-11-07T13:24:16Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2-4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had different thicknesses were blanched in steam at 90 degrees C for indicated times. Optimization was applied to improve bioactive compounds, starch ratio, and color. The optimum drying parameters were determined as 300 W, 6 mm, and 8 min for purple-fleshed potatoes, and 450 W, 6 mm, and 2 min for yellow-fleshed potatoes. This study is beneficial to the development of the processing of potatoes in the food industry and provides more insights into the application of microwave drying technology.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBIdot;TAK); Nigde Omer Halisdemir University Scientific Research Council (BAP) [TGT 2022/9-BAGEP]
dc.description.sponsorshipOpen access funding provided by the Scientific and Technological Research Council of Turkiye (TUB & Idot;TAK).This study was granted by the Nigde Omer Halisdemir University Scientific Research Council (BAP) (TGT 2022/9-BAGEP).
dc.identifier.doi10.1007/s11540-024-09725-0
dc.identifier.issn0014-3065
dc.identifier.issn1871-4528
dc.identifier.scopus2-s2.0-85192727106
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s11540-024-09725-0
dc.identifier.urihttps://hdl.handle.net/11480/14023
dc.identifier.wosWOS:001216045700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofPotato Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectMicrowave drying
dc.subjectPotato
dc.subjectResponse surface methodology
dc.subjectTotal phenolic content
dc.subjectTotal monomeric anthocyanin content
dc.titleOptimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes
dc.typeArticle

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