Optimizing Drying Conditions of Lemon Rings Combined with Microwave Drying and Osmotic Dehydration

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dc.contributor.authorYildiz, Zehra
dc.contributor.authorReyhan, Suleyman
dc.date.accessioned2025-03-17T12:25:21Z
dc.date.available2025-03-17T12:25:21Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractIn order to shorten the drying time and improve product quality characteristics, with together osmotic dehydration pretreatment and many drying techniques have been used, and the combination of microwave drying and osmotic drying is one of these methods. Drying by using microwave drying and osmotic dehydration process together helps to reduce the negative effects of microwave drying. In this study, microwave oven optimum drying conditions were determined by Response Surface Method after osmotic dehydration pre-drying apply of lemon rings. In the Response Surface Method, drying parameters were chosen as osmotic dehydration time, solution concentration, microwave drying time and microwave power. The responses to be optimized were determined as moisture loss, diametrical shrinkage rate and b color value change. For four factor and three levels, 29 experiments determined according to Box-Behnken design were conducted and the answers were received. Box-Benchken experimental design method with four factors and three levels, A osmotic dehydration drying time (60-180 min), B solution concentration (10-20% (w:v)) was applied in the range of drying time (2-6 min) in C microwave dryer and drying power (100-300 W) in D microwave dryer. The obtained data were analyzed by ANOVA and it was determined that the quadratic models were suitable with 0.9853 for moisture loss, 0.9861 for diametrical shrinkage ratio and 0.9770 for b color value change, which gave the highest R2 values. It was observed that the effects of C, D, CD, A(2), C-2 and D-2 variables on the moisture loss, A, C, D, D-2 variables on diametrical shrinkage rate and A, C, D, A(2) variables on b color value change. Drying parameters were found to be optimum variable levels, osmotic dehydration time was 120 min, solution concentration was 15%, microwave drying time was 4 min and microwave drying power was 200 W.
dc.identifier.doi10.33462/jotaf.1222365
dc.identifier.endpage856
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85183043968
dc.identifier.scopusqualityQ3
dc.identifier.startpage845
dc.identifier.trdizinid1223751
dc.identifier.urihttps://doi.org/10.33462/jotaf.1222365
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1223751
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1611
dc.identifier.volume20
dc.identifier.wosWOS:001286288200010
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectLemon
dc.subjectDrying
dc.subjectOsmotic dehydration
dc.subjectMicrowave drying
dc.subjectRSM
dc.subjectBox-Behnken
dc.titleOptimizing Drying Conditions of Lemon Rings Combined with Microwave Drying and Osmotic Dehydration
dc.typeArticle

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