Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/46329
Title: Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying
Authors: Batu, Heysem Suat
Kadakal, Cetin
Keywords: antioxidant capacity
degradation kinetics
drying kinetics
goji berry
total phenolic content
water-soluble vitamins
Vitamin-C Degradation
Antioxidant Activity
Thermal-Degradation
Bioactive Compounds
Ascorbic-Acid
Quality
Pretreatment
Impact
Deterioration
Temperature
Publisher: Codon Publications
Abstract: Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50 degrees C, 60 degrees C, and 70 degrees C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B-6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B-6, antioxidant capacity and total phenolic content were found to fit the first-order kinetic model.
URI: https://doi.org/10.15586/ijfs.v33i1.1949
https://hdl.handle.net/11499/46329
ISSN: 1120-1770
2239-5687
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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