DETERMINATION OF DRYING CHARACTERISTICS AND QUALITY PROPERTIES OF EGGPLANT IN DIFFERENT DRYING CONDITIONS
Makaleler > Tam Makale · 2015
Yazarlar: Gozde Bayraktaroglu Urun, Ünal Rıza YAMAN, Ergun Kose
ITALIAN JOURNAL OF FOOD SCIENCE, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2015, cilt 27, ss 459-467
Özet
Drying is the most traditional process used for preserving eggplant a long time. The aim of this study was to determining drying characteristics and quality properties of eggplant dried by sun drying, hot air convective drying and infrared assisted convective drying. Convective drying and infrared assisted convective were carried out in a convective dryer at three different temperatures (40 degrees, 50 degrees, 60 degrees C) and air velocity at 5 m/s.