Investigation of Drying Kinetics and Some Quality Parameters of Green Olive Added Chips Dried with Different Methods

In this study, the production of green olive added chips was investigated in order to produce an alternative product which is nutritious, healthy and appealing to all age groups. Chips were produced at 75 and 85oC by convectional drying and vacuum drying (250 mbar), and 90 W and 180 W by microwave drying. The effective diffusion coefficients were calculated as between 4.01x10-10- 4.69x10-9. When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying were determined to fit in Page and Modified Page models. However, salt, total acidity, total ash, total phenolics and antioxidant activity analyzes were conducted in chips and chip dough. The highest total phenolic content was determined as 148.04 ± 0.53 mg GAE /100 g and 142.87 ± 3.46 mg GAE /100 g on chips produced with vacuum drying method (85oC) and microwave drying method (90 W). However, the antioxidant capacity of the chips samples was determined as between 6.48±0.39-17.12±3.05 TE/g d.m. for CUPRAC method, 8.36±0.16-20.44±0.18 μmol TE/g d.m. for FRAP method and 5.55±0.02-6.43±0.05 μmol TE/g d.m. for DPPH method