Yüksek sıcaklık-vakum uygulama periyotlarının mantar dilimlerinin kurutulması üzerine etkisi

Öz

Bu çalışmada geleneksel yöntem (kontrol, 50 °C, atmosferik basınç) ve farklı periyotlarda yüksek sıcaklık (75 °C-10 dk.) ve vakum (-90 kPa) uygulaması ile kurutulan mantar dilimlerinin kuruma karakteristikleri, fizikokimyasal (renk, tekstür, rehidrasyon oranı, toplam fenolik madde ve antioksidan içeriği) ve mikroyapısal özellikleri (SEM ve XRD) karşılaştırılmıştır. Yüksek sıcaklık -vakum uygulaması geleneksel kurutma öncesi (PRE), orta aşamaları (MID70-MID110) ve sonu (POST) uygulanmıştır. MID ve POST örneklerinin kurutma karakteristikleri ve fizikokimyasal özelliklerinin kontrolle benzer ve PRE örneklerinin kontrolden tamamen farklı olduğu görülmüştür. SEM ve XRD analizlerine göre bu farklılıklar mantar hücre duvarında olan bozulma ve hücre dokusunda bulunan mannitol içeriğindeki değişim ile ilişkilidir. PRE örnekleri diğer örneklerden daha yumuşak, daha koyu renkli, düşük rehidrasyon kapasitesine sahip ve toplam fenolik madde içeriğinin ve antioksidan aktivitesinin daha düşük olduğu görülmüştür (p<0.05). POST örneklerinin sertlik, toplam renk değişimi, rehidrasyon oranı ve toplam fenolik madde içeriği kontrolle benzer (p>0.05) ve antioksidan içeriği farklıdır (p<0.05). Bu çalışma yüksek sıcaklık-vakum uygulamasının düşük nem içeriğinde uygulanması ile kurutulmuş mantar dilimlerinin fizikokimyasal özellikleri etkilenmeden kuruma süresinin kısaltılabilme potansiyeli gösterilmiştir.

Anahtar Kelimeler

• Vakum
• Mantar
• Kurutma

Evaluation of high temperature-vacuum application periods during conventional drying of mushroom slices

Abstract

In the present study, a comparative study was conducted on drying characteristics, physicochemical (color, texture, rehydration ratio, total phenolic content, and antioxidant activity), and microstructural (SEM and XRD) properties of mushroom slices using conventional (control, 50˚C at atmospheric pressure) and high temperature (75 °C-10 min)- vacuum treatments (-90 kPa) (HT-VT) at a different stage of conventional drying. HT-VT is carried out in the beginning (PRE), intermediate (MID70 and MID110), and final (POST) stages of hot air drying. HT-VT at low moisture content led to having similar drying and physicochemical properties to hot-air dried counterparts. MID and POST samples were more comparable with control, while PRE samples were completely different from control. According to SEM and XRD analyses, these differences can be associated with the decomposition of the cell wall and mannitol content within the tissue cells. PRE samples had a softer texture, darker color, and less rehydration ratio with the lowest total phenolic content and antioxidant activity among the others (p<0.05). The hardness, total color change, rehydration ratio, and total phenolic content of POST were similar (p>0.05) and the antioxidant activity was significantly different from the control (p <0.05)). This study showed that drying duration can be shortened with desirable physicochemical properties by application combined high temperature and vacuum at lower moisture content levels

Keywords

• Vacuum
• Mushroom
• Drying

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