The impact of osmotic dehydration and microwave drying process conditions on the quality characteristics of celery roots (Apium graveolens l. Subsp. rapaceum)

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dc.authorid0000-0002-4075-8823
dc.contributor.authorKutlu, Naciye
dc.date.accessioned2026-02-28T12:17:55Z
dc.date.available2026-02-28T12:17:55Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractIn this study, celery roots were dried by the osmotic dehydration-assisted microwave drying method, and both osmotic dehydration (OD) and microwave conditions were optimized using response surface methodology (RSM). Utilizing a Box-Behnken experimental design, the drying time was minimized while maximizing the total phenolic compounds (TPC) in dried samples at different OD salt concentrations (10, 20 and 30 %), OD temperatures (30, 45 and 60 degrees C), OD durations (1, 2 and 3 h) and microwave powers (210, 350 and 490 W). The optimal drying conditions were identified as 15.05 % for OD salt concentration, 42.5 degrees C for OD temperature, 1.6 h for OD duration and 489.7 W for microwave power. Under these optimal conditions, the predicted values for time and TPC were 10 min and 104.38 mg GAE/100 g, respectively. The composite desirability value was 0.99 as a result of optimization. The experimental values for time and TPC were measured as 11 min and 97.45 mg GAE/ 100 g, respectively. The predicted and experimental values were found to be statistically similar to each other. A comparison with control groups designed to assess the effects of OD and microwave processes revealed that these processes significantly influenced both quality (TPC, antioxidant activity, color) and drying characteristics (drying time, rehydration rate). The greenness assessment value was calculated as 78 using the MoGAPI tool. Consequently, the application of OD pretreatment and use of the innovative microwave drying method as a final drying step in vegetable drying was successfully implemented to enhance the properties of the final product.
dc.description.sponsorshipTUBITAK 2237-A [1129B372300736, 2237-A]
dc.description.sponsorshipThe author would like to thank the training on process optimization granted 1129B372300736, which was provided within the scope of TUBITAK 2237-A.
dc.identifier.doi10.1016/j.tsep.2025.104244
dc.identifier.issn2451-9049
dc.identifier.scopus2-s2.0-105020012499
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.tsep.2025.104244
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6022
dc.identifier.volume68
dc.identifier.wosWOS:001609149200008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofThermal Science And Engineering Progress
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectBox-Behnken design
dc.subjectMoGAPI
dc.subjectOsmotic pretreatment
dc.subjectDrying
dc.subjectCelery root
dc.titleThe impact of osmotic dehydration and microwave drying process conditions on the quality characteristics of celery roots (Apium graveolens l. Subsp. rapaceum)
dc.typeArticle

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