Zobrazeno 1 - 10
of 725
pro vyhledávání: '"Kurutma"'
Autor:
Salih Eroğlu
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 7, Pp 1129-1136 (2024)
Bu çalışmada çekirdekli ve çekirdeksiz nar taneleri (Punica granatum L.) ince tabaka halinde farklı sürelerde ultrason ön işlemi (US) uygulandıktan sonra 70 °C’de 1,3 m/s hava hızında kurutulmuştur. Nar tanelerinin kuruma kinetiğinin
Externí odkaz:
https://doaj.org/article/872cbec1eccf486f86a0364307945c61
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 5, Pp 920-924 (2023)
Şeftali %78-85 oranında su içeren ve üretimi oldukça fazla olan bir meyvedir. İçerdiği yüksek nemden dolayı bozulmadan tüketilebilir halde uzun süre tutulabilmesi için muhafaza edilmesi gerekir. Bu çalışmada, 8’e dilimlenmiş şefta
Externí odkaz:
https://doaj.org/article/b7f26facc15b4384a25a8c2abba7cc44
Autor:
Kadriye Altay
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 9, Pp 1627-1637 (2022)
In this study, dragon fruit was dried by a microwave-assisted foam drying method and the effect of different microwave powers (350, 460 and 700W) on the drying kinetics and powder product properties were investigated. The properties (foam stability,
Externí odkaz:
https://doaj.org/article/369ce4370974409abb2fa84a54b21303
Autor:
Burcu Aksüt, Hakan Polatcı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 7, Pp 1237-1243 (2022)
Rosehip fruit, which is widely and naturally grown in many European countries as well as in Rosehip fruit, which is widely used in Turkey as well as in European countries and grows naturally, is a very rich species in terms of vitamin C value. Due to
Externí odkaz:
https://doaj.org/article/7bac031a0a834af78c094d2695c5cb44
Autor:
Katibe Sinem Coruk, Hande Baltacıoğlu
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 7, Pp 1300-1307 (2022)
In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and v
Externí odkaz:
https://doaj.org/article/4e1212d6acca40d7a57d9f68e5554aef
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 3, Pp 546-552 (2023)
Kayısı çekirdeği ağrı kesici, antimutajenik, iltihap önleyici ve antimikrobiyal olarak tıp alanında kullanılmaktadır. Ayrıca kayısı çekirdeklerinin tatlı olanları çerez olarak tüketilmekte, acı olanları ise kozmetik sanayisinde h
Externí odkaz:
https://doaj.org/article/c546f081657342c699abfe82c23afa86
Autor:
Banu Koç, Tarık Yörükoğlu
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 1, Pp 18-28 (2023)
Bu çalışmada, inülin, gam arabik ve peynir altı suyu tozu gibi kurutucu ajanların eklenmesi ile dondurularak kurutulmuş hünnap tozunun, fiziksel özellikleri (yığın, partikül ve sıkıştırılmış yoğunluk, akabilirlik, gözeneklilik,
Externí odkaz:
https://doaj.org/article/5020eb19a7c54ce19e5f7097949d479c
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 5, Pp 897-908 (2021)
Kuru baza göre başlangıç nemi %83,95 ± 0,01 y.b. (5,24 ± 0,003 kg su kg KM-1) olan 100 ± 0,10 g ağırlığındaki Deveci armudu dilimleri (Pyrus communis L. cv. Deveci) son nemi %11,40 ± 0,06 y.b. (0,13 ± 0,001 kg su kg KM-1) değerine ula
Externí odkaz:
https://doaj.org/article/44ad8ad6db91444aa90ffc10ba375936
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss sp1, Pp 139-144 (2020)
In this study, the average drying times of the Frigos, Bilensoy, Nimet and Prosementi alfalfa varieties were determined by drying in a convective dryer (50, 60 and 70°C) and in the open (sun). In addition, the most suitable thin layer drying models
Externí odkaz:
https://doaj.org/article/98e7b9c388744d298bdb79f6009c6499
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 2, Pp 511-514 (2020)
Drying method is preferred in agricultural products since it provides advantages in many processes such as increasing the strength of products, transporting and storing. It is necessary to estimate the drying behavior of the products in order to achi
Externí odkaz:
https://doaj.org/article/8d16d4c17c1a446b950a2adadc954452