Reducing Atmosphere Drying as a New Technique for the Preservation of the Color of Dried Foods

Year 2018, , 125 - 131, 30.12.2018

Duried Alwazeer

https://doi.org/10.21597/jist.418232

Cited By: 12

Abstract

In this study, apple and apricot fruits were dried with different drying techniques including Reducing

Atmosphere Drying [three different drying media were used: air,100% nitrogen and a gas mixture containing

reducing gas (1-4% H2, 5% CO2, 91-94% N2 ; R (Mix)) ], lyophlizatör, vacuum and oven. The color values (L*, a*,

b*) of the dried products were measured and compared. Results showed that the closest color values to the fresh

apple were observed for lyophilization method in the first raw and RAD (Mix) in the second raw, and browning

phenomenon was occured mostly in the oven dried apples. It was also determined the best drying method for

apricot was for RAD (Mix). Since the increase in the L* value and decrease in the b* value after lyophilization, the

desired golden color in dried apricot couldn’t be obtained in this technique. The most browning and discoloration

technique was observed in the apricots dried with the vacuum drying technique.

Keywords

Drying, apricot, apple, color, reducing atmosphere

Kuru Gıdaların Rengini Muhafaza Etmeye Yönelik Yeni bir Teknik: İndirgen Atmosferik Kurutma

Abstract

Bu çalışmada elma ve kayısı meyveleri; dondurarak (liyofilizasyon), vakumda, fırında ve İndirgen

Atmosferik Kurutma [hava, %100 azot ve indirgen gaz içeren bir gaz karışımı (RAD (Mix); %1-4 H2, %5 CO2,

%91-94 N2) ile 3 farklı kurutma atmosferinde] olmak üzere farklı şekillerde kurutulmuştur. Kurutulan ürünlerin

renk değerleri (L*, a*, b*) ölçülmüş ve karşılaştırılmış, sonuç olarak elmada tazeye en yakın renk değerlerine,

ilk sırada liyofilizasyon, ikinci sırada ise RAD (Mix) ile ulaşılmış ve esmerleşmenin en fazla fırın ile kurutulan

elmalarda gerçekleştiği tespit edilmiştir. Kayısı örneklerinde ise en uygun kurutma yönteminin RAD (Mix) olduğu

saptanmıştır. Liyofilizasyon sonrası, L* değerindeki artış ve b* değerindeki düşüş sebebiyle kuru kayısıda arzu

edilen altın sarı renk elde edilememiştir. En fazla esmerleşme ve renk değişimi vakum kurutmada kurutulan

kayısılarda tespit edilmiştir.

Keywords

Kurutma, kayısı, elma, renk, indirgen atmosfer

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