DRYING OF CHERRY LAUREL JUICE USING FOAM MAT DRYING TECHNIQUE AND INVESTIGATING THE EFFECT OF DRYING TEMPERATURE ON DRYING CHARACTERISTICS AND BIOACTIVE COMPONENTS

Year 2024, Volume: 49 Issue: 1, 88 - 100, 14.02.2024

Mehmet Güldane , Hamza Bozkır

https://doi.org/10.15237/gida.GD23099

Abstract

This study aimed to optimize the foam properties for the foam mat drying (FMD) process and investigate the effect of drying temperatures (60, 70, and 80 °C) on the cherry laurel juice's drying characteristics and bioactive properties. Egg white protein (EWP), carboxymethyl cellulose (CMC), and mixing time (MT) variables were optimized using the Taguchi method to achieve the juice foam with maximum foam capacity and stability. The optimal conditions determined were 10% EWP, 0.3% CMC, and 12 min of MT. The drying times and effective moisture diffusivities (Deff) for 60, 70, and 80 °C were recorded as 160, 120 and 90 min and 6.09×10-9, 7.74×10-9 and 11.33×10-9 m2/s, respectively. As the drying temperature increased, the total phenolic and total monomeric anthocyanin contents, and antioxidant activity values increased, but ascorbic acid content decreased. This research demonstrates that the FMD process can successfully be applied to dry juices with pronounced bioactive properties.

Keywords

Ascorbic acid, phenolic, foam capacity and stability, Taguchi optimization

KARAYEMİŞ ÖZÜTÜNÜN KÖPÜK MAT KURUTMA YÖNTEMİYLE KURUTULMASI VE KURUTMA SICAKLIĞININ KURUMA KARAKTERİSTİKLERİ VE BİYOAKTİF BİLEŞENLER ÜZERİNE ETKİSİNİN ARAŞTIRILMASI

Abstract

Bu çalışmada, köpük mat kurutma (KMK) prosesi için köpük özelliklerinin optimize edilmesi ve farklı kurutma sıcaklıklarının (60, 70 ve 80 °C) ürünün kuruma karakteristikleri ve biyoaktif özelliklerine etkisinin araştırılması amaçlanmıştır. Optimum köpük kapasitesi ve stabilitesine sahip karayemiş özütü köpüğü elde etmek için yumurta akı proteini (EWP), karboksimetil selüloz (CMC) ve miksleme süresi (MS) değişkenleri Taguchi yöntemiyle optimize edilmiştir. Optimal koşullar %10 EWP, %0.3 CMC ve 12 dk. MS olarak belirlenmiştir. KMK işleminde 60, 70 ve 80 °C için kuruma süreleri ve efektif nem yayılımları sırasıyla 160, 120 ve 90 dk ve 6.09×10-9, 7.74×10-9 ve 11.33×10-9 m2/s olarak saptanmıştır. Bununla birlikte, kurutma sıcaklığının yükseltilmesiyle toplam fenolik madde ve toplam monomerik antosiyanin içerikleri ile antioksidan aktivite değerleri artmış askorbik asit içeriği ise azalmıştır. Bu çalışma, KMK işleminin belirgin biyoaktif özelliklere sahip meyve sularına başarıyla uygulanabileceğini göstermektedir.

Keywords

Askorbik asit, fenolik, köpük kapasitesi ve kararlılığı, Taguchi optimizasyon

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