Öz
Bu çalışmada, mikrodalga, sıcak hava ve mikrodalga-sıcak hava kombinasyonları yöntemlerinin ultrason ön işlemine tabi tutulan Iğdır kayısının fiziksel ve kimyasal özellikleri üzerine etkisi araştırılmıştır. Bu amaçla, mikrodalga (100 W), sıcak hava (50 ve 75 oC) ve mikrodalga-sıcak hava kombinasyonu (100 W-50 oC, 100 W- 75 oC) kurutma işlemleri uygulanan kayısı meyve örneklerine 10 dakikalık ultrasonik ön işlemi tatbik edilmiştir. Ultrason ön işlemine tabi tutulan ve tutulmayan kurutulmuş kayısı meyve parçaları, toplam fenolik madde ve antioksidan kapasite gibi biyoaktif bileşenlere ek olarak rehidrasyon, renk, kuru madde, su aktivitesi, pH ve titre edilebilir asitlik gibi fiziksel özellikler açısından da incelenmiştir. Ultrason ön işlemine tabi tutulan ve tutulmayan kurutulmuş kayısı örnekleri arasında önemli farklılıklar gözlemlenmiş ve ultrason ön işlemine tabi tutulan ve mikrodalga-sıcak hava kombinasyonu ile kurutulan kayısıların fizikokimyasal özellikler açısından en iyi örnekler olduğu sonucuna varılmıştır. Çalışma sonucunda, ultrason ön işlem uygulamasının, kurutulmuş kayısılarda meyve kalitesinin daha iyi korunması için umut verici bir işlem olduğu belirlenmiştir.
Anahtar Kelimeler
Iğdır kayısısı mikrodalga-sıcak hava renk antioksidan kapasite toplam fenolik madde
Destekleyen Kurum
IĞDIR ÜNİVERSİTESİ
Proje Numarası
2019-FBE-A06
Teşekkür
Bu çalışma, Iğdır Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından “2019-FBE-A06” proje numarası ile desteklenmiştir.
Kaynakça
- Alothman M, Bhat R, Karim AA, 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry, 115(3): 785-788.
- Anonim, 1975. Official Methods of Analysis Association of Chemists, Washington, DC.
- Bolin HR, Stafford AE, 1974. Effect of Procesing and Storage on Provitamin A and vitamin C in apricots. Journal of Food Science, 39: 1034-1035.
- Celen S, Kahveci K, 2013. Microwave drying behaviour of apple slices. Proceedings of The Institution of Mechanical Engineers Part E-Journal of Process Mechanical Engineering, 227(4): 264-272.
- Cemeroğlu B, 2009. Meyve ve Sebze İşleme Teknolojisi, Gıda Teknolojisi Yayınları No:39 2.cilt, 3. Baskı Ankara.
- Demirhan E, Ozbek B, 2010. Microwave-drying characteristics of Basil. Journal of Food Processing and Preservation, 34(3): 476-494.
- Ertürk YE, Karadaş K, Geçer MK, 2016. Iğdır İlinde Kayısı Üretimi ve Pazarlaması. Meyve Bilimi Dergisi, 1:44-49.
- Igual M, García-Martínez E, Martín-Esparza ME, Martínez-Navarrete N, 2012. Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International, 47: 284–290.
- İzli G, (2018). Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri. Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, 6(4): 479-485.
- Izli G, Izli N, Taskin O, Yildiz G, 2018. Convective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity. Latin American Applied Research Journal, 48:37-42.
- Karaaslan SN, Tunçer İK, 2008. Development of a drying model for combined microwave–fan–assisted convection drying of spinach. Biosystems Engineering, 100: 44–52.
- Keleş F, 1983. Meyve ve sebze işleme teknolojisi laboratuvar notları. Atatürk Üniv. Ziraat Fak., Erzurum.
- Labuza TP, 1972. Nutrient losses during drying and storage of dehydrated foods. CRC Critical Reviews in Food Technology, 3 (9): 217-240.
- Madrau, MA, Piscopo A, Sanguinetti AM, Del Caro A, Poiana M, Romeo FV, Piga A, 2009. Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eurapean Food Research and Tecnology, 228: 441-448.
- Maskan M, 2001. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48: 177-182.
- Murthy TPK, Manohar B, 2012. Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network. International Journal of Food Science and Technology, 47(6): 1229-1236.
- Nimmanpipug N, Therdthai N, Dhamvithee P, 2013. Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum drying, International Journal of Food Science and Technology, 48(6): 1193–1200.
- Sharifian F, Modarres-Motlagh A, Komarizade MH, Nikbakht AM, 2013. Colour change analysis of fig fruit during microwave drying. International Journal of Food Engineering, 9(1): 107-113.
- Wojdyło A, Figiel A, Lech K, Nowicka P, Oszmiański J, (2014). Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology, 7(3): 829-841.
- Yildiz G, Izli G, 2019a. Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo. Journal of Food Processing and Preservation, 43 (6): e13812.
- Yildiz G, Izli G, 2019b. The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds. Journal of Food Process Engineering, 42 (5): e13223.
- Yildiz G, Palma S, Feng H. 2019. Ultrasonic cutting as a new method to produce fresh-cut red delicious and golden delicious apples. Journal of Food Science, 84 (12): 3391-3398.
Öz
In this study, the effect of microwave, hot air and microwave-hot air combination on the physical and chemical properties of Iğdır apricot, which was subjected to ultrasound pre-treatment, was investigated. For this purpose, 10 minutes of ultrasound pre-treatment was applied to apricot fruit samples exposed to various drying processes including microwave (100 W), hot air (50 and 75 oC) and microwave-hot air combination (100 W-50 oC, 100 W-75 oC). In addition to bioactive compounds including total phenolic substance and antioxidant capacity, dried apricot fruit pieces with and without ultrasound pre-treatment were examined for physical properties such as rehydration, color, dry matter, water activity, pH and titratable acidity. Significant differences were observed between dried apricot samples, which were subjected to ultrasound pre-treatment and not, and it was concluded that apricots subjected to ultrasound pre-treatment and dried with a combination of microwave-hot air were resulted with the best samples in terms of physicochemical properties. As a result of the study, it has been determined that ultrasound pre-treatment is a promising process for better preservation of fruit quality in dried apricots.
Anahtar Kelimeler
Iğdır apricot microwave-hot air color antioxidant capacity total phenolic compounds
Proje Numarası
2019-FBE-A06
Kaynakça
- Alothman M, Bhat R, Karim AA, 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry, 115(3): 785-788.
- Anonim, 1975. Official Methods of Analysis Association of Chemists, Washington, DC.
- Bolin HR, Stafford AE, 1974. Effect of Procesing and Storage on Provitamin A and vitamin C in apricots. Journal of Food Science, 39: 1034-1035.
- Celen S, Kahveci K, 2013. Microwave drying behaviour of apple slices. Proceedings of The Institution of Mechanical Engineers Part E-Journal of Process Mechanical Engineering, 227(4): 264-272.
- Cemeroğlu B, 2009. Meyve ve Sebze İşleme Teknolojisi, Gıda Teknolojisi Yayınları No:39 2.cilt, 3. Baskı Ankara.
- Demirhan E, Ozbek B, 2010. Microwave-drying characteristics of Basil. Journal of Food Processing and Preservation, 34(3): 476-494.
- Ertürk YE, Karadaş K, Geçer MK, 2016. Iğdır İlinde Kayısı Üretimi ve Pazarlaması. Meyve Bilimi Dergisi, 1:44-49.
- Igual M, García-Martínez E, Martín-Esparza ME, Martínez-Navarrete N, 2012. Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International, 47: 284–290.
- İzli G, (2018). Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri. Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, 6(4): 479-485.
- Izli G, Izli N, Taskin O, Yildiz G, 2018. Convective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity. Latin American Applied Research Journal, 48:37-42.
- Karaaslan SN, Tunçer İK, 2008. Development of a drying model for combined microwave–fan–assisted convection drying of spinach. Biosystems Engineering, 100: 44–52.
- Keleş F, 1983. Meyve ve sebze işleme teknolojisi laboratuvar notları. Atatürk Üniv. Ziraat Fak., Erzurum.
- Labuza TP, 1972. Nutrient losses during drying and storage of dehydrated foods. CRC Critical Reviews in Food Technology, 3 (9): 217-240.
- Madrau, MA, Piscopo A, Sanguinetti AM, Del Caro A, Poiana M, Romeo FV, Piga A, 2009. Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eurapean Food Research and Tecnology, 228: 441-448.
- Maskan M, 2001. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48: 177-182.
- Murthy TPK, Manohar B, 2012. Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network. International Journal of Food Science and Technology, 47(6): 1229-1236.
- Nimmanpipug N, Therdthai N, Dhamvithee P, 2013. Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum drying, International Journal of Food Science and Technology, 48(6): 1193–1200.
- Sharifian F, Modarres-Motlagh A, Komarizade MH, Nikbakht AM, 2013. Colour change analysis of fig fruit during microwave drying. International Journal of Food Engineering, 9(1): 107-113.
- Wojdyło A, Figiel A, Lech K, Nowicka P, Oszmiański J, (2014). Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology, 7(3): 829-841.
- Yildiz G, Izli G, 2019a. Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo. Journal of Food Processing and Preservation, 43 (6): e13812.
- Yildiz G, Izli G, 2019b. The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds. Journal of Food Process Engineering, 42 (5): e13223.
- Yildiz G, Palma S, Feng H. 2019. Ultrasonic cutting as a new method to produce fresh-cut red delicious and golden delicious apples. Journal of Food Science, 84 (12): 3391-3398.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Gıda Mühendisliği / Food Engineering |
| Yazarlar | |
| Proje Numarası | 2019-FBE-A06 |
| Yayımlanma Tarihi | 1 Mart 2021 |
| Gönderilme Tarihi | 25 Ağustos 2020 |
| Kabul Tarihi | 20 Kasım 2020 |
| Yayımlandığı Sayı | Yıl 2021 Cilt: 11 Sayı: 1 |