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Akademický článek

FARKLI KURUTMA YÖNTEMLERİNİN BÖĞÜRTLEN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİLERİ VE KURUMA KİNETİĞİ.

Autor: Kırıt, Burcu Dündar¹ bdundar@cu.edu.tr, Sağol, Sevdanur¹, Ağçam, Erdal¹, Akyıldız, Asiye¹

Publikováno v: GIDA: The Journal of Food. 2023, Vol. 48 Issue 1, p61-72. 12p.

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FARKLI KURUTMA YÖNTEMLERİNİN BÖĞÜRTLEN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİLERİ VE KURUMA KİNETİĞİ

Autor: DÜNDAR KIRIT, Burcu, SAĞOL, Sevdanur, AĞCAM, Erdal, AKYILDIZ, Asiye

Publikováno v: Volume: 48, Issue: 1 61-72
The Journal of Food
Gıda

In this study, the compatibility of drying kinetics and some quality attributes of dried product were determined by subjecting blackberries to microwave (100 W) and hot air (70°C) drying methods. The experimental results showed that the Logarithmic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::37f014a7289a5d51b0dda9270506b321
https://dergipark.org.tr/tr/pub/gida/issue/73994/1141339

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