Termosonikasyon ve Mikrodalga Ön İşlemlerinin Kırmızı Pancar (Beta vulgaris L.) Pestilinin İnce Tabaka Kuruma Kinetiği Üzerine Etkileri

Year 2024, Volume: 22 Issue: 4, 314 - 327, 31.12.2024

Neslihan Ersoyak Elif Koç Alibaşoğlu , Büşra Acoğlu Çelik , Perihan Yolcı Ömeroğlu

https://doi.org/10.24323/akademik-gida.1610462

Abstract

Meyve ve sebzelerin zengin biyoaktif bileşenler içermesi, pestillerin fonksiyonel bir atıştırmalık olarak tüketilmesini cazip kılmaktadır. Koyu kırmızı bir kök sebzesi olan pancar (Beta vulgaris L.), sağlık üzerindeki olumlu etkileri ve zengin besin içeriği ile son yıllarda dikkat çekmiştir. Bu çalışmanın amacı, termosonikasyon ve mikrodalga ön işlemlerinin fonksiyonel bir atıştırmalık olarak geliştirilen kırmızı pancar pestilinin ince tabaka kuruma kinetiği üzerindeki etkilerini araştırmaktır. Ayrıca ön işlem süresini ve etkisini azaltmak için pestil herlesinin suda çözünür kuru madde oranını geleneksel yöntemlerde uygulanan 40°Brix (Bx) değerinden 15-20°Bx’e düşürme olanağının irdelenmesi hedeflenmiştir. Yapılan çalışma sırasında pestil herlesine uygulanan ön işlemlere bağlı olarak kuruma süresi 75-120 dakika arasında değişmiştir. Geleneksel haşlama yöntemine alternatif olarak uygulanan termosonikasyon ön işlemi, kuruma süresini %4-10 aralığında azaltmıştır. Kuruma süresi, termosonikasyon ve mikrodalga ön işleme yöntemlerinin birlikte uygulanmasıyla %12-22 aralığında azalmıştır. Dolayısıyla farklı ön işlem uygulamaları, kırmızı pancar pestillerinin kuruma süresi ve buna bağlı olarak kuruma hızını etkilemiştir. Kırmızı pancar pestillerinin kuruma davranışına en uygun ince tabaka matematiksel modellerinin belirlendiği çalışmada, ön işlem koşulları değiştikçe kurutma kinetiğini açıklayan en uygun model de değişmiştir. Pestillerin efektif nem difüzyon katsayısı (m2/s) 8.9110-8-1.1410-7 arasında değişmiştir.

Keywords

Kırmızı pancar, Pestil, Mikrodalga, Termosonikasyon, İnce tabaka kurutma modelleri

Project Number

FYL-2023-1225

Effects of Thermosonication and Microwave Pre-treatments on Thin Layer Drying Kinetics of Red Beetroot (Beta vulgaris L.) Pestils

Abstract

The rich bioactive components found in fruits and vegetables make pestils an attractive option as a functional snack. Beetroot (Beta vulgaris L.), a dark red root vegetable, has received a great attention in recent years due to its positive health effects and rich nutritional content. The aim of this study is to investigate the effects of thermosonication and microwave pre-treatments on the thin-layer drying kinetics of red beetroot pestil developed as a functional snack. Additionally, it aims to explore the possibility of reducing the water-soluble dry matter content of the pestil pulp from the traditionally applied 40°Brix (Bx) to 15-20°Bx to minimize pre-treatment time and influence. During the study, the drying time of the pestil pulp varied between 75 and 120 min depending on the pretreatments applied. Thermosonication pre-treatment, used as an alternative to the conventional blanching method, reduced the drying time by 4-10%. When thermosonication and microwave pretreatment methods were applied together, the drying time decreased by 12-22%. Therefore, different pretreatment applications influenced the drying time and, consequently, the drying rate of red beetroot pestils. In the study, which identified the most suitable thin-layer mathematical models for the drying behavior of red beetroot pestils, the optimal model explaining the drying kinetics changed as the pre-treatment conditions varied. The effective moisture diffusion coefficient (m2/s) of the pestils ranged between 8.9110-8 and 1.1410-7.

Keywords

Red beet, Pestil, microwave, Thermosonication, Thin layer drying models

Supporting Institution

Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

FYL-2023-1225

Thanks

Bu çalışma Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından FYL-2023-1225 nolu proje ile desteklenmiştir.

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