ULTRASES DESTEKLİ OZMOTİK DEHİDRASYON ÖN İŞLEMİNİN BALKABAĞI (Cucurbita moschata) KURUTMA KİNETİĞİ VE BAZI FONKSİYONEL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada balkabağının (Cucurbita moschata) kurutma kinetiği ve bazı fonksiyonel özellikleri üzerine ultrases destekli ozmotik dehidrasyon (US-OD) ön işleminin etkisi araştırılmıştır. Örnekler 3 farklı konsantrasyonda (%12.5, %25 ve %50) şeker çözeltisi içeren ultrasonik banyo içerisinde kavitasyon işlemi ile (45 kHz, 90 dakika) dehidre edilmiş ve ardından sıcak havada kurutma yöntemi kullanılarak 60oC sıcaklıkta kurutulmuştur. US-OD işlemi ile birlikte en yüksek su kaybı ve katı madde kazanımı %50’lik ozmotik çözelti kullanılarak dehidre edilen örnekte tespit edilmiştir. US-OD işlemi şeker çözeltisi konsantrasyonuna bağlı olarak kurutma süresini kontrol örneğine göre yaklaşık 180 dakika kısaltmıştır. Bununla birlikte ozmotik çözeltinin şeker konsantrasyonuna bağlı olarak rehidrasyon oranında azalma gözlenmiştir. En yüksek toplam fenolik madde miktarı (120.08 mg GAE/100 g kuru ağırlık) ve antioksidan kapasite (%38.21) %50’lik ozmotik çözeltide dehidre edilen ve kurutulan örnekte belirlenmiştir. Elde edilen çıktılar matematiksel modellere uyarlandığında US-OD ön işlemi uygulanmış balkabağının kurutulmasını en iyi tanımlayan modelin Page modeli olduğu sonucuna varılmıştır.

Keywords

• Balkabağı
• kurutma
• ultrases
• ozmotik dehidrasyon

EFFECT OF ULTRASOUND ASSISTED OSMOTIC DEHYDRATION PRE-TREATMENT ON DRYING KINETICS AND SOME FUNCTIONAL PROPERTIES OF PUMPKIN (Cucurbita moschata)

Abstract

In this study, the effect of ultrasound assisted osmotic dehydration (US-OD) pretreatment on drying kinetics and some functional properties of pumpkin (Cucurbita moschata) were investigated. The samples were dehydrated by cavitation (45 kHz, 90 minutes) in an ultrasonic bath containing sugar solution with three different concentrations (12.5%, 25% and 50%) and then dried with oven at 60oC. With the US-OD process, the highest water loss and solid gain were detected in the sample dehydrated using osmotic solution with 50% concentration. Depending on the sugar solution concentration of the US-OD process, the drying time was shortened by approximately 180 min compared to the control sample. However, a decrease in the rehydration rate was observed depending on the sugar concentration of osmotic solution. The highest total phenolic content (120.08 mg GAE/100 g dry weight) and antioxidant capacity (38.21%) were determined in the sample dehydrated in osmotic solution with 50% concentration and dried. When the outputs obtained from the study were adapted to the mathematical models, it was concluded that the best describing model drying of the US-OD pre-treated pumpkin was the Page model.

Keywords

• Pumpkin
• drying
• ultrasound
• osmotic dehydration

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