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CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY
Open accessAbstract
This study was carried out to investigate the influences of different temperatures (50, 60, 70 and 80 °C) on the drying kinetics of kumquat slices. Additionally, quality attributes such as colour, total phenolic (TP) content and antioxidant capacity (ATC) of dried specimens at various temperatures in comparison with the fresh sample was determined. In accordance with the statistical findings of ten different thin layer modeling, Logarithmic at 50 °C and the Midilli et al. at 60, 70 and 80 °C models showed the best fit of the experimental data of the kumquat samples when compared to the other models. All colour parameters were changed and it was found that the samples dried at 50 °C had the closest colour values compared with the fresh sample (P<0.05). There was a decreasing in other quality attributes of dried samples compared to the untreated sample. Specifically, specimens drying at 70 ºC had the highest TP content and ATC among the samples dried at different temperatures.
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“phenolic compounds, due to their hydrogen-donating and electron-transfer abilities, are major contributors to radical scavenging activity”
From Influence of Extraction Parameters on Bioactive Compounds and Antimicrobial Activity of Banana Peel Using Ethanol-Water Solvent (2026) · cites this paper as İzli et al., 2018
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Research works printed but not linked: 1
- Rico, D., A.B. Martin-Diana, J.M. Barat and C. Barry- Ryan, "Extending and measuring the quality of fresh-cut fruit and vegetables: A review," Trends Food Sci. Technol., 18, 373-386 (2007).
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İmece, A. (2026) · Journal of the Institute of Science and Technology · doi:10.21597/jist.1745262
Metadata
- Authors
- IZLI, G., IZLI, N., TASKIN, O., & YILDIZ, G.
- Venue
- Latin American Applied Research - An international journal
- Published
- 2018-01-31
- Volume
- 48
- Issue
- 1
- Pages
- 37-42
- ISSN
- 0327-0793 (ISSN-L)
- 1851-8796
- OpenAlex
- W3157585061
- Cited by
- 22
- References
- 0
- Citations by year
- 2026: 3 · 2025: 1 · 2024: 5 · 2023: 2 · 2022: 3 · 2021: 4 · 2020: 2 · 2019: 2
- FWCI
- 1.88
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Latin American Applied Research - An international journal (publishedVersion, cc-by-nc-nd)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Keywords
- convective drying, drying temperature, drying kinetics, thin-layer drying models, Midilli model, logarithmic model, color change, total phenolic content, antioxidant capacity, dried fruit quality
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- CoChat. (2026). Citation check: CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY. https://app.cochat.ai/papers/10.52292/j.laar.2018.256
- The paper
- IZLI, G., IZLI, N., TASKIN, O., & YILDIZ, G. (2018). CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY. Latin American Applied Research - An international journal. https://doi.org/10.52292/j.laar.2018.256
