SOĞAN DİLİMLERİNİN KURUTULMASI ESNASINDA RENK DEĞİŞİMİNE ETKİ EDEN FAKTÖRLERİN YANIT YÜZEY YÖNTEMİ İLE BELİRLENMESİ

Abstract

Kurutulmuş soğan, gıda sanayiinde özellikle yemekçilik sektörü ile hazır çorba, soslar, salata ve marine edilmiş çeşitli gıdalarda kullanım potansiyeli olan bir gıda maddesidir. Bu nedenle kurutma koşullarını optimum hale getirmek (fiziksel ve kimyasal kayıpları en aza indirerek), ürün kalitesinin arttırılabilmesinde önem teşkil etmektedir. Bu çalışmada, konveksiyonel, mikrodalga ve vakumlu fırında kurutulan soğan dilimlerinin, tüketici açısından en önemli kalite kriterlerinden biri olan renk üzerine, bazı bağımsız değişkenlerin etkisi incelenmiştir. Bu amaçla, her bir kurutma yöntemi için, yanıt değer olarak kabul edilen toplam renk değişimi (ΔE) değeri üzerine, kurutma sıcaklığı/gücü (°C veya W), tuzluluk (%) ve dilim kalınlığının (mm) etkisi tarama ve optimizasyon basamakları ile araştırılmıştır. Konveksiyonel, mikrodalga ve vakum altında kurutma için belirlenen optimum koşullarda soğan dilimlerinin toplam renk değişimi değerleri birbirine yakındır. Yapılan denemeler sonucunda tüm kurutma teknikleri için, soğan dilimlerinin toplam renk değişimini (ΔE) ifade eden birer polinomiyel model önerilmiştir. 

Keywords

• Soğan,Kurutma,Renk,Optimizasyon

DETERMINATION OF FACTORS AFFECTING TOTAL COLOR CHANGE OF ONION SLICES DURING DRYING USING RESPONSE SURFACE METHODOLOGY

Abstract

Dried onion is a food material which has potential for using in instant soup, sauce, salad formulations, marinated foods as well as catering sector. Hence, it is important to optimize drying conditions (by reducing physical and chemical losses) for enhancing food quality. In this study, some independent parameters which affect color - one of the significant quality criteria with respect to consumers - of onion slices dried by conventional, microwave and vacuum techniques were investigated. For that purpose, the impacts of drying temperature/power (°C or W), saltness (%) and thickness (mm) on total color change levels (ΔE) of onions as the response values were screened and optimized for each dehydration procedure. The total color change values obtained under the optimum conditions of  conventional, microwave and vacuum drying have approximated. As a result of experiments, polynomial equations that defined the ΔE of slices was suggested for each technique.

Keywords

• Onion,drying,color,optimization

References

1. Adam, E., Mühlbauer, W., Esper, A., Wolf, W., Spiess, W. (2000). Quality changes of onion as affected by the drying process, Nahrung, 44(1): 32-37.
2. AOAC (1990). Official method of analysis. Association of official analytical chemists (No. 934.06), Arlington, VA. Are´valo-Pinedo, A., Murr, F. E. X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): modeling with shrinkage. Journal of Food Engineering, 76: 562-567.
3. Çelen, S. (2010). Mikrodalga ve vakum kurutucuda bazı gıda ürünlerinin kurutulması ve modellenmesi, Trakya Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Doktora Tezi, Edirne, Türkiye, 152 s.
4. Demiray, E., Tulek, Y. (2014). Drying characteristics of garlic (Allium sativum L.) slices in a convective hot air dryer. Heat and Mass Transfer/Waerme und Stoffuebertragung, 50(6): 779-786.
5. Grewal, M. K., Jha, S. N., Patil, R. T., Dhatt, A. S., Kaur, A., Jaiswal, P. (2015). A less energy intensive process for dehydrating onion. Journal of Food Science and Technology, 52(2): 1131-1137.
6. Koç, B., Kaymak-Ertekin, F. (2009). Yanıt yüzey yöntemi ve gıda işleme uygulamaları. GIDA, 35(1): 63-70.
7. Kumar, D. G. P., Hebbar, H. U., Sukumar, D., Ramesh, M. N. (2005). Infrared and hot air drying of onions. Journal of Food Processing and Preservation, 29(2): 132-150.
8. Mitra, J., Shrivastava, S. L., Srinivasa Rao, P. (2011). Vacuum dehydration kinetics of onion slices. Food and Bioproducts Processing, 89(1): 1-9.

9. Mitra, J., Shrivastava, S. L., Rao, P. S. (2012). Onion dehydration: A review. Journal of Food Science and Technology, 49(3): 267-277.
10. Moses, J. A., Norton, T., Alagusundaram, K., Tiwari, B. K. (2014). Novel drying techniques for the food industry. Food Engineering Reviews, 6(3): 43-55.
11. Pap, L. (1995). Production of pure vegetable juice powders of full biological value. Fruit Process, 3: 55-60.
12. Rao, V. K. R. (1995). Onion exports. Food Digestion, 18(2): 75.
13. Reyes, A., Cerón, S., Zúniga, R., Moyano, P. (2007). A comparative study of microwave- assisted air drying of potato slices. Biosystems Engineering, 98: 310-318.
14. Roknul, A. S. M., Zhang, M., Mujumdar, A. S., Wang, Y. (2014). A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Drying Technology, 32: 657-666.
15. Sahin, A. Z., Dincer, I. (2005). Prediction of drying times for irregular shaped multi-dimensional objects. Journal of Food Engineering, 71: 119-126.
16. Sahoo, N. R., Bal, L. M., Pal, U. S., Sahoo, D. (2015). Impact of pretreatment and drying methods on quality attributes of onion shreds. Food Technology and Biotechnology, 53(1): 57-65.
17. Sarsavadia, P. N., Sawhney, R. L., Pangavhane, D.R., Singh, S.P. (1999). Drying behaviour of brined onion slices. Journal of Food Engineering, 40: 219-226.
18. Selvamuthukumaran, M., Khanum, F. (2014). Effect of modified atmosphere packaging on physicochemical, sensory and microbiological properties of spray-dried sea buckthorn fruit juice powder. Journal of Food Quality, 37: 149-156.
19. Süfer, Ö., Sezer, S., Demir, H. (2017). Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices. Journal of Food Processing and Preservation, (article in press).
20. Vadivambal, R., Jayas, D. S. (2007). Changes in quality of microwave-treated agricultural products-a review. Biosystems Engineering, 98: 1-16.