Yıl 2018, Cilt 2, Sayı 1, Sayfalar 31 - 39 2018-03-25

Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process

Erkan Karacabey [1] , Merve Seçil Turan [2]

87 101

Oil absorption is partially associated to the initial moisture content of frying material, thus controlling the moisture level could result in decreased oil absorption during frying with accompanying changes in other physical properties. As a result, in the current study, in order to figure out the changes in moisture and oil contents of fried carrot slices, the effects of process parameters of ultrasound assisted pre-drying was examined. Additionally texture and color preferences were studied. Any reduction in oil absorption was achieved by U/S-predrying, whereas it was observed that there was an increase in brightness (L*) value of carrot slices as well as generally a decrease in a* values compared to the control group. Effect of temperature was found to be significant over a* and L* values for all power levels. Additionally, no statistically significant change was observed for the textural properties with applied ultrasound power levels.
frying, food drying, texture, oils, color
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Birincil Dil en
Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-0428-2039
Yazar: Erkan Karacabey (Sorumlu Yazar)
Kurum: Suleyman Demirel University, Engineering Faculty, Food Engineering Department
Ülke: Turkey


Yazar: Merve Seçil Turan
Kurum: Suleyman Demirel University, Engineering Faculty, Food Engineering Department
Ülke: Turkey


Bibtex @araştırma makalesi { bilgesci398334, journal = {Bilge International Journal of Science and Technology Research}, issn = {2587-0742}, eissn = {2587-1749}, address = {Kutbilge Akademisyenler Derneği}, year = {2018}, volume = {2}, pages = {31 - 39}, doi = {10.30516/bilgesci.398334}, title = {Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process}, key = {cite}, author = {Turan, Merve Seçil and Karacabey, Erkan} }
APA Karacabey, E , Turan, M . (2018). Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process. Bilge International Journal of Science and Technology Research, 2 (1), 31-39. DOI: 10.30516/bilgesci.398334
MLA Karacabey, E , Turan, M . "Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process". Bilge International Journal of Science and Technology Research 2 (2018): 31-39 <http://dergipark.gov.tr/bilgesci/issue/36277/398334>
Chicago Karacabey, E , Turan, M . "Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process". Bilge International Journal of Science and Technology Research 2 (2018): 31-39
RIS TY - JOUR T1 - Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process AU - Erkan Karacabey , Merve Seçil Turan Y1 - 2018 PY - 2018 N1 - doi: 10.30516/bilgesci.398334 DO - 10.30516/bilgesci.398334 T2 - Bilge International Journal of Science and Technology Research JF - Journal JO - JOR SP - 31 EP - 39 VL - 2 IS - 1 SN - 2587-0742-2587-1749 M3 - doi: 10.30516/bilgesci.398334 UR - http://dx.doi.org/10.30516/bilgesci.398334 Y2 - 2018 ER -
EndNote %0 Bilge International Journal of Science and Technology Research Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process %A Erkan Karacabey , Merve Seçil Turan %T Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process %D 2018 %J Bilge International Journal of Science and Technology Research %P 2587-0742-2587-1749 %V 2 %N 1 %R doi: 10.30516/bilgesci.398334 %U 10.30516/bilgesci.398334