Depolama Süresinin Farklı Kurutma Yöntemleri ile Kurutulmuş Kamkat Dilimlerinin Bazı Kalite Özelliklerine Etkisi

Year 2020, Volume: 30 Issue: 1, 44 - 56, 31.03.2020

Demet Yıldız Turgut Ayhan Topuz

https://doi.org/10.29133/yyutbd.643636

Cited By: 6

Abstract

Bu çalışmada farklı kurutma yöntemleri ile kurutulmuş kamkat dilimleri oda sıcaklığında 4 ay depolanmış ve depolama süresinde ürün kalitesi ve stabilitesi incelenmiştir. Bu amaçla, kamkat dilimleri suda haşlama ön işlemi ve ön işlemsiz olarak sıcak hava, vakum, ultrason destekli ozmotik ön kurutma sonrası sıcak hava ve mikrodalga destekli sıcak hava kurutma olmak üzere 4 kurutma yöntemi ile kurutulmuştur. Depolama süresinde kurutulmuş kamkat dilimlerinin nem içerikleri ve su aktivitesi değerleri artış göstermiş, en düşük artış ön işlemsiz sıcak hava kurutma yöntemi ile kurutulan örneklerde belirlenmiştir. Genel olarak, depolamanın sonunda kurutulmuş kamkat dilimlerinin L*, b*, kroma, hue açısı değerleri azalış göstermiş, a* ve TRD değerleri ise artış göstermiştir. Depolama sürecinde, HMF değerleri 0.39-46.79 mg/kg arasında değişim göstermiştir. Depolama periyodunda kurutulmuş örneklerin askorbik asit içeriğinin %28.36-75.61 oranında kayba uğradığı gözlenmiştir. Çalışma sonucunda kamkat dilimlerinin ön işlemsiz olarak kurutulmasının 4 aylık depolama süresinde incelenen kalite özellikleri açısından daha uygun olduğu belirlenmiştir.

Keywords

Kurutma, Depolama, su aktivitesi, 5-hidroksimetilfurfural, askorbik asit

Supporting Institution

Akdeniz Üniversitesi, TÜBİTAK BİDEB

Thanks

Bu çalışma Farklı Yöntemlerle Kurutulmuş Kamkatın (Fortunella margarita Swing.) Bazı Kalite Özellikleri ve Depolamaya Bağlı Değişimi” adlı doktora tezinin bir kısmıdır. Çalışmayı Doktora Burs Programı kapsamında destekleyen TÜBİTAK-BİDEB’e teşekkürlerimizi sunarız.

Effect of Storage Time on Some Quality Characteristics of Dried Kumquat Slices by Different Drying Methods

Abstract

In this study, dried kumquat slices by different drying methods were stored at room conditions for 4 months and the product quality and stability were investigated during storage. For this purpose, the kumquat slices were dried by four drying methods including hot air, vacuum, ultrasound assisted osmotic pre-drying with hot air, and microwave assisted hot air drying with pretreatment by water blanching and without pretreatment. The moisture content and water activity values of dried kumquat slices increased during storage, and the lowest increase was determined in samples dried by hot air drying method without pretreatment. In general, L*, b*, chroma, hue angle values decreased, while a* and TRD values increased in all dried samples at the end of the storage. HMF values were ranged from 0.39 to 46.79 mg/kg during storage. It was observed that the ascorbic acid content of dried samples lost 28.36-75.61% during storage period. As a result of the study, it has been determined that drying of kumquat slices by without pretreatment is more suitable in terms of the examined quality properties during storage for 4 months. 

Keywords

Ascorbic acid, Storage, 5-hydroxymethylfurfural, Drying, Water activity

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