Th e drying characteristics of “Granny Smith” apples were analysed using a tunnel drier at diff erent temperatures and diff erent pre-treatments. „Granny Smith“ apples were cut into rectangle-shaped samples 20x20x5 mm in size. Th e drying temperatures for non-treated samples varied from 50oC to 80oC at airfl ow velocity of 2.8 m s-1. Prior to drying at 60oC, the samples were pretreated either t...

The effects of two new ethylene antagonists namely 1H-cyclopropabenzene (BC) and 1H-cyclopropa[b]naphthalene (NC), as well 1-methylcyclopropene (1-MCP) on production fruit quality Cripps Pink Granny Smith apple in ozonized cold storage, were investigated. When compared to control, fumigated with BC NC exhibited significantly lowest respiration, whilst the treated 1-MCP followed by treatments. A...

Bu çal??mada, konvektif kurutman?n iki farkl? elma çe?idinin (Granny Smith ve Red Delicious) kurutulmas?nda, kurutma s?cakl??? (50, 55 60°C), numune kal?nl??? (5, 7 9 mm) kuruma süresi (8, 10 saat) gibi ba??ms?z de?i?kenlerin özgül enerji tüketimi, nem çekme oran?, verimlili?i, termal etkinlik efektif difüzyonu özelliklerine etkisi incelenmi?tir. Bulgulara göre, ikinci derece polinom denklemler...