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- MakaleAçık Erişim2026Scopus SJRQ1Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots
Aktağ, Işıl Gürsul; Cömert, Ezgi Doğan; Gökmen, Vural
This study investigated the impact of sulfuring, various drying methods, and storage with different packaging on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots. Changes in the concentrations of α-dicarbonyl compounds, 5-hydroxymethylfurfural, sugars, and color were monitored in the samples (sulfured/non-sulfured, oven-/sun-dried, polyethylene/vacuum/modified atmosphere packaging) during storage at room temperature for 12 months. Among α-dicarbonyl compounds, 3-deoxyglucosone was the most prevalent, reaching 1356.8 ± 70.6 mg/kg dry matter in sulfured oven-dried apricots after drying. Methylglyoxal reached its peak at 723.2 ± 9.9 mg/kg dry matter in sulfured sun-dried apricots after storage. 5-Hydroxymethylfurfural remained at significantly lower levels than the dominant α-dicarbonyl compounds. Both α-dicarbonyl compounds and 5-hydroxymethylfurfural increased significantly during storage, irrespective of packaging, while sulfuring influenced the type of α-dicarbonyl compounds formed. These findings underscore the significance of processing and storage in influencing α-dicarbonyl compounds accumulation, providing valuable insights into maintaining the safety and quality of dried apricots.
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İncele - MakaleAçık Erişim2019Scopus SJRQ2Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer
Bozkir, Hamza; Rayman Ergün, Ahsen; Tekgül, Yeliz; Baysal, Taner
The effects of ultrasound pretreatment (US) before hot air drying (HAD) and microwave drying (MWD) of garlic slices were investigated. For this aim ultrasonic bath at 30 °C for 30 min (35 kHz), microwave oven at 540 W power and tray dryer at 60 °C and with 1.0 m/s air flow rate were used to reach the final moisture content of 5%. Drying rate increased in the US + HAD and the US + MWD groups by 19.30% and 13.82% respectively in comparison with control groups. The effective moisture diffusivity (D eff ) of garlic slices were calculated from Fick’s diffusion model for the HAD, US + HAD, MWD and the US + MWD groups as 1.420 × 10 −10 , 1.826 × 10 −10 , 1.177 × 10 −8 , 1.363 × 10 −8 m 2 /s respectively. The rehydration rates increased, and bulk densities were decreased in the US + HAD and the US + MWD compared to the control groups. The color values were significantly affected after ultrasound pretreatment. Redness, and yellowness increased most in the US + HAD group.
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İncele - MakaleAçık Erişim2019Scopus SJRQ1Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit
Bozkir, Hamza; Rayman Ergün, Ahsen; Serdar, Emine; Metin, Gülhan; Baysal, Taner
In this study, the effect of the ultrasound and osmotic dehydration pretreatments before the convective drying of the persimmon fruit was assessed via their drying behavior and quality properties. Ultrasound-assisted osmotic dehydration (30 °C, 45 °Brix) was performed at 35 kHz for 10, 20, and 30 min. Afterward, samples were placed first in 45 then in 70 °Brix sucrose solutions; the solutions were next shaken at 100 rpm. The control group without ultrasound treatment dehydrated osmotically. The samples were dried in a tray drier at a temperature of 60 °C and an air velocity of 1.5 m/s. Ultrasound-assisted osmotic drying treatments increased water loss and sugar gain; moreover, the osmotic dehydration time was shorter than in the untreated group. The ultrasound-assisted osmotic dehydration demonstrated a significantly decreased drying time, increased drying rates, and a 21% increase in effective water diffusivity by 30 min. The ultrasound pretreated osmotic dehydration prior to hot air-drying decreased the total required drying time. The ultrasound-assisted osmotic dehydration affected the rehydration rate and total phenolic content significantly and there was no significant difference between the color change (ΔE, ΔC, and Hue°) of the ultrasound treatment (30 min) group and the untreated group.
AtıfScopus181WoS148OpenAlex178İncele