ArticleFood science & nutrition2024
Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Comparative Effects of Freeze-Drying and Sun-Drying on Phenolic Composition, Antioxidant Capacity, Microbial Characteristics, and Aroma Profile of Purple Sweet Potato-Enriched Tarhana.Foods (Basel, Switzerland) · 2026Article
- Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system.Journal of food science and technology · 2026Article
- Effects of infrared assisted refractance window drying on physicochemical and quality attributes and thermodynamic analysis of thyme (Thymus vulgaris L.).Scientific reports · 2026Article
- Impact of various drying technologies for evaluation of drying kinetics, energy consumption, physical and bioactive properties of Rose flower.Scientific reports · 2025Article
- Determination of Drying Characteristics and Physicochemical Properties of Mint (Foods (Basel, Switzerland) · 2024Article
- Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters.Food science & nutrition · 2024Article
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2 authors.
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Abstract
This study aimed to produce dried tarhana using a refractance window drying (RWD) system. The drying process was also carried out under vacuum; the current study is the first in the literature. Using different heating mediums, the maximum temperature can be adjusted to a level above that used in RWD studies. Considering results, process time savings in RWD were over 85% and 75% compared to control groups (oven and hot air dryer), respectively. Tarhana samples dried in RWD were also faster (50%) under vacuum conditions than atmospheric ones. The highest preservation of total phenolic content (TPC) and total antioxidant activity (TAA) was for samples dried by RWD at 110°C under atmospheric conditions. Techno-physical properties were better than the control group. The rheological behavior of tarhana soups was similar to pseudoplastic flow behavior and well defined by the Power law and Herschel-Bulkey models. In conclusion, RWD can be a promising technique for tarhana production.
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