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MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI

Year 2015, Volume: 40 Issue: 3, 171 - 178, 01.06.2015

Abstract

Meyve ve sebze işleme sanayinde kullanılan geleneksel haşlama yöntemleri, uzun işlem süreleri, yüksekişlem maliyetlerinin yanında ürünlerin besinsel, duyusal ve tekstürel özelliklerinde bazı istenmeyenetkiler meydana getirmektedir. Son yıllarda teknolojik gelişmeler ile beraber tüketicinin hızlı hazırlanangıda tercihinin artması ile gıda sanayi, ürün kalitesini koruyarak, pratik ve düşük maliyetli işlemetekniklerine yönelmiştir. Meyve ve sebze işlemede de bu tekniklerin kullanılması ile üretim maliyetleridüşürülerek verim artışı sağlanmaktadır. Bunlardan biri olan mikrodalga, geleneksel yönteme alternatifolarak kullanılmaktadır. Bu derlemede mikrodalga haşlama uygulamasının enzim inaktivasyonu,toplam pektin, toplam karotenoid, renk, doku ve ağırlık değişimi gibi bazı kalite özelliklerine etkileriningeleneksel haşlama uygulaması ile kıyaslanması amaçlanmıştır. Sonuç olarak, mikrodalga haşlamauygulamasının minimal işlem özellikleri, enerji ve zaman tasarrufu, işlem hızı, etkin enzim inaktivasyonuaçısından avantajlarının yanı sıra, hızlı ısı değişimi nedeni ile ürünlerde nem kaybına bağlı ağırlık azalmasıve renk farklılıkları meydana getirdiği belirlenmiştir

References

  • Ramesh MN, Wolf W, Tevini D, Bognár A. 2002. Microwave blanching of vegetables. J Food Sci 67 (1): 390-398.
  • Knutson KM, Marth EH, Wagner MK. 1987. Microwave Heating of Food. Lebensm- Wiss Technol 20: 101-110.
  • Bedouia ID, Abdellaoui H, Alexa R, Jacolot P, Druon C, Tessier FJ, Laguerre JC. 2011. Optimization of microwave cooking of courgette in terms of nutrient preservation ve energy consumption. 11th International Congress on Engineering and Food (ICEF11). Procedia Food Sci 1: 805-813.
  • Demirdöven A, Baysal T. 2008. Meyve ve sebze işleme sanayinde yeni uygulamalar, Türkiye 10. Gıda Kongresi; 21-23 Mayıs, Erzurum Türkiye, 207-210.
  • Uysal N, Sumnu G, Sahin S. 2009. Optimization of microwave–infrared roasting of hazelnut. J Food Eng 90: 255-261.
  • Routray W, Orsat V. 2012. Microwave-assisted extraction of flavonoids: a review. Food Bioprocess Technol 5: 409-424.
  • Chandrasekaran S, Ramanathan S, Basak T. 2013. Microwave food processing-A review. Food Res Int 52: 243-261.
  • Baysal T. 1994. Bazı sebzelerin kalitesine mikrodalga ve diğer haşlama yöntemlerinin etkileri üzerine araştırma. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı Doktora Tezi İzmir, Türkiye, 164 s.
  • Wanga Y, Zhang M, Mujumdar AS, Mothibe KJ, Azam SMR. 2012. Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber. J Food Eng 113: 177-185. 10. Demirdöven A. 2009. Portakal suyu üretiminde bazı elektriksel yöntemlerin verim ve kalite üzerine etkileri. Ege Üniversitesi Gıda Mühendisliği Anabilim Dalı Doktora tezi İzmir, Türkiye, 233 s. 11. Muftugil N. 1986. Effect of different types of blanching on the color and the ascorbic acid and chlorophyll contents of green beans. J Food Process Preservation 10: 69-76.
  • Benlloch-Tinoco M, Igual D, Martínez-Navarrete N. 2013. Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Sci Emerg Technol 19: 166-172. 13. Rayman, A., Baysal, T. 2011. Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage. J Food Sci 76 (4): 598-605.
  • Palma-Orozco G, Sampedro JG, Ortiz-Moreno A, Nájera H. 2012. In situ ınactivation of polyphenol oxidase in mamey fruit (Pouteria sapota) by microwave treatment. J Food Sci 77 (4): 359-365. 15. Baysal T, İçier F, Baysal HA. 2011. Güncel Elektriksel Isıtma Yöntemleri, Sidas Medya Yayınları, İzmir, Türkiye.
  • Baysal T, İçier F, Ilıcalı C, 2003. Gıda sanayinde güncel elektriksel yöntemler. 3. Gıda Mühendisliği Kongresi 2-4 Ekim Ankara, Türkiye.
  • İçier F, Yıldız H. 2005. Elektriksel Yöntemlerin Gıdaların Kalite Özellikleri Üzerine Etkileri. Gıda 30 (4): 255-260.
  • Yadav DN, Patki PE, Srihari SP, Sharma GK, Bawa AS. 2010. Studies on polyphenol oxidase activity of heat stabilized whole wheat flour and its chapatti making wuality. Int J Food Prop, 13: 142-152.
  • Sharma P, Gujral HS, 2011. Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Res Int 44: 235-240.
  • Zheng H, Lu H. 2011. Effect of microwave pretreatment on the kinetics of ascorbic acid degradation ve peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food Chem 128: 1087-1093.
  • Fakhouri MO. 1992. Microwave blanching and reheating of foods. McGill University Department of Food Science and Agricultural Chemistry MSc. Thesis Montreal, Canada 88 p.
  • Brewer MS, Begum S. 2003. Effects of microwave power level ve time on ascorbic acid content, peroxidase activity ve color of selected vegetables. Food Sci Hum Nutr 27 (6): 411-426.
  • Patricia MP, Bibiana DY, José PM. 2011. Evaluation of microwave technology in blanching of broccoli (Brassica oleracea L. var Botrytis) as a substitute for conventional blanching. 11th International Congress on Engineering and Food (ICEF11), Procedia Food Sci 1: 426-432.
  • Ruiz-Ojeda LM, Peñas FJ. 2013. Comparison study of conventional hot-water and microwave blanching on quality of green beans. Innovative Food Sci Emerg Technol 20: 191-197.
  • Vora H, Kyle WSA, Small DM. 1999. Activity, localisation and thermal inactivation of deteriorative enzymes in Australian carrot (Daucus carota L) varieties. J Sci Food Agric 79: 1129-1135.
  • Başkaya-Sezer D. 2014. Havuç dilimlerinde mikrodalga haşlama koşullarının optimizasyonu. Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi Tokat, Türkiye, 89 s.
  • Ozan, S., 2009. Bazı Sebzelerin Dondurularak Muhafazasından Önce Uygulanan Haşlama İşleminin Kalite Özellikleri Üzerine Etkileri, Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale, Türkiye 44 s.
  • Greve LC, McArdle RN, Gohlke J, Labavitch, JM. 1994. The impact of heating on carrot firmness: Changes in cell wall components. J Agric Food Chem 42: 2900-2906.
  • Stolle-Smits T, Beekhuizen JG, Recourt K., Voragen AGJ, Van Dijk C. 1997. Changes in pectic and hemicellulosic polymers of green beans (Phaseolus vulgaris L.) during industrial processing. J Agric Food Chem 45: 4790-4799.
  • Bellur E. 2008. Pektin metilesterazın siyah havuçtan izole edilmesi, saflaştırılması ve bazı biyokimyasal özelliklerinin belirlenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi Adana, Türkiye, 43 s.
  • Lemmens L, Tibäck E, Svelander C, Smout C, Ahrné L, Langton M. 2009. Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects. Innovative Food Sci Emerging Technol 10: 522-529.
  • Lin N, Lin D, Barrett DM. 2005. Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables. J Food Eng 70: 546-556.
  • Ponne C, Baysal T, Yüksel D. 1994. Blanching leafy vegetables with electromagnetic energy. J Food Sci 59(5): 1037-1041.
  • Latorre ME, Bonelli P, Rojas AM, Gerschenson LN. 2012. Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase ve polyphenoloxidase ve the effect of radiation on vegetable tissue quality. J Food Eng 109: 676-684. 35. Latorre ME, Plá MF, Rojas AM, Gerschenson LN. 2013. Blanching of red beet root. Effect of hot water or microwave radiation on cell wall characteristics. Food Sci Technol 50: 193-203.
  • Vadivambal R, Jayas DS. 2010. Non-uniform temperature distribution during microwave heating of food materials—A review. Food Bioprocess Technol 3(2): 161-171.
  • Kratchanova M, Pavlova E, Panchev I. 2004. The effects of microwave heating of fresh orange peels on the fruit tissue ve quality of extracted pectin. Carbohydr Polym 56: 181-185.
  • Dwivedy S, Rayaguru K. 2012. Response surface optimization of hot air –microwave combination drying medical Indian Borage (Coleus aromaticus) leaves. J Med Aromat Plant 2(4): 648-660.
  • Begum S, Brewer M. 2001. Chemical, nutritive ve sensory characteristics of tomatoes before ve after conventional ve microwave blanching veduring frozen storage. J Food Qual 24(1): 1-15. 40. Begum S., Brewer M. 2001. Physical, chemical and sensory quality of microwave-blanched snow peas. J Food Qual 24: 479-493.
  • Tijskens LMM, Schijvens EPHM, Biekman ESA. 2001. Modelling the change in color of broccoli ve green peans during blanching. Innovative Food Sci Emerging Technol 2: 303-313.
  • Bahçeci KS, Serpen A, Gökmen V, Acar J. 2005. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J Food Eng 66: 187-192.
  • Demir D. 2010. Kurutma işlemi ve öncesinde uygulanan farklı haşlama tekniklerinin siyah havucun antioksidan etkili bileşikleri üzerine etkisi, Selçuk Üniversitesi Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Konya, Türkiye 57 s.
  • Sharma GK, Semwal AD, Arya SS. 2000. Effect of processing treatments on the carotenoids composition of dehydrated carrot. J Food Sci Technol 37: 196-200.
  • Murador DC, Thimoteo da Cunha D, Vera de Rosso V. 2014. Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels. Food Res Int, In press.
  • Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M. 2010. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables. J Agric Food Chem 58 (7): 4310-4321.
  • El-Din MHAS, Kader MMA, Makhlouf SK, Mohamed OSS. 2013. Effect of some cooking methods on natural antioxidants and their activities in some Brassica vegetables. World Appl Sci J 26 (6): 697-703.
  • Arikan MF, Ayhan Z, Soysal Y, Esturk O. 2012. Drying characteristics and quality parameters of microwave-dried grated carrots. Food Bioprocess Technol 5 (8): 3217-3229.
  • Trirattanapikul W, Phoungchandang S. 2012. Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying. J Food Sci Technol doi:10.1007/s13197-012-0876-8. 50. Rai D, Agrawal R, Kumar R, Kumar Rai A, Kumar Rai G. 2014. Effect of processing on magnesium content of green leafy vegetables. J Appl Spectrosc 80 (6): 878-883.
  • Adedeji AA, Gachovska TK, Ngadi MO, Raghavan GSV. 2008. Effect of pretreatments on drying characteristics of okra, Drying Technol Int J 26 (10): 1251-1256.
  • Askari GR, Emam-Djomeh Z, Mousavi SM. 2008. Investigation of the Effects of Microwave Treatment on the Optical Properties of Apple Slices During Drying. Drying Technol Int J 26 (11): 1362-1368.
  • Dorantes-Alvarez L, Flores EJ, Gonzalez K, Martinez R, Parada L. 2011. Blanching peppers using microwaves, 11th International Congress on Engineering and Food, Procedia Food Sci 1: 178-183.
  • Carranza-Concha J, Camacho MD, Martínez- Navarrete N. 2012. Effects of blanching on grapes (Vitis vinifera) and changes during storage in syrup. J Food Process Preservation 36: 11-20.
  • Guzmán-Gerónimo R, Lopez GM, Dorantes- Alvarez L. 2008. Microwave processing of avocado: Volatile flavor profiling ve olfactometry, Inno Food Sci Emerging Technol 9: 501–506.
  • Gupta S, Jaiswal AK, Abu-Ghannam N. 2011. Statistical optimization of blanching time and temperature of Irish York Cabbage using desirability function, J Food Process Preservation 1745-4549. doi:10.1111/j.1745-4549.2011.00574.x.

MICROWAVE BLANCHING APPLICATIONS in FRUIT and VEGETABLE PROCESSING

Year 2015, Volume: 40 Issue: 3, 171 - 178, 01.06.2015

Abstract

Conventional blanching methods used in fruit and vegetable processing industry generates somedeleterious effects on nutritional, organoleptic and textural properties of foods, besides having longprocess time and high operating costs. In recent years, with technological developments and choice ofconsumers trends toward instant-prepared foods, food industry is apt to practical and low-cost processingtechniques along with preserving quality of material. Similarly, in vegetable and fruit processing,production costs are being tried to cut in the expectation of increase in efficiency that is ensured by usingthese techniques. Microwave being one of them is used as an alternative to conventional method. Inthis review it is aimed that comparing the effects of microwave blanching application on certain qualitycharacteristics such as enzyme inactivation, total pectin, total carotenoid content, color, texture, changein weight, with those of conventional blanching treatment. Consequently, it has been determined thatmicrowave blanching application provides advantages from the point of view of giving minimal processcharacteristics, saving of energy and time, high process rate, efficient enzyme inactivation, however,weight loss and color differences relating with loss in moisture content arising due to flash heatingmechanism

References

  • Ramesh MN, Wolf W, Tevini D, Bognár A. 2002. Microwave blanching of vegetables. J Food Sci 67 (1): 390-398.
  • Knutson KM, Marth EH, Wagner MK. 1987. Microwave Heating of Food. Lebensm- Wiss Technol 20: 101-110.
  • Bedouia ID, Abdellaoui H, Alexa R, Jacolot P, Druon C, Tessier FJ, Laguerre JC. 2011. Optimization of microwave cooking of courgette in terms of nutrient preservation ve energy consumption. 11th International Congress on Engineering and Food (ICEF11). Procedia Food Sci 1: 805-813.
  • Demirdöven A, Baysal T. 2008. Meyve ve sebze işleme sanayinde yeni uygulamalar, Türkiye 10. Gıda Kongresi; 21-23 Mayıs, Erzurum Türkiye, 207-210.
  • Uysal N, Sumnu G, Sahin S. 2009. Optimization of microwave–infrared roasting of hazelnut. J Food Eng 90: 255-261.
  • Routray W, Orsat V. 2012. Microwave-assisted extraction of flavonoids: a review. Food Bioprocess Technol 5: 409-424.
  • Chandrasekaran S, Ramanathan S, Basak T. 2013. Microwave food processing-A review. Food Res Int 52: 243-261.
  • Baysal T. 1994. Bazı sebzelerin kalitesine mikrodalga ve diğer haşlama yöntemlerinin etkileri üzerine araştırma. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı Doktora Tezi İzmir, Türkiye, 164 s.
  • Wanga Y, Zhang M, Mujumdar AS, Mothibe KJ, Azam SMR. 2012. Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber. J Food Eng 113: 177-185. 10. Demirdöven A. 2009. Portakal suyu üretiminde bazı elektriksel yöntemlerin verim ve kalite üzerine etkileri. Ege Üniversitesi Gıda Mühendisliği Anabilim Dalı Doktora tezi İzmir, Türkiye, 233 s. 11. Muftugil N. 1986. Effect of different types of blanching on the color and the ascorbic acid and chlorophyll contents of green beans. J Food Process Preservation 10: 69-76.
  • Benlloch-Tinoco M, Igual D, Martínez-Navarrete N. 2013. Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Sci Emerg Technol 19: 166-172. 13. Rayman, A., Baysal, T. 2011. Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage. J Food Sci 76 (4): 598-605.
  • Palma-Orozco G, Sampedro JG, Ortiz-Moreno A, Nájera H. 2012. In situ ınactivation of polyphenol oxidase in mamey fruit (Pouteria sapota) by microwave treatment. J Food Sci 77 (4): 359-365. 15. Baysal T, İçier F, Baysal HA. 2011. Güncel Elektriksel Isıtma Yöntemleri, Sidas Medya Yayınları, İzmir, Türkiye.
  • Baysal T, İçier F, Ilıcalı C, 2003. Gıda sanayinde güncel elektriksel yöntemler. 3. Gıda Mühendisliği Kongresi 2-4 Ekim Ankara, Türkiye.
  • İçier F, Yıldız H. 2005. Elektriksel Yöntemlerin Gıdaların Kalite Özellikleri Üzerine Etkileri. Gıda 30 (4): 255-260.
  • Yadav DN, Patki PE, Srihari SP, Sharma GK, Bawa AS. 2010. Studies on polyphenol oxidase activity of heat stabilized whole wheat flour and its chapatti making wuality. Int J Food Prop, 13: 142-152.
  • Sharma P, Gujral HS, 2011. Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Res Int 44: 235-240.
  • Zheng H, Lu H. 2011. Effect of microwave pretreatment on the kinetics of ascorbic acid degradation ve peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food Chem 128: 1087-1093.
  • Fakhouri MO. 1992. Microwave blanching and reheating of foods. McGill University Department of Food Science and Agricultural Chemistry MSc. Thesis Montreal, Canada 88 p.
  • Brewer MS, Begum S. 2003. Effects of microwave power level ve time on ascorbic acid content, peroxidase activity ve color of selected vegetables. Food Sci Hum Nutr 27 (6): 411-426.
  • Patricia MP, Bibiana DY, José PM. 2011. Evaluation of microwave technology in blanching of broccoli (Brassica oleracea L. var Botrytis) as a substitute for conventional blanching. 11th International Congress on Engineering and Food (ICEF11), Procedia Food Sci 1: 426-432.
  • Ruiz-Ojeda LM, Peñas FJ. 2013. Comparison study of conventional hot-water and microwave blanching on quality of green beans. Innovative Food Sci Emerg Technol 20: 191-197.
  • Vora H, Kyle WSA, Small DM. 1999. Activity, localisation and thermal inactivation of deteriorative enzymes in Australian carrot (Daucus carota L) varieties. J Sci Food Agric 79: 1129-1135.
  • Başkaya-Sezer D. 2014. Havuç dilimlerinde mikrodalga haşlama koşullarının optimizasyonu. Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi Tokat, Türkiye, 89 s.
  • Ozan, S., 2009. Bazı Sebzelerin Dondurularak Muhafazasından Önce Uygulanan Haşlama İşleminin Kalite Özellikleri Üzerine Etkileri, Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale, Türkiye 44 s.
  • Greve LC, McArdle RN, Gohlke J, Labavitch, JM. 1994. The impact of heating on carrot firmness: Changes in cell wall components. J Agric Food Chem 42: 2900-2906.
  • Stolle-Smits T, Beekhuizen JG, Recourt K., Voragen AGJ, Van Dijk C. 1997. Changes in pectic and hemicellulosic polymers of green beans (Phaseolus vulgaris L.) during industrial processing. J Agric Food Chem 45: 4790-4799.
  • Bellur E. 2008. Pektin metilesterazın siyah havuçtan izole edilmesi, saflaştırılması ve bazı biyokimyasal özelliklerinin belirlenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi Adana, Türkiye, 43 s.
  • Lemmens L, Tibäck E, Svelander C, Smout C, Ahrné L, Langton M. 2009. Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects. Innovative Food Sci Emerging Technol 10: 522-529.
  • Lin N, Lin D, Barrett DM. 2005. Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables. J Food Eng 70: 546-556.
  • Ponne C, Baysal T, Yüksel D. 1994. Blanching leafy vegetables with electromagnetic energy. J Food Sci 59(5): 1037-1041.
  • Latorre ME, Bonelli P, Rojas AM, Gerschenson LN. 2012. Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase ve polyphenoloxidase ve the effect of radiation on vegetable tissue quality. J Food Eng 109: 676-684. 35. Latorre ME, Plá MF, Rojas AM, Gerschenson LN. 2013. Blanching of red beet root. Effect of hot water or microwave radiation on cell wall characteristics. Food Sci Technol 50: 193-203.
  • Vadivambal R, Jayas DS. 2010. Non-uniform temperature distribution during microwave heating of food materials—A review. Food Bioprocess Technol 3(2): 161-171.
  • Kratchanova M, Pavlova E, Panchev I. 2004. The effects of microwave heating of fresh orange peels on the fruit tissue ve quality of extracted pectin. Carbohydr Polym 56: 181-185.
  • Dwivedy S, Rayaguru K. 2012. Response surface optimization of hot air –microwave combination drying medical Indian Borage (Coleus aromaticus) leaves. J Med Aromat Plant 2(4): 648-660.
  • Begum S, Brewer M. 2001. Chemical, nutritive ve sensory characteristics of tomatoes before ve after conventional ve microwave blanching veduring frozen storage. J Food Qual 24(1): 1-15. 40. Begum S., Brewer M. 2001. Physical, chemical and sensory quality of microwave-blanched snow peas. J Food Qual 24: 479-493.
  • Tijskens LMM, Schijvens EPHM, Biekman ESA. 2001. Modelling the change in color of broccoli ve green peans during blanching. Innovative Food Sci Emerging Technol 2: 303-313.
  • Bahçeci KS, Serpen A, Gökmen V, Acar J. 2005. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J Food Eng 66: 187-192.
  • Demir D. 2010. Kurutma işlemi ve öncesinde uygulanan farklı haşlama tekniklerinin siyah havucun antioksidan etkili bileşikleri üzerine etkisi, Selçuk Üniversitesi Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Konya, Türkiye 57 s.
  • Sharma GK, Semwal AD, Arya SS. 2000. Effect of processing treatments on the carotenoids composition of dehydrated carrot. J Food Sci Technol 37: 196-200.
  • Murador DC, Thimoteo da Cunha D, Vera de Rosso V. 2014. Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels. Food Res Int, In press.
  • Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M. 2010. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables. J Agric Food Chem 58 (7): 4310-4321.
  • El-Din MHAS, Kader MMA, Makhlouf SK, Mohamed OSS. 2013. Effect of some cooking methods on natural antioxidants and their activities in some Brassica vegetables. World Appl Sci J 26 (6): 697-703.
  • Arikan MF, Ayhan Z, Soysal Y, Esturk O. 2012. Drying characteristics and quality parameters of microwave-dried grated carrots. Food Bioprocess Technol 5 (8): 3217-3229.
  • Trirattanapikul W, Phoungchandang S. 2012. Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying. J Food Sci Technol doi:10.1007/s13197-012-0876-8. 50. Rai D, Agrawal R, Kumar R, Kumar Rai A, Kumar Rai G. 2014. Effect of processing on magnesium content of green leafy vegetables. J Appl Spectrosc 80 (6): 878-883.
  • Adedeji AA, Gachovska TK, Ngadi MO, Raghavan GSV. 2008. Effect of pretreatments on drying characteristics of okra, Drying Technol Int J 26 (10): 1251-1256.
  • Askari GR, Emam-Djomeh Z, Mousavi SM. 2008. Investigation of the Effects of Microwave Treatment on the Optical Properties of Apple Slices During Drying. Drying Technol Int J 26 (11): 1362-1368.
  • Dorantes-Alvarez L, Flores EJ, Gonzalez K, Martinez R, Parada L. 2011. Blanching peppers using microwaves, 11th International Congress on Engineering and Food, Procedia Food Sci 1: 178-183.
  • Carranza-Concha J, Camacho MD, Martínez- Navarrete N. 2012. Effects of blanching on grapes (Vitis vinifera) and changes during storage in syrup. J Food Process Preservation 36: 11-20.
  • Guzmán-Gerónimo R, Lopez GM, Dorantes- Alvarez L. 2008. Microwave processing of avocado: Volatile flavor profiling ve olfactometry, Inno Food Sci Emerging Technol 9: 501–506.
  • Gupta S, Jaiswal AK, Abu-Ghannam N. 2011. Statistical optimization of blanching time and temperature of Irish York Cabbage using desirability function, J Food Process Preservation 1745-4549. doi:10.1111/j.1745-4549.2011.00574.x.
There are 49 citations in total.

Details

Other ID JA72HU72NV
Journal Section Research Article
Authors

Duygu Başkaya Sezer This is me

Aslıhan Demirdöven This is me

Publication Date June 1, 2015
Published in Issue Year 2015 Volume: 40 Issue: 3

Cite

APA Sezer, D. B., & Demirdöven, A. (2015). MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI. Gıda, 40(3), 171-178.
AMA Sezer DB, Demirdöven A. MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI. The Journal of Food. June 2015;40(3):171-178.
Chicago Sezer, Duygu Başkaya, and Aslıhan Demirdöven. “MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI”. Gıda 40, no. 3 (June 2015): 171-78.
EndNote Sezer DB, Demirdöven A (June 1, 2015) MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI. Gıda 40 3 171–178.
IEEE D. B. Sezer and A. Demirdöven, “MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI”, The Journal of Food, vol. 40, no. 3, pp. 171–178, 2015.
ISNAD Sezer, Duygu Başkaya - Demirdöven, Aslıhan. “MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI”. Gıda 40/3 (June 2015), 171-178.
JAMA Sezer DB, Demirdöven A. MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI. The Journal of Food. 2015;40:171–178.
MLA Sezer, Duygu Başkaya and Aslıhan Demirdöven. “MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI”. Gıda, vol. 40, no. 3, 2015, pp. 171-8.
Vancouver Sezer DB, Demirdöven A. MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI. The Journal of Food. 2015;40(3):171-8.

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