Kanlıca Mantarının Sıcak Havada Kurutma Yöntemiyle Kurutulması Ve Kalitesi Üzerine Etkilerinin Araştırılması

Year 2024, , 1733 - 1742, 02.10.2024

Göknur Kayataş Ongun , Mustafa Aktaş , Bahadir Acar , Mehmet Özkaymak

https://doi.org/10.2339/politeknik.1302976

Cited By: 1

Abstract

Yapılan bu çalışmada Karabük ilinden toplanan Kanlıca mantarının sıcak hava ile kurutulması sağlanarak; aflatoksin oluşumunun önlenmesi, raf ömrünün uzatılması, erken çürüme ve ayrışmaya karşı önlem alınması, içeriğindeki faydalı aromaların korunması sağlanmıştır. Kurutulmuş ürün olarak mantar grupları arasında içerdiği vitamin ve mineraller açısından en çok tüketilen baharatlı endemik bitki olan Kanlıca mantarı kullanılmıştır. Sıcak hava ile kurutma ile beş farklı sıcaklıkta (30oC, 40oC, 50oC, 60oC ve 70oC) kurutma yapılmıştır. Su aktivitesi, renk değişimi, enerji tüketimi ve kuruma süresi açısından en iyi sonuç 50oC'de yapılan deneylerde elde edilmiştir. Sıcak hava kurutma işlemlerinde kurutulan ürünlerin (taze mantar su aktivitesi: 0,983 aw) su aktivite değerleri 0,429 ve 0,173 aralığında (literatürde 0,6 'dan düşük) bulunmuş ve renk analizi deneyleri sonucuna göre L*, Farklı sıcaklıklarda kurutulan Kanlıca mantarının a*, b*, C*, Ho, ∆E, BI değerleri hesaplanmıştır. Yapılan analizler sonucunda mantarların dondurularak ve sıcak hava ile kurutularak muhafaza edilmesinin uygun olduğu tespit edilmiştir

Keywords

Kanlıca Mantarı, Kurutma, sıcak havayla kurutma, dondurarak kurutma, su aktivitesi

Drying Of Kanlıca Mushroom By The Hot Air Drying Method And The Investigations Of Its Effects On Its Quality

Abstract

In this study done, by providing the hot air drying of Kanlıca mushroom collected from Karabuk city; prevention of aflatoxin occurrence, shelf life extension, taking precaution against early putrefaction and decomposition, protection of the beneficent aromas in its content have been ensured. As the dried product, Kanlıca mushroom, the most consumed endemic plant spicy in terms of the vitamin and the mineral that it contains among the mushroom groups, has been used. By means of hot air drying, drying has been done at five different (30oC, 40oC, 50oC, 60oC and 70oC) temperatures. The best result in terms of water activity, colour changes, energy consumption and drying duration has been obtained in the experiments at 50oC. The water activity values of products (fresh mushroom water activity: 0,983 aw) dried in hot air drying processes have been found in 0,429 and 0,173 interval (in literature lower than 0,6) and according to the colour analysis experiments result, L*, a*, b*, C*, Ho, ∆E, BI values of Kanlıca mushroom dried at different temperatures have been calculated. According to the result of the analyses, it has been detected that the preservation of mushrooms by freezing and hot air drying is appropriate.

Keywords

Kanlıca Mushroom, drying, hot air drying, freeze drying, water activity

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