Investigation Of The Effect Of Microwave-Assisted Freeze-Drying Method On Quality Properties Of Strawberry


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Authors

  • Zehra DURAK Mersin University
  • T. Koray PALAZOĞLU Mersin University
  • Welat MİRAN Mersin University
  • Mahir CİN Mersin University

DOI:

https://doi.org/10.59287/icaens.1241

Keywords:

Strawberry, Drying, Microwave, Vacuum, Color

Abstract

In this study, frozen strawberries were dried by using freeze-drying and microwave-assisted freeze-drying methods. Microwave assisted freeze drying aims to remove the water in the product by sublimation with the microwave energy fed to the system in the microwave oven. The effects of microwave energy on the processing time and product quality were observed. The quality characteristics were evaluated with the results of the physical (color, texture) analysis and the values of the two systems were compared.

Author Biographies

Zehra DURAK, Mersin University

Department of Food Engineering, Turkey

T. Koray PALAZOĞLU, Mersin University

Department of Food Engineering, Turkey

Welat MİRAN, Mersin University

Department of Food Engineering, Turkey

Mahir CİN, Mersin University

Department of Food Engineering, Turkey

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Published

2023-07-27

How to Cite

DURAK, Z., PALAZOĞLU, T. K., MİRAN, W., & CİN, M. (2023). Investigation Of The Effect Of Microwave-Assisted Freeze-Drying Method On Quality Properties Of Strawberry. International Conference on Applied Engineering and Natural Sciences, 1(1), 1099–1103. https://doi.org/10.59287/icaens.1241