Optimization of hot air drying conditions of purple-fleshed potato

Basit Öğe Kaydı
dc.contributor.authorÇoruk, Katibe Sinem
dc.contributor.authorBaltacıoğlu, Hande
dc.date.accessioned2024-11-07T13:16:46Z
dc.date.available2024-11-07T13:16:46Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractOne of the most popular techniques for preserving fruits and vegetables is drying. Many drying methods have advantages and disadvantages. The purpose of this study was to optimize the hot air drying conditions of a novel variety of purple-fleshed potatoes with the response surface method (RSM) by considering the duration of the steaming process applied before drying, slice thickness, and drying temperature. The optimum drying conditions were determined by analyses such as total phenolic compound, antioxidant activity, chroma, and starch ratio in purple-fleshed potato powders obtained as a result of drying by considering different drying temperatures (55, 65, 75 °C), steam blanching times (2, 5, 8 min) and slice thickness (2, 4, 6 mm). Following optimization, it was discovered that the drying temperature, slice thickness, and steam blanching time were, respectively, 55 °C, 5.80 mm, and 4 minutes. Consequently, the generated product experiences reduced discoloration, quality loss, and reduction of bioactive components.
dc.identifier.doi10.28948/ngumuh.1426028
dc.identifier.endpage656
dc.identifier.issn2564-6605
dc.identifier.issue2
dc.identifier.startpage648
dc.identifier.trdizinid1231640
dc.identifier.urihttps://doi.org/10.28948/ngumuh.1426028
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1231640
dc.identifier.urihttps://hdl.handle.net/11480/12565
dc.identifier.volume13
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofNiğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectBahçe Bitkileri
dc.subjectGıda Bilimi ve Teknolojisi
dc.subjectBioactive components
dc.subjectHot air drying
dc.subjectPurple-fleshed potato
dc.subjectRSM.
dc.titleOptimization of hot air drying conditions of purple-fleshed potato
dc.typeArticle

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu
Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Koleksiyonu