Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying

Işıl Barutçu Mazı; Sevilay San

Makale detayları

Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying

Yazarlar:

Işıl Barutçu Mazı | Sevilay San

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 4, pp.804-821

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001299433

pISSN:

2757-5195

Anahtar kelimeler:

Özet:

 In this study, the effects of rotational speed of microwave turntable 0, 6.5, 9.5, and 12.5 rpm on surface temperature distribution of lemon peels during drying and, on some quality attributes color, water activity, total phenolic content TPC, and volatile organic compounds of dried lemon peel powders were investigated. The quality analyses were also performed in freeze-dried peels. During microwave drying with rotation, speed of turntable affected the surface temperature values and TPC depending on the power level but did not exert a clear effect on the homogeneity of the surface temperature distribution and the color parameters. The percentage amount of major monoterpene hydrocarbons limonene, γ-terpinene, myrcene, p-cymene, and α-p-dimethylstyrene detected in fresh lemon peel decreased after microwave and freeze-drying. At 600W, formation of furan compounds furfural, furfuryl alcohol, tetrahydrofurfuryl alcohol, 2-acetyl furan, 5-methyl furfural, and HMF were identified. Microwave drying without rotation 0 rpm caused uneven heating which led to the production of peel powders with unacceptable dark color especially at 450 and 600W. Drying at 600W-0 rpm gave the darkest color, the highest amount of TPC 1730.7 mg GAE100g d.b. and furan compounds. Therefore, microwave drying at low power levels with rotation function preserved the quality of lemon peel powder better.

 In this study, the effects of rotational speed of microwave turntable 0, 6.5, 9.5, and 12.5 rpm on surface temperature distribution of lemon peels during drying and, on some quality attributes color, water activity, total phenolic content TPC, and volatile organic compounds of dried lemon peel powders were investigated. The quality analyses were also performed in freeze-dried peels. During microwave drying with rotation, speed of turntable affected the surface temperature values and TPC depending on the power level but did not exert a clear effect on the homogeneity of the surface temperature distribution and the color parameters. The percentage amount of major monoterpene hydrocarbons limonene, γ-terpinene, myrcene, p-cymene, and α-p-dimethylstyrene detected in fresh lemon peel decreased after microwave and freeze-drying. At 600W, formation of furan compounds furfural, furfuryl alcohol, tetrahydrofurfuryl alcohol, 2-acetyl furan, 5-methyl furfural, and HMF were identified. Microwave drying without rotation 0 rpm caused uneven heating which led to the production of peel powders with unacceptable dark color especially at 450 and 600W. Drying at 600W-0 rpm gave the darkest color, the highest amount of TPC 1730.7 mg GAE100g d.b. and furan compounds. Therefore, microwave drying at low power levels with rotation function preserved the quality of lemon peel powder better.

 In this study, the effects of rotational speed of microwave turntable 0, 6.5, 9.5, and 12.5 rpm on surface temperature distribution of lemon peels during drying and, on some quality attributes color, water activity, total phenolic content TPC, and volatile organic compounds of dried lemon peel powders were investigated. The quality analyses were also performed in freeze-dried peels. During microwave drying with rotation, speed of turntable affected the surface temperature values and TPC depending on the power level but did not exert a clear effect on the homogeneity of the surface temperature distribution and the color parameters. The percentage amount of major monoterpene hydrocarbons limonene, γ-terpinene, myrcene, p-cymene, and α-p-dimethylstyrene detected in fresh lemon peel decreased after microwave and freeze-drying. At 600W, formation of furan compounds furfural, furfuryl alcohol, tetrahydrofurfuryl alcohol, 2-acetyl furan, 5-methyl furfural, and HMF were identified. Microwave drying without rotation 0 rpm caused uneven heating which led to the production of peel powders with unacceptable dark color especially at 450 and 600W. Drying at 600W-0 rpm gave the darkest color, the highest amount of TPC 1730.7 mg GAE100g d.b. and furan compounds. Therefore, microwave drying at low power levels with rotation function preserved the quality of lemon peel powder better.

 In this study, the effects of rotational speed of microwave turntable 0, 6.5, 9.5, and 12.5 rpm on surface temperature distribution of lemon peels during drying and, on some quality attributes color, water activity, total phenolic content TPC, and volatile organic compounds of dried lemon peel powders were investigated. The quality analyses were also performed in freeze-dried peels. During microwave drying with rotation, speed of turntable affected the surface temperature values and TPC depending on the power level but did not exert a clear effect on the homogeneity of the surface temperature distribution and the color parameters. The percentage amount of major monoterpene hydrocarbons limonene, γ-terpinene, myrcene, p-cymene, and α-p-dimethylstyrene detected in fresh lemon peel decreased after microwave and freeze-drying. At 600W, formation of furan compounds furfural, furfuryl alcohol, tetrahydrofurfuryl alcohol, 2-acetyl furan, 5-methyl furfural, and HMF were identified. Microwave drying without rotation 0 rpm caused uneven heating which led to the production of peel powders with unacceptable dark color especially at 450 and 600W. Drying at 600W-0 rpm gave the darkest color, the highest amount of TPC 1730.7 mg GAE100g d.b. and furan compounds. Therefore, microwave drying at low power levels with rotation function preserved the quality of lemon peel powder better.

Makale detayları

Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying

Yazarlar:

Işıl Barutçu Mazı | Sevilay San

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 4, pp.804-821

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001299433

pISSN:

2757-5195

Lemon peel

microwave drying

turntable speed

uniformity

waste utilization

volatile compound

Sayı

Makale detayları

Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying

Yazarlar: Işıl Barutçu Mazı | Sevilay San

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Food Engineering

Dergi: Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 4, pp.804-821

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001299433

pISSN: 2757-5195

Lemon peel

microwave drying

turntable speed

uniformity

waste utilization

volatile compound

Sayı

Yazarlar:

Işıl Barutçu Mazı | Sevilay San

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 4, pp.804-821

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001299433

pISSN:

2757-5195