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The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit

Auswirkungen verschiedener Trocknungsparameter auf Trocknungsverhalten, kolorimetrische Unterschiede, antioxidative Kapazität und Gesamtphenolgehalt von in Scheiben geschnittenen Kiwifrüchten

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Abstract

The influence of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit were researched. The kiwi fruits dried between 2.6 h and 12.1 h for different drying conditions. Total phenol content of dried fruits were ranged from 2.03–2.71 mg GAE/L. Free radical scavenging activity were varied from 26.04% to 40.91%. The effect of different drying temperatures were not very effective on the total phenol content of kiwi fruits. But, the free radical scavenging activity were variable. While L* value were in the range of 51.41 and 72.90, the a* value were ranged between −8.22 and 3.47 and the b* value between 22.24 and 40.37. The most suitable model is Midilli et al. model with low RMSE, reduced chi-square and high modeling efficiency values. While the effective diffusivity ranged between 2.63 × 10−10 and 1.29 × 10−9 m2.s−1, the activation energy was between 28.51 and 34.16 kJ mol−1.

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  • 01 April 2019

    <Emphasis Type="Bold">Erratum to:</Emphasis>

    <Emphasis Type="Bold">Erwerbs-Obstbau 2019</Emphasis>

    <ExternalRef><RefSource>https://doi.org/10.1007/s10341-019-00417-5</RefSource><RefTarget Address="10.1007/s10341-019-00417-5" TargetType="DOI"/></ExternalRef>

    The original version of this article unfortunately contained a mistake. Mehmet Hakan Sonmete was not listed among the authors.

    The original article has been …

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Acknowledgements

The authors wish to thank Selcuk and Akdeniz Universities Scientific Research Project Units.

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Authors and Affiliations

  1. Department of Agricultural Machinery, Faculty of Agriculture, University of Selçuk, 42031, Konya, Turkey

    Hakan O. Mengeş & Mehmet Hakan Sonmete

  2. Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031, Konya, Turkey

    Ahmet Ünver & Mehmet Musa Özcan

  3. Department of Agricultural Machinery, Faculty of Agriculture, University of Akdeniz, 07070, Antalya, Turkey

    Can Ertekin

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  1. Hakan O. Mengeş
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  2. Ahmet Ünver
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  3. Mehmet Musa Özcan
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  4. Can Ertekin
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Correspondence to Can Ertekin.

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H.O. Mengeş, A. Ünver, M.M. Özcan, C. Ertekin and M.H. Sonmete declare that they have no competing interests.

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The original version of this article was revised: Mehmet Hakan Sonmete was not listed among the authors.

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Mengeş, H.O., Ünver, A., Özcan, M.M. et al. The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit. Erwerbs-Obstbau 61, 195–207 (2019). https://doi.org/10.1007/s10341-019-00417-5

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