Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)

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dc.authoridBekar, Fevzi/0000-0002-1605-0737
dc.authoridKutlu Kantar, Naciye/0000-0002-4075-8823
dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.contributor.authorMemis, Habibe
dc.contributor.authorBekar, Fevzi
dc.contributor.authorGuler, Cagri
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorKutlu, Naciye
dc.date.accessioned2024-10-04T18:52:34Z
dc.date.available2024-10-04T18:52:34Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH center dot % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH center dot scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R-2 > 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.en_US
dc.identifier.doi10.1177/10820132231153501
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.pmid36718506en_US
dc.identifier.scopus2-s2.0-85147445845en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1177/10820132231153501
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3558
dc.identifier.wosWOS:000922435200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeetrooten_US
dc.subjectultrasonic-assisteden_US
dc.subjectosmoticen_US
dc.subjectmicrowaveen_US
dc.subjectdryingen_US
dc.titleOptimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)en_US
dc.typeArticleen_US

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