Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi

Latife Betül Gül; Osman Gül

doi:10.29050/harranziraat.1301013

Research Article

Determination the effect of osmotic dehydration pretreatment under vacuum condition on mass change, drying kinetics and physicochemical properties of red beet

Year 2023, Volume: 27 Issue: 4, 515 - 530, 27.12.2023

Latife Betül Gül Osman Gül

https://doi.org/10.29050/harranziraat.1301013

Abstract

Determining the effect of using osmotic dehydration (OD) and vacuum impregnation (VI) applications together as a pretreatment on mass transfer, drying kinetics and quality properties of red beet was aimed. For this, OD treatment was applied to samples in 40% and 60% sucrose solutions. The OD process was carried out for a total of 180 minutes, with (OD-VI) or without vacuum during the first 20 minutes. Pre-treated and untreated samples were convectively dried at 60 oC at an air velocity of 1 m s-1. The OD process caused a significant increase in water loss and thus in weight reduction. However, the solid gain increased significantly with the OD-VI application. While 390 minutes of drying time was required for the moisture content to fall below 8%, this duration was shortened by 180 minutes with the OD-VI application. To describe the drying behavior of red beet, 8 semi-theoretical models were applied. Page model (R2>0.997, RMSE<0.018 and χ2<0.431x10-3) had the best fit to the experimental data of pretreated beet slices. For the control sample, Diffusion Approach model (R2 =0.998, RMSE=0.013 and χ2=0.183x10-3) was more suitable. The lowest shrinkage rate (56.98%) was found in the sample dehydrated in 60% sucrose solution under vacuum in accordance with the drying kinetics data. The highest total phenolic content (3.39 mg GAE g-1) and antioxidant activity (36.43%) were also detected in the same sample. According to the color measurements, it was understood that the OD-VI pretreatment could be used to preserve the natural red color of red beet.

Keywords

Red beet, Drying, Osmotic dehydration, Vacuum impregnation, Mass and heat transfer

References

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Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi

Year 2023, Volume: 27 Issue: 4, 515 - 530, 27.12.2023

Latife Betül Gül Osman Gül

https://doi.org/10.29050/harranziraat.1301013

Abstract

Bu çalışmada ön işlem olarak ozmotik dehidrasyon (OD) ve vakum emdirme (VE) uygulamalarının birlikte kullanılmasının kırmızı pancarda kütle transferi, kurutma kinetiği ve kalite özellikleri üzerine etkisinin belirlenmesi amaçlanmıştır. Bu amaçla dilimler halinde pancara %40 ve %60 sükroz çözeltisinde OD işlemi uygulanmıştır. OD işlemi ilk 20 dakika boyunca vakumlu (OD-VE) veya vakum uygulamasız olarak toplam 180 dakika boyunca gerçekleştirilmiştir. OD ön işlemi uygulanmayan örnek kontrol örneği olarak değerlendirilmiştir. Ön işlem uygulanmış ve uygulanmamış örnekler 60 oC sıcaklıkta 1 m s-1 hava hızında konvektif olarak kurutulmuştur. OD işlemi su kaybı (SK) ve dolayısıyla ağırlık kaybının (AK) önemli düzeyde artmasına neden olmuştur. Bununla birlikte katı madde kazanımı (KK), OD-VE uygulaması ile önemli düzeyde artmıştır. Kontrol örneğinde nem içeriğinin %8’in altına inmesi için 390 dakika kurutma süresi gerekli iken OD-VE uygulaması ile bu süre 180 dakika kısalmıştır. Pancarın kurutma davranışını tanımlamak için 8 farklı yarı teorik matematiksel model uygulanmış ve Page modelinin (R2>0.997, RMSE<0.018 ve χ2<0.431x10-3) OD ve OD-VE ön işlemi uygulanan pancar dilimlerinin deneysel verilerine en iyi şekilde uyduğu, kontrol örneğinde ise Diffusion Approach modelinin daha uygun (R2 =0.998, RMSE=0.013 ve χ2=0.183x10-3) olduğu saptanmıştır. Çalışmamızda en düşük büzülme oranı (%56.98) kurutma kinetiği verileri ile uyumlu olarak vakum altında %60 sükroz çözeltisinde dehidre edilen örnekte saptanmış olup en yüksek toplam fenolik madde içeriği (3.39 mg GAE g-1) ile antioksidan aktivite (%36.43) de aynı örnekte tespit edilmiştir. Renk ölçümleri sonuçlarından OD-VE ön işleminin kırmızı pancarın doğal kırmızı rengini korumada kullanılabileceği anlaşılmıştır.

Keywords

Kırmızı pancar, Kurutma, Ozmotik dehidrasyon, Vakum emdirme, Kütle ve ısı transferi

References

Ahmad, F., & Zaidi, S. (2020). Osmotic Dehydration and Ultrasound Assisted Osmotic Dehydration of Fruits and Vegetables: A Review. International Journal of Tropical Agriculture, 38(4), 417-421.
An, K., Li, H., Zhao, D., Ding, S., Tao, H., & Wang, Z. (2013). Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes. Drying Technology, 31(6), 698-706. doi:10.1080/07373937.2012.755192
An, K., Tang, D., Wu, J., Fu, M., Wen, J., Xiao, G., & Xu, Y. (2019). Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles. Food Sci Nutr, 7(8), 2537-2545. doi:10.1002/fsn3.1103
Aydos, M., & ErtaŞ, N. (2023). Fonksiyonel bisküvi üretiminde farklı yöntemlerle kurutulmuş muşmula (Mespilus germanica) meyve tozu kullanımı. Harran Tarım ve Gıda Bilimleri Dergisi, 27(1), 113-124. doi:10.29050/harranziraat.1177638
Bozkir, H., & Ergün, A. R. (2020). Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon. Lwt, 131, 109704. doi:10.1016/j.lwt.2020.109704
Calderón-Chiu, C., Martínez-Sánchez, C. E., Rodríguez-Miranda, J., Juárez-Barrientos, J. M., Carmona-García, R., & Herman-Lara, E. (2019). Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet. Drying Technology, 38(12), 1663-1675. doi:10.1080/07373937.2019.1655439
Carvalho, G. R., Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2020). Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, 13(11), 1984-1996. doi:10.1007/s11947-020-02542-6
Ceclu, L., Berbec (Ctrchelan), A., Nistor, O.-V., & LudmilaRudi. (2016). Effect of drying conditions on the physical properties of red beetroot samples. Paper presented at the International Scientific Conference on Microbial Biotechnology (3rd edition), Moldova.
Ciurzynska, A., Falacinska, J., Kowalska, H., Kowalska, J., Galus, S., Marzec, A., & Domian, E. (2021). The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets. Foods, 10(1). doi:10.3390/foods10010132
de Freitas, L. D. C., Brandao, S. C. R., Fernandes da Silva, J. H., Sa da Rocha, O. R., & Azoubel, P. M. (2021). Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying. Food Technol Biotechnol, 59(2), 209-215. doi:10.17113/ftb.59.02.21.7045
Elhussein, E. A. A., & Şahin, S. (2018). Drying behaviour, effective diffusivity and energy of activation of olive leaves dried by microwave, vacuum and oven drying methods. Heat and Mass Transfer, 54, 1901-1911. doi:https://doi.org/10.1007/s00231-018-2278-6
Fotiou, D., Argyropoulos, K., Kolompourda, P., & Goula, A. M. (2023). Valorization of peach peels: preservation with an optimized drying process based on ultrasounds pretreatment with ethanol. Biomass Conversion and Biorefinery. doi:10.1007/s13399-023-03753-5
Garcia-Noguera, J., Oliveira, F. I. P., Gallão, M. I., Weller, C. L., Rodrigues, S., & Fernandes, F. A. N. (2010). Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency. Drying Technology, 28(2), 294-303. doi:10.1080/07373930903530402
Günel, Z. (2022). Enrichment of potato slices with vitamins C and D by vacuum impregnation. Food and Health, 8(3), 181-192. doi:10.3153/fh22018
Hamid, M. G., & Mohamed Nour, A. A. A. (2018). Effect of different drying methods on quality attributes of beetroot (Beta vulgaris) slices. World Journal of Science, Technology and Sustainable Development, 15(3), 287-298. doi:10.1108/wjstsd-11-2017-0043
Hashemi, S. M. B., & Jafarpour, D. (2021). Antimicrobial and antioxidant properties of Saturn peach subjected to ultrasound-assisted osmotic dehydration. Journal of Food Measurement and Characterization, 15(3), 2516-2523. doi:10.1007/s11694-021-00842-9
Horuz, E., & Maskan, M. (2013). Hot air and microwave drying of pomegranate (Punica granatum L.) arils. Journal of Food Science and Technology, 52(1), 285-293. doi:10.1007/s13197-013-1032-9
Hosseinzadeh Samani, B., Khodadadi, A., Rostami, S., & Lorigooini, Z. (2021). Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of Cornus mas. Journal of Food Processing and Preservation, 45(5). doi:10.1111/jfpp.15377
İlter, I., Akyıl, S., Devseren, E., Okut, D., Koç, M., & Kaymak Ertekin, F. (2018). Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics. Heat and Mass Transfer, 54(7), 2101-2112. doi:10.1007/s00231-018-2294-6
Janowicz, M., Ciurzynska, A., & Lenart, A. (2021). Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples. Foods, 10(11). doi:10.3390/foods10112605
Junqueira, J. R. d. J., CorrÊA, J. L. G., MendonÇA, K. S. d., Mello Junior, R. E. d., & Souza, A. U. (2021). Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions. Food Science and Technology, 41(2), 439-448. doi:10.1590/fst.02420
Karaboğa, Z., & Yildirim, A. (2022). Change in some physical characteristics of ultrasound pre-treated corn during hot-air convection and vacuum drying. Harran Tarım ve Gıda Bilimleri Dergisi, 26(1), 118-132. doi:10.29050/harranziraat.1036363
Kırbaş, İ., Tuncer, A. D., Şirin, C., & Usta, H. (2019). Modeling and developing a smart interface for various drying methods of pomelo fruit (Citrus maxima) peel using machine learning approaches. Computers and Electronics in Agriculture, 165, 104928. doi:https://doi.org/10.1016/j.compag.2019.104928
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Details

Primary Language	Turkish
Subjects	Food Engineering
Journal Section	dp
Authors	Latife Betül Gül 0000-0002-4732-7727 Osman Gül 0000-0003-1620-4246
Early Pub Date	December 26, 2023
Publication Date	December 27, 2023
Submission Date	May 26, 2023
Published in Issue	Year 2023 Volume: 27 Issue: 4

Cite

APA	Gül, L. B., & Gül, O. (2023). Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi. Harran Tarım Ve Gıda Bilimleri Dergisi, 27(4), 515-530. https://doi.org/10.29050/harranziraat.1301013