INVESTIGATION OF INFRARED DRYING BEHAVIOUR OF SPINACH LEAVES USING ANN METHODOLOGY AND DRIED PRODUCT QUALITY

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dc.authoridYuceer, Mehmet/0000-0002-2648-3931
dc.authorwosidYuceer, Mehmet/E-5110-2012
dc.contributor.authorSarimeseli, Ayse
dc.contributor.authorYuceer, Mehmet
dc.date.accessioned2024-08-04T20:41:37Z
dc.date.available2024-08-04T20:41:37Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractEffects of infrared power output and sample mass on drying behaviour, colour parameters, ascorbic acid degradation, rehydration characteristics and some sensory scores of spinach leaves were investigated. Within both of the range of the infrared power outputs, 300-500 W, and sample amounts, 15-60 g, moisture content of the leaves was reduced from 6.0 to 0.1 +/-(0.01) kg water/kg dry base value. It was recorded that drying times of the spinach leaves varied between 3.5-10 min for constant sample amount, and 4-16.5 min for constant power output. Experimental drying data obtained were successfully investigated by using artificial neural network methodology. Some changes were recorded in the quality parameters of the dried leaves, and acceptable sensory scores for the dried leaves were observed in all of the experimental conditions.en_US
dc.identifier.doi10.1515/cpe-2015-0030
dc.identifier.endpage436en_US
dc.identifier.issn0208-6425
dc.identifier.issn2300-1925
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84961744703en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage425en_US
dc.identifier.urihttps://doi.org/10.1515/cpe-2015-0030
dc.identifier.urihttps://hdl.handle.net/11616/97236
dc.identifier.volume36en_US
dc.identifier.wosWOS:000369070600004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherPolska Akad Nauk, Polish Acad Sciencesen_US
dc.relation.ispartofChemical and Process Engineering-Inzynieria Chemiczna I Procesowaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectArtificial neural network (ANN)en_US
dc.subjectinfrareden_US
dc.subjectspinach dryingen_US
dc.subjectascorbic aciden_US
dc.subjectrehydrationen_US
dc.subjectcolour parametersen_US
dc.titleINVESTIGATION OF INFRARED DRYING BEHAVIOUR OF SPINACH LEAVES USING ANN METHODOLOGY AND DRIED PRODUCT QUALITYen_US
dc.typeArticleen_US

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