Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods
Gökçen İzli
Food Science and Technology
Abstract
Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality. All colour parameters changed depending on the drying method and colours closest to the fresh sample were obtained with freeze drying. It is interesting to note that the total phenolic content and antioxidant capacity in each sample rose when looked at in relation to the fresh sample. In particular, microwave-dried samples were recorded as having the highest total phenolic content and the highest antioxidant capacity. To explain the drying kinetics of the date slices, nine thin-layer drying models were also attempted. Based on statistical tests, the model developed by Midilli et al. model was found to be the best model for convective and microwave drying, but the Two Term model was the best for freeze drying. This study shows that microwave drying can produce high quality date slices with the additional advantage of reduced drying times compared to convective and freeze drying.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
date slices dried using Midilli et al. model
“Based on statistical tests, the model developed by Midilli et al. model was found to be the best model for convective and microwave drying”
date slices dried using Two Term model
“but the Two Term model was the best for freeze drying”
date slices dried using freeze drying
“Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality”