Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality

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dc.authoridTavman, Şebnem / 0000-0002-3069-1709
dc.authoridÇakmak, Hülya / 0000-0002-4936-939X
dc.authoridYılmaz, Burçin / 0000-0003-0719-4090
dc.authorwosidTavman, Şebnem / AAE-8241-2019
dc.authorwosidÇakmak, Hülya / O-6862-2018
dc.contributor.authorYılmaz, Burçin
dc.contributor.authorÇakmak, Hülya
dc.contributor.authorTavman, Şebnem
dc.date.accessioned2021-11-01T15:02:06Z
dc.date.available2021-11-01T15:02:06Z
dc.date.issued2019
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30 degrees C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were calculated and color values. beta-carotene content and rehydration ratios of dried samples were determined. Drying behavior of the pretreated samples was evaluated and the drying data were fitted to thin layer drying models. Constant drying rate period was not observed for the carrot slices; however two definite falling-rate periods having different slopes were obtained. Drying time was significantly reduced (up to 20%) depending on the type of pretreatment. The redness value, total color difference and Chroma values of pretreated and control samples were in the same group (p>0.05). beta-carotene content of ultrasonic bath pretreated samples were significantly higher than the samples pretreated with ultrasonic probe and the sample dried without any pretreatment as well (p<0.05). Also rehydration ratios of control samples were found lower than the ultrasound pretreated samples.
dc.description.sponsorshipEge University Scientific Research Projects CommissionEge University [13-MUH-019]en_US
dc.description.sponsorshipThis study was financially supported by Ege University Scientific Research Projects Commission with the project no: 13-MUH-019.en_US
dc.identifier.citationYilmaz, B., Cakmak, H., & Tavman, S. (2019). Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality. Anais da Academia Brasileira de Ciências, 91.
dc.identifier.doi10.1590/0001-3765201920180447
dc.identifier.issn0001-3765
dc.identifier.issn1678-2690
dc.identifier.issue3en_US
dc.identifier.pmid31576913
dc.identifier.scopus2-s2.0-85072847874
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/0001-3765201920180447
dc.identifier.urihttps://hdl.handle.net/11491/6844
dc.identifier.volume91en_US
dc.identifier.wosWOS:000488848000001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorÇakmak, Hülya
dc.language.isoen
dc.publisherAcad Brasileira De Ciencias
dc.relation.ispartofAnais Da Academia Brasileira De Ciencias
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCarroten_US
dc.subjectUltrasounden_US
dc.subjectBeta-caroteneen_US
dc.subjectRehydrationen_US
dc.subjectModellingen_US
dc.titleUltrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality
dc.typeArticle

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