Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer
Makaleler > Tam Makale · 2018
Yazarlar: Hamza Bozkir, Ahsen RAYMAN ERGÜN, Yeliz Tekgul, Taner BAYSAL
FOOD SCIENCE AND BIOTECHNOLOGY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2018, cilt 28, ss 347-354
DOI: 10.1007/s10068-018-0483-1
Özet
The effects of ultrasound pretreatment (US) before hot air drying (HAD) and microwave drying (MWD) of garlic slices were investigated. For this aim ultrasonic bath at 30 degrees C for 30min (35kHz), microwave oven at 540W power and tray dryer at 60 degrees C and with 1.0m/s air flow rate were used to reach the final moisture content of 5%. Drying rate increased in the US+HAD and the US+MWD groups by 19.30% and 13.82% respectively in comparison with control groups. The effective moisture diffusivity (D-eff) of garlic slices were calculated from Fick's diffusion model for the HAD, US+HAD, MWD and the US+MWD groups as 1.420x10(-10), 1.826x10(-10), 1.177x10(-8), 1.363x10(-8) m(2)/s respectively. The rehydration rates increased, and bulk densities were decreased in the US+HAD and the US+MWD compared to the control groups. The color values were significantly affected after ultrasound pretreatment. Redness, and yellowness increased most in the US+HAD group.