Microwave Drying Behaviour of Tomato Slices

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dc.authoridKahveci, Kamil/0000-0003-2492-8690
dc.authorwosidKahveci, Kamil/A-2954-2016
dc.contributor.authorCelen, Soner
dc.contributor.authorKahveci, Kamil
dc.date.accessioned2024-06-12T10:59:53Z
dc.date.available2024-06-12T10:59:53Z
dc.date.issued2013
dc.departmentTrakya Üniversitesien_US
dc.description.abstractCELEN S., KAHVECI K. (2013): Microwave drying behaviour of tomato slices. Czech J. Food Sc., 31: 132-138. The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms of colour, and a theoretical model was proposed to define the drying curves of tomato slices. The experiments performed with the microwave power of 90, 180, 360, and 600 W indicate that the drying time and the energy consumption decreased considerably with an increase in microwave power. The experiments also revealed that the drying rate shows first an increase and then a decrease during drying, and that the colour quality of the product deteriorates significantly with the increase of the microwave power. A theoretical model was developed using the solution of energy equation considering the microwave power as an internal heat source. The electric field strength inside the material was assumed to be dependent on the moisture content and the constants emerging from this assumption were obtained by minimising the sum of squared differences between the theoretical results and experimental data obtained for various drying conditions. The results show that the values proposed for the constants provide a good agreement between the theoretical and experimental drying behaviour.en_US
dc.description.sponsorshipTrakya University Research Fund [901/2011]en_US
dc.description.sponsorshipSupport by the Trakya University Research Fund, Grant No. 901/2011.en_US
dc.identifier.doi10.17221/30/2012-CJFS
dc.identifier.endpage138en_US
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84877140334en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage132en_US
dc.identifier.urihttps://doi.org/10.17221/30/2012-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20603
dc.identifier.volume31en_US
dc.identifier.wosWOS:000318259400005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCzech Academy Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal Of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDrying Rateen_US
dc.subjectDiffusionen_US
dc.subjectMoisture Contenten_US
dc.subjectColour Analysisen_US
dc.subjectAiren_US
dc.subjectKineticsen_US
dc.subjectQualityen_US
dc.subjectVacuumen_US
dc.subjectLeavesen_US
dc.titleMicrowave Drying Behaviour of Tomato Slicesen_US
dc.typeArticleen_US

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