Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices
| Autor: | Senanur Durgut Malçok, Azime Özkan Karabacak, Ertürk Bekar, Cüneyt Tunçkal, Canan Ece Tamer |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Journal of Agricultural Engineering, Vol 54, Iss 3 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1974-7071 2239-6268 |
| DOI: | 10.4081/jae.2023.1537 |
| Popis: | An infrared-assisted heat pump drying (IR-HPD) was designed and used for drying of mushroom slices at three different infrared (IR) powers (50, 100, and 150 W) and a fixed drying temperature of 40°C and air velocity of 1 m/s. The changes in total phenolic content (TPC), total antioxidant capacity (TAC) and individual phenolic contents bioaccessibility, drying characteristics, and colour values of mushroom slices were investigated. IR-HPD provided 13.11 to 30.77% higher energy savings than HPD and reduced drying time between 9.48 and 26.72%. Page, Modified Page models were considered the best for predicting the thin layer drying behaviour of mushroom slices. The effective moisture diffusivity (Deff) value increased with IR power and ranged between 6.491x10-10 and 9.023x10-10 m2s-1. The contents of TPC, TAC, and individual phenolics in mushroom slices were significantly reduced (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|