Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2017, Cilt: 6 Sayı: 2, 24 - 31, 30.09.2017

Öz

Kaynakça

  • Ahmed, S. and Beigh, S.H., 2009. Ascorbic acid, Carotenoids, Total Phenolic content and Antioxidant activity of various genotypes of Brassica Oleracea encephala. J Med Biol Sci, 3: 1-8.
  • Aydın, M., 2011. Examination of some enzymatic activities in lepidium sativum (Lepidium sativum) which are interacted with metal. High undergraduate thesis, Sakarya University Graduate School of Natural and Applied Sciences, Sakarya.
  • Babalık, Ö. and Pazır, F., 1997. Application of Sulfur Dioxide in Tomato Drying. Food, 22(3): 193-199.
  • Çakır, M.T., 2015. Drying of Agricultural Products Utilizing Solar Energy. Journal of Gazi Engineering Sciences, 1(1), 41-56.
  • Díaz, G.R, Martínez, M.J., Fito, P. and Chiralt, A., 2003. Modelling of dehydration–rehydration of orange slices in combined microwave/air drying. Innov. Food Sci. Emerg. Technol. 4(2): 203-209.
  • Kamel, S.M., 2013. Effect of microwave treaments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum Graveolens) leaves. Food Processin and Technology, 4:6 http://dx.doi.org/10.4172/2157-7110.1000233.
  • Kendir, G. and Güvenç, A., 2010. An overview of ethnobotanic and ethnobotanical studies in Turkey. Journal of Hacettepe University Faculty of Pharmacy, 30(1), 49-80.
  • McGuire, R.G., 1992. Reporting of objective color measurements. Hort Science, 27, 1254 - 1255.
  • Plou, E., Lopez-Malo, A., Barbosa-Canovas, G.V., Welti-Chanes, J. and Swanson, B.G., 1999. Polyphenoloxidase activitiy and color of blanced and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, 42-45.
  • Pisalkar, P. S., Jain, N. K. and Jain, S. K., 2011. Osmo-air drying of aloe vera gel cubes. Journal of food scıence and technology-mysore 48-2, 183-189.
  • Polatci, H. and Tarhan, S., 2009. The Effect of Different Drying Methods on Drying and Quality of Reyhan (Ocimum Basilicum) Plant. GOI. Journal of Agricultural Faculty, 26 (1), 61-70.
  • Schiffmann, R.F., 2001. Microwave Processes for the Food Industry. In Datta AK, Anantheswaran RC (Eds.), Handbook of Microwave Technology for Food Application (pp. 299-338). New York, Marcel Dekker.
  • Sumnu, G., 2001. A review on microwave baking of foods. Int. J. Food Sci. Technol., 36: 117-127.
  • Tüik, 2016. http://www.tuik.gov.tr/PreTablo.do?alt_id=1001 (Axcess date: 01.09.2017).
  • Wu, T. and Mao, L.C., 2008. Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chem., 110: 647–653.
  • Yağcıoglu, A., 1999. Agricultural Product Drying Technique. Ege University Faculty of Agriculture Publications No: 536. Bornova, Izmir.
  • Zhou, C., Li, X., Xu, C. and Chen, K., 2011. Effects of drying methods on the bioactive components in loquat (Eriobotrya japonica Lindl.) flowers. Journal of Medicinal Plants Research Vol. 5(14), pp. 3037-3041.

Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment

Yıl 2017, Cilt: 6 Sayı: 2, 24 - 31, 30.09.2017

Öz

Garden cress is from Cruciferae family and its
origin is Asia. Garden cress, which has a sharp smell, is consumed in fresh and
dried form. In addition, there are many benefits in terms of health such as
prevention of fat accumulation in body, diuretic, appetite opening. In the
study, the average of 5 color values calculated using the primary color values
repeatedly measured in 8 different drying conditions were determined and the
optimum drying condition was determined according to the fresh product. Drying
operations were carried out at 720, 540 360, 180 W power values with or without
pre-application. Chroma (C), redness index (b / a), hue angle (h °), total color
change (ΔE) and browning index values were calculated by measuring the primary color
values of L, a and b after fresh and after drying. The calculated values for
the fresh product are 11.90, -1.43, -54.99, -, 13.07, respectively. Drying
methods include 360 W power without preheating, 360 W power with pre-applied
value in terms of hue angle value, 180 W power value with pre-applied in terms
of total color change and browning index In terms of value, the drying
conditions of 360 W power without preliminary application determined drying
conditions which are most suitable for the determined color values.

Kaynakça

  • Ahmed, S. and Beigh, S.H., 2009. Ascorbic acid, Carotenoids, Total Phenolic content and Antioxidant activity of various genotypes of Brassica Oleracea encephala. J Med Biol Sci, 3: 1-8.
  • Aydın, M., 2011. Examination of some enzymatic activities in lepidium sativum (Lepidium sativum) which are interacted with metal. High undergraduate thesis, Sakarya University Graduate School of Natural and Applied Sciences, Sakarya.
  • Babalık, Ö. and Pazır, F., 1997. Application of Sulfur Dioxide in Tomato Drying. Food, 22(3): 193-199.
  • Çakır, M.T., 2015. Drying of Agricultural Products Utilizing Solar Energy. Journal of Gazi Engineering Sciences, 1(1), 41-56.
  • Díaz, G.R, Martínez, M.J., Fito, P. and Chiralt, A., 2003. Modelling of dehydration–rehydration of orange slices in combined microwave/air drying. Innov. Food Sci. Emerg. Technol. 4(2): 203-209.
  • Kamel, S.M., 2013. Effect of microwave treaments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum Graveolens) leaves. Food Processin and Technology, 4:6 http://dx.doi.org/10.4172/2157-7110.1000233.
  • Kendir, G. and Güvenç, A., 2010. An overview of ethnobotanic and ethnobotanical studies in Turkey. Journal of Hacettepe University Faculty of Pharmacy, 30(1), 49-80.
  • McGuire, R.G., 1992. Reporting of objective color measurements. Hort Science, 27, 1254 - 1255.
  • Plou, E., Lopez-Malo, A., Barbosa-Canovas, G.V., Welti-Chanes, J. and Swanson, B.G., 1999. Polyphenoloxidase activitiy and color of blanced and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, 42-45.
  • Pisalkar, P. S., Jain, N. K. and Jain, S. K., 2011. Osmo-air drying of aloe vera gel cubes. Journal of food scıence and technology-mysore 48-2, 183-189.
  • Polatci, H. and Tarhan, S., 2009. The Effect of Different Drying Methods on Drying and Quality of Reyhan (Ocimum Basilicum) Plant. GOI. Journal of Agricultural Faculty, 26 (1), 61-70.
  • Schiffmann, R.F., 2001. Microwave Processes for the Food Industry. In Datta AK, Anantheswaran RC (Eds.), Handbook of Microwave Technology for Food Application (pp. 299-338). New York, Marcel Dekker.
  • Sumnu, G., 2001. A review on microwave baking of foods. Int. J. Food Sci. Technol., 36: 117-127.
  • Tüik, 2016. http://www.tuik.gov.tr/PreTablo.do?alt_id=1001 (Axcess date: 01.09.2017).
  • Wu, T. and Mao, L.C., 2008. Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chem., 110: 647–653.
  • Yağcıoglu, A., 1999. Agricultural Product Drying Technique. Ege University Faculty of Agriculture Publications No: 536. Bornova, Izmir.
  • Zhou, C., Li, X., Xu, C. and Chen, K., 2011. Effects of drying methods on the bioactive components in loquat (Eriobotrya japonica Lindl.) flowers. Journal of Medicinal Plants Research Vol. 5(14), pp. 3037-3041.
Toplam 17 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Şükrü Karagül

Muhammed Tasova

Yayımlanma Tarihi 30 Eylül 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 6 Sayı: 2

Kaynak Göster

APA Karagül, Ş., & Tasova, M. (2017). Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment. Journal of New Results in Science, 6(2), 24-31.
AMA Karagül Ş, Tasova M. Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment. JNRS. Eylül 2017;6(2):24-31.
Chicago Karagül, Şükrü, ve Muhammed Tasova. “Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium Sativum L.) Leaves Dried by Microwave Method With Pre-Treatment and Without Pre-Treatment”. Journal of New Results in Science 6, sy. 2 (Eylül 2017): 24-31.
EndNote Karagül Ş, Tasova M (01 Eylül 2017) Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment. Journal of New Results in Science 6 2 24–31.
IEEE Ş. Karagül ve M. Tasova, “Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment”, JNRS, c. 6, sy. 2, ss. 24–31, 2017.
ISNAD Karagül, Şükrü - Tasova, Muhammed. “Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium Sativum L.) Leaves Dried by Microwave Method With Pre-Treatment and Without Pre-Treatment”. Journal of New Results in Science 6/2 (Eylül 2017), 24-31.
JAMA Karagül Ş, Tasova M. Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment. JNRS. 2017;6:24–31.
MLA Karagül, Şükrü ve Muhammed Tasova. “Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium Sativum L.) Leaves Dried by Microwave Method With Pre-Treatment and Without Pre-Treatment”. Journal of New Results in Science, c. 6, sy. 2, 2017, ss. 24-31.
Vancouver Karagül Ş, Tasova M. Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment. JNRS. 2017;6(2):24-31.


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