Havuçların Soyulmasının Matematiksel Analizi (İngilizce)

Abstract

Bu çalışmada, Beypazarı havuçlarının kabukları, kimyasal yöntem ve buharla soyma yöntemleriyle soyulmuştur. NaOH çözeltisinin konsantrasyonu, sıcaklığı ve daldırma süresinin etkileri araştırılmıştır. Kimyasal yöntemle kabuk soymada optimum süre-sıcaklık-konsantrasyon ilişkileri matematiksel olarak analiz edilmiştir. Deneyler, NaOH konsantrasyonu olarak 2.5, 5.0, 7.5 ve 10.0 g NaOH/kg, sıcaklık olarak 57, 67, 77 ve 87 °C’lerde, %98’den daha fazla soyulma elde edilene kadar uygulanmıştır. 57 °C’de NaOH konsantrasyonu 2.5 g NaOH/kg olan çözelti haricinde diğer sıcaklık ve konsantrasyonlarda tam soyulma gerçekleşmiştir. Optimum soyulma koşulları, 77 °C’de 7.5 g NaOH / kg çözelti konsantrasyonu ve 10.5 dakika daldırma süresi olarak belirlenmiştir. Buharla soyma yönteminde ise doymuş buhar basıncı 130.7 kPa ve sıcaklığı 107 °C olarak uygulanmıştır. Tam soyulma 8.5 dakikada gerçekleşmiştir.

Keywords

• havuç, kimyasal yöntemle kabuk soyma, buharla kabuk soyma, matematiksel analiz

Mathematical Analysis of Peeling of Carrots (in English)

Abstract

 In this study, carrots of Beypazarı variety were chemically and steam peeled. Effects of temperature, concentration of NaOH solutions and immersion time on lye peeling of carrots were studied. The optimum time-temperature-concentration relations of lye peeling of carrots were analyzed mathematically. Experiments were carried out for NaOH solutions of 2.5, 5.0, 7.5 and 10.0 g NaOH / kg at 57, 67, 77 and 87 °C for various immersion times, until more than 98 % peeling was achieved. Complete peeling was achieved for all concentrations and temperatures except 2.5 g NaOH / kg at 57°C. Treatment with 7.5 g NaOH / kg at 77 °C for 10.5 minutes was found to be optimum to peel the carrots. In steam peeling, saturated steam of 130.7 kPa and 107 °C was used. Complete peeling was achieved at 8.5 minutes. In steam peeling, complete peeling was achieved at 8.5 minutes.

Keywords

• Carrot, chemical peeling, steam peeling, mathematical analysis　

References

1. Bolin HR, Huxsoll CC. 1991. Color of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling. J Food Sci, 56(2):416-418.
2. Bayındırlı L, Bayındırlı A, Şahin S, Şumnu G, Gider S.1996. Studies on Caustic Peeling of Apples. J Food Sci and Tech, 33(3), 240-242.
3. Cruess WV. 1958. Commercial Fruit and Vegetable Products. 4th edn. McGraw-Hill Book Co, New York.
4. Setty GR, Vijayalakshmi MR, Devi AU. 1993. Methods for Peeling Fruits and Vegetables: A Critical Evaluation. J Food Sci Technol, 30(3):155-162.
5. Schlimme DV, Corey KA, Frey BC. 1984. Evaluation of Lye and Steam Peeling Using Four Processing Tomato Cultivars. J Food Sci, 49, 1415-1418.
6. Floros JD, Chinnan MS. 1988. Microstructural Chang- es during Steam Peeling of Fruits and Vegetables. J Food Sci, 53(3): 849-853.
7. Smith DA, Dozier WA, Griffey WA, Rymal KS. 1981. Effect of Steam Temperature, Speed of Cooling and Cu- tin Disruption in Steam and Lye Peeling of Apples. J Food Sci, 47, 267-269.
8. Smith DA, Harris H, Rymal KS. 1980. Effect of Cold Water Injection during High Pressure Steam Peeling of Sweet Potatoes. J Food Sci, 45, 750-751.

9. Garrote RL, Coutaz VR, Luna JA, Silva ER, Bertone RA. 1993. Optimizing Processing Conditions for Chemi- cal Peeling of Potatoes using Response Surface Method- ology. J Food Sci, 58(4):821-826.
10. Bayındırlı L. 1994. Mathematical Analysis of Lye Peeling of Tomatoes. J Food Eng, 23:225-231.
11. Bayındırlı L, Sumnu G, Özkal SG. 1996. Effects of Isopropylalcohol on Lye Peeling of ‘Amasya’ Apples. Fruit Processing, Flüssiges Obst, 6:237-239.
12. Kaleoğlu M, Bayındırlı L, Bayındırlı A. 2004. Lye Peeling of ‘Tombul’ Hazelnuts and Effect of Peeling on Quality Trans IChemE, Part C, Food and Bioproducts Processing, 82(C3):201-206.
13. Bayındırlı L, Altan A, Sevimli M. 2001. Mathemati- cal Analysis of Lye Peeling of Peanuts. Gıda Teknolojisi, 5(5): 60-64.
14. Bayındırlı L, Tuncer E, Öztürk SB. 2002. Mathemati- cal Analysis of Lye Peeling of Walnuts. GIDA, 27(4):241- 245.