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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.

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.

Details

Primary Language Turkish
Subjects Science
Published Date 2018
Journal Section Articles
Authors

İsmail TONTUL (Primary Author)
NECMETTİN ERBAKAN ÜNİVERSİTESİ
0000-0002-8995-1886
Türkiye


Emrah EROĞLU This is me
Akdeniz Üniversitesi
0000-0002-6999-1469
Türkiye


Ayhan TOPUZ
Akdeniz Üniversitesi
0000-0000-2661-0914
Türkiye

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

Cite

Bibtex @research article { gida456742, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {1 - 9}, doi = {10.15237/gida.GD18092}, title = {KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ}, key = {cite}, author = {Tontul, İsmail and Eroğlu, Emrah and Topuz, Ayhan} }
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 . DOI: 10.15237/gida.GD18092
MLA Tontul, İ. , Eroğlu, E. , Topuz, A. "KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ" . Gıda 44 (2019 ): 1-9 <https://dergipark.org.tr/en/pub/gida/issue/41327/456742>
Chicago Tontul, İ. , Eroğlu, E. , Topuz, A. "KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ". Gıda 44 (2019 ): 1-9
RIS TY - JOUR T1 - KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ AU - İsmail Tontul , Emrah Eroğlu , Ayhan Topuz Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD18092 DO - 10.15237/gida.GD18092 T2 - Gıda JF - Journal JO - JOR SP - 1 EP - 9 VL - 44 IS - 1 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18092 UR - https://doi.org/10.15237/gida.GD18092 Y2 - 2018 ER -
EndNote %0 The Journal of Food KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ %A İsmail Tontul , Emrah Eroğlu , Ayhan Topuz %T KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 1 %R doi: 10.15237/gida.GD18092 %U 10.15237/gida.GD18092
ISNAD Tontul, İsmail , Eroğlu, Emrah , Topuz, Ayhan . "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
AMA Tontul İ. , Eroğlu E. , Topuz A. KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. 2019; 44(1): 1-9.
Vancouver Tontul İ. , Eroğlu E. , Topuz A. KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda. 2019; 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", Gıda, vol. 44, no. 1, pp. 1-9, Feb. 2019, doi:10.15237/gida.GD18092