Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques
Food and food safety, as one of the basic issues of human life, has made it necessary to store foods for a long time with the increasing population. One of the oldest and most common methods of extending the shelf life of food products is the drying process. The drying process contributes to the hig...
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MDPI AG
2025-01-01
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| author | Nurten Cengiz Aslı Abdulvahitoğlu Adnan Abdulvahitoğlu |
| author_facet | Nurten Cengiz Aslı Abdulvahitoğlu Adnan Abdulvahitoğlu |
| author_sort | Nurten Cengiz |
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| description | Food and food safety, as one of the basic issues of human life, has made it necessary to store foods for a long time with the increasing population. One of the oldest and most common methods of extending the shelf life of food products is the drying process. The drying process contributes to the higher quality of foods in terms of physical, chemical, and microbial properties by ensuring that beneficial contents such as vitamins, minerals, and aroma compounds are better preserved. The aroma values of foods, which consist of taste and smell components, gain importance. In foods, the taste is determined by permanent components, while smell is determined by volatile components. The loss of volatile aroma compounds in the strawberry drying process negatively affects product quality. Small changes in aroma compounds can lead to significant differences in product taste. Therefore, strawberry aroma is a critical factor for consumer appeal and commercial success. In this study, the effects of drying methods on the aroma compounds of strawberry fruit were compared with Multi Criteria Decision Making (MCDM) techniques. In this study, PSI-based MCDM techniques were used to make the most appropriate choice among strawberry drying methods. The values of 23 distinct aroma compounds obtained with different drying methods applied to strawberry fruit were analyzed with 7 different MCDM techniques. The calculations gave similar results and these results were combined with the Borda rule. Accordingly, the drying methods with the highest scores were determined as freeze drying. |
| format | Article |
| id | doaj-art-af1eda1aa0e74f5d9a1fb6512962dc56 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-af1eda1aa0e74f5d9a1fb6512962dc562025-01-24T13:20:55ZengMDPI AGApplied Sciences2076-34172025-01-0115281510.3390/app15020815Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making TechniquesNurten Cengiz0Aslı Abdulvahitoğlu1Adnan Abdulvahitoğlu2Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana 01250, TürkiyeDepartment of Mechanical Engineering, Adana Alparslan Türkeş Science and Technology University, Adana 01250, TürkiyeDepartment of Industrial Engineering, Mudanya University, Bursa 16940, TürkiyeFood and food safety, as one of the basic issues of human life, has made it necessary to store foods for a long time with the increasing population. One of the oldest and most common methods of extending the shelf life of food products is the drying process. The drying process contributes to the higher quality of foods in terms of physical, chemical, and microbial properties by ensuring that beneficial contents such as vitamins, minerals, and aroma compounds are better preserved. The aroma values of foods, which consist of taste and smell components, gain importance. In foods, the taste is determined by permanent components, while smell is determined by volatile components. The loss of volatile aroma compounds in the strawberry drying process negatively affects product quality. Small changes in aroma compounds can lead to significant differences in product taste. Therefore, strawberry aroma is a critical factor for consumer appeal and commercial success. In this study, the effects of drying methods on the aroma compounds of strawberry fruit were compared with Multi Criteria Decision Making (MCDM) techniques. In this study, PSI-based MCDM techniques were used to make the most appropriate choice among strawberry drying methods. The values of 23 distinct aroma compounds obtained with different drying methods applied to strawberry fruit were analyzed with 7 different MCDM techniques. The calculations gave similar results and these results were combined with the Borda rule. Accordingly, the drying methods with the highest scores were determined as freeze drying.https://www.mdpi.com/2076-3417/15/2/815food drying technologiesstrawberryaromaMCDMBorda rule |
| spellingShingle | Nurten Cengiz Aslı Abdulvahitoğlu Adnan Abdulvahitoğlu Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques Applied Sciences food drying technologies strawberry aroma MCDM Borda rule |
| title | Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques |
| title_full | Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques |
| title_fullStr | Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques |
| title_full_unstemmed | Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques |
| title_short | Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques |
| title_sort | comparative analysis of different drying methods on strawberry aroma compounds via multi criteria decision making techniques |
| topic | food drying technologies strawberry aroma MCDM Borda rule |
| url | https://www.mdpi.com/2076-3417/15/2/815 |
| work_keys_str_mv | AT nurtencengiz comparativeanalysisofdifferentdryingmethodsonstrawberryaromacompoundsviamulticriteriadecisionmakingtechniques AT aslıabdulvahitoglu comparativeanalysisofdifferentdryingmethodsonstrawberryaromacompoundsviamulticriteriadecisionmakingtechniques AT adnanabdulvahitoglu comparativeanalysisofdifferentdryingmethodsonstrawberryaromacompoundsviamulticriteriadecisionmakingtechniques |