Kurutma Koşullarının Elma ve Portakalda Renk Özelliklerine Etkisi

Year 2019, Issue: 17, 463 - 470, 31.12.2019

Necati Çetin

https://doi.org/10.31590/ejosat.626203

Cited By: 5

Abstract

Kurutma, tarımsal ürünlerde suyun ürünlerden uzaklaştırılması işlemidir. Kurutma ile ürünün depolama ve muhafaza süresi uzatılmakta, yeni bir ürün pazarı oluşturulmakta ve ürünün pazar payı artırılmaktadır. Tüketiciler kurutulmuş ürünü pazarda renk, şekil, aroma ve görünüşüne göre tercih etmektedir. Bununla birlikte ürünlerin fiziksel özelliklerinin bilinmesi; ürün işleme ve sınıflandırma gibi çalışmalar için önem arz etmektedir. Ürünlerin optimum kurutma süresi, kurutma kalınlığı ve kurutma sıcaklığının sağlanması ürünün kalitesini ve kurutma karakteristiklerini iyileştirmektedir. Bu çalışmanın amacı, farklı kurutma koşullarında kurutulan elma ve portakalın renk özelliklerinin belirlenmesidir. Bu amaçla farklı kalınlıklarda, sürelerde ve sıcaklıklarda kurutulan ürünlerin kurutma öncesi ve sonrası CIELab renk uzayında renk değişimleri belirlenmiştir. Araştırma sonuçlarına göre renk değerleri açısından en uygun kurutma şartının her iki üründe de 7 mm 8 saat 50°C olduğu tespit edilmiştir. Kurutma süresi ve sıcaklığının renk özelliklerini doğrudan etkilediği sonucuna varılmıştır.

Keywords

Kurutma, optimizasyon, renk, meyve

Effect of Drying Conditions on Color Properties of Apples and Oranges

Abstract

Drying is the process of removal of water from agricultural products. Through drying, the storage and preservation time of the product is extended, a new product market is consisted, and the market share of the product is increased. The consumers prefer the dried products according to their color, shape, aroma and appearance. However, some physical properties of fruits should be known for the processing and classification of product. Optimum drying time, thickness and temperature of the products improve the quality and drying characteristics. The aim of this study was to determine the color characteristics of apples and oranges dried under different drying conditions. For this purpose, color changes in CIELab color space were determined before and after drying of the products dried at different thickness, time and temperature values. As a result, the most suitable drying condition in terms of color properties was found to be for 7 mm 8 hours 50°C in both products. It was concluded that drying time and temperature directly affect color properties.

Keywords

Drying, optimization, color, fruit

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