Ilımlı Elektrik Alan ve Ultrases Ön İşlemlerinin Mikrodalga ve Derin Yağda Kızartma Teknikleriyle Üretilen Havuç Cipslerinin Renk ve Nem İçeriği Üzerine Etkisi

Year 2020, Volume: 18 Issue: 4, 382 - 389, 31.12.2020

Ahsen Rayman Ergün Bengünur Kutlu Fahriye Ayrıç Taner Baysal

https://doi.org/10.24323/akademik-gida.850902

Abstract

Bu araştırmada farklı ön işlemler (ılımlı elektrik alan ve ultrases uygulaması) sonrası mikrodalga ve derin yağda kızartılan havuç cipslerinin renk değerleri ve nem içerikleri kıyaslanarak ön işlemlerin ve kızartma tekniklerinin etkilerinin belirlenmesi amaçlanmıştır. Farklı mikrodalga güçleri (400 ve 600W) ve kızartma sürelerinde (4 ve 6 dakika) çalışılmıştır. Sonuçta aynı sıcaklık derecelerinde (180±3°C) ve sürelerde derin yağda kızartmaya kıyasla mikrodalga kızartma işlemi örneklerin nem içeriklerinde daha fazla azalmaya neden olmuştur. En düşük nem içeriğinin %11.19 olarak elektrik alan+ultrases+mikrodalga uygulamalarının birlikte uygulandığı grupta olduğu saptanmıştır. Mikrodalga uygulamasında uygulama süresi ve güç değeri arttıkça nem içeriğindeki azalma artış göstermiştir. Ultrases destekli haşlama işleminin geleneksel haşlamaya kıyasla nem içeriği ve renk değerleri üzerinde istatistiksel olarak önemli seviyede etkili olduğu, ayrıca elektrik alan uygulaması ile hücrelerde parçalanmaya bağlı olarak daha fazla suyun kızartma prosesinde uzaklaştığı tespit edilmiştir. Ultrasesin diğer yöntemlerle kombine kullanıldığında parlaklık ve sarılık değerlerinde daha etkili olduğu ve mikrodalga kızartma teknolojisi uygulanan örneklerde parlaklık değerinin daha yüksek olduğu sonucuna varılmıştır. En yüksek aydınlık değerinin (L*=68.76), ılımlı elektrik alan, ultrases ve mikrodalga uygulamasının birlikte uygulandığı (600 W, 4 dakika) grupta olduğu saptanmıştır.

Keywords

Ultrases, Mikrodalga kızartma, Havuç cipsi, Renk, Nem

Effect of Moderate Electric Field and Ultrasound Applications on Color and Moisture Contents of Carrot Chips Produced by Microwave and Deep-Frying Methods

Abstract

In this study, color values and moisture contents of microwave-fried and deep-fried carrot chips after different pre-treatments (moderate electric field and ultrasound blanching) were determined, and frying techniques were compared at the same temperature (180±3°C). Microwave frying was carried out at two microwave powers (400 and 600W) for 4 or 6 minutes. As a result, microwave frying process provided a significant reduction in the moisture contents of samples at the same temperature and time in comparison to deep frying. The least moisture content was found in the group that treated by both moderate electric field, ultrasound and microwave, as 11.19%. As time and power increased, the moisture contents of samples decreased. Ultrasound blanching was found statistically effective on the color values and moisture contents compared with conventional blanching. Additionally, more water evaporated in the frying process depending on the disintegration of plant cells by the application of electric field. Ultrasound was more effective on the color properties when used in combination with other methods, and the lightness value was found to be higher in microwave-fried samples. The highest lightness value was found in the group of moderate electric field, ultrasound blanching and microwave frying (600 W, 4 min) as 68.76.

Keywords

Ultrasound, Microwave frying, Carrot chips, Color, Moisture

References

• [1] Karacabey, E., Özçelik, Ş.G., Turan, M.S., Küçüköner, E. (2016). Kızartılmış kabak dilimi üretiminde mikrodalga destekli ön kurutma ve derin kızartma işlem koşullarının optimizasyonu. Akademik Gıda, 14(2), 141-150.
• [2] Devi, S., Zhang, M., Law, C.L. (2018). Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality. Food Bioscience, 25, 111-117.
• [3] Devseren, E., Tomruk, D., Koç, M., Ertekin, K.F. (2016). Vakum altında kızartma işleminin gıda ve kızartma yağı kalitesi üzerine etkisi. Akademik Gıda, 14(1), 43-53.
• [4] Sahin, S., Sumnu, G., Oztop, M.H. (2007). Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. Journal of the Science of Food and Agriculture, 87(15), 2830-2836.
• [5] Oztop, M.H., Sahin, S., Sumnu, G. (2007). Optimization of microwave frying of potato slices by using Taguchi technique. Journal of Food Engineering, 79(1), 83-91.
• [6] Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Toepfl, S., Jaeger, H. (2018). Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. Journal of Food Engineering, 235, 16-22.
• [7] Su, Y., Zhang, M., Zhang, W., Liu, C., Adhikari, B. (2018). Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature. Food and Bioproducts Processing, 108, 95-104.
• [8] Su, Y., Zhang, M., Zhang, W. (2016). Effect of low temperature on the microwave-assisted vacuum frying of potato chips. Drying Technology, 34(2), 227-234.
• [9] Parikh, A., Takhar, P.S. (2016). Comparison of microwave and conventional frying on quality attributes and fat content of potatoes. Journal of Food Science, 81(11), E2743-E2755.
• [10] Huang, M.S., Zhang, M., Bhandari, B. (2018). Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound‐assisted microwave vacuum frying. Journal of Food Process Engineering, 41(6), E12835.
• [11] Janositz, A., Noack, A.K., Knorr, D. (2011). Pulsed electric fields and their impact on the diffusion characteristics of potato slices. LWT-Food Science and Technology, 44(9), 1939-1945.
• [12] Baysal, T., Demirdöven, A., Ergün, A.R. (2013). Kara havuç suyu üretiminde elektroplazmoliz ve mikrodalga uygulamalarının verim ve kalite özellikleri üzerine etkileri. GIDA/The Journal of Food, 38(5).
• [13] Sayın, L., Tamer, C.E. (2014). Yüksek hidrostatik basınç ve ultrasonun gıda koruma yöntemi olarak kullanımı. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1), 83-93.
• [14] Rayman, A. (2010). Havuç suyu üretiminde elektroplazmoliz ve mikrodalga uygulamalarının verim ve kalite özellikleri üzerine etkileri. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye.
• [15] Shyu, S.L., Hau, L.B., Hwang, L.S. (1998). Effect of vacuum frying on the oxidative stability of oils. Journal of the American Oil Chemists' Society, 75(10), 1393-1398.
• [16] Antunes-Rohling, A., Ciudad-Hidalgo, S., Mir-Bel, J., Raso, J., Cebrián, G., Álvarez, I. (2018). Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes. Innovative Food Science & Emerging Technologies, 49, 158-169.
• [17] Sansano, M., De los Reyes, R., Andrés, A., Heredia, A. (2018). Effect of microwave frying on acrylamide generation, mass transfer, color, and texture in French fries. Food and Bioprocess Technology, 11(10), 1934-1939.
• [18] Güneş, B., Bayindirli, A. (1993). Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots. LWT-Food Science and Technology, 26(5), 406-410
• [19] AOAC, (1990). Official Methods of Analysis, 15th Edn. Ed., Association of Official Analytical Chemists, Arlington, VA.
• [20] Dueik, V., Robert, P., Bouchon, P. (2010). Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry, 119(3), 1143-1149.
• [21] Su, Y., Zhang, M., Fang, Z., Zhang, W. (2017). Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy. Food Research International, 101, 188-197.
• [22] Aydınkaptan, E., Mazı, I.B. (2017). Monitoring the physicochemical features of sunflower oil and french fries during repeated microwave frying and deep-fat frying. Grasas y Aceites, 68(3), 202.
• [23] Quan, X., Zhang, M., Zhang, W., Adhikari, B. (2014). Effect of microwave-assisted vacuum frying on the quality of potato chips. Drying technology, 32(15), 1812-1819.
• [24] Baardesth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P., Slinde, E. (1995). Evaluation of carrot varieties for production of deep fried carrot chips-II. Sensory aspects. Food Research International, 28(6), 513-519.
• [25] Liu, T., Dodds, E., Leong, S.Y., Eyres, G.T., Burritt, D.J., Oey, I. (2017). Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers. Innovative Food Science & Emerging Technologies, 39, 197-208.
• [26] Faruq, A.A., Zhang, M., Fan, D. (2019). Modeling the dehydration and analysis of dielectric properties of ultrasound and microwave combined vacuum frying apple slices. Drying Technology, 37(3), 409-423.
• [27] Ignat, A., Manzocco, L., Brunton, N.P., Nicoli, M.C., Lyng, J.G. (2015). The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. Innovative Food Science & Emerging Technologies, 29, 65-69.
• [28] Çakmak, Ş.R., Tekeloğlu, O., Bozkir, H., Ergün R., A., Baysal, T. (2016). Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms. LWT-Food Science and Technology, 69, 197-202.
• [29] Szadzıńska, J, Techtańska, J., Kowalskı, S.J., Stasiak, M. (2017). The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrasonic. Sonochemistry, 34, 531-539.