KEÇİBOYNUZU TOZU ÜRETİMİNDE KAVURMA PROSESİ SÜRESİNCE RENK DEĞİŞİMİ VE AĞIRLIK KAYBI

Abstract

Farklı kavurma süreleri (0, 5, 10, 15, 20, 30, 45, 60, 75 ve 90 dakika) ve sıcaklıklarının (135, 150 ve165°C) keçiboynuzu tozunun görünür renk değişimi ve ağırlık kaybı üzerine etkisi araştırılmıştır. Kavurma süresi ve sıcaklığı örneklerin renk parametrelerinden olan L ve b değerleri ile ağırlık kaybını önemli derecede (P<0.05) etkilemiştir. Ancak, renk parametrelerinden a değeri sadece kavurma süresinden etkilenmiştir. Sıcaklığın 135’den 165°C’ye artması ile toplam renk değişiminde %60’lık bir artış görülmüştür. Ayrıca ağırlık kaybı ve renk parametrelerindeki önemli değişikliklerin üç boyutlu modellere uygunluğu test edilmiştir. Keçiboynuzu tozunun ağırlık kaybı ve toplam renk değişiminin tanımlanmasında Gaussian modeli en uygun model olarak belirlenirken, paraboloid model ise renk parametrelerinden L değerindeki değişim için en uygun model olarak belirlenmiştir.

Keywords

• Ceratonia siliqua L.,keçiboynuzu tozu,kavurma,ağırlık kaybı,renk

COLOUR CHANGE AND WEIGHT LOSS DURING THE ROASTING PROCESS FOR PRODUCTION OF CAROB POWDER

Abstract

The effect of different roasting times (0, 5, 10, 15, 20, 30, 45, 60, 75 and 90 min) and temperatures (135, 150 and 165 °C) on the weight loss and apparent colour change of carob powder was investigated. The roasting time and temperature significantly (P<0.05) affected the colour parameters L and b and weight loss of the samples. However, the colour parameter a was only affected by the roasting time. The total colour difference increased by about 60 % when the temperature was increased from 135 to 165°C. Furthermore, the significant changes in weight loss (WL) and colour parameters were simulated using three-dimensional models. The changes in L were well described by the paraboloid model, whereas the Gaussian model was more suitable to describe the weight loss and total colour difference of the carob powder.

Keywords

• Ceratonia siliqua L.,carob powder,roasting,weight loss,colour

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