Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4202
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dc.contributor.authorAkgun, Mithat-
dc.contributor.authorKandemir, Levent-
dc.contributor.authorOzturk, Burhan-
dc.date.accessioned2024-03-15T08:26:44Z-
dc.date.available2024-03-15T08:26:44Z-
dc.date.issued2018-
dc.identifier.citationAkgün, M., Kandemir, L., Öztürk, B. (2018). Effect of Led Drying on Drying Behavior of Prunus domestica L. Fruit. Indian J. Pharm. Educ. Res., 52(4), S115-S118. https://doi.org/10.5530/ijper.52.4s.85en_US
dc.identifier.issn0019-5464-
dc.identifier.urihttp://dx.doi.org/10.5530/ijper.52.4s.85-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000454950700018-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4202-
dc.descriptionWoS Categories: Education, Scientific Disciplines; Pharmacology & Pharmacyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Education & Educational Research; Pharmacology & Pharmacyen_US
dc.description.abstractEnergy efficiency is becoming increasingly important in storing foods preserving their own characteristics and fruits and vegetables by drying in terms of self-life as well. Objectives: Since the Black Sea Region of Turkey is rainy and extremely humid during the harvest period of fruits and vegetables, the region is not suitable for natural drying of fruits and vegetables. For this reason, additional energy is needed for drying in the region. The Prunus domestica L. fruit that grown naturally in the Black Sea Region was dried using LED technology in a short time with minimum energy and preserving food properties, along with traditional methods. Methods: The fruits were dried at fixed lumen (10000 lumen) using the LED's of three different color temperatures (3000 K, 4000 K and 6500 K), along with traditional (sun drying) and conventional (using electrical heater) drying. In addition, the effects of drying conditions on water-soluble dry matter, vitamin C, total phenolic, total flavonoid and total antioxidant (FRAP, DPPH) properties were investigated. Results: Time-dependent drying curves of Prunus domestica L. at five different drying conditions and time-dependent changes of the dryer temperature with LED drying were obtained. Conclusion: The drying time with 3 different LED temperatures was found to be shorter than that of the drying time of sun drying and electric heater. It was concluded that, energy efficiency was better in LED drying than those of conventional methods.en_US
dc.language.isoengen_US
dc.publisherASSOC PHARMACEUTICAL TEACHERS INDIA-BANGALOREen_US
dc.relation.isversionof10.5530/ijper.52.4s.85en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood drying, Sun drying, LED technology, Drying curveen_US
dc.titleEffect of Led Drying on Drying Behavior of Prunus domestica L. Fruiten_US
dc.typearticleen_US
dc.relation.journalINDIAN JOURNAL OF PHARMACEUTICAL EDUCATION AND RESEARCHen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-0867-3942en_US
dc.identifier.volume52en_US
dc.identifier.issue4en_US
dc.identifier.startpageS115en_US
dc.identifier.endpageS118en_US
Appears in Collections:Makale Koleksiyonu

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