Kinetic and Mathematical Modeling of Drying of Asparagus officinalis in Different Drying Methods
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Asparagus officinalis is a spring vegetable contains flavonoids, amino acid derivatives,glycolic acid, tyrosine, vitamins, saponins and essential oils and it has health benefitssuch as prevention of cancer, mutation, inflammation, and liver damage. The aim of thisstudy is to investigate drying kinetics of Asparagus officinalis. According to R, ?2, RMSEand Error values, the model parameters at different temperatures (70°C, 80°C, 90°C),spear thickness (1 mm, 2 mm and 3mm), and microwave power (100 W, 200 W, and300W) were compared. Midilli and Kucuk equation was found as the best equation todescribe drying of Asparagus officinalis. R values of Midilli and Kucuk Equationchanged between 0.8886 and 0.9989 for hot air drying and between 0.9568 and 0.9999for a microwave drying.
Açıklama
Anahtar Kelimeler
Biyoloji, Bahçe Bitkileri, Tarımsal Ekonomi ve Politika, Matematik, Ziraat Mühendisliği, Bitki Bilimleri, İstatistik ve Olasılık, Ziraat, Toprak Bilimi
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
10
