Effect of hot air drying and sun drying on color values and ?-carotene content of apricot (Prunus armenica L.)

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridTOPCU, ALI/0000-0003-2244-6735
dc.authorwosidTOPCU, ALI/JAO-0658-2023
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidTOPCU, ALI/G-6021-2013
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorTopcu, Ali
dc.contributor.authorDuran, Ayhan
dc.contributor.authorTuran, Sernra
dc.contributor.authorOzturk, Bulent
dc.date.accessioned2024-08-04T20:58:30Z
dc.date.available2024-08-04T20:58:30Z
dc.date.issued2007
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, sulphurated and nonsulphurated Hacihaliloglu apricots (Prunus armenica L.) which is the most widely produced cultivar in Turkey were used to study the effects of different hot air drying temperatures (50, 60, 70, and 80 degrees C) and sun drying on color and beta-carotene content of apricot. The time required to obtain the desired final dry matter in hot air drying was lower than sun drying. Sulphuration also decreased drying time at all drying conditions. Color values and beta-carotene content of hot air dried samples were favorable in comparison to air drying. beta-carotene content in dried apricots at 70 and 80 degrees C was 7.14, 7.17 mg 100 g(-1) dry matter and 6.12, 6.48 mg 100 g(-1) dry matter for sulphurated and nonsulphurated apricots, respectively. A good relationship was found between treatments (drying temperatures and drying times) and beta-carotene content for sulphurated and nonsulphurated apricots (R-2 = 0.9422 and 0.9129, respectively). (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.lwt.2006.05.001
dc.identifier.endpage758en_US
dc.identifier.issn0023-6438
dc.identifier.issue5en_US
dc.identifier.startpage753en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2006.05.001
dc.identifier.urihttps://hdl.handle.net/11616/102899
dc.identifier.volume40en_US
dc.identifier.wosWOS:000244785500001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectapricoten_US
dc.subjectdryingen_US
dc.subjectcoloren_US
dc.subjectcaroteneen_US
dc.subjectsulphuren_US
dc.titleEffect of hot air drying and sun drying on color values and ?-carotene content of apricot (Prunus armenica L.)en_US
dc.typeArticleen_US

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