Determination of changes in some characteristics of persimmon during dehydration at different temperatures

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dc.contributor.author Akyıldız, Asiye
dc.contributor.author Aksay, Salih
dc.contributor.author Benli, Hakan
dc.contributor.author Kıroğlu, Feyza
dc.contributor.author Fenercioğlu, Hasan
dc.date.accessioned 2021-09-13T07:35:02Z
dc.date.available 2021-09-13T07:35:02Z
dc.date.issued 2004
dc.identifier.uri https://www.sciencedirect.com/science/article/pii/S0260877404000020?via%3Dihub
dc.identifier.uri http://hdl.handle.net/20.500.11787/4796
dc.description.abstract Persimmon fruits of Turkay variety having high tannin content with an astringent taste were sliced and dipped in water (control) and SO2 solution prior to drying. Dehydration at 60, 75 and 90 °C were completed in 11, 8 and 5 h, respectively with a total solid content of about 85%. SO2 content of dry samples decreased with increasing dehydration temperature. Dehydration at 60 °C resulted in less phenolic content than others. The L, a and hue values of the samples were measured but the visual variations between the samples was not quite clear. Non-sulphited samples dehydrated at 60 °C received the highest average score for the taste, astringency and color of samples. tr_TR
dc.language.iso eng tr_TR
dc.publisher Elsevier tr_TR
dc.relation.isversionof https://doi.org/10.1016/j.jfoodeng.2004.01.001 tr_TR
dc.rights info:eu-repo/semantics/restrictedAccess tr_TR
dc.subject Persimmon tr_TR
dc.subject Dehydration tr_TR
dc.subject Phenolics tr_TR
dc.subject Color tr_TR
dc.title Determination of changes in some characteristics of persimmon during dehydration at different temperatures tr_TR
dc.type article tr_TR
dc.relation.journal Journal of Food Engineering tr_TR
dc.contributor.department Nevşehir Hacı Bektaş Veli Üniversitesi/mühendislik-mimarlık fakültesi/gıda mühendisliği bölümü/gıda mühendisliği anabilim dalı tr_TR
dc.contributor.authorID 111509 tr_TR
dc.identifier.volume 65 tr_TR
dc.identifier.issue 1 tr_TR
dc.identifier.startpage 95 tr_TR
dc.identifier.endpage 99 tr_TR


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