MODELING MICROWAVE DRYING KINETICS OF THYME (THYMUS VULGARIS L.) LEAVES USING ANN METHODOLOGY AND DRIED PRODUCT QUALITY

Simple item page
dc.authoridPACACI, AYSE SARIMESELI/0000-0001-5418-2872
dc.authoridYuceer, Mehmet/0000-0002-2648-3931
dc.authoridÇOŞKUN, MEHMET ALİ/0000-0002-0482-7385
dc.authorwosidPACACI, AYSE SARIMESELI/ABG-8431-2020
dc.authorwosidYuceer, Mehmet/E-5110-2012
dc.authorwosidÇOŞKUN, MEHMET ALİ/ABG-7331-2020
dc.contributor.authorSarimeseli, Ayse
dc.contributor.authorCoskun, Mehmet Ali
dc.contributor.authorYuceer, Mehmet
dc.date.accessioned2024-08-04T20:39:39Z
dc.date.available2024-08-04T20:39:39Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractEffects of microwave power output and sample mass on drying behavior, color parameters, rehydration characteristics and some sensory scores of thyme leaves were investigated. Within the range of the microwave power outputs, 180-900 W, and sample amounts, 25-100 g, moisture content of the leaves were reduced to 0.1 +/- (0.01) from 4.05 kg water/kg dry base value. Drying times of the leaves were found to be varying between 3.5 and 15.5 min for constant sample amount, and 6.5 and 20.5 min for constant power output. Experimental drying data obtained were successfully modeled using artificial neural networks methodology. Statistical values of the test data were found to be 0.9999, 4.0937 and 0.025 for R-square, MAPE (%) and RMSE, respectively. Some changes were recorded in the quality parameters, and acceptable sensory scores for the dried leaves were observed in all of the experimental conditions (P < 0.05).en_US
dc.identifier.doi10.1111/jfpp.12003
dc.identifier.endpage564en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84897963349en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage558en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12003
dc.identifier.urihttps://hdl.handle.net/11616/96406
dc.identifier.volume38en_US
dc.identifier.wosWOS:000336258900061en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleMODELING MICROWAVE DRYING KINETICS OF THYME (THYMUS VULGARIS L.) LEAVES USING ANN METHODOLOGY AND DRIED PRODUCT QUALITYen_US
dc.typeArticleen_US

Files

Collections

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu

We collect and process your personal information for the following purposes: Authentication, Preferences, Acknowledgement and Statistics.
To learn more, please read our privacy policy.

Customize