Comparison of the microwave drying kinetics of culture and natural asparagus
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922 |
Resumo: | Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus are studied. For culture and natural asparagus the drying times were found as 42, 13, 10 min. and 36, 7 and 5.5 min. for at the microwave power levels of 90, 180 and 360W, respectively. Four different drying models were applied and showed that the Alibas model best fits the data. The effective moisture diffusivity values were calculated between 3.78 × 10-07 and 1.54 × 10-06 m2 s-1 for culture and 4.58 × 10-07 and 4.00 × 10-06 m2 s-1 for natural asparagus. The activation energies were found as 20.967 kW kg-1 and 146.020 kW kg-1 for culture and natural asparagus, respectively. For the color analysis, the optimal power level was found as 90 W. |
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Acta scientiarum. Technology (Online) |
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Comparison of the microwave drying kinetics of culture and natural asparagusactivation energyasparaguscolor analysiseffective moisture diffusivitymicrowave dryingvolume decrease. Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus are studied. For culture and natural asparagus the drying times were found as 42, 13, 10 min. and 36, 7 and 5.5 min. for at the microwave power levels of 90, 180 and 360W, respectively. Four different drying models were applied and showed that the Alibas model best fits the data. The effective moisture diffusivity values were calculated between 3.78 × 10-07 and 1.54 × 10-06 m2 s-1 for culture and 4.58 × 10-07 and 4.00 × 10-06 m2 s-1 for natural asparagus. The activation energies were found as 20.967 kW kg-1 and 146.020 kW kg-1 for culture and natural asparagus, respectively. For the color analysis, the optimal power level was found as 90 W.Universidade Estadual De Maringá2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3992210.4025/actascitechnol.v40i1.39922Acta Scientiarum. Technology; Vol 40 (2018): Publicação Contínua; e39922Acta Scientiarum. Technology; v. 40 (2018): Publicação Contínua; e399221806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922/pdfCopyright (c) 2018 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessKipcak, Azmi SeyhunIsmail, Osman2019-07-17T11:53:49Zoai:periodicos.uem.br/ojs:article/39922Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2019-07-17T11:53:49Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Comparison of the microwave drying kinetics of culture and natural asparagus |
title |
Comparison of the microwave drying kinetics of culture and natural asparagus |
spellingShingle |
Comparison of the microwave drying kinetics of culture and natural asparagus Kipcak, Azmi Seyhun activation energy asparagus color analysis effective moisture diffusivity microwave drying volume decrease. |
title_short |
Comparison of the microwave drying kinetics of culture and natural asparagus |
title_full |
Comparison of the microwave drying kinetics of culture and natural asparagus |
title_fullStr |
Comparison of the microwave drying kinetics of culture and natural asparagus |
title_full_unstemmed |
Comparison of the microwave drying kinetics of culture and natural asparagus |
title_sort |
Comparison of the microwave drying kinetics of culture and natural asparagus |
author |
Kipcak, Azmi Seyhun |
author_facet |
Kipcak, Azmi Seyhun Ismail, Osman |
author_role |
author |
author2 |
Ismail, Osman |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Kipcak, Azmi Seyhun Ismail, Osman |
dc.subject.por.fl_str_mv |
activation energy asparagus color analysis effective moisture diffusivity microwave drying volume decrease. |
topic |
activation energy asparagus color analysis effective moisture diffusivity microwave drying volume decrease. |
description |
Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus are studied. For culture and natural asparagus the drying times were found as 42, 13, 10 min. and 36, 7 and 5.5 min. for at the microwave power levels of 90, 180 and 360W, respectively. Four different drying models were applied and showed that the Alibas model best fits the data. The effective moisture diffusivity values were calculated between 3.78 × 10-07 and 1.54 × 10-06 m2 s-1 for culture and 4.58 × 10-07 and 4.00 × 10-06 m2 s-1 for natural asparagus. The activation energies were found as 20.967 kW kg-1 and 146.020 kW kg-1 for culture and natural asparagus, respectively. For the color analysis, the optimal power level was found as 90 W. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-07-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922 10.4025/actascitechnol.v40i1.39922 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922 |
identifier_str_mv |
10.4025/actascitechnol.v40i1.39922 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 40 (2018): Publicação Contínua; e39922 Acta Scientiarum. Technology; v. 40 (2018): Publicação Contínua; e39922 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315336881766400 |