A comprehensive analysis of apricot drying methods via multi-criteria decision making techniques

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dc.authorid0000-0002-2659-6709
dc.authorscopusid58804262300
dc.authorwosidKIG-4614-2024
dc.contributor.authorAbdulvahitoğlu, Aslı
dc.contributor.authorAbdulvahitoğlu, Adnan
dc.contributor.authorCengiz, Nurten
dc.contributor.authorid382420
dc.date.accessioned2025-01-22T14:57:03Z
dc.date.available2025-01-22T14:57:03Z
dc.date.issued2024-10
dc.departmentFakülteler, Mühendislik, Mimarlık ve Tasarım Fakültesi, Endüstri Mühendisliği Bölümü
dc.descriptionScience Citation Index Expanded (SCI-EXPANDED)
dc.description.abstractFood and food safety have been among the most important issues for people throughout history. Societies have always tried to be self-sufficient in food and have avoided becoming dependent on foreign sources. However, the fact that most foods are seasonal and the increasing population's food consumption have revealed the need to preserve foodstuffs for a long time. The old and well-known method used today for extending shelf life is the drying process. The drying process is preferred over other preservation methods for reasons such as being more economical, easier to transport, having a longer shelf life, more concentrated nutritional value, and containing fewer additives. This ensures that dried foods are of higher quality in terms of physical, chemical, microbial properties, and nutritional values compared to other packaged foods. While the drying process was traditionally done over a long period, technological advancements have led to the production of higher quality and more valuable commercial products in a shorter time. In this study, traditional and technological methods used in drying apricots were compared according to the parameters determined by experts in the field. Since multiple parameters are effective in the comparison, Multi-Criteria Decision Making (MCDM) techniques were used. The optimum apricot drying method was determined by combining the results obtained from different MCDM techniques with the Borda rule.
dc.identifier.citationAbdulvahitoğlu, A., Abdulvahitoğlu, A. & Cengiz, N. (2024), A comprehensive analysis of apricot drying methods via multi-criteria decision making techniques. Journal of Food Process Engineering, 10(47), 1-18. https://doi.org/10.1111/jfpe.14759
dc.identifier.doi10.1111/jfpe.14759
dc.identifier.eissn1745-4530
dc.identifier.endpage18
dc.identifier.issn0145-8876
dc.identifier.issue47
dc.identifier.startpage1
dc.identifier.urihttps://dspace.mudanya.edu.tr/handle/20.500.14362/246
dc.identifier.volume10
dc.institutionauthorAbdulvahitoğlu, Adnan
dc.language.isoen
dc.publisherWiley
dc.relation.journalJournal of Food Process Engineering
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectApricot drying
dc.subjectBorda rule
dc.subjectDrying technologies
dc.subjectFood
dc.subjectMCDM techniques
dc.titleA comprehensive analysis of apricot drying methods via multi-criteria decision making techniques
dc.typeMakale
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