Determination of quality characteristics and shelf life of kiwifruit (A. chinensis var. deliciosa ‘Hayward’) slices by drying them in a heat pump dryer at different water content values
Yazarlar (4)
Z. Göksel
Atatürk Horticultural Central Research Institute, Türkiye
Atatürk Horticultural Central Research Institute, Türkiye
A. Atak
Atatürk Horticultural Central Research Institute, Türkiye
Atatürk Horticultural Central Research Institute, Türkiye
Doç. Dr. Cüneyt TUNÇKAL Yalova Üniversitesi, Türkiye
A. Yemenicioǧlu
Izmir Institute of High Technology, Türkiye
Izmir Institute of High Technology, Türkiye
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Web of Science Kapsamındaki Kongre/Sempozyum | ||
| DOI Numarası | 10.17660/ActaHortic.2022.1332.41 | ||
| Kongre Adı | PROCEEDINGS OF THE X International Symposium on Kiwifruit | ||
| Kongre Tarihi | 27-09-2021 / 30-09-2021 | ||
| Basıldığı Ülke | Türkiye | Basıldığı Şehir | Yalova |
| Bildiri Linki | https://www.ishs.org/symposium/588 | ||
| UAK Araştırma Alanları |
Tarımsal Enerji Sistemleri
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| Özet |
| Kiwifruit cultivation area and production are increasing every year in Turkey. With this increase, kiwifruit should be processed and evaluated in different ways other than fresh consumption. In this study, A. chinensis var. deliciosa'Hayward', almost the only cultivar grown in Turkey, was used. Kiwifruits were harvested at 7-8% Brix and placed in cold storage. Fruits were taken out of cold storage when their Brix value was 12-13, pH 4.32-4.35, firmness 8-9 N and acidity 0.96-1.1%, then pre-treated for drying. Fruits were cut into 9 mm-thick slicess after peeling, and the fruit slices were impregnated with sucrose (60% Brix) by applying osmotic dehydration with vacuum impedance. Then, the kiwifruit slices impregnated with sucrose and not pre-treated were dried in a heat pump dryer at 42 C at a speed of 1 ms‑1 as dried kiwifruit (10-15% water content) and semi-dried kiwifruit (30-35% water content). All dried samples were … |
| Anahtar Kelimeler |
| Kiwifruit slices | Medium moisture fruits | Osmotic dehydration | Sucrose impregnation |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 3 |
| Scopus | 5 |
| Google Scholar | 5 |