<b>Comparison of the microwave drying kinetics of culture and natural asparagus
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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2018-07-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922 |
| _version_ | 1819024686663598080 |
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| author | Azmi Seyhun Kipcak Osman Ismail |
| author_facet | Azmi Seyhun Kipcak Osman Ismail |
| author_sort | Azmi Seyhun Kipcak |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-21T04:58:44Z |
| format | Article |
| id | doaj.art-ff2e6986cea84ff890b53d8fcb79836f |
| institution | Directory Open Access Journal |
| issn | 1807-8664 |
| language | English |
| last_indexed | 2024-12-21T04:58:44Z |
| publishDate | 2018-07-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-ff2e6986cea84ff890b53d8fcb79836f2022-12-21T19:15:17ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1807-86642018-07-01401e39922e3992210.4025/actascitechnol.v40i1.3992218481<b>Comparison of the microwave drying kinetics of culture and natural asparagusAzmi Seyhun Kipcak0Osman Ismail1Yildiz Technical UniversityYildiz Technical UniversityAsparagus (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.http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922activation energyasparaguscolor analysiseffective moisture diffusivitymicrowave dryingvolume decrease. |
| spellingShingle | Azmi Seyhun Kipcak Osman Ismail <b>Comparison of the microwave drying kinetics of culture and natural asparagus Acta Scientiarum: Technology activation energy asparagus color analysis effective moisture diffusivity microwave drying volume decrease. |
| title | <b>Comparison of the microwave drying kinetics of culture and natural asparagus |
| title_full | <b>Comparison of the microwave drying kinetics of culture and natural asparagus |
| title_fullStr | <b>Comparison of the microwave drying kinetics of culture and natural asparagus |
| title_full_unstemmed | <b>Comparison of the microwave drying kinetics of culture and natural asparagus |
| title_short | <b>Comparison of the microwave drying kinetics of culture and natural asparagus |
| title_sort | b comparison of the microwave drying kinetics of culture and natural asparagus |
| topic | activation energy asparagus color analysis effective moisture diffusivity microwave drying volume decrease. |
| url | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922 |
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