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FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ

Year 2021, Volume: 46 Issue: 1, 1 - 20, 11.12.2020
https://doi.org/10.15237/gida.GD20090

Abstract

Bu çalışmanın amacı, sıcak hava (60, 70°C), vakum (60, 70°C’ de ve 150, 250 mbar mutlak basınç altında) ve mikrodalga (90, 180 W) kurutmanın, havuç ve kırmızı biber ile hazırlanan karışık sebze pestilinin kuruma karakteristikleri, renk değişim kinetiği, mineral madde içeriği ve tekstürel özellikleri üzerine etkisini araştırmaktır. Pestil örneklerinin kuruma karakteristiklerini ortaya koyan en uygun modeller Page ve Modifiye Page olarak belirlenmiştir. Örneklerin renk değişim kinetiklerini belirlemek için sıfırıncı ve birinci dereceden reaksiyon modelleri uygulanmıştır. L* renk değeri her iki kinetik modele de uyum sağlarken, a* değerinin renk değişim kinetiğini en iyi sıfırıncı dereceden reaksiyon modelinin ortaya koyduğu görülmektedir. b* değerini en iyi tanımlayan reaksiyon modeli uygulanan kurutma koşullarına göre değişiklik göstermiştir. Pestillerin mineral madde (Na, K, Ca, Mg, P, Mn, Fe, Zn, Cu) içeriği kurutulmamış karışımlarına kıyasla daha yüksek bulunmuştur. Pestil örneklerinin tekstürel özellikleri (sertlik, dış yapışkanlık, elastikiyet, sakızımsılık, çiğnenebilirlik) arasında istatistiksel olarak önemli farklılıklar bulunmuştur.

Supporting Institution

Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

DDP(Z)-2018/7

Thanks

Bu çalışma; Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından DDP(Z)-2018/7 numaralı proje ile desteklenmiştir.

References

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DETERMINATION OF DRYING CHARACTERISTICS, COLOUR DEGRADATION KINETICS, MINERAL CONTENT AND TEXTURAL PROPERTIES OF MIXED VEGETABLE PESTIL PRODUCED BY DIFFERENT DRYING METHODS

Year 2021, Volume: 46 Issue: 1, 1 - 20, 11.12.2020
https://doi.org/10.15237/gida.GD20090

Abstract

The aim of this study was to investigate the effects of hot air (60, 70°C), vacuum (60, 70°C at 150, 250 mbar absolute pressures) and microwave (90, 180 W) drying on drying characteristics, degradation kinetics of colour, mineral content and textural properties of vegetable pestil prepared with carrot and red pepper. Page and Modified Page were determined as the best appropriate models to determine drying characteristics of pestil samples. Effective moisture diffusivity coefficient (Deff) values were changed between 2.45×10-8 to 9.93×10-8 m2/s. Zero and first order kinetic models were applied to describe colour degradation kinetics of samples. While L* colour value fitted both of the models, zero order kinetic model described the degradation kinetics of a* value. The best fitted model for the b* value was changed with drying conditions. Mineral content (Na: 987.84 - 1121.65, K: 3427.95 - 4959.38, Ca: 569.52 - 4302.94, Mg: 270.20 - 353.80, P: 511.15 - 681.17, Mn: 2.08 - 2.65, Fe: 3.68 - 12.37, Zn: 3.53 - 6.13, Cu: 1.80 - 2.60) of pestils showed higher values than non-dried mixture. Significant differences were determined between textural properties (hardness, adhesiveness, springiness, gumminess and chewiness) of pestil samples.

Project Number

DDP(Z)-2018/7

References

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  • Akar, G., Mazı, I.B. (2019). Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods, J Food Process Eng, 42(3): e13011, https://doi.org/10.1111/jfpe.13011
  • Alasalvar, C., Al-Farsi, M., Quantick, P.C., Shahidi, F., Wiktorowicz, R. (2005). Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chem, 89(1): 69-76, https://doi.org/10.1016/j.foodchem.2004.02.013
  • Arpacı, B.B. (2009). Phytophthora Capsici’ye dayanıklı biber hatlarının ve melezlerinin Kahramanmaraş koşullarındaki arazi dayanıklılıkları ile verim ve kaliteleri. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı Doktora Tezi, Adana, Türkiye, 203 s.
  • Avhad, M.R., Marchetti, J.M. (2016). Mathematical modelling of drying kinetics of Hass avocado seeds. Ind Crops Prod, 91: 76-87, https://doi.org/10.1016/j.indcrop.2016.06.035
  • Batu, A., Kaya, C., Çatak, J., Şahin, C. (2007). Pestil üretim tekniği. GTED, 1: 71-81.
  • Bhattacharya, M., Srivastav, P.P., Mishra, H.N. (2015). Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus), ‎J Food Sci Technol, 52(4): 2013–2022, https://doi.org/10.1007/s13197-013-1209-2
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  • Cagindi, O., Otles, S. (2005). Comparison of some properties on the different types of pestil: a traditional product in Turkey. Int J Food Scı Tech, 40: 897-901, https://doi.org/10.1111/j.1365-2621.2005.00962.x
  • Chen, H.E., Peng, H.Y., Chen, B.H. (1995). Changes of carotenoids, color and vitamin A contents during processing of carrot juice. J Agric Food Chem, 43(7): 1912–1918., https://doi.org/10.1021/jf00055a029
  • Chowdhury, M.M.I., Bala, B.K., Haque, M.A. (2011). Energy and exergy analysis of the solar drying of jackfruit leather, Biosyst Eng, 110(2): 222-229, https://doi.org/10.1016/j.biosystemseng.2011.08.011
  • Compaore, A., Putranto, A., Dissa, A.O., Ouoba, S., Remond, R., Rogaume, Y.,Zoulalian, A., Bere, A., Koulidiati, J. (2019). Convective drying of onion: modelling of drying kinetics parameters, J Food Sci Technol, 56 (7): 3347-3354, https://doi.org/10.1007/s13197-019-03817-3
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There are 72 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Azime Özkan Karabacak 0000-0003-4175-4477

Ömer Çopur 0000-0002-1951-7937

Project Number DDP(Z)-2018/7
Publication Date December 11, 2020
Published in Issue Year 2021 Volume: 46 Issue: 1

Cite

APA Özkan Karabacak, A., & Çopur, Ö. (2020). FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda, 46(1), 1-20. https://doi.org/10.15237/gida.GD20090
AMA Özkan Karabacak A, Çopur Ö. FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. December 2020;46(1):1-20. doi:10.15237/gida.GD20090
Chicago Özkan Karabacak, Azime, and Ömer Çopur. “FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 46, no. 1 (December 2020): 1-20. https://doi.org/10.15237/gida.GD20090.
EndNote Özkan Karabacak A, Çopur Ö (December 1, 2020) FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda 46 1 1–20.
IEEE A. Özkan Karabacak and Ö. Çopur, “FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ”, The Journal of Food, vol. 46, no. 1, pp. 1–20, 2020, doi: 10.15237/gida.GD20090.
ISNAD Özkan Karabacak, Azime - Çopur, Ömer. “FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 46/1 (December 2020), 1-20. https://doi.org/10.15237/gida.GD20090.
JAMA Özkan Karabacak A, Çopur Ö. FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2020;46:1–20.
MLA Özkan Karabacak, Azime and Ömer Çopur. “FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda, vol. 46, no. 1, 2020, pp. 1-20, doi:10.15237/gida.GD20090.
Vancouver Özkan Karabacak A, Çopur Ö. FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2020;46(1):1-20.

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