Yıldız D.Çağındı Ö.2024-07-222024-07-22202213047582http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13025In this study, the physical quality properties of Mürdüm plums were determined by using different drying methods. For this purpose, samples were dipped in a solution of 1% NaOH for a minute at 55°C. Then, samples were dried in two groups (whole with seeds and halves without seeds) by solar dying or microwave drying at three different power levels (450, 720 and 900W) until the moisture content of 18%. Total dry matter, drying time, color, water activity, rehydration rate, free bulk density, particle density, shrinkage and texture values of dried whole and half plum samples were determined. Results indicated that drying time decreased with an increase in microwave power level. In whole dried plums, different drying methods resulted in a significant change in L, a, E, H, rehydration rate, free bulk density, particle density, shrinkage, internal stickiness, chewability and elasticity (p<0.05); however, it was observed that there was insignificant differences in b value, water activity, hardness, adhesiveness and flexibility values between drying methods (p>0.05). Different drying methods, internal L, a, b, ΔE, H values, rehydration ratio, free bulk density, particle density, shrinkage, hardness, adhesiveness, flexibility, internal stickiness, chewiness and elasticity values of plums dried in half were influenced significatnly (p<0.05). However, it was determined that there was insignificant effect (p>0.05) on external L, a, b, ΔE, H values and water activity. Compared to microwave dried products, it was observed that the brightness values of plums that were solar-dried were better preserved. As the microwave power level increased, the rehydration rates of plums increased. For plums dried at three different power levels, 900W microwave application is recommended as the shortest drying time. © 2022 by the authors.TurkishAll Open Access; Gold Open AccessArticle10.24323/akademik-gida.1097832