Quality properties, mass transfer characteristics and energy consumption during shortwave infrared radiation drying of tomato

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorKocabiyik, H.
dc.contributor.authorYilmaz, N.
dc.contributor.authorTuncel, N. B.
dc.contributor.authorSumer, S. K.
dc.contributor.authorBuyukcan, M. B.
dc.date.accessioned2025-01-27T20:43:45Z
dc.date.available2025-01-27T20:43:45Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe influence of infrared radiation intensity (1,830, 2,640 and 3,165 W/m(2)) and air velocity (1.0, 1.5 and 2.0 m/s) on product quality, drying behaviour of tomato and energy consumption were investigated. Five analytical models were used to investigate mass transfer characteristics during infrared drying of tomato slices. The drying time and specific energy consumption varied between 141 and 246 min, and 10.04 and 15.13 MJ/kg water, respectively, and were significantly influenced by infrared radiation intensity and air velocity. Effective moisture diffusivity ranged from 3.89x10(-7) to 6.67x10(-7) m(2)/s and was significantly affected by the process variables. Vitamin C content decreased, while lycopene content increased during drying. Total colour change varied between 7.92 and 10.87 for all drying conditions. The logarithmic model gave the best predictions for the drying characteristics of tomato slices for all treatments. Some drying conditions had quite similar results with respect to the operational and quality features.
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [TOVAG-109O578]; TUBITAK
dc.description.sponsorshipThe data used in this work comprise a part of the research project [TOVAG-109O578] that supported by the Scientific and Technical Research Council of Turkey (TUBITAK). In addition thanks to TUBITAK for the PhD scholarship granted to Nese Yilmaz.
dc.identifier.doi10.3920/QAS2014.0550
dc.identifier.endpage456
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84971621855
dc.identifier.scopusqualityQ2
dc.identifier.startpage447
dc.identifier.urihttps://doi.org/10.3920/QAS2014.0550
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24359
dc.identifier.volume8
dc.identifier.wosWOS:000376603600015
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCodon Publications
dc.relation.ispartofQuality Assurance and Safety of Crops & Foods
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjecttomato
dc.subjectinfrared drying
dc.subjectmass transfer
dc.subjectenergy consumption
dc.subjectmoisture diffusivity
dc.titleQuality properties, mass transfer characteristics and energy consumption during shortwave infrared radiation drying of tomato
dc.typeArticle

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