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Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi

Year 2020, Volume: 10 Issue: 4, 2604 - 2617, 15.12.2020
https://doi.org/10.21597/jist.685821

Abstract

Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yöntemleriyle kurutulmuş portakal kabuklarının bazı fiziksel ve kimyasal özellikleri karşılaştırılmıştır. Bu amaçla örnekler 45-65ºC hava sıcaklığı aralığında, 1 m/s hava akış hızına sahip tepsili fırın kurutucuda 330 dakika süresince ve mikrodalga da kesikli olarak 400-700W güç aralığında eşit nem oranı elde edilene kadar kurutulmuşlardır. Örneklerin kuruma değerleri, renk değişimi ve rehidrasyon kapasitesi (RK) belirlenmiştir. Fırın kurutulmuş örneklerde en yüksek RK 45°C’de kurutulan örnekler için 300. dakikada elde edilirken, en kısa sürede en iyi RK değerini gösteren örnek 65oC’de kurutma ile 210. dakikada elde edilmiştir. Mikrodalga kurutmada ise en iyi RK değerinin 400W ile kurutulan örneklere ait olduğu belirlenmiştir. Renk ölçümleri albedo (iç) ve flavedo (dış) tabakaları için ayrı ayrı değerlendirilmiştir. Her iki kurutma metodu ve her iki tabaka için, örneklerin L* ve b* değerlerinde önemli seviyede azalma belirlenmiştir. Çalışmamızda ayrıca, taze ve kurutulmuş örneklerin toplam fenolik madde miktarı (TFM) ve toplam karotenoid miktarları da (TKM) belirlenmiştir. TFM değerlerinde meydana gelen değişim için, kurutma işleminde uygulanan sıcaklık ve mikrodalga gücü etkisinin önemli olduğu tespit edilmiştir. 45°C ve 55°C’de kurutulan portakal kabuklarının TFM değerlerinde önemli olmamakla (P>0.05) birlikte artış gözlenmiş (67.83 mg GA/100g, 62.85 mg GA/100g), kurutma sıcaklığının 65°C’ye çıkmasıyla ise TFM değeri önemli miktarda azalmıştır (P<0.05, 40.44 mg GA/100g). Kurutma işlemleri süresince TKM değerlerinde ise tüm örnekler için azalma meydana gelmiş ve en az TKM kaybı 400W güç uygulamasıyla mikrodalga kurutulan örnekler için gözlenmiştir.

References

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Drying of Orange Peel with Different Methods and Investigation of Its Some Technological Properties

Year 2020, Volume: 10 Issue: 4, 2604 - 2617, 15.12.2020
https://doi.org/10.21597/jist.685821

Abstract

In our study, some physical and chemical properties of dried orange peels were compared with oven drying at different temperatures and microwave drying at different power. For this purpose, samples were dried in a tray oven dryer with an air flow rate of 1 m/s at a temperature range of 45-65ºC for 330 min. and intermittently in the microwave at 400-700W power range for same moisture ratio. Drying values, color changes and rehydration capacities (RC) of all samples were determined. The highest RC was determined for the samples dried at at 45 ° C in the 300th minute for oven dried samples, while the sample showing the best RC value in the shortest time was obtained in the 210th minute with drying at 65oC. In microwave drying, the best RC value was determined for the samples dried with 400W. Color measurements were evaluated for both albedo (inner) and flavedo (outer) layers. For both drying methods and both layers, a significant decrease in L * and b * values of the samples was determined. In addition, total phenolic content (TFM) and total carotenoid content (TKM) of fresh and dried samples were determined. It has been determined that the effect of temperature and microwave power applied in the drying process is important for the change in TFM values. An insignificant increase was observed in TFM values for the dried orange peels at 45 ° C (67.83 mg GA / 100g) and 55 ° C (62.85 mg GA / 100g). TFM values was significantly decreased (P <0.05, 40.44 mg GA / 100g) when the drying temperature increased to 65 ° C. In TKM values, there were decreasing for all samples during drying processes and the highest loss of it was observed for microwave-dried samples with 400W power application.

References

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  • Alefzadeh T, Bouyeh M, Van den Hoven R, Seidavi A, Laudadio V, Tufarelli V, 2016. Effect of Dietary Dried Orange (Citrus sinensis) Peel Powder and Exogenous Multi-Enzymes on Growth and Carcass Traits and Heal Microflora of Broiler Chickens. Pakistan Journal of Zoology. 48(6), 1891-1897
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  • Allaf T, Tomao V, Besombes C, Chemat F, 2013. Thermal and mechanical intensification of essential oil extraction from orange peel via instant autovaporization, Chemical Engineering and Processing: Process Intensification, 72: 24–30.
  • Alzawqari MH, Al-Baddany AA, AlBaadani HH, Alhidary IA, Khan RU, Aqil GM, Abdurab A, 2016. Effect of feding dried sweet orange (Citrus sinensis) peel and lemon grass (Cymbopogon citratus) leaves on growth performance, carcass traits, serum metabolites and antioxidant status in broiler during the finisher phase. Environmental Science and Pollution Research. 23(17), 17077-17082.
  • Arslan D, Özcan MM, 2011. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4): 504-513.
  • Baini R, Langrish TAG, 2009. Assessment of colour development in dried bananas–measurements and implications for modelling. Journal of Food Engineering, 93(2): 177-182.
  • Carranza-Concha J, Benlloch M, Camacho MM, Martínez-Navarrete N, 2012. Effects of drying and pretreatment on the nutritional and functional quality of raisins. Food and Bioproducts Processing, 90(2): 243-248.
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  • Choi Y, Lee SM, Chun J, Lee HB, Lee J, 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food chemistry, 99(2): 381-387.
  • Contreras C, Martín-Esparza ME, Chiralt A, Martínez-Navarrete N, 2008. Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering, 88(1):55-64.
  • Demiray E, 2009. Kurutma İşleminde Domatesin Likopen, ß-Karoten, Askorbik Asit ve Renk Değişim Kinetiğinin Belirlenmesi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılmış).
  • Demirel H, Demir MK, 2018. Farklı Turunçgillerden Elde Edilen Albedoların Bisküvi Üretiminde Kullanımı. Gıda 43(3): 501-511.
  • Demirhan E, Özberk B, 2010. Microwave‐drying characteristics of basil. Journal of Food Processing and Preservation, 34(3): 476-494.
  • Dewanto V, Xianzhong W, Adom KK, Liu RH, 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50: 3010-3014.
  • Dumbravă DG, Hădărugă NG, Hădărugă DI, Moldovan C, Raba D, 2010. Determination by RP-HPLC of β-carotene concentration from orange (Citrus sinensis L.) fruits peel extracts. Journal of Agro alimentary Processes and Technologies, 16(2): 242-246.
  • Erbay B., Kıvrak E, Orhan H, Küçüköner E, 2009. Dondurarak kurutulmuş havuç dilimlerinin renk, rehidrasyon özellikleri ve bazı duyusal özellikleri üzerine farklı antioksidan çözeltilerin etkisi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitü Dergisi, 13(3): 229-236.
  • Erdem T, Karaaslan S, Öztekin S, Şahan Z, Çiftçi H, 2014. Microwave Drying of Orange Peels and Its Mathematical Models. Tarım Makinaları Bilimi Dergisi, 10 (4): 329-333.
  • Erdem T, Karaaslan S, Öztekin S, Şahan Z, Çiftçi H, 2014. Microwave Drying of Orange Peels as an Alternative Animal Feed and Its Mathe-matical Models. Journal of Agricultural, Machinery Science, 10(4), 329-333.
  • Fakayode OA, Abobi KE, 2018. Optimization of oil and pectin extraction from orange (Citrus sinensis) peels: a response surface approach. Journal of Analytical Science and Technology, 9(20):1-16.
  • Figiel A, 2009. Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices. Journal of Food Engineering, 94: 98-104.
  • Francisco MLLD, Resurreccion AVA, 2009. Total phenolics and antioxidant capacity of heat-treated peanut skins. Journal of food composition and analysis, 22(1): 16-24.
  • Ghanem N, Mihoubi D, Kechaou N, Mihoubi NB, 2012. Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crops and Products, 40: 167-177.
  • Giovanelli G, Zanoni B, Lavelli V, Nani R, 2002. Water sorption, drying and antioxidant properties of dried tomato products. Journal of Food Engineering, 52(2): 135-141.
  • Giri SK, Prasad S, 2007. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 78: 512-521.
  • Güzel M, Akpınar Ö, (2017). Turunçgil kabuklarının biyoaktif bileşenleri ve antioksidan aktivitelerinin belirlenmesi. Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7(2): 153-167.
  • Hashmi SH, Ghatge P, Machewad GM, Pawar S, 2012. Studies on extraction of essential oil and pectin from sweet orange. Journal of Food Processing & Technology (Open Access), 1(5):1–3.
  • Horwitz W, 1980. AOAC (Association of Official Analytical Chemists), Official methods of analysis of the Association of Official Analytical Chemists. 13. Eddition, Washington DC: AOAC.
  • İzli G, 2018. Effects of different drying applications on the some quality characteristics of pear fruit. Turkish Journal of Agriculture-Food Science and Technology, 6(4): 479-485.
  • Kamiloğlu S, 2012. Effect of sun-drying on polyphenols and in vitro bioavailability of Sarilop and Bursa siyahi figs (Ficus carica l.). İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü, Yükek Lisans Tezi (Basılmış).
  • Karaarslan M, Yıldırım A, Vardin H, 2013. Farklı Kurutma Teknikleri ve Ön İşlem Uygulamaları ile Kurutulmuş Soğanların Rehidrasyon Kapasitelerinin Artırılması. Harran Tarım ve Gıda Bilimleri Dergisi, 20(3):192-203.
  • Karataş N, 2014. Farklı Kurutma Yöntemlerinin Bazı Kayısı Çeşitlerinin Kimyasal ve Fiziksel Özelliklerine Etkisi. Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi (Basılmış).
  • Koca N, Burdurlu HS, Karadeniz F, 2007. Kinetics of colour changes in dehydrated carrots. Journal of Food Engineering, 78(2): 449-455.
  • Kodal SP, Aksu Z. (2017). Phenolic pigment extraction from orange peels: kinetic modeling. In 15th International Conference on Environmental Science and Technology. Rhodes, Greece, August, 31: 798-803.
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There are 67 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Gülce Bedis Kaynarca 0000-0001-7896-457X

Buket Aşkın 0000-0001-6327-0946

Publication Date December 15, 2020
Submission Date February 10, 2020
Acceptance Date June 15, 2020
Published in Issue Year 2020 Volume: 10 Issue: 4

Cite

APA Kaynarca, G. B., & Aşkın, B. (2020). Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi. Journal of the Institute of Science and Technology, 10(4), 2604-2617. https://doi.org/10.21597/jist.685821
AMA Kaynarca GB, Aşkın B. Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi. J. Inst. Sci. and Tech. December 2020;10(4):2604-2617. doi:10.21597/jist.685821
Chicago Kaynarca, Gülce Bedis, and Buket Aşkın. “Portakal Kabuğunun Farklı Yöntemlerle Kurutulması Ve Bazı Teknolojik Özelliklerinin İncelenmesi”. Journal of the Institute of Science and Technology 10, no. 4 (December 2020): 2604-17. https://doi.org/10.21597/jist.685821.
EndNote Kaynarca GB, Aşkın B (December 1, 2020) Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi. Journal of the Institute of Science and Technology 10 4 2604–2617.
IEEE G. B. Kaynarca and B. Aşkın, “Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi”, J. Inst. Sci. and Tech., vol. 10, no. 4, pp. 2604–2617, 2020, doi: 10.21597/jist.685821.
ISNAD Kaynarca, Gülce Bedis - Aşkın, Buket. “Portakal Kabuğunun Farklı Yöntemlerle Kurutulması Ve Bazı Teknolojik Özelliklerinin İncelenmesi”. Journal of the Institute of Science and Technology 10/4 (December 2020), 2604-2617. https://doi.org/10.21597/jist.685821.
JAMA Kaynarca GB, Aşkın B. Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi. J. Inst. Sci. and Tech. 2020;10:2604–2617.
MLA Kaynarca, Gülce Bedis and Buket Aşkın. “Portakal Kabuğunun Farklı Yöntemlerle Kurutulması Ve Bazı Teknolojik Özelliklerinin İncelenmesi”. Journal of the Institute of Science and Technology, vol. 10, no. 4, 2020, pp. 2604-17, doi:10.21597/jist.685821.
Vancouver Kaynarca GB, Aşkın B. Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi. J. Inst. Sci. and Tech. 2020;10(4):2604-17.