Effects of Microwave-Assisted Drying on Drying Behavior, Energy Efficiency, and Color Stability in Purple Carrots (Daucus carota L.)
DOI:
https://doi.org/10.24925/turjaf.v14i4.1152-1158.8695Keywords:
Purple carrot, Microwave pre-treatment, Drying properties, Energy analysis, Color stabilityAbstract
This study investigated the effects of different drying temperatures (50, 60, and 70°C) in the oven and microwave pre-treatment on the drying behavior, effective diffusion values, energy parameters, and color characteristics of purple carrots. The results showed that microwave pre-treatment increased drying rates and accelerated the drying process at all temperatures. Effective diffusion values varied depending on drying temperature and pre-treatment, with higher values obtained at lower temperatures. According to energy analysis results, samples dried at 60°C were found to be more efficient in terms of energy parameters, exhibiting higher specific moisture absorption and lower specific energy consumption values. Color analysis revealed that samples dried with microwave pre-treatment at 60°C retained color characteristics closest to those of the fresh product. Overall, it was concluded that microwave pretreatment improves drying performance and that its application in conjunction with a 60°C drying temperature is a suitable method for drying purple carrots in terms of quality and energy efficiency.
References
Aksut, B., Dursun, S. K. & Tasova, M. (2022). Sıcak Suya Daldırma İşleminin Kalite Özellikleri ve Kuruma Kinetiği Parametrelerine Etkisi: Mor Havuç Örneği, Ereğli Tarım Bilimleri Dergisi, 2(1), 32-40. https://doi.org/10.54498/etbd.2022.9
Arscott, S. A., & Tanumihardjo, S. A. (2010). Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food. Comprehensive Reviews in Food Science and Food Safety, 9(2), 223–239. https://doi.org/10.1111/j.1541-4337.2009.00103.x.
Corzo, O., Bracho, N., Pereira, A., Vasquez, A. 2008. Weibull distribution for modeling air drying of coroba slices. LWT-Food Science and Technology, 41(10), 2023-2028. https://doi.org/10.1016/j.lwt.2008.01.002
Çelen, İ.H., Çelen, S., Moralar, A., Buluş, H. N. ve Önler, E., 2015. Mikrodalga bantlı kurutucuda patatesin kurutulabilirliğinin deneysel olarak incelenmesi. Electronic Journal of Vocational Colleges- Special Issue: The Latest Trends in Engineering, 5(4): 242- 287. https://doi.org/10.17339/ejovoc.63399
Doymaz, İ., Tugrul N., Pala, M. (2006). Drying characteristics of dill and parsley leaves. Journal of Food Engineering, 77, 559-565. https://doi.org/10.1016/j.jfoodeng.2005.06.070
Dursun, S. K., & Taşova, M. (2025). Dip döküntü Göksulu Armutlardan üretilen meyve cipsinin fiziko-kimyasal ve enerji tüketim özelliklerine değişken mikrodalga-konvektif yöntemlerin etkisi. Pamukkale University Journal of Engineering Sciences, 31(2), 331-337. https://doi.org/10.5505/pajes.2024.92929
Dursun, S. K., Taşova, M., & Öcalan, O. N. (2025). Effects of kiwi powder produced by hybrid microwave drying method on drying kinetics, energy parameter, thermal, physicochemical and bioactive properties. International Communications in Heat and Mass Transfer, 169, 109664. https://doi.org/10.1016/j.icheatmasstransfer.2025.109664
Garba, U., Kaur, S., Gurumayum, S., & Rasane, P. (2015). Effect of hot water blanching time and drying temperature on the thin layer drying kinetics of and anthocyanin degradation in black carrot (Daucus carota L.) shreds. Food Technology and Biotechnology, 53(3), 324-330. https://doi.org/10.17113/ftb.53.03.15.3830
Kamiloglu, S., Pasli, A. A., Ozcelik, B., Van Camp, J., & Capanoglu, E. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food chemistry, 186, 74-82. https://doi.org/10.1016/j.foodchem.2014.12.046
Kirca, A., Ozkan, M., & Cemeroglu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97(4), 598–605. https://doi.org/10.1016/j.foodchem.2005.05.036
Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44, 71-78. https://doi.org/10.1016/S0260-8774(99)00167-3
McGuire, R.G. 1992. Reporting of objective color measurements. HortScience, 27: 1254-1255.
Montilla, E. C., Arzaba, M. R., Hillebrand, S., & Winterhalter, P. (2011). Anthocyanin composition of black carrot (Daucus carota ssp. sativus) cultivars. Food Chemistry, 127(1), 234–240. https://doi.org/10.1021/jf104724k
Motevali, A., Abbaszadeh, A., Minaei, S., Khoshtaghaza, M.H., Ghobadian, B. 2012. Effective moisture diffusivity, activation energy and energy consumption in thin-layer drying of jujube (Zizyphus jujube Mill). Journal of Agricultural Science and Technology, 14(3), 523-532.
Pérez, M. B., Carvajal, S., Beretta, V., Bannoud, F., Fangio, M. F., Berli, F., ... & Cavagnaro, P. F. (2023). Characterization of purple carrot germplasm for antioxidant capacity and root concentration of anthocyanins, phenolics, and carotenoids. Plants, 12(9), 1796. https://doi.org/10.3390/plants12091796
Pixton SW, Warburton S. 1973. Determination of moisture content and equilibrium relative humidity of dried fruit-Sultanas”. Journal of Stored Products Research, 8(4), 263-270.
Plou E, Lopez-Malo A, Barbosa-Canovas GV, Welti-Chanes J, Swanson BG. 1999. Polyphenoloxidase activitiy and color of blanced and high hydrostatic pressure treated banana puree. Journal of Food Science, 64: 42-45. https://doi.org/10.1111/j.1365-2621.1999.tb09857.x
Stintzing, F. C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food, and human nutrition. Trends in Food Science & Technology, 15(1), 19–38. https://doi.org/10.1016/j.tifs.2003.07.004
Surendhar, A., Sivasubramanian, V., Vidhyeswari, D., Deepanraj, B. 2019. Energy and exergy analysis, drying kinetics, modeling and quality parameters of microwave-dried turmeric slices. Journal of Thermal Analysis and Calorimetry, 136,185–197. https://doi.org/10.1007/s10973-018-7791-9
Taşova, M., & Dursun, S. K. (2025). Assessment of Experimental Energy Consumption and Drying Kinetics Analyses of Processing Waste Pea (Pisum sativum) by Convective Drying. Turkish Journal of Agriculture-Food Science and Technology, 13(8), 2187-2193. https://doi.org/10.24925/turjaf.v13i8.2187-2193.7817
Taşova, M., Dursun, S. K. (2023). Golden delicious L. çeşidi elmanın kuruma özelliklerine ön işlemlerin etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 20(2): 374-386. https://doi.org/10.33462/jotaf.1117872
Taşova, M., Dursun, S. K., Öcalan, O. N., Çezik, F. (2024). Effects of Osmotic Processes on the Bio-Active and Physico-Chemical Properties of Pumpkin Chips Produced by Convective Drying. Iran. J. Chem. Chem. Eng. (IJCCE) Research Article Vol, 43(4).
Taşova, M., Malaslı, M. Z., & Dursun, S. K. (2023). The effect of drying methods and pretreatment on physico-chemical, energy consumption and thermodynamic analysis of “Hatay” genotype purple carrot slices. Journal of Thermal Analysis and Calorimetry, 148(22), 12711-12723. https://doi.org/10.1007/s10973-023-12576-5
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
