Kamkat Tozunun Fizikokimyasal Özellikleri Üzerine Kurutma Uygulamalarının Etkisi

Year 2019, Volume: 23 Issue: 4, 477 - 488, 23.12.2019

Demet Yıldız Turgut , Arzu Bayır Yeğin

https://doi.org/10.29050/harranziraat.569808

Cited By: 1

Abstract

Bu çalışmada farklı kurutma
uygulamalarının kamkat tozlarının fizikokimyasal özelliklerine etkisinin
incelenmesi amaçlanmıştır. Püre haline getirilmiş kamkat meyveleri %10
maltodekstrin ilaveli ve maltodekstrinsiz olmak üzere sıcak hava kurutma (SHK)
ve dondurarak kurutma (DK) yöntemi ile kurutulmuş ve toz haline getirilmiştir.
Elde edilen kamkat tozlarında nem içeriği, su aktivitesi, renk değerleri,
ıslanabilirlik, çözünürlük, yığın yoğunluğu, sıkıştırılmış yoğunluk,
akabilirlik ve yapışkanlık özellikleri belirlenmiştir.  En düşük nem içeriği (%10.32) ve su
aktivitesi değeri (0.106) maltodekstrin ilaveli dondurarak kurutma yöntemi ile
elde edilen örnekte belirlenmiştir. Sıcak hava ile kurutulan örneklerin taze
meyve püresinin renk değerlerine en yakın özellikte olduğu tespit
edilmiştir.  Örneklerin ıslanabilirlik ve
çözünürlük süreleri sırasıyla 196-450 s ve 230-414 s
olarak belirlenmiştir. Kamkat tozlarının yığın ve sıkıştırılmış yoğunluk
değerleri sırasıyla 0.27-0.70 g ml^-1 ve 0.39-0.77 g ml^-1
olup, en yüksek değerler sıcak hava ile kurutulan örneklerde tespit edilmiştir.
Maltodekstrin ilaveli sıcak hava kurutma yöntemi ile elde edilen toz örneğinin
çok iyi akabilirlik ve düşük yapışkanlık özelliği gösterdiği belirlenmiştir. 

Keywords

Kamkat, meyve tozu, maltodekstrin, sıcak hava kurutma, dondurarak kurutma

Effect of different drying treatments on the physicochemical properties of kumquat powders

Abstract

This study was aimed to
investigate the effect of different drying treatments on the physicochemical
properties of kumquat powders. The kumquat fruit puree was dried by hot air drying
(HAD) and freeze drying (FD) methods with 10% of maltodextrin and without
maltodextrin, and the dried puree was powdered. The moisture content, water
activity, color values, wettability, solubility, bulk density, tapped density,
flowabilty and cohesiveness properties were determined in the kumquat powders.
The minimum moisture content (10.32%) and water activity (0.106) were
determined in the samples from obtained by freeze drying method with
maltodextrin.  It was found that the
color values of the hot air dried samples were the closest to the color values
of the fresh fruit puree. The wettability and solubility times ranged between
196-450 s and 230-414 s, respectively. The bulk and tapped density values of
kumquat powders were determined as 0.27-0.70 g ml^-1 and 0.39-0.77 g
ml^-1, respectively and the highest bulk and tapped density values
were found in the hot air dried powders. Hot air dried powders with
maltodextrin exhibited a very good flowability and low cohesiveness. 

Keywords

Kumquat, Fruit powder, Maltodextrin, Hot air drying, Freeze drying

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