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Mahlep (Prunus mahaleb) meyvesinin kuruma kinetiği ve renk değişimi

Year 2020, Volume: 9 Issue: 1, 23 - 32, 30.06.2020
https://doi.org/10.29278/azd.608757

Abstract

Dış kabuk yapısının oldukça ince olması bünyesindeki nemin dışarıya kolay bir şekilde çıkmasına sebep olmakta ve kullanım anına kadar bozulmadan saklanması zorlaşmaktadır. Bu çalışmada, mahlep meyvesi etüv ve mikrodalga kurutucuda kurutularak kuruma modelleri ve renk kalitesi belirlenmiştir. En uzun kurutma işleminin 93 saat ile gölge ortamında ve en kısa kurutma işleminin ise 42.5 dakika ile mikrodalga kurutma yönteminde olduğu tespit edilmiştir. En uygun ince tabakalı kuruma modelinin belirlenmesi için alınabilir nem oranı değerleri 5 farklı eşitlikte işlenerek, tüm model ve yöntemler arasında Alibaş ve Wang Sing modellerinin en uygun olduğu bulunmuştur. Mikrodalga kurutma yönteminde elde edilen verilerin diğer uygulamalara göre daha iyi olduğu istatistik analizler sonucunda belirlenmiştir. Çalışma sonucunda ortalama kuruma süresi ve renk değerleri açısından mahlep meyvesinin mikrodalga yönteminde kurutulmasının diğer yöntemlere göre daha uygun olduğu anlaşılmıştır. 

References

  • Alibaş, İ. (2012). Asma Yaprağının (Vitis vinifera L.) Mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmesi. Tarım Bilimleri Dergisi, 18, 43-53.
  • Altıok, D., & Otağ, M.R. (2019). Assessment of physicochemical and bioactive properties of fresh and dried sweet cherry fruit. Karadeniz Fen Bilimleri Dergisi, 9 (1), 22-32.
  • Anonim., (2018). Mahlep. https,//tr.wikipedia.org/wiki/ Mahlep. (Erişim Tarihi, 08.08.2019).
  • Aydın, C., Öğüt, H., & Konak, M. (2002). Some phsical properties of Turkish mahalep. Biosystem Engineering, 82(2), 231-234.
  • Bantle, M., Kopp, C. & Claussen, I.C. (2019). Improved process control by surface temperature-controlled drying on the example of sweet potatoes. Proceedings of Eurodrying’2019 Torino, Italy, Temmuz, 10-12.
  • Başaran, A.A. (2012). Ülkemizdeki bitkisel ilaçlar ve ürünlerde yasal durum. MİSED, 27-28, 22-26.
  • Blando, F., Albano, C., Liu, Y., Nicoletti, I., Corradini, D., Tommasi, N., Gerardi, C., Mita, G., & Kitts, D.D. (2015). Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruit. Society of Chemical Industry, 96, 2641-2649 (DOI 10.1002/jsfa.7381).
  • Chen, H.H., Chiu, E.M., & Huang, J.R. (1997). Color and gel-forming properties of horse mackerel (Trachurus japonucus) as related to washing conditions. Journal of Food Science, 62, 985–991. Çelik, Ö.F., Demirkol, M., Durmuş, Y. & Tarakçı, Z. (2019). Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.). Journal of Food Measurement and Characterization.
  • Dak, M., Sagar, V.R., & Jha, S.K. (2014). Shelf-life and kinetics of quality change of dried pomegranate arils in flexible packagig. Food Packaging and Shelf Life, 2 (1), 1-6.
  • Darıcı, M., Çelik, Z.D., & Cabaroğlu, T. (2016). Mahlep şarabının aroma maddelerinin belirlenmesi. GIDA, 41 (2), 107-113, doi, 10.15237/gida.GD15064.
  • Duan, X., Liu, W.C., Ren, G.Y., & Yang, X. (2017). Effects of different drying methods on the physical characteristics and flavor of dried hawthorns (Crataegus spp.). Drying Technology, 35 (11), 1412-1421.
  • Göztok, S.P., & İçier, F. (2017). Karbon Fiber Destekli Kabin Kurutucuda Farklı Sıcaklıklarda Elma Dilimlerinin Kurutulmasının İncelenmesi, Kurutma Karakteristikleri ve Performans Değerlendirmesi. Akademik Gıda, 15(4), syf, 355-367, 2017.
  • Güleç, F., & Özdemir, G.D.T. (2017). Karayemiş (Laurocerasus officinalis Roem.) meyvesinin kuruma karakteristiğinin incelenmesi. Akademik Ziraat Dergisi, 6 (1), 73-80.
  • Gümüşay, Ö.A. & Yıldırım Yalçın, M. (2019). Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits. Akademik Gıda, 17 (1), 9-15, Doi, 10.24323/akademik-gida.543985.
  • Ieri, F., Pinelli, P., & Romani, A. (2012). Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L.. Food Chem, 135, 2157–2162.
  • Kaya, A., & Aydın, O. (2008). Experimental investigation of drying kinetics of Cherry Laurel. Journal of Food Process Engineering, 31 (3), 398-412.
  • Lewis, W.K. (1921). The rate of drying of solid materials. Industrial Engineering Chemistry, 13, 427-443.
  • Maskan, M. (2000). Microwave/air and microwave Ænish drying of banana. Journal of Food Engineering 44, 71-78.
  • McGuire, R.G. (1992). Reporting of objective color measurements. HortScience, 27, 1254-1255.
  • Midilli, A., Kücük, H., & Yapar, Z. (2002). A new model for single-layer drying. Dry Technologies, 20 (7), syf. 1503-1513, 2002.
  • Moghadam, E.G., & Khalighi, A. (2007). Relationship between vigor of Iranian Prunus mahaleb L. selected dwarf rootstocks and some morphological characters. Sci Hort, 111,209.
  • Njume, C., Afolayan, AJ., & Ndip, R.N. (2009). An overview of antimicrobial resistance and the future of medicinal plants in the treatment of helicobacter pylori ınfections. Afr. J. Pharm. Pharmacol, 3, 685-699.
  • Özturk, I., Karaman, S., Baslar, M., Cam, M., Calikan, O., Sagdic, O., & Yalcin, H. (2014). Aroma, sugar and anthocyanin profile of fruit and seed of Mahalab (Prunus mahaleb L.), optimization of bioactive compounds extraction by simplex lattice mixture design. Food Anal Method, 7, 761–773.
  • Page, G. (1949). Factors influencing the maximum rates of air-drying shelled corn in thin layer. MS Thesis, Department of Mechanical Engineering, Purdue University (Unpublished), West Lafayette, IN, USA.
  • Plou, E., Lopez-Malo, A., Barbosa-Canovas, G.V., Welti-Chanes, J., & Swanson, B.G. (1999). Polyphenoloxidase activitiy and color of blanced and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, 42-45.
  • Polatcı, H., & Taşova, M. (2017). The effect on drying characteristics and colour values of hawthorn fruit of temperature controlled microwave drying method. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 5 (10), 1130-1135.
  • Polatcı, H., & Taşova, M. (2018). Mikrodalga fırın ile kurutulan yenidünya (Eriobotrya japonica L.) meyvesinin kuruma kinetiği ve kalitesinin belirlenmesi”. Anadolu Tarım Bilimleri Dergisi, Cilt 33, Syf, 124-130, 2018.
  • Si, X., Chen, Q.Q., Bi, J.F., Wu, X.Y., Yi, J.Y., & Zhou, L.Y. (2016). Comparison ofdifferent drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders. Journal of the Science of Food and Agriculture, 96, 2055-2062.   Wang, C.Y., & Singh, R. P. (1978). A single layer drying equation for rough rice. ASAE, 78-3001.
  • Yağcıoglu, A. (1999). Tarımsal ürünleri kurutma tekniği. Ege Üniversitesi Ziraat Fakültesi yayınları No, 536. Bornova, İzmir.
Year 2020, Volume: 9 Issue: 1, 23 - 32, 30.06.2020
https://doi.org/10.29278/azd.608757

Abstract

References

  • Alibaş, İ. (2012). Asma Yaprağının (Vitis vinifera L.) Mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmesi. Tarım Bilimleri Dergisi, 18, 43-53.
  • Altıok, D., & Otağ, M.R. (2019). Assessment of physicochemical and bioactive properties of fresh and dried sweet cherry fruit. Karadeniz Fen Bilimleri Dergisi, 9 (1), 22-32.
  • Anonim., (2018). Mahlep. https,//tr.wikipedia.org/wiki/ Mahlep. (Erişim Tarihi, 08.08.2019).
  • Aydın, C., Öğüt, H., & Konak, M. (2002). Some phsical properties of Turkish mahalep. Biosystem Engineering, 82(2), 231-234.
  • Bantle, M., Kopp, C. & Claussen, I.C. (2019). Improved process control by surface temperature-controlled drying on the example of sweet potatoes. Proceedings of Eurodrying’2019 Torino, Italy, Temmuz, 10-12.
  • Başaran, A.A. (2012). Ülkemizdeki bitkisel ilaçlar ve ürünlerde yasal durum. MİSED, 27-28, 22-26.
  • Blando, F., Albano, C., Liu, Y., Nicoletti, I., Corradini, D., Tommasi, N., Gerardi, C., Mita, G., & Kitts, D.D. (2015). Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruit. Society of Chemical Industry, 96, 2641-2649 (DOI 10.1002/jsfa.7381).
  • Chen, H.H., Chiu, E.M., & Huang, J.R. (1997). Color and gel-forming properties of horse mackerel (Trachurus japonucus) as related to washing conditions. Journal of Food Science, 62, 985–991. Çelik, Ö.F., Demirkol, M., Durmuş, Y. & Tarakçı, Z. (2019). Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.). Journal of Food Measurement and Characterization.
  • Dak, M., Sagar, V.R., & Jha, S.K. (2014). Shelf-life and kinetics of quality change of dried pomegranate arils in flexible packagig. Food Packaging and Shelf Life, 2 (1), 1-6.
  • Darıcı, M., Çelik, Z.D., & Cabaroğlu, T. (2016). Mahlep şarabının aroma maddelerinin belirlenmesi. GIDA, 41 (2), 107-113, doi, 10.15237/gida.GD15064.
  • Duan, X., Liu, W.C., Ren, G.Y., & Yang, X. (2017). Effects of different drying methods on the physical characteristics and flavor of dried hawthorns (Crataegus spp.). Drying Technology, 35 (11), 1412-1421.
  • Göztok, S.P., & İçier, F. (2017). Karbon Fiber Destekli Kabin Kurutucuda Farklı Sıcaklıklarda Elma Dilimlerinin Kurutulmasının İncelenmesi, Kurutma Karakteristikleri ve Performans Değerlendirmesi. Akademik Gıda, 15(4), syf, 355-367, 2017.
  • Güleç, F., & Özdemir, G.D.T. (2017). Karayemiş (Laurocerasus officinalis Roem.) meyvesinin kuruma karakteristiğinin incelenmesi. Akademik Ziraat Dergisi, 6 (1), 73-80.
  • Gümüşay, Ö.A. & Yıldırım Yalçın, M. (2019). Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits. Akademik Gıda, 17 (1), 9-15, Doi, 10.24323/akademik-gida.543985.
  • Ieri, F., Pinelli, P., & Romani, A. (2012). Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L.. Food Chem, 135, 2157–2162.
  • Kaya, A., & Aydın, O. (2008). Experimental investigation of drying kinetics of Cherry Laurel. Journal of Food Process Engineering, 31 (3), 398-412.
  • Lewis, W.K. (1921). The rate of drying of solid materials. Industrial Engineering Chemistry, 13, 427-443.
  • Maskan, M. (2000). Microwave/air and microwave Ænish drying of banana. Journal of Food Engineering 44, 71-78.
  • McGuire, R.G. (1992). Reporting of objective color measurements. HortScience, 27, 1254-1255.
  • Midilli, A., Kücük, H., & Yapar, Z. (2002). A new model for single-layer drying. Dry Technologies, 20 (7), syf. 1503-1513, 2002.
  • Moghadam, E.G., & Khalighi, A. (2007). Relationship between vigor of Iranian Prunus mahaleb L. selected dwarf rootstocks and some morphological characters. Sci Hort, 111,209.
  • Njume, C., Afolayan, AJ., & Ndip, R.N. (2009). An overview of antimicrobial resistance and the future of medicinal plants in the treatment of helicobacter pylori ınfections. Afr. J. Pharm. Pharmacol, 3, 685-699.
  • Özturk, I., Karaman, S., Baslar, M., Cam, M., Calikan, O., Sagdic, O., & Yalcin, H. (2014). Aroma, sugar and anthocyanin profile of fruit and seed of Mahalab (Prunus mahaleb L.), optimization of bioactive compounds extraction by simplex lattice mixture design. Food Anal Method, 7, 761–773.
  • Page, G. (1949). Factors influencing the maximum rates of air-drying shelled corn in thin layer. MS Thesis, Department of Mechanical Engineering, Purdue University (Unpublished), West Lafayette, IN, USA.
  • Plou, E., Lopez-Malo, A., Barbosa-Canovas, G.V., Welti-Chanes, J., & Swanson, B.G. (1999). Polyphenoloxidase activitiy and color of blanced and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, 42-45.
  • Polatcı, H., & Taşova, M. (2017). The effect on drying characteristics and colour values of hawthorn fruit of temperature controlled microwave drying method. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 5 (10), 1130-1135.
  • Polatcı, H., & Taşova, M. (2018). Mikrodalga fırın ile kurutulan yenidünya (Eriobotrya japonica L.) meyvesinin kuruma kinetiği ve kalitesinin belirlenmesi”. Anadolu Tarım Bilimleri Dergisi, Cilt 33, Syf, 124-130, 2018.
  • Si, X., Chen, Q.Q., Bi, J.F., Wu, X.Y., Yi, J.Y., & Zhou, L.Y. (2016). Comparison ofdifferent drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders. Journal of the Science of Food and Agriculture, 96, 2055-2062.   Wang, C.Y., & Singh, R. P. (1978). A single layer drying equation for rough rice. ASAE, 78-3001.
  • Yağcıoglu, A. (1999). Tarımsal ürünleri kurutma tekniği. Ege Üniversitesi Ziraat Fakültesi yayınları No, 536. Bornova, İzmir.
There are 29 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section Makaleler
Authors

Hakan Polatcı 0000-0002-2071-2086

Muhammed Taşova 0000-0001-5025-0807

Gazanfer Ergüneş 0000-0002-4177-4534

Gülşen Kırmık This is me 0000-0002-0155-0894

Publication Date June 30, 2020
Published in Issue Year 2020 Volume: 9 Issue: 1

Cite

APA Polatcı, H., Taşova, M., Ergüneş, G., Kırmık, G. (2020). Mahlep (Prunus mahaleb) meyvesinin kuruma kinetiği ve renk değişimi. Akademik Ziraat Dergisi, 9(1), 23-32. https://doi.org/10.29278/azd.608757