Ultrasound Assisted Osmotic Dehydration of Apricots (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 5, 299 - 306, 01.10.2013

Elif Feyza Topdaş , Mustafa Fatih Ertugay

Abstract

In drying process; pre-treatments applied before drying as processing parameters and structure of dried material are effective on the quality of the final product. Osmotic dehydration is applied as a pre-treatment before basic drying and can be used in combination with other processes in order to improve the efficiency of the process. In ultrasound-assisted osmotic dehydration process which can be carried out at low temperatures, any damage to food's natural flavor, color and heat sensitive components also do not occur while water loss and mass gain increases due to increasing mass transfer. In this study, osmotic drying and ultrasound-assisted osmotic drying processes were applied to apricots. Osmotic and ultrasound-assisted osmotic drying treatments were processing carried out at 30ºC by using sucrose solutions with concentrations of 25, 50 and 70 ºBrix in which the water to fruit ratio was 4:1 in 5 different exposure times (20, 40, 60, 80 and 100 min). An ultrasonic bath which works at frequency of 35 kHz was used for ultrasound-assisted osmotic drying process. According to the results, it was found that ultrasound-assisted osmotic drying treatment had a significant effect on water loss, sugar gain and weight loss (P<0.05) compared with osmotic dehydration alone for all osmotic solution concentrations, and these parameters increased by increasing solution concentration and exposure time at a constant temperature.

Keywords

Ultrasound, osmotic dehydration, apricot

Kayısıların Ultrases Yardımlı Ozmotik Kurutulması

Abstract

Kurutma işleminde, son ürünün kalitesi üzerine işlem şartları ve kurutulan materyalin yapısı kadar, kurutma öncesi uygulanan ön işlemler de etkili olmaktadır. Ozmotik kurutma yöntemi de asıl kurutma öncesinde bir ön işlem olarak uygulanmakta ve etkinliğini artırmak için farklı proseslerle birlikte kullanılmaktadır. Benzer bir uygulama olan ve düşük sıcaklıklarda çalışılabilen ultrases yardımlı ozmotik kurutma yönteminde; kütle transferinin artması ile su kaybı ve katı kazanımı artarken gıdanın doğal lezzet ve rengi zarar görmemektedir. Bu çalışmada kayısılara ozmotik kurutma ve ultrases yardımlı ozmotik kurutma işlemleri uygulanmıştır. Kayısı örnekleri 25, 50 ve 70 ºBrikslik sakaroz çözeltilerinde, meyve: çözelti oranı 1:4 olacak şekilde, 30 ºC sıcaklıkta ve beş farklı işlem süresinde (20, 40, 60, 80 ve 100 dak) ultrases yardımlı ozmotik kurutma ve tek başına ozmotik kurutma işlemlerine tabi tutulmuştur. Ultrases yardımlı ozmotik kurutma işlemi için 35 kHz frekansta çalışan ultrasonik banyo kullanılmıştır. Elde edilen sonuçlara göre, ultrases yardımlı ozmotik kurutma işleminin tek başına uygulanan ozmotik kurutma işlemine göre tüm ozmotik çözelti konsantrasyonlarında su kaybı, şeker kazanımı ve ağırlık kaybı değerleri üzerine önemli düzeyde (P<0.05) etkili olduğu; sabit sıcaklıkta su kaybı, şeker kazanımı ve ağırlık kaybının işlem süresi ve ozmotik çözelti konsantrasyonundaki artış ile arttığı belirlenmiştir.

Keywords

Ultrases, ozmotik kurutma, kayısı

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