Drying and drying systems in vegetables
Yükleniyor...
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
EJONS
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Vegetable or fruit to be dried to remove the water is called drying process. Since the moisture
content of vegetables or fruits will be very low, the shelf life is increased parallel to the
reduced moisture content. Because the microorganism activities in food is minimized. As a
result, the shape and color of the food change. With the removal of the water forming the
weight, the weight of the food in unit weight is reduced. Again, the amount of dry matter of
the same food increases with the removal of water. The main purpose of drying is to ensure
that the food is delivered to human nutrition in a healthy way outside the season. Therefore,
drying methods are important for health. In the drying stage, the risk of transmission of the
disease pathogen and the risk of virus transport by the effect of different insects and rodents
indicate that this sector should not be randomized. An infected plant with an alpha toxin or a
dried apple dried under high radiation, or any food infected by mice and other animals, will
have a very negative impact on our health. Drying for the helping of the family economy or
for the taste of the palate has become a big sector today. It is said that vegetables and fruits
grown outside of the season are not hormone. A food to be consumed outside the season is
more desirable than dried. Figs and grapes in fruits and tomato and pepper in vegetables are
the essential foods can be dried. But how are our drying methods and storage conditions
correct in terms of health? We can demonstrate the feasibility of this sector by using old
technology, using new technology and taking into account new demands. Only dried tomato
vegetables have an export potential of approximately $ 70 million. The sector which will be
formed by drying various vegetables in Siirt province which has natural drying sources (Sun,
wind) will contribute to the economy of the province.
Açıklama
Anahtar Kelimeler
Dried vegetable, Drying system, Vegetable
Kaynak
International Journal on Mathematic, Engineering and Natural Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
4
Sayı
13
Künye
Malakaşlı, S. & Karipçin, M. Z. (2020). Drying and drying systems in vegetables. International Journal on Mathematic, Engineering and Natural Sciences, 4(13), 13-18.
