Determination the effect of osmotic dehydration pretreatment under vacuum condition on mass change, drying kinetics and physicochemical properties of red beet

Year 2023, Volume: 27 Issue: 4, 515 - 530, 27.12.2023

Latife Betül Gül , Osman Gül

https://doi.org/10.29050/harranziraat.1301013

Abstract

Determining the effect of using osmotic dehydration (OD) and vacuum impregnation (VI) applications together as a pretreatment on mass transfer, drying kinetics and quality properties of red beet was aimed. For this, OD treatment was applied to samples in 40% and 60% sucrose solutions. The OD process was carried out for a total of 180 minutes, with (OD-VI) or without vacuum during the first 20 minutes. Pre-treated and untreated samples were convectively dried at 60 oC at an air velocity of 1 m s-1. The OD process caused a significant increase in water loss and thus in weight reduction. However, the solid gain increased significantly with the OD-VI application. While 390 minutes of drying time was required for the moisture content to fall below 8%, this duration was shortened by 180 minutes with the OD-VI application. To describe the drying behavior of red beet, 8 semi-theoretical models were applied. Page model (R2>0.997, RMSE<0.018 and χ2<0.431x10-3) had the best fit to the experimental data of pretreated beet slices. For the control sample, Diffusion Approach model (R2 =0.998, RMSE=0.013 and χ2=0.183x10-3) was more suitable. The lowest shrinkage rate (56.98%) was found in the sample dehydrated in 60% sucrose solution under vacuum in accordance with the drying kinetics data. The highest total phenolic content (3.39 mg GAE g-1) and antioxidant activity (36.43%) were also detected in the same sample. According to the color measurements, it was understood that the OD-VI pretreatment could be used to preserve the natural red color of red beet.

Keywords

Red beet, Drying, Osmotic dehydration, Vacuum impregnation, Mass and heat transfer

Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi

Abstract

Bu çalışmada ön işlem olarak ozmotik dehidrasyon (OD) ve vakum emdirme (VE) uygulamalarının birlikte kullanılmasının kırmızı pancarda kütle transferi, kurutma kinetiği ve kalite özellikleri üzerine etkisinin belirlenmesi amaçlanmıştır. Bu amaçla dilimler halinde pancara %40 ve %60 sükroz çözeltisinde OD işlemi uygulanmıştır. OD işlemi ilk 20 dakika boyunca vakumlu (OD-VE) veya vakum uygulamasız olarak toplam 180 dakika boyunca gerçekleştirilmiştir. OD ön işlemi uygulanmayan örnek kontrol örneği olarak değerlendirilmiştir. Ön işlem uygulanmış ve uygulanmamış örnekler 60 oC sıcaklıkta 1 m s-1 hava hızında konvektif olarak kurutulmuştur. OD işlemi su kaybı (SK) ve dolayısıyla ağırlık kaybının (AK) önemli düzeyde artmasına neden olmuştur. Bununla birlikte katı madde kazanımı (KK), OD-VE uygulaması ile önemli düzeyde artmıştır. Kontrol örneğinde nem içeriğinin %8’in altına inmesi için 390 dakika kurutma süresi gerekli iken OD-VE uygulaması ile bu süre 180 dakika kısalmıştır. Pancarın kurutma davranışını tanımlamak için 8 farklı yarı teorik matematiksel model uygulanmış ve Page modelinin (R2>0.997, RMSE<0.018 ve χ2<0.431x10-3) OD ve OD-VE ön işlemi uygulanan pancar dilimlerinin deneysel verilerine en iyi şekilde uyduğu, kontrol örneğinde ise Diffusion Approach modelinin daha uygun (R2 =0.998, RMSE=0.013 ve χ2=0.183x10-3) olduğu saptanmıştır. Çalışmamızda en düşük büzülme oranı (%56.98) kurutma kinetiği verileri ile uyumlu olarak vakum altında %60 sükroz çözeltisinde dehidre edilen örnekte saptanmış olup en yüksek toplam fenolik madde içeriği (3.39 mg GAE g-1) ile antioksidan aktivite (%36.43) de aynı örnekte tespit edilmiştir. Renk ölçümleri sonuçlarından OD-VE ön işleminin kırmızı pancarın doğal kırmızı rengini korumada kullanılabileceği anlaşılmıştır.

Keywords

Kırmızı pancar, Kurutma, Ozmotik dehidrasyon, Vakum emdirme, Kütle ve ısı transferi

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