Effect of Electrical and Ultrasonic Pre-treatments during Osmotic Dehydration of Quince Slices

Year 2013, Volume: 11 Issue: 2, 60 - 69, 01.06.2013

Filiz İçier Hasan Yıldız Salih Eroğlu Serdal Sabancı Ebru Eroğlu

Abstract

In this study, osmotic dehydration of quince slices was investigated by applying electrical 60 V/cm, 15 s and ultrasonic 195 W, 15 s pre-treatments. It was also performed as untreated control group for the purpose of comparing the effects of pre-treatments. 50% w/w sucrose solution was used as the osmotic drying agent. Changes on total dry matter TDM content, solid gain, water loss, weight reduction, dimensions, the electrical conductivity and temperature during the osmotic dehydration were investigated. It was determined that electrically pretreated quince slices reached to 40% TDM content in 240 min although ultrasonic pretreated samples and control group reached in 300 min. Comparing the color values of osmotically dried samples having 40% TDM, L*, a*, Hue angle, and ∆E colour values of either ultrasonic pretreated or control group samples were different than those of electrically pretreated samples p

Keywords

Electrical, Ultrasonic, Osmotic dehydration, Quince

Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri

Abstract

Bu çalışmada, ayva dilimlerinin elektriksel 60 V/cm, 15 s ve ultrasonik 195 W, 15 s ön işlemler sonrası ozmotik kurutulması incelenmiştir. Ön işlemlerin etkilerini karşılaştırmak amacıyla ön işlemsiz kontrol grubu ozmotik kurutma da yapılmıştır. Ozmotik kurutma ajanı olarak %50 w/w sakkaroz çözeltisi kullanılmıştır. Ozmotik kurutma süresince toplam kuru madde TKM içeriği, katı kazanımı, su kaybı, ağırlık değişimi, boyut değişimi, elektriksel iletkenlik ve sıcaklık değişimi incelenmiştir. Elektriksel ön işlem uygulanmış ayva dilimlerinin 240 dakikada, ultrasonik ön işlem uygulanmış ve kontrol grubu örneklerinin 300 dakikada %40 TKM değerine ulaştığı tespit edilmiştir. %40 TKM değerine ozmotik kurutulmuş ürünlerin renk özellikleri incelendiğinde, L*, a*, Hue açısı ve ∆E değeri açısından, ultrasonik ön işlem ve kontrol grubunun elektriksel ön işlemden farklı olduğu bulunmuştur p

Keywords

Elektriksel, Ultrasonik, Ozmotik kurutma, Ayva

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