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İnfrared Kurutmanın Trabzon Hurması Çeşitlerinde Kuruma Kinetikleri ve Bazı Kalite Özelliklerine Etkisi

Year 2024, Volume: 12 Issue: 1, 20 - 31, 22.07.2024
https://doi.org/10.33202/comuagri.1395107

Abstract

Trabzon hurması Fuyu, Hachiya ve Rojo Brillante çeşitlerinin kuruma kinetikleri, efektif difüzyon katsayıları, özgül enerji tüketimleri, renk değişimleri, büzülme, rehidrasyon oranı gibi bazı parametreler üzerine infrared radyasyon yoğunluğunun (IP) (1037, 1210 ve 1407 W m-2) ve hava hızının (Av) (1.0, 1.5 ve 2.0 m s-1) etkileri incelenmiştir. Tüm çeşitlerde, en kısa kuruma süresileri Rojo Brillante çeşidinde tespit edilirken, en uzun kuruma süresileri ise Fuyu çeşidinde tespit edilmiştir. Kuruma süresi IP’nin artmasıyla azalırken Av’nin artmasıyla ile artış göstermiştir. 1407 W m-2 IP’de 1.0 m s-1‘de ve Rojo Brillante çeşidinde en düşük özgül enerji tüketimi (8.95 MJ kgsu-1) ve en yüksek Deff değeri (8.15x10-8 m2 s-1) elde edilmiştir. Kalite parametreleri incelendiğinde ise, en yüksek rehidrasyon oranının Rojo Brillante çeşidinde, en düşük büzülmenin Hachiya çeşidinde ve en düşük toplam renk değişiminin ise Fuyu çeşidinde olduğu belirlenmiştir. Bu bağlamda, her üç çeşidinde kurutmalık olarak değerlendirilebileceği, ilave olarak Rojo Brillante çeşidinin kurutulması işletme özellikleri ve kalite parametreleri açısından diğer çeşitlere kıyasla daha iyi sonuçlar vermesi nedeniyle bu çeşidin öncelikli kullanılabileceği önerilir.

References

  • Afzal, T. M., Abe, T., 1999. Some fundamental attributes of far infrared radiation drying of potato. Drying Technology. 17(1-2): 138-155.
  • Akyıldız, A., Aksay, S., Benli, H., Kıroğlu, F., Fenercioğlu, H., 2004. Determination of changes in some characteristics of persimmon during dehydration at different temperatures. Journal of Food Engineering. 65(1): 95-99.
  • Alibaş, İ., Yılmaz, A., Günaydın, S., Arkain, B., 2021. Influence of drying methods on drying kinetics and color parameters. Turkish Journal of Agriculture-Food Science and Technology. 9(5): 897–908.
  • Anjum, N., Bhat, A., Hameed, F., 2021. Effect of drying methods on chemical composition, color and bioactive compounds of persimmon (Diospyros kaki L.) pulp. Plant Cell Biotechnology and Molecular Biology. 22 (39-40): 67-76.
  • Bölek, S., Obuz, E., 2014. Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry. 38(2): 242-249.
  • Bozkir, H., Ergün, A. R., Serdar, E., Metin, G., Baysal, T., 2019. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics Sonochemistry. 54: 135-141.
  • Butt, M. S., Sultan, M. T., Aziz, M., Naz, A., Ahmed, W., Kumar, N., Imran, M., 2015. Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI Journal. 14: 542-561.
  • Cárcel, J. A., García-Pérez, J. V., Riera, E., Mulet, A., 2007. Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology. 25(1): 185-193.
  • Çelen, S., 2019. Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmon. Foods. 8(2): 84.
  • Çalışkan, G., Dirim, S. N., 2015. Freeze drying kinetics of persimmon puree. Gıda. 40(1): 9-14.
  • Doymaz, İ., 2012. Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Conversion and Management. 56: 199-205.
  • Fadaie, M., Hosseini Ghaboos, S. H., Beheshti, B., 2020. Characterization of dried persimmon using infrared dryer and process modeling using genetic algorithm-artificial neural network method. Journal of Food Science and Technology (Iran). 17(100): 189-200.
  • Giovagnoli-Vicuña, C., Moraga, N. O., Briones-Labarca, V., Pacheco-Pérez, P., 2017. Quality assessment and mathematical modeling of hot-air convective drying of persimmon (Diospyros kaki L.) fruit. International Journal of Food Engineering. 13(7): 20160333.
  • Hernández-Carrión, M., Sanz, T., Hernando, I., Llorca, E., Fiszman, S. M., Quiles, A., 2015. New formulations of functional white sauces enriched with red sweet pepper: A rheological, microstructural and sensory study. European Food Research and Technology. 240: 1187-1202.
  • Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K., Li, C., 2019. Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing. 118: 67-76.
  • Jung, S. T., Park, Y. S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Gorinstein, S., 2005. Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. International Journal of Food Sciences and Nutrition. 56(2): 105-113.
  • Karaaslan, S., 2014. Trabzon hurmasının mikrodalga ile kurutulmasında uygun kuruma modelinin belirlenmesi. Süleyman Demirel Üniversitesi, Ziraat Fakültesi Dergisi. 9(1): 8-15.
  • Karaman, S., Toker, O. S., Çam, M., Hayta, M., Doğan, M., Kayacier, A., 2014. Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology. 32(3): 258-267.
  • Kaya, A., Kamer, M. S., Şahin, H. E., 2015. Trabzon hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi. GIDA. 40(1): 15-21.
  • Kayacan, S., Karasu, S., Akman, P. K., Goktas, H., Doymaz, I., Sagdic, O., 2020. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. LWT-Food Science and Technology. 118: 108830.
  • Khaled, A. Y., Kabutey, A., Selvi, K. Ç., Mizera, Č., Hrabe, P., Herák, D., 2020. Application of computational intelligence in describing the drying kinetics of persimmon fruit (Diospyros kaki) during vacuum and hot air drying process. Processes. 8(5): 544.
  • Khan, M. S. N., Durrani, Y., Hashmi, M. S., Muhammad, A., Uzair, M., Ali, S. A., Shalid, M., 2019. Influences of Antioxidants Treatments on Dried Persimmon Fruit. Fresenius Enviromental Bulletin. 28(11): 8679-8688.
  • Kocabiyik, H., Tezer, D., 2009. Drying of carrot slices using infrared radiation. International Journal of Food Science & Technology. 44(5): 953-959.
  • Kocabıyık, H., Sümer, S. K., Tuncel, N. B., Büyükcan, M. B., Yılmaz, N. 2012. İnfrared kurutma yönteminin domates kurutmada kullanılması ve kurutulmuş domatesin bazı kalite özellikleri ve özgül enerji tüketimi üzerine etkilerinin belirlenmesi. Tübitak Projesi, Proje No:109O578.
  • Kocabiyik, H., Yilmaz, N., Tuncel, N. B., Sumer, S. K., Buyukcan, M. B., 2015. Drying, energy, and some physical and nutritional quality properties of tomatoes dried with short-infrared radiation. Food and Bioprocess Technology. 8: 516-525.
  • Lim, Y. J., Eom, S. H., 2022. The different contributors to antioxidant activity in thermally dried flesh and peel of astringent persimmon fruit. Antioxidants. 11(3): 597.
  • Matheus, J. R. V., Andrade, C. J. D., Miyahira, R. F., Fai, A. E. C., 2022. Persimmon (Diospyros kaki L.): Chemical properties, bioactive compounds and potential use in the development of new products- A review. Food Reviews International. 38(4): 384-401.
  • Mosavi Baygi, S. F., Farahmand, A., Taghi Zadeh, M., Zia Foroghi, A., 2015. Modeling on hot air and infrared thin layers drying of persimmon slices. Journal of Food Science and Technology (Iran). 13(53): 161-171.
  • Nasiroglu, S., Kocabiyik, H., 2009. Thin‐layer infrared radiation drying of red pepper slices. Journal of Food Process Engineering. 32(1): 1-16.
  • Nowak, D., Lewicki, P. P., 2004. Infrared drying of apple slices. Innovative Food Science & Emerging Technologies. 5(3): 353-360.
  • Nugraheni, M., Rahmawati, F., 2013. Potential of Dyospirus khaki baverage as sources of natural antioxidant. Pakistan Journal of Nutrition. 12(7): 620.
  • Onwude, D. I., Hashim, N., Abdan, K., Janius, R., Chen, G., 2019. The effectiveness of combined infrared and hot-air drying strategies for sweet potato. Journal of Food Engineering. 241: 75-87.
  • Park, Y. S., Jung, S. T., Kang, S. G., Delgado-Licon, E., Ayala, A. L. M., Tapia, M. S., Gorinstein, S., 2006. Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities. LWT-Food Science and Technology. 39(7): 748-755.
  • Pathare, P. B., Sharma, G. P., 2006. Effective moisture diffusivity of onion slices undergoing infrared convective drying. Biosystems Engineering. 93(3): 285-291.
  • Salehi, F., Kashaninejad, M., Siahmansouri, P., Moradi, E., 2017. Moisture loss kinetics of persimmon during combined hot air-infrared drying process. Journal of Food Technology and Nutrition. 14(2): 39-48.
  • Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M., Russo, P., 2020. Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods. 9(1): 101.
  • Sharma, G. P., Verma, R. C., Pathare, P., 2005. Mathematical modeling of infrared radiation thin layer drying of onion slices. Journal of Food Engineering. 71(3): 282-286.
  • Tardugno, R., Gervasi, T., Nava, V., Cammilleri, G., Ferrantelli, V., Cicero, N., 2022. Nutritional and mineral composition of persimmon fruits (Diospyros kaki L.) from Central and Southern Italy. Natural Product Research. 36(20): 5168-5173.
  • Wang, J., Sheng, K., 2006. Far-infrared and microwave drying of peach. LWT-Food Science and Technology. 39(3): 247-255.
  • Yildiz, E., Yilmaz, A., Gurbuz, O., Alibas, I., 2023. Effect of drying methods and pre-treatments on bioactive potential of persimmon (Diospyros kaki L.).
  • Yılmaz, A 2022. Doğal, konveksiyonlu, mikrodalga ve kombine mikrodalga-konveksiyonlu kurutma yöntemlerinin trabzon hurmasının biyoaktivitesi üzerine etkisi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü, Biyosistem Mühendisliği Anabilim Dalı, Bursa Doktora Tezi, 171 s.
Year 2024, Volume: 12 Issue: 1, 20 - 31, 22.07.2024
https://doi.org/10.33202/comuagri.1395107

Abstract

References

  • Afzal, T. M., Abe, T., 1999. Some fundamental attributes of far infrared radiation drying of potato. Drying Technology. 17(1-2): 138-155.
  • Akyıldız, A., Aksay, S., Benli, H., Kıroğlu, F., Fenercioğlu, H., 2004. Determination of changes in some characteristics of persimmon during dehydration at different temperatures. Journal of Food Engineering. 65(1): 95-99.
  • Alibaş, İ., Yılmaz, A., Günaydın, S., Arkain, B., 2021. Influence of drying methods on drying kinetics and color parameters. Turkish Journal of Agriculture-Food Science and Technology. 9(5): 897–908.
  • Anjum, N., Bhat, A., Hameed, F., 2021. Effect of drying methods on chemical composition, color and bioactive compounds of persimmon (Diospyros kaki L.) pulp. Plant Cell Biotechnology and Molecular Biology. 22 (39-40): 67-76.
  • Bölek, S., Obuz, E., 2014. Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry. 38(2): 242-249.
  • Bozkir, H., Ergün, A. R., Serdar, E., Metin, G., Baysal, T., 2019. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics Sonochemistry. 54: 135-141.
  • Butt, M. S., Sultan, M. T., Aziz, M., Naz, A., Ahmed, W., Kumar, N., Imran, M., 2015. Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI Journal. 14: 542-561.
  • Cárcel, J. A., García-Pérez, J. V., Riera, E., Mulet, A., 2007. Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology. 25(1): 185-193.
  • Çelen, S., 2019. Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmon. Foods. 8(2): 84.
  • Çalışkan, G., Dirim, S. N., 2015. Freeze drying kinetics of persimmon puree. Gıda. 40(1): 9-14.
  • Doymaz, İ., 2012. Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Conversion and Management. 56: 199-205.
  • Fadaie, M., Hosseini Ghaboos, S. H., Beheshti, B., 2020. Characterization of dried persimmon using infrared dryer and process modeling using genetic algorithm-artificial neural network method. Journal of Food Science and Technology (Iran). 17(100): 189-200.
  • Giovagnoli-Vicuña, C., Moraga, N. O., Briones-Labarca, V., Pacheco-Pérez, P., 2017. Quality assessment and mathematical modeling of hot-air convective drying of persimmon (Diospyros kaki L.) fruit. International Journal of Food Engineering. 13(7): 20160333.
  • Hernández-Carrión, M., Sanz, T., Hernando, I., Llorca, E., Fiszman, S. M., Quiles, A., 2015. New formulations of functional white sauces enriched with red sweet pepper: A rheological, microstructural and sensory study. European Food Research and Technology. 240: 1187-1202.
  • Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K., Li, C., 2019. Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing. 118: 67-76.
  • Jung, S. T., Park, Y. S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Gorinstein, S., 2005. Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. International Journal of Food Sciences and Nutrition. 56(2): 105-113.
  • Karaaslan, S., 2014. Trabzon hurmasının mikrodalga ile kurutulmasında uygun kuruma modelinin belirlenmesi. Süleyman Demirel Üniversitesi, Ziraat Fakültesi Dergisi. 9(1): 8-15.
  • Karaman, S., Toker, O. S., Çam, M., Hayta, M., Doğan, M., Kayacier, A., 2014. Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology. 32(3): 258-267.
  • Kaya, A., Kamer, M. S., Şahin, H. E., 2015. Trabzon hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi. GIDA. 40(1): 15-21.
  • Kayacan, S., Karasu, S., Akman, P. K., Goktas, H., Doymaz, I., Sagdic, O., 2020. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. LWT-Food Science and Technology. 118: 108830.
  • Khaled, A. Y., Kabutey, A., Selvi, K. Ç., Mizera, Č., Hrabe, P., Herák, D., 2020. Application of computational intelligence in describing the drying kinetics of persimmon fruit (Diospyros kaki) during vacuum and hot air drying process. Processes. 8(5): 544.
  • Khan, M. S. N., Durrani, Y., Hashmi, M. S., Muhammad, A., Uzair, M., Ali, S. A., Shalid, M., 2019. Influences of Antioxidants Treatments on Dried Persimmon Fruit. Fresenius Enviromental Bulletin. 28(11): 8679-8688.
  • Kocabiyik, H., Tezer, D., 2009. Drying of carrot slices using infrared radiation. International Journal of Food Science & Technology. 44(5): 953-959.
  • Kocabıyık, H., Sümer, S. K., Tuncel, N. B., Büyükcan, M. B., Yılmaz, N. 2012. İnfrared kurutma yönteminin domates kurutmada kullanılması ve kurutulmuş domatesin bazı kalite özellikleri ve özgül enerji tüketimi üzerine etkilerinin belirlenmesi. Tübitak Projesi, Proje No:109O578.
  • Kocabiyik, H., Yilmaz, N., Tuncel, N. B., Sumer, S. K., Buyukcan, M. B., 2015. Drying, energy, and some physical and nutritional quality properties of tomatoes dried with short-infrared radiation. Food and Bioprocess Technology. 8: 516-525.
  • Lim, Y. J., Eom, S. H., 2022. The different contributors to antioxidant activity in thermally dried flesh and peel of astringent persimmon fruit. Antioxidants. 11(3): 597.
  • Matheus, J. R. V., Andrade, C. J. D., Miyahira, R. F., Fai, A. E. C., 2022. Persimmon (Diospyros kaki L.): Chemical properties, bioactive compounds and potential use in the development of new products- A review. Food Reviews International. 38(4): 384-401.
  • Mosavi Baygi, S. F., Farahmand, A., Taghi Zadeh, M., Zia Foroghi, A., 2015. Modeling on hot air and infrared thin layers drying of persimmon slices. Journal of Food Science and Technology (Iran). 13(53): 161-171.
  • Nasiroglu, S., Kocabiyik, H., 2009. Thin‐layer infrared radiation drying of red pepper slices. Journal of Food Process Engineering. 32(1): 1-16.
  • Nowak, D., Lewicki, P. P., 2004. Infrared drying of apple slices. Innovative Food Science & Emerging Technologies. 5(3): 353-360.
  • Nugraheni, M., Rahmawati, F., 2013. Potential of Dyospirus khaki baverage as sources of natural antioxidant. Pakistan Journal of Nutrition. 12(7): 620.
  • Onwude, D. I., Hashim, N., Abdan, K., Janius, R., Chen, G., 2019. The effectiveness of combined infrared and hot-air drying strategies for sweet potato. Journal of Food Engineering. 241: 75-87.
  • Park, Y. S., Jung, S. T., Kang, S. G., Delgado-Licon, E., Ayala, A. L. M., Tapia, M. S., Gorinstein, S., 2006. Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities. LWT-Food Science and Technology. 39(7): 748-755.
  • Pathare, P. B., Sharma, G. P., 2006. Effective moisture diffusivity of onion slices undergoing infrared convective drying. Biosystems Engineering. 93(3): 285-291.
  • Salehi, F., Kashaninejad, M., Siahmansouri, P., Moradi, E., 2017. Moisture loss kinetics of persimmon during combined hot air-infrared drying process. Journal of Food Technology and Nutrition. 14(2): 39-48.
  • Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M., Russo, P., 2020. Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods. 9(1): 101.
  • Sharma, G. P., Verma, R. C., Pathare, P., 2005. Mathematical modeling of infrared radiation thin layer drying of onion slices. Journal of Food Engineering. 71(3): 282-286.
  • Tardugno, R., Gervasi, T., Nava, V., Cammilleri, G., Ferrantelli, V., Cicero, N., 2022. Nutritional and mineral composition of persimmon fruits (Diospyros kaki L.) from Central and Southern Italy. Natural Product Research. 36(20): 5168-5173.
  • Wang, J., Sheng, K., 2006. Far-infrared and microwave drying of peach. LWT-Food Science and Technology. 39(3): 247-255.
  • Yildiz, E., Yilmaz, A., Gurbuz, O., Alibas, I., 2023. Effect of drying methods and pre-treatments on bioactive potential of persimmon (Diospyros kaki L.).
  • Yılmaz, A 2022. Doğal, konveksiyonlu, mikrodalga ve kombine mikrodalga-konveksiyonlu kurutma yöntemlerinin trabzon hurmasının biyoaktivitesi üzerine etkisi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü, Biyosistem Mühendisliği Anabilim Dalı, Bursa Doktora Tezi, 171 s.
There are 41 citations in total.

Details

Primary Language Turkish
Subjects Zootechny (Other)
Journal Section Articles
Authors

Begüm Arkain 0000-0001-6044-4517

Dilvin Or 0000-0001-9597-5625

Habib Kocabıyık 0000-0002-5524-7831

Publication Date July 22, 2024
Submission Date November 23, 2023
Acceptance Date April 16, 2024
Published in Issue Year 2024 Volume: 12 Issue: 1

Cite

APA Arkain, B., Or, D., & Kocabıyık, H. (2024). İnfrared Kurutmanın Trabzon Hurması Çeşitlerinde Kuruma Kinetikleri ve Bazı Kalite Özelliklerine Etkisi. ÇOMÜ Ziraat Fakültesi Dergisi, 12(1), 20-31. https://doi.org/10.33202/comuagri.1395107