MICROWAVE-HOT AIR HYBRID DRYING: THE IMPACT OF PRE-TREATMENT SOLUTION ON SOME QUALITY CHARACTERISTICS OF WHITE CHERRY FRUIT
Quality Characteristics of Dried White Cherry Fruit
DOI:
https://doi.org/10.5281/zenodo.8265747Keywords:
White cherry fruit, Microwave-hot air hybrid drying, Pre-treatment, Total phenolic contentAbstract
White cherry (Starks gold) is a very valuable and delicious fruit that can be produced in rare regions in Turkey and the world. The short harvest time and high production make the necessity of white cherries even more important. Both its economic value and its contribution to nutrition can be increased by drying the white cherry. In current study, the effects of three different (microwave, hot air and microwave-hot air hybrid) drying methods on the water activity, rehydration ratio, color parameters, total phenolic content and antioxidant capacity of pre-treated and non-pretreated white cherry fruits were investigated. 200W microwave power, two different drying temperatures (70 and 80 ⁰C) and two different microwave-hot air combinations (200W+70ºC and 200W+80 ⁰C) were applied by using a laboratory microwave-hot air oven. It was observed that the applied drying parameters and pre-treatment affect significantly the product quality. In particular, more successful results were obtained in terms of color, antioxidant capacity and total phenolic compounds of pre-treated white cherry fruit samples dried by the microwave-hot air hybrid drying especially at 200W+80 ⁰C in comparison with the hot air and microwave alone drying methods.
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