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KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2019, Volume: 44 Issue: 1, 1 - 9, 15.02.2019
https://doi.org/10.15237/gida.GD18092

Abstract

Kuşburnu doğal olarak en yüksek miktarda askorbik asit
içeren meyvelerden birisidir. Bu nedenle birçok fonksiyonel özelliğe sahiptir.
Ancak kuşburnu meyvelerinin gıda olarak tüketimi oldukça kısıtlıdır. Bu
nedenle, bu çalışmada kuşburnunun gıda olarak tüketimini arttırmak amacıyla
kuşburnu pürelerinin kurutulması amaçlanmıştır. Bu amaçla farklı şartlarda
sıcak hava akımında kurutma ve kırınım pencereli kurutma yöntemleri
karşılaştırılmıştır. Çalışma sonuçlarına göre kırınım pencereli kurutma yöntemi
ile üretilen kuşburnu tozlarının tüm fizikokimyasal özellikleri sıcak hava
akımında kurutma ile üretilen örneklere göre daha iyi olarak belirlenmiştir.
Kırınım pencereli kurutma yönteminde farklı sıcaklık uygulanması kuşburnu
tozlarının fizikokimyasal özellikleri açısından önemli farklılıklara neden
olmamıştır. Sıcak hava akımında kurutma yönteminde ise hem kurutma sıcaklığı
hem de hava hızı özellikle renkte önemli değişimlere neden olmuştur. Ayrıca
kurutma sıcaklığı HMF miktarı üzerine de etkili bulunmuştur. Sonuç olarak
kuşburnu püresinin kırınım pencereli kurutma yöntemi ile 90ºC sıcaklıkta
kurutulması önerilmektedir.

References

  • Abonyi, B., Feng, H., Tang, J., Edwards, C., Chew, B., Mattinson, D., Fellman, J. (2002). Quality retention in strawberry and carrot purees dried with Refractance WindowTM system. J Food Sci, 67(3): 1051-1056.
  • Aksu, M. (2002). Kuşburnu (Rosa canina L.) meyvesinin işlenmesi sırasında askorbik asit degradasyonunun kinetiği. Yüksek Lisans Tezi, Akdeniz Üniversitesi, Antalya.
  • Azizi, D., Jafari, S. M., Mirzaei, H., Dehnad, D. (2017). The influence of Refractance Window drying on qualitative properties of kiwifruit slices. Int J Food Eng, 13(2) doi:10.1515/ijfe-2016-0201
  • Baeghbali, V., Niakousari, M., Farahnaky, A. (2016). Refractance Window drying of pomegranate juice: Quality retention and energy efficiency. LWT - Food Sci Tech, 66: 34-40.
  • Caparino, O.A., Tang, J., Nindo, C.I., Sablani, S.S., Powers, J.R., Fellman, J.K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder. J Food Eng, 111(1), 135-148.
  • Celli, G. B., Khattab, R., Ghanem, A., Brooks, M. S.-L. (2016). Refractance Window™ drying of haskap berry–preliminary results on anthocyanin retention and physicochemical properties. Food Chem, 194: 218-221.
  • Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing—A review. Food Res Int, 52(1): 243-261.
  • Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chem, 104(4): 1379-1384.
  • Esper, A., Mühlbauer, W. (1998). Solar drying-an effective means of food preservation. Renewable Energy, 15(1-4): 95-100.
  • Fernández-León, M., Fernández-León, A., Lozano, M., Ayuso, M., Amodio, M., Colelli, G., González-Gómez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’stored in modified atmosphere packaging. Food Cont, 31(2): 302-313.
  • González, I., Celedon, G., Montalar, Y., Lutz, M. (1989). Dietary rose hip and corn oils effects on biliary and plasma lipid patterns, and hepatocyte membranes fluidity in rats. Nutr Rep Int, 40(2): 271-279.
  • Hernandez-Santos, B., Martinez-Sanchez, C.E., Torruco-Uco, J.G., Rodriguez-Miranda, J., Ruiz-Lopez, I.I., Vajando-Anaya, E.S., Carmona-Garcia, R., Herman-Lara, E. (2016). Evaluation of physical and chemical properties of carrots dried by Refractance Window drying. Dry Tech, 34(12), 1414-1422.
  • Ilbay, Z., Şahin, S., Kırbaşlar, Ş.İ. (2013). Optimisation of ultrasound‐assisted extraction of rosehip (Rosa canina L.) with response surface methodology. J Sci Food Agric, 93(11): 2804-2809.
  • Jafari, S.M., Azizi, D., Mirzaei, H., Dehnad, D. (2016). Comparing quality characteristics of oven-dried and refractance window-dried kiwifruits. J Food Process Preserv, 40(3): 362-372.
  • Kadakal, Ç., Nas, S., Artık, N. (2002). Kuşburnu (Rosa canina L.) meyve ve çekirdeğinin bileşimi ve insan beslenmesi açısından önemi. Dünya Gıda, 7: 111-117.
  • Kamiloglu, S., Capanoglu, E. (2015). Polyphenol content in figs (Ficus carica L.): Effect of sun-drying. Int J Food Prop, 18(3): 521-535.
  • Karasakal, A. (2007). Kuşburnu bitkisinde spektrofotometrik yöntemle askorbik asit tayini. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, İstanbul.
  • Kayisoglu, S., Ertekin, C. (2011). Vacuum drying kinetics of barbunya bean (Phaseolus vulgaris L. elipticus Mart.). Philip Agric Sci, 94(3): 285-291.
  • Kılıçgün, H., Altıner, D. (2010). Correlation between antioxidant effect mechanisms and polyphenol content of Rosa canina. Pharmacog Mag, 6(23): 238.
  • Nobrega, E.M., Oliveira, E.L., Genovese, M.I., Correia, R.T.P. (2015). The impact of hot air drying on the physical-chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia emarginata) residue. J Food Process Preserv, 39(2): 131-141
  • Özdemir, F., Topuz, A., Karkacier, M. (1998). Kuşburnu pulpunun marmelata işlenmesinde pişirme yöntemi ve formülasyonun marmelat kalitesine etkisi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 4(2): 577-580.
  • Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. J Food Eng, 49(4): 311-319.
  • Roman, I., Stănilă, A., Stănilă, S. (2013). Bioactive compounds and antioxidant activity of Rosa canina L. biotypes from spontaneous flora of Transylvania. Chem Cent J, 7(1): 73.
  • Tontul, I., Topuz, A. (2017). Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT - Food Sci Tech, 80(Supplement C): 294-303
  • Tontul, İ., Kasimoglu, Z., Asik, S., Atbakan, T., Topuz, A. (2018). Functional properties of chickpea protein isolates dried by refractance window drying. Int J Biol Macromol, 109: 1253-1259.
  • Topuz, A., Feng, H., Kushad, M. (2009). The effect of drying method and storage on color characteristics of paprika. LWT - Food Sci Tech, 42(10): 1667-1673.
  • Tunde-Akintunde, T., Afolabi, T., Akintunde, B. (2005). Influence of drying methods on drying of bell-pepper (Capsicum annuum). J Food Eng, 68(4): 439-442.
  • Vieira, M. C., Teixeira, A., Silva, C. (2000). Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. J Food Eng, 43(1): 1-7.
  • Voda, A., Homan, N., Witek, M., Duijster, A., van Dalen, G., van der Sman, R., Nijsse, J., van Vliet, L., As, H.V., van Duynhoven, J. (2012). The impact of freeze-drying on microstructure and rehydration properties of carrot. Food Res Int, 49(2): 687-693.

INFLUENCE OF REFRACTANCE WINDOW DRYING AND HOT AIR DRYING PROCESS CONDITIONS ON THE PHYSICOCHEMICAL PROPERTIES OF ROSEHIP POWDER

Year 2019, Volume: 44 Issue: 1, 1 - 9, 15.02.2019
https://doi.org/10.15237/gida.GD18092

Abstract

Rosehip is one
of the fruits that naturally contains the highest amount of ascorbic acid. For
this reason, it has many functional features. However, consumption of rosehip
fruit as food is very limited. For this reason, in this study, it was aimed to
dry the rosehip pulp in order to increase the consumption of the rosehip as
food. Therefore, hot air drying (HAD) and refractance window drying (RWD) were
compared under different conditions. According to the results, all physicochemical
properties of rosehip powder produced by RWD were better than those produced by
HAD. Drying temperatures in RWD did not cause significant differences in the
physicochemical properties of rosehip powder. In HAD, both the drying
temperature and the air velocity have caused significant changes in color. In
addition, the drying temperature was found to be effective on the HMF content.
Overall, drying of rosehip pulp by RWD at 90ºC is suggested.

References

  • Abonyi, B., Feng, H., Tang, J., Edwards, C., Chew, B., Mattinson, D., Fellman, J. (2002). Quality retention in strawberry and carrot purees dried with Refractance WindowTM system. J Food Sci, 67(3): 1051-1056.
  • Aksu, M. (2002). Kuşburnu (Rosa canina L.) meyvesinin işlenmesi sırasında askorbik asit degradasyonunun kinetiği. Yüksek Lisans Tezi, Akdeniz Üniversitesi, Antalya.
  • Azizi, D., Jafari, S. M., Mirzaei, H., Dehnad, D. (2017). The influence of Refractance Window drying on qualitative properties of kiwifruit slices. Int J Food Eng, 13(2) doi:10.1515/ijfe-2016-0201
  • Baeghbali, V., Niakousari, M., Farahnaky, A. (2016). Refractance Window drying of pomegranate juice: Quality retention and energy efficiency. LWT - Food Sci Tech, 66: 34-40.
  • Caparino, O.A., Tang, J., Nindo, C.I., Sablani, S.S., Powers, J.R., Fellman, J.K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder. J Food Eng, 111(1), 135-148.
  • Celli, G. B., Khattab, R., Ghanem, A., Brooks, M. S.-L. (2016). Refractance Window™ drying of haskap berry–preliminary results on anthocyanin retention and physicochemical properties. Food Chem, 194: 218-221.
  • Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing—A review. Food Res Int, 52(1): 243-261.
  • Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chem, 104(4): 1379-1384.
  • Esper, A., Mühlbauer, W. (1998). Solar drying-an effective means of food preservation. Renewable Energy, 15(1-4): 95-100.
  • Fernández-León, M., Fernández-León, A., Lozano, M., Ayuso, M., Amodio, M., Colelli, G., González-Gómez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’stored in modified atmosphere packaging. Food Cont, 31(2): 302-313.
  • González, I., Celedon, G., Montalar, Y., Lutz, M. (1989). Dietary rose hip and corn oils effects on biliary and plasma lipid patterns, and hepatocyte membranes fluidity in rats. Nutr Rep Int, 40(2): 271-279.
  • Hernandez-Santos, B., Martinez-Sanchez, C.E., Torruco-Uco, J.G., Rodriguez-Miranda, J., Ruiz-Lopez, I.I., Vajando-Anaya, E.S., Carmona-Garcia, R., Herman-Lara, E. (2016). Evaluation of physical and chemical properties of carrots dried by Refractance Window drying. Dry Tech, 34(12), 1414-1422.
  • Ilbay, Z., Şahin, S., Kırbaşlar, Ş.İ. (2013). Optimisation of ultrasound‐assisted extraction of rosehip (Rosa canina L.) with response surface methodology. J Sci Food Agric, 93(11): 2804-2809.
  • Jafari, S.M., Azizi, D., Mirzaei, H., Dehnad, D. (2016). Comparing quality characteristics of oven-dried and refractance window-dried kiwifruits. J Food Process Preserv, 40(3): 362-372.
  • Kadakal, Ç., Nas, S., Artık, N. (2002). Kuşburnu (Rosa canina L.) meyve ve çekirdeğinin bileşimi ve insan beslenmesi açısından önemi. Dünya Gıda, 7: 111-117.
  • Kamiloglu, S., Capanoglu, E. (2015). Polyphenol content in figs (Ficus carica L.): Effect of sun-drying. Int J Food Prop, 18(3): 521-535.
  • Karasakal, A. (2007). Kuşburnu bitkisinde spektrofotometrik yöntemle askorbik asit tayini. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, İstanbul.
  • Kayisoglu, S., Ertekin, C. (2011). Vacuum drying kinetics of barbunya bean (Phaseolus vulgaris L. elipticus Mart.). Philip Agric Sci, 94(3): 285-291.
  • Kılıçgün, H., Altıner, D. (2010). Correlation between antioxidant effect mechanisms and polyphenol content of Rosa canina. Pharmacog Mag, 6(23): 238.
  • Nobrega, E.M., Oliveira, E.L., Genovese, M.I., Correia, R.T.P. (2015). The impact of hot air drying on the physical-chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia emarginata) residue. J Food Process Preserv, 39(2): 131-141
  • Özdemir, F., Topuz, A., Karkacier, M. (1998). Kuşburnu pulpunun marmelata işlenmesinde pişirme yöntemi ve formülasyonun marmelat kalitesine etkisi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 4(2): 577-580.
  • Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. J Food Eng, 49(4): 311-319.
  • Roman, I., Stănilă, A., Stănilă, S. (2013). Bioactive compounds and antioxidant activity of Rosa canina L. biotypes from spontaneous flora of Transylvania. Chem Cent J, 7(1): 73.
  • Tontul, I., Topuz, A. (2017). Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT - Food Sci Tech, 80(Supplement C): 294-303
  • Tontul, İ., Kasimoglu, Z., Asik, S., Atbakan, T., Topuz, A. (2018). Functional properties of chickpea protein isolates dried by refractance window drying. Int J Biol Macromol, 109: 1253-1259.
  • Topuz, A., Feng, H., Kushad, M. (2009). The effect of drying method and storage on color characteristics of paprika. LWT - Food Sci Tech, 42(10): 1667-1673.
  • Tunde-Akintunde, T., Afolabi, T., Akintunde, B. (2005). Influence of drying methods on drying of bell-pepper (Capsicum annuum). J Food Eng, 68(4): 439-442.
  • Vieira, M. C., Teixeira, A., Silva, C. (2000). Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. J Food Eng, 43(1): 1-7.
  • Voda, A., Homan, N., Witek, M., Duijster, A., van Dalen, G., van der Sman, R., Nijsse, J., van Vliet, L., As, H.V., van Duynhoven, J. (2012). The impact of freeze-drying on microstructure and rehydration properties of carrot. Food Res Int, 49(2): 687-693.
There are 29 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

İsmail Tontul 0000-0002-8995-1886

Emrah Eroğlu This is me 0000-0002-6999-1469

Ayhan Topuz

Publication Date February 15, 2019
Published in Issue Year 2019 Volume: 44 Issue: 1

Cite

APA Tontul, İ., Eroğlu, E., & Topuz, A. (2019). KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda, 44(1), 1-9. https://doi.org/10.15237/gida.GD18092
AMA Tontul İ, Eroğlu E, Topuz A. KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. February 2019;44(1):1-9. doi:10.15237/gida.GD18092
Chicago Tontul, İsmail, Emrah Eroğlu, and Ayhan Topuz. “KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 44, no. 1 (February 2019): 1-9. https://doi.org/10.15237/gida.GD18092.
EndNote Tontul İ, Eroğlu E, Topuz A (February 1, 2019) KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda 44 1 1–9.
IEEE İ. Tontul, E. Eroğlu, and A. Topuz, “KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”, The Journal of Food, vol. 44, no. 1, pp. 1–9, 2019, doi: 10.15237/gida.GD18092.
ISNAD Tontul, İsmail et al. “KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 44/1 (February 2019), 1-9. https://doi.org/10.15237/gida.GD18092.
JAMA Tontul İ, Eroğlu E, Topuz A. KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. 2019;44:1–9.
MLA Tontul, İsmail et al. “KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda, vol. 44, no. 1, 2019, pp. 1-9, doi:10.15237/gida.GD18092.
Vancouver Tontul İ, Eroğlu E, Topuz A. KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. 2019;44(1):1-9.

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