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FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Year 2021, Volume: 46 Issue: 3, 647 - 659, 15.05.2021

Cüneyt Dinçer Ahu Çınar Safinaz Elmasulu

https://doi.org/10.15237/gida.GD21030
Cited By: 1

Abstract

Bu çalışmada farklı sıcaklıklarda (60, 70, 80 °C) fırında ve farklı mikrodalga güç seviyelerinde (180, 300, 450 Watt) mikrodalga fırında kurutmanın Antalya koşullarında yetiştirilen ve hasat edilen hibiskus çanak yapraklarının kuruma karakteristikleri ve bazı fizikokimyasal özellikleri üzerine etkisi araştırılmıştır. Örneklerin kurutma karakteristiğinin değerlendirilmesinde on üç farklı model kullanılmıştır. Hibiskus çanak yapraklarının kurutma verilerine en iyi uyumu sağlayan model Midilli vd. (R2 ≥ 0.9983; χ2 ≤ 0.5156; RMSE ≤ 0.0193) olmuştur. Mikrodalga fırında gerçekleştirilen kurutma işleminin fırında gerçekleştirilen kurutma işlemine göre kurutma süresini yaklaşık 10 kat kısalttığı belirlenmiştir. Ayrıca kurutulan örneklerin pH, iletkenlik, renk, bulanıklık, antosiyanin ve fenolik madde içeriği gibi kalite özelliklerinde de önemli farklılıklar gözlenmemiştir.

Keywords

Hibiskus mikrodalga kurutma matematiksel modelleme kalite özellikleri

References

  • Aadil, R. M., Zeng, X. A., Han, Z., Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chem.141(3), 3201-3206. https://doi.org/10.1016/j.foodchem.2013.06.008
  • Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., Erbaş, M. (2020). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat and Mass Transfer, 56(1), 315-320. doi:10.1007/s00231-019-02712-z
  • Borrás-Linares, I., Fernández-Arroyo, S., Arráez-Roman, D., Palmeros-Suárez, P. A., Del Val-Díaz, R., Andrade-Gonzáles, I., ... Segura-Carretero, A. (2015). Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Ind. Crops Prod. 69, 385-394. https://doi.org/10.1016/j.indcrop.2015.02.053
  • Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing—A review. Food Res. Int. 52(1), 243-261. https://doi.org/10.1016/j.foodres.2013.02.033
  • Chumsri, P., Sirichote, A., & Itharat, A. (2008). Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin Journal of Science & Technology 30(1), 133-9.
  • Cid-Ortega, S., Guerrero-Beltrán, J. A. (2015). Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review. J. Food Sci. Technol. 52(11), 6859-6869. https://doi.org/10.1007/s13197-015-1800-9
  • Da-Costa-Rocha, I., Bonnlaender, B., Sievers, H., Pischel, I., Heinrich, M. (2014). Hibiscus sabdariffa L.–A phytochemical and pharmacological review. Food Chem. 165, 424-443. http://dx.doi.org/10.1016/j.foodchem.2014.05.002
  • Daniel, D. L., Huerta, B. B., Sosa, I. A., Mendoza, M. V. (2012). Effect of fixed bed drying on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.). Ind. Crops Prod. 40, 268-276. https://doi.org/10.1016/j.indcrop.2012.03.015
  • Delgado, T., Pereira, J. A., Baptista, P., Casal, S., Ramalhosa, E. (2014). Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits Food Res. Int. 55, 426-435. doi:10.1016/j.foodres.2013.11.043
  • Dinçer, C., Tongur, T., Erkaymaz, T. (2020). Farklı ekstraksiyon yöntemlerinin hibiskus ekstraktlarının kalite özellikleri üzerine etkisinin araştırılması. Gıda, 45(3), 409-420. https://doi.org/10.15237/gida.GD19155
  • Evin, D. (2011). Microwave drying and moisture diffusivity of white mulberry: experimental and mathematical modeling. J.Mech. Sci. Technol., 25(10), 2711. Doi: 10.1007/s12206-011-0744-x
  • Gedik, S. (2014). Çukurova koşullarında farklı ekim zamanlarının kerkede (Hibiscus sabdariffa L.) bitkisinin çanak yaprak verimi ve kalitesine etkisi. Çukurova Üniversitesi / Fen Bilimleri Enstitüsü / Tarla Bitkileri Anabilim Dalı. Y.lisans Tezi.116s.
  • Ismail, N. F., Nawi, H. M., Zainuddin, N. (2019, November). Mathematical modelling of drying kinetics of oven dried Hibiscus Sabdariffa seed. In Journal of Physics: Conference Series (Vol. 1349, No. 1, p. 012144). IOP Publishing. doi:10.1088/1742-6596/1349/1/012144
  • Kumar, C., Joardder, M. U. H., Farrell, T. W., Millar, G. J.,Karim, M. A. (2016). Mathematical model for intermittent microwave convective drying of food materials. Drying Technol. 34(8), 962-973. https://doi.org/10.1080/07373937.2015.1087408
  • Midilli, A., Kucuk, H., Yapar, Z. (2002). A new model for single-layer drying. Drying Technol. 20(7), 1503-1513. https://doi.org/10.1081/DRT-120005864
  • Özdemir, M., Devres, Y. O. (1999). The thin layer drying characteristics of hazelnuts during roasting. J.Food Eng., 42(4), 225-233. doi:10.1016/S0260-8774(99)00126-0
  • Özdoğan F. P. (2001) Hibiscus sabdariffa'nın fitoterapi açısından değerlendirilmesi. Gazi Üniversitesi. Sağlık Bilimleri Enstitüsü. Eczacılık ve Farmakoloji. Yüksek Lisans175s,
  • Ramirez‐Rodrigues, M. M., Plaza, M. L., Azeredo, A., Balaban, M. O., Marshall, M. R. (2011). Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. J. Food Sci., 76(3), C428-C435. https://doi.org/10.1111/j.1750-3841.2011.02091.x
  • Saeed, I. E. (2010). Solar drying of roselle (Hibiscus sabdariffa L.): Effects of drying conditions on the drying constant and coefficients, and validation of the logarithmic model. Agricultural Engineering International: CIGR Journal, 12(1):167-181.
  • Siguemoto, É. S., Gut, J. A. W. (2016). Dielectric properties of cloudy apple juices relevant to microwave pasteurization. Food Bioprocess Technol. 9(8), 1345-1357. https://doi.org/10.1007/s11947-016-1723-0
  • Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M., Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem. 89(2), 191-198. https://doi.org/10.1016/j.foodchem.2004.02.025
  • Swain, S., Samuel, D. V. K., Bal, L. M., Kar, A., Sahoo, G. P. (2012). Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.). Food Sci. Biotechnol. 21(4), 969-978. https://doi.org/10.1007/s10068-012-0127-9
  • Tajchakavit, S., Boye, J.I., Belanger, D. Couture, R. 2001. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int. 34 (5): 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5
  • Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. J. Agric. Food. Chem, 56(7), 2423-2428. https://doi.org/10.1021/jf073503y
  • Vega‐Gálvez, A., Puente‐Díaz, L., Lemus‐Mondaca, R., Miranda, M., Torres, M. J. (2014). Mathematical Modeling of Thin‐Layer Drying Kinetics of Cape Gooseberry (Physalis peruviana L.). J. Food Process. Preserv. 38(2), 728-736. Doi: 10.1111/jfpp.12024
  • Wang, W.D. Xu, S.Y. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 82 (3): 271-275. https://doi.org/10.1016/j.jfoodeng.2007.01.018
  • Wong, P. K., Yusof, S., Ghazali, H. M., & Man, C. (2003). Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods. J. Sci. Food Agric., 83(12), 1273-1278. https://doi.org/10.1002/jsfa.1416
  • Yaldýz, O., Ertekýn, C. (2001). Thin layer solar drying of some vegetables. Drying Technology, 19(3-4), 583-597. doi:10.1081/DRT-100103936
  • Zielinska, M., Michalska, A. (2016). Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry, 212, 671-680.doi: 10.1016/j.foodchem.2016.06.003.

DETERMINATION OF DRYING CHARACTERISTICS AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF HIBISCUS CALYX DRIED AT DIFFERENT MICROWAVE POWER LEVELS AND DIFFERENT OVEN TEMPERATURES

Year 2021, Volume: 46 Issue: 3, 647 - 659, 15.05.2021

Cüneyt Dinçer Ahu Çınar Safinaz Elmasulu

https://doi.org/10.15237/gida.GD21030
Cited By: 1

Abstract

In this study, the effect of drying in the oven at different temperatures (60, 70, 80 °C) and in the microwave oven at different microwave power levels (180, 300, 450 Watt) on the drying characteristics and some physicochemical properties of hibiscus calyx grown and harvested in Antalya conditions was investigated. Thirteen different mathematical models were used to describe the drying kinetics. The Midilli and others model exhibited best fit to drying data of hibiscus calyx (R2 ≥ 0.9983; χ2 ≤ 0.5156; RMSE ≤ 0.0193). It was determined that the drying process carried out in the microwave oven shortened the drying time approximately 10 times compared to the drying process carried out in the oven. Besides, no significant differences were observed in the quality characteristics of the dried samples such as pH, conductivity, color, turbidity, anthocyanin, and phenolic contents.

Keywords

Hibiscus microwave drying mathematical modeling quality properties

References

  • Aadil, R. M., Zeng, X. A., Han, Z., Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chem.141(3), 3201-3206. https://doi.org/10.1016/j.foodchem.2013.06.008
  • Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., Erbaş, M. (2020). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat and Mass Transfer, 56(1), 315-320. doi:10.1007/s00231-019-02712-z
  • Borrás-Linares, I., Fernández-Arroyo, S., Arráez-Roman, D., Palmeros-Suárez, P. A., Del Val-Díaz, R., Andrade-Gonzáles, I., ... Segura-Carretero, A. (2015). Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Ind. Crops Prod. 69, 385-394. https://doi.org/10.1016/j.indcrop.2015.02.053
  • Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing—A review. Food Res. Int. 52(1), 243-261. https://doi.org/10.1016/j.foodres.2013.02.033
  • Chumsri, P., Sirichote, A., & Itharat, A. (2008). Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin Journal of Science & Technology 30(1), 133-9.
  • Cid-Ortega, S., Guerrero-Beltrán, J. A. (2015). Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review. J. Food Sci. Technol. 52(11), 6859-6869. https://doi.org/10.1007/s13197-015-1800-9
  • Da-Costa-Rocha, I., Bonnlaender, B., Sievers, H., Pischel, I., Heinrich, M. (2014). Hibiscus sabdariffa L.–A phytochemical and pharmacological review. Food Chem. 165, 424-443. http://dx.doi.org/10.1016/j.foodchem.2014.05.002
  • Daniel, D. L., Huerta, B. B., Sosa, I. A., Mendoza, M. V. (2012). Effect of fixed bed drying on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.). Ind. Crops Prod. 40, 268-276. https://doi.org/10.1016/j.indcrop.2012.03.015
  • Delgado, T., Pereira, J. A., Baptista, P., Casal, S., Ramalhosa, E. (2014). Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits Food Res. Int. 55, 426-435. doi:10.1016/j.foodres.2013.11.043
  • Dinçer, C., Tongur, T., Erkaymaz, T. (2020). Farklı ekstraksiyon yöntemlerinin hibiskus ekstraktlarının kalite özellikleri üzerine etkisinin araştırılması. Gıda, 45(3), 409-420. https://doi.org/10.15237/gida.GD19155
  • Evin, D. (2011). Microwave drying and moisture diffusivity of white mulberry: experimental and mathematical modeling. J.Mech. Sci. Technol., 25(10), 2711. Doi: 10.1007/s12206-011-0744-x
  • Gedik, S. (2014). Çukurova koşullarında farklı ekim zamanlarının kerkede (Hibiscus sabdariffa L.) bitkisinin çanak yaprak verimi ve kalitesine etkisi. Çukurova Üniversitesi / Fen Bilimleri Enstitüsü / Tarla Bitkileri Anabilim Dalı. Y.lisans Tezi.116s.
  • Ismail, N. F., Nawi, H. M., Zainuddin, N. (2019, November). Mathematical modelling of drying kinetics of oven dried Hibiscus Sabdariffa seed. In Journal of Physics: Conference Series (Vol. 1349, No. 1, p. 012144). IOP Publishing. doi:10.1088/1742-6596/1349/1/012144
  • Kumar, C., Joardder, M. U. H., Farrell, T. W., Millar, G. J.,Karim, M. A. (2016). Mathematical model for intermittent microwave convective drying of food materials. Drying Technol. 34(8), 962-973. https://doi.org/10.1080/07373937.2015.1087408
  • Midilli, A., Kucuk, H., Yapar, Z. (2002). A new model for single-layer drying. Drying Technol. 20(7), 1503-1513. https://doi.org/10.1081/DRT-120005864
  • Özdemir, M., Devres, Y. O. (1999). The thin layer drying characteristics of hazelnuts during roasting. J.Food Eng., 42(4), 225-233. doi:10.1016/S0260-8774(99)00126-0
  • Özdoğan F. P. (2001) Hibiscus sabdariffa'nın fitoterapi açısından değerlendirilmesi. Gazi Üniversitesi. Sağlık Bilimleri Enstitüsü. Eczacılık ve Farmakoloji. Yüksek Lisans175s,
  • Ramirez‐Rodrigues, M. M., Plaza, M. L., Azeredo, A., Balaban, M. O., Marshall, M. R. (2011). Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. J. Food Sci., 76(3), C428-C435. https://doi.org/10.1111/j.1750-3841.2011.02091.x
  • Saeed, I. E. (2010). Solar drying of roselle (Hibiscus sabdariffa L.): Effects of drying conditions on the drying constant and coefficients, and validation of the logarithmic model. Agricultural Engineering International: CIGR Journal, 12(1):167-181.
  • Siguemoto, É. S., Gut, J. A. W. (2016). Dielectric properties of cloudy apple juices relevant to microwave pasteurization. Food Bioprocess Technol. 9(8), 1345-1357. https://doi.org/10.1007/s11947-016-1723-0
  • Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M., Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem. 89(2), 191-198. https://doi.org/10.1016/j.foodchem.2004.02.025
  • Swain, S., Samuel, D. V. K., Bal, L. M., Kar, A., Sahoo, G. P. (2012). Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.). Food Sci. Biotechnol. 21(4), 969-978. https://doi.org/10.1007/s10068-012-0127-9
  • Tajchakavit, S., Boye, J.I., Belanger, D. Couture, R. 2001. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int. 34 (5): 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5
  • Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. J. Agric. Food. Chem, 56(7), 2423-2428. https://doi.org/10.1021/jf073503y
  • Vega‐Gálvez, A., Puente‐Díaz, L., Lemus‐Mondaca, R., Miranda, M., Torres, M. J. (2014). Mathematical Modeling of Thin‐Layer Drying Kinetics of Cape Gooseberry (Physalis peruviana L.). J. Food Process. Preserv. 38(2), 728-736. Doi: 10.1111/jfpp.12024
  • Wang, W.D. Xu, S.Y. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 82 (3): 271-275. https://doi.org/10.1016/j.jfoodeng.2007.01.018
  • Wong, P. K., Yusof, S., Ghazali, H. M., & Man, C. (2003). Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods. J. Sci. Food Agric., 83(12), 1273-1278. https://doi.org/10.1002/jsfa.1416
  • Yaldýz, O., Ertekýn, C. (2001). Thin layer solar drying of some vegetables. Drying Technology, 19(3-4), 583-597. doi:10.1081/DRT-100103936
  • Zielinska, M., Michalska, A. (2016). Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry, 212, 671-680.doi: 10.1016/j.foodchem.2016.06.003.
There are 29 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Cüneyt Dinçer 0000-0002-9160-4242

Ahu Çınar 0000-0001-7095-1192

Safinaz Elmasulu 0000-0003-2794-037X

Publication Date May 15, 2021
Published in Issue Year 2021 Volume: 46 Issue: 3

Cite

APA Dinçer, C., Çınar, A., & Elmasulu, S. (2021). FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda, 46(3), 647-659. https://doi.org/10.15237/gida.GD21030
AMA Dinçer C, Çınar A, Elmasulu S. FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. May 2021;46(3):647-659. doi:10.15237/gida.GD21030
Chicago Dinçer, Cüneyt, Ahu Çınar, and Safinaz Elmasulu. “FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 46, no. 3 (May 2021): 647-59. https://doi.org/10.15237/gida.GD21030.
EndNote Dinçer C, Çınar A, Elmasulu S (May 1, 2021) FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda 46 3 647–659.
IEEE C. Dinçer, A. Çınar, and S. Elmasulu, “FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ”, The Journal of Food, vol. 46, no. 3, pp. 647–659, 2021, doi: 10.15237/gida.GD21030.
ISNAD Dinçer, Cüneyt et al. “FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 46/3 (May 2021), 647-659. https://doi.org/10.15237/gida.GD21030.
JAMA Dinçer C, Çınar A, Elmasulu S. FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2021;46:647–659.
MLA Dinçer, Cüneyt et al. “FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda, vol. 46, no. 3, 2021, pp. 647-59, doi:10.15237/gida.GD21030.
Vancouver Dinçer C, Çınar A, Elmasulu S. FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2021;46(3):647-59.

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