The Effect of Drying Temperatures on Effective Diffusion-Activation Energy, Quality and Drying Kinetics of Rosehip Fruit of “Star” Type
Rosehip fruit, which is widely and naturally grown in many European countries as well as in Rosehip fruit, which is widely used in Turkey as well as in European countries and grows naturally, is a very rich species in terms of vitamin C value. Due to its benefits to human health, its consumption is...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5169 |
| _version_ | 1797921099103600640 |
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| author | Burcu Aksüt Hakan Polatcı |
| author_facet | Burcu Aksüt Hakan Polatcı |
| author_sort | Burcu Aksüt |
| collection | DOAJ |
| description | Rosehip fruit, which is widely and naturally grown in many European countries as well as in Rosehip fruit, which is widely used in Turkey as well as in European countries and grows naturally, is a very rich species in terms of vitamin C value. Due to its benefits to human health, its consumption is increasing and its use in different forms is becoming widespread. In this study, the colour, effective diffusion-activation energy, phytochemical properties and thin-layer drying patterns of rosehip fruit of the ‘Yıldız’ variety were investigated after drying in a convective dryer at different temperatures (40, 50, 60 and 70°C). In the study, it was determined that 70°C temperature was statistically more suitable in terms of measured and calculated colour values. It has been determined that the effective diffusion value is affected by the drying temperature and the increase in temperature also increases the effective diffusion value. It has been determined that the effective diffusion value varies between 1.35×10-7-5.92×10-6 m2/sec. The activation energy value of dried rosehip samples was calculated as 69,41 kJ/mol. When the chemical analysis values were examined, when the SÇKM, total phenolic, total antioxidant substance and vitamin C values were evaluated together, it was found that the most appropriate drying temperature was 70°C statistically. Among all drying models, Midilli-Küçük and Yağcıoğlu models (R2: 0.9999) estimated the drying data best. |
| first_indexed | 2024-04-10T14:11:02Z |
| format | Article |
| id | doaj.art-7bac031a0a834af78c094d2695c5cb44 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T14:11:02Z |
| publishDate | 2022-07-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-7bac031a0a834af78c094d2695c5cb442023-02-15T16:09:44ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2022-07-011071237124310.24925/turjaf.v10i7.1237-1243.51692527The Effect of Drying Temperatures on Effective Diffusion-Activation Energy, Quality and Drying Kinetics of Rosehip Fruit of “Star” TypeBurcu Aksüt0Hakan Polatcı1Department of Horticulture, Sustainable Agriculture Program, Faculty of Agriculture, Tokat Gaziosmanpaşa University, 60010 TokatDepartment of Biosystem Engineering, Faculty of Agriculture, Tokat Gaziosmanpaşa University, 60010 Tokat,Rosehip fruit, which is widely and naturally grown in many European countries as well as in Rosehip fruit, which is widely used in Turkey as well as in European countries and grows naturally, is a very rich species in terms of vitamin C value. Due to its benefits to human health, its consumption is increasing and its use in different forms is becoming widespread. In this study, the colour, effective diffusion-activation energy, phytochemical properties and thin-layer drying patterns of rosehip fruit of the ‘Yıldız’ variety were investigated after drying in a convective dryer at different temperatures (40, 50, 60 and 70°C). In the study, it was determined that 70°C temperature was statistically more suitable in terms of measured and calculated colour values. It has been determined that the effective diffusion value is affected by the drying temperature and the increase in temperature also increases the effective diffusion value. It has been determined that the effective diffusion value varies between 1.35×10-7-5.92×10-6 m2/sec. The activation energy value of dried rosehip samples was calculated as 69,41 kJ/mol. When the chemical analysis values were examined, when the SÇKM, total phenolic, total antioxidant substance and vitamin C values were evaluated together, it was found that the most appropriate drying temperature was 70°C statistically. Among all drying models, Midilli-Küçük and Yağcıoğlu models (R2: 0.9999) estimated the drying data best.http://www.agrifoodscience.com/index.php/TURJAF/article/view/5169kurutma işlemleri“yıldız” kuşburnu çeşidikurutma hızıfitokimyasal özelliklerkonvektif |
| spellingShingle | Burcu Aksüt Hakan Polatcı The Effect of Drying Temperatures on Effective Diffusion-Activation Energy, Quality and Drying Kinetics of Rosehip Fruit of “Star” Type Turkish Journal of Agriculture: Food Science and Technology kurutma işlemleri “yıldız” kuşburnu çeşidi kurutma hızı fitokimyasal özellikler konvektif |
| title | The Effect of Drying Temperatures on Effective Diffusion-Activation Energy, Quality and Drying Kinetics of Rosehip Fruit of “Star” Type |
| title_full | The Effect of Drying Temperatures on Effective Diffusion-Activation Energy, Quality and Drying Kinetics of Rosehip Fruit of “Star” Type |
| title_fullStr | The Effect of Drying Temperatures on Effective Diffusion-Activation Energy, Quality and Drying Kinetics of Rosehip Fruit of “Star” Type |
| title_full_unstemmed | The Effect of Drying Temperatures on Effective Diffusion-Activation Energy, Quality and Drying Kinetics of Rosehip Fruit of “Star” Type |
| title_short | The Effect of Drying Temperatures on Effective Diffusion-Activation Energy, Quality and Drying Kinetics of Rosehip Fruit of “Star” Type |
| title_sort | effect of drying temperatures on effective diffusion activation energy quality and drying kinetics of rosehip fruit of star type |
| topic | kurutma işlemleri “yıldız” kuşburnu çeşidi kurutma hızı fitokimyasal özellikler konvektif |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5169 |
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