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Effect of Ultrasound Pre-Treatment on Drying Characteristics of Carrot Slices

Year 2018, Volume: 16 Issue: 1, 11 - 19, 23.04.2018
https://doi.org/10.24323/akademik-gida.415636

Abstract

The effects of
ultrasound pre-treatment prior to hot air drying on drying characteristics of carrot
slices were investigated. For pre-treatments an ultrasonic generator with 20
kHz frequency connected to an ultrasonic probe was used, time and amplitude
values were chosen as 20, 40, 60 minutes, and 55 or 100%, respectively. The air
velocity was 0.3 m/s and the drying air temperatures were selected as 50 and
60°C.
Drying time of carrot slices decreased, and
drying rate increased by the application of ultrasound pre-treatment with
increasing pre-treatment time and amplitude. The Page and Modified Page models were
the most suitable models for describing the drying characteristics of carrot
slices. Tissue damage occurred by increasing the amplitude of ultrasound was
observed clearly in scanning electron microscopy images of dried samples.

References

  • KAYNAKLAR
  • [1] Doymaz, İ., 2004. Convective air drying characteristics of thin layer carrots. Journal of Food Engineering 61(3): 359-364.
  • [2] Gamboa-Santos, J., Montilla, A., Soria, A.C., Villamiel, M., 2012. Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrot. European Food Research and Technology 234(6): 1071-1079.
  • [3] Chen, Z.G., Guo, X.Y., Wu, T., 2016. A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods. Ultrasonics Sonochemistry 30: 28-34.
  • [4] Kowalski, S.J., Szadzinska, J., Pawlowski, A., 2015. Ultrasonic-assisted osmotic dehydration of carrot followed by convective drying with continuous and intermittent heating. Drying Technology 33(13): 1570-1580.
  • [5] Dadalı, G., Kılıç Apar, D., Özbek, B., 2007. Microwave drying kinetics of okra. Drying Technology 25(5): 917-924.
  • [6] Akpınar, E.K., Biçer, Y., Yıldız, C., 2003. Thin layer drying of red pepper. Journal of Food Engineering 59(1): 99-104.
  • [7] Cemeroğlu, B., 2013. Meyve Sebze İşleme Teknolojisi, 2. Cilt, Bizim Grup Basımevi, Kızılay, Ankara, Turkey.
  • [8] Fernandes, F.A.N., Gallão, M.I., Rodrigues, S., 2008. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Science and Technology 41(4): 604-610.
  • [9] Kantaş, Y. 2007. Effect of Ultrasound on Drying Rate of Selected Produce. PhD Thesis, Middle East Technical University, Ankara, Turkey.
  • [10] Jambrak, A.R., Mason, T.J., Paniwyk, L., Lelas, V., 2007. Accelarated drying of button mushrooms, Brussels sproutsand cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering 81(1): 88-97.
  • [11] Topdaş, E.F., Başlar, M., Ertugay, M.F., 2011. Elmaların ozmotik kurutulması üzerine ultrases işleminin etkisi. Akademik Gıda 9(5): 6-10.
  • [12] Aversa, M., Van der Voort, A.J., Heij, W., Tournois, B., Curcio, S., 2011. An Experimental Analysis of Acoustic Drying of Carrots: Evaluation of Heat Transfer Coefficients in Different Drying Conditions. Drying Technology 29(2): 239-244.
  • [13] Carcel, J.A., Garcia-Perez, J.V., Reira, E., Mulet, A., 2011. Improvement of convective drying carrots by applying power ultrasound - Influence of mass load density. Drying Technology 29(2): 174-182.
  • [14] Denglin, L., Juan, L., Yuhonh, L., Guangyue, R., 2015. Drying characteristics and mathematical model of ultrasound assisted hot-air drying of carrots. International Jounal of Agricultural & Biological Engineering 8(4): 124-132.
  • [15] Dai, C., Zhou, X., Zhang, S., Zhou, N., 2016. Influence of ultrasound-assisted nucleation on freeze-drying of carrots. Drying Technology 34(10): 1196-1203.
  • [16] Lui, Y., Wu, J., Chong, C., Miao, S., 2014. Ultrasound assisted osmotic dehydration as pretreatment for hot-air drying of carrot. Food Science and Technology Research 20(1): 31-41.
  • [17] Nowacka, M., Wedzik, M., 2016. Effect of ultrasound treatment on microstructure, colour and carotenoid content in freah and dried carrot tissue, Applied Acoustics 103: 163-171.
  • [18] Toğrul, İ.T., Pehlivan, D., 2004. Modelling of thin layer drying kineticsof some fruits under open-air sun drying process. Journal of Food Engineering 65(3): 413-425.
  • [19] Özdemir, M., Devres, O.Y., 1999. The thin layer drying characteristics of hazelnuts during roasting, Journal of Food Engineering 42(4): 225-233.
  • [20] Ertekin, C., Yaldız, O., 2004. Drying of eggplant and selection of a suitable thin layer drying model, Journal of Food Engineering 63(3): 349-359.
  • [21] Sacilik, K., Eliçin, A.K., 2006. The thin layer drying characteristics of organic apple slices. Journal of Food Engineering 73(3): 281-289.
  • [22] Fernandes, F.A.N., Gallão, M.I., Rodrigues, S., 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering 90(2): 186-190.
  • [23] Ozuna, C., Carcél, J.A., Garcia-Perez, J.V., Mulet, A., 2011. Improvement of water transport mechanisms during potato drying by applying ultrasound, Journal of Science Food and Agriculture 91(14): 2511-2517.
  • [24] Deng, Y., Zhao, Y., 2008. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT-Food Science and Technology, 41(9): 1575-1585.
  • [25] Fernandes, F.A.N., Oliviera, F.I.P., Rodrigues, S., 2008 Use of ultrasound for dehydration of papayas. Food Bioprocess Technol 1(4): 339-345.

Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi

Year 2018, Volume: 16 Issue: 1, 11 - 19, 23.04.2018
https://doi.org/10.24323/akademik-gida.415636

Abstract

Sıcak hava öncesi
uygulanan ultrasonik ön işlemin havuç dilimlerinin kurutma karakteristikleri
üzerine etkisi araştırılmıştır. Ön işlem için 20 kHz frekansa sahip ultrases
üreten bir prob kullanılmış olup ön işlem süresi 20, 40, 60 dakika ve ultrases
genliği %55 ve %100 olarak seçilmiştir. Kurutucunun hava hızı 0.3 m/s olup, kurutma
sıcaklığı 50°C ve 60°C olarak seçilmiştir. Artan ön işlem sürelerinde ve
genliklerde havuç dilimlerinin kuruma hızları artarken, kuruma zamanı
kısalmıştır. Havuç dilimlerinin kuruma kinetiğini açıklayan en uygun modellerin
Page ve Modifiye Page modelleri olduğu saptanmıştır. Artan genlikle beraber
havuç dilimlerinin dokusunda meydana gelen zarar taramalı elektron mikroskobu
görüntülerinde belirgin bir şekilde görülmüştür.

References

  • KAYNAKLAR
  • [1] Doymaz, İ., 2004. Convective air drying characteristics of thin layer carrots. Journal of Food Engineering 61(3): 359-364.
  • [2] Gamboa-Santos, J., Montilla, A., Soria, A.C., Villamiel, M., 2012. Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrot. European Food Research and Technology 234(6): 1071-1079.
  • [3] Chen, Z.G., Guo, X.Y., Wu, T., 2016. A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods. Ultrasonics Sonochemistry 30: 28-34.
  • [4] Kowalski, S.J., Szadzinska, J., Pawlowski, A., 2015. Ultrasonic-assisted osmotic dehydration of carrot followed by convective drying with continuous and intermittent heating. Drying Technology 33(13): 1570-1580.
  • [5] Dadalı, G., Kılıç Apar, D., Özbek, B., 2007. Microwave drying kinetics of okra. Drying Technology 25(5): 917-924.
  • [6] Akpınar, E.K., Biçer, Y., Yıldız, C., 2003. Thin layer drying of red pepper. Journal of Food Engineering 59(1): 99-104.
  • [7] Cemeroğlu, B., 2013. Meyve Sebze İşleme Teknolojisi, 2. Cilt, Bizim Grup Basımevi, Kızılay, Ankara, Turkey.
  • [8] Fernandes, F.A.N., Gallão, M.I., Rodrigues, S., 2008. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Science and Technology 41(4): 604-610.
  • [9] Kantaş, Y. 2007. Effect of Ultrasound on Drying Rate of Selected Produce. PhD Thesis, Middle East Technical University, Ankara, Turkey.
  • [10] Jambrak, A.R., Mason, T.J., Paniwyk, L., Lelas, V., 2007. Accelarated drying of button mushrooms, Brussels sproutsand cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering 81(1): 88-97.
  • [11] Topdaş, E.F., Başlar, M., Ertugay, M.F., 2011. Elmaların ozmotik kurutulması üzerine ultrases işleminin etkisi. Akademik Gıda 9(5): 6-10.
  • [12] Aversa, M., Van der Voort, A.J., Heij, W., Tournois, B., Curcio, S., 2011. An Experimental Analysis of Acoustic Drying of Carrots: Evaluation of Heat Transfer Coefficients in Different Drying Conditions. Drying Technology 29(2): 239-244.
  • [13] Carcel, J.A., Garcia-Perez, J.V., Reira, E., Mulet, A., 2011. Improvement of convective drying carrots by applying power ultrasound - Influence of mass load density. Drying Technology 29(2): 174-182.
  • [14] Denglin, L., Juan, L., Yuhonh, L., Guangyue, R., 2015. Drying characteristics and mathematical model of ultrasound assisted hot-air drying of carrots. International Jounal of Agricultural & Biological Engineering 8(4): 124-132.
  • [15] Dai, C., Zhou, X., Zhang, S., Zhou, N., 2016. Influence of ultrasound-assisted nucleation on freeze-drying of carrots. Drying Technology 34(10): 1196-1203.
  • [16] Lui, Y., Wu, J., Chong, C., Miao, S., 2014. Ultrasound assisted osmotic dehydration as pretreatment for hot-air drying of carrot. Food Science and Technology Research 20(1): 31-41.
  • [17] Nowacka, M., Wedzik, M., 2016. Effect of ultrasound treatment on microstructure, colour and carotenoid content in freah and dried carrot tissue, Applied Acoustics 103: 163-171.
  • [18] Toğrul, İ.T., Pehlivan, D., 2004. Modelling of thin layer drying kineticsof some fruits under open-air sun drying process. Journal of Food Engineering 65(3): 413-425.
  • [19] Özdemir, M., Devres, O.Y., 1999. The thin layer drying characteristics of hazelnuts during roasting, Journal of Food Engineering 42(4): 225-233.
  • [20] Ertekin, C., Yaldız, O., 2004. Drying of eggplant and selection of a suitable thin layer drying model, Journal of Food Engineering 63(3): 349-359.
  • [21] Sacilik, K., Eliçin, A.K., 2006. The thin layer drying characteristics of organic apple slices. Journal of Food Engineering 73(3): 281-289.
  • [22] Fernandes, F.A.N., Gallão, M.I., Rodrigues, S., 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering 90(2): 186-190.
  • [23] Ozuna, C., Carcél, J.A., Garcia-Perez, J.V., Mulet, A., 2011. Improvement of water transport mechanisms during potato drying by applying ultrasound, Journal of Science Food and Agriculture 91(14): 2511-2517.
  • [24] Deng, Y., Zhao, Y., 2008. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT-Food Science and Technology, 41(9): 1575-1585.
  • [25] Fernandes, F.A.N., Oliviera, F.I.P., Rodrigues, S., 2008 Use of ultrasound for dehydration of papayas. Food Bioprocess Technol 1(4): 339-345.
There are 26 citations in total.

Details

Primary Language Turkish
Journal Section Research Papers
Authors

Senem Tüfekçi This is me 0000-0002-4613-2418

Sami Gökhan Özkal 0000-0001-5040-9814

Publication Date April 23, 2018
Submission Date November 23, 2016
Published in Issue Year 2018 Volume: 16 Issue: 1

Cite

APA Tüfekçi, S., & Özkal, S. G. (2018). Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi. Akademik Gıda, 16(1), 11-19. https://doi.org/10.24323/akademik-gida.415636
AMA Tüfekçi S, Özkal SG. Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi. Akademik Gıda. April 2018;16(1):11-19. doi:10.24323/akademik-gida.415636
Chicago Tüfekçi, Senem, and Sami Gökhan Özkal. “Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi”. Akademik Gıda 16, no. 1 (April 2018): 11-19. https://doi.org/10.24323/akademik-gida.415636.
EndNote Tüfekçi S, Özkal SG (April 1, 2018) Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi. Akademik Gıda 16 1 11–19.
IEEE S. Tüfekçi and S. G. Özkal, “Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi”, Akademik Gıda, vol. 16, no. 1, pp. 11–19, 2018, doi: 10.24323/akademik-gida.415636.
ISNAD Tüfekçi, Senem - Özkal, Sami Gökhan. “Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi”. Akademik Gıda 16/1 (April 2018), 11-19. https://doi.org/10.24323/akademik-gida.415636.
JAMA Tüfekçi S, Özkal SG. Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi. Akademik Gıda. 2018;16:11–19.
MLA Tüfekçi, Senem and Sami Gökhan Özkal. “Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi”. Akademik Gıda, vol. 16, no. 1, 2018, pp. 11-19, doi:10.24323/akademik-gida.415636.
Vancouver Tüfekçi S, Özkal SG. Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi. Akademik Gıda. 2018;16(1):11-9.

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