Year 2020, Volume 30 , Issue 2, Pages 317 - 327 2020-06-30

Kiraz Domateslerde Donma Hızınn Kaliteye Etkisi
Effects of Freezing Rate on The Quality of Cherry Tomatoes

Ahsen RAYMAN ERGÜN [1] , Nurşah GÜRLEK [2] , Taner BAYSAL [3]


Bu çalışmada farklı hızlarda dondurulmuş kiraz domateste donma hızının bazı kalite özellikleri üzerine etkisi araştırılmıştır. Kiraz domatesler, ev tipi buzdolabının dondurucu bölümünde -18°C’de ve 1.2 m/s hava hızına sahip Bosch ve Siemens (Hausgerate GmbH, Çerkezköy, Türkiye) tarafından üretilen modifiye dondurucu kabinde ise -30°C’de dondurulmuştur. Donma hızları, farklı konumlardaki örnekler için ölçülmüştür. -30°C' de orta nokta donma hızı 1.55±0.16 (cm/saat) olarak hızlı donma sınıfında saptanmıştır. -18°C ‘de ise orta nokta donma hızı 0.11±0.01 (cm/h) bulunmuş ve yavaş donma olarak belirlenmiştir. Farklı hızlarda donmuş olan kiraz domateslerin damlama (sızıntı) kaybı, toplam kuru madde, suda çözünür kuru madde (ᵒBriks) miktarları, renk değerleri, pH, askorbik asit, toplam fenolik, titrasyon asitliği ve likopen miktarları incelenmiştir. Damlama kaybı değerleri hızlı dondurulmuş kiraz domates örnekler için %11.01±0.21, yavaş dondurulmuş örnekler için %19.95±0.44 bulunmuştur. Yavaş hızda dondurulmuş örneklerde ᵒBriks değerindeki azalma, hızlı dondurulmuş örneklere göre daha fazla olmuştur. Parlaklık ve a/b değerleri hızlı dondurulmuş domates örneğinde yavaş dondurulmuş örneklere kıyasla daha fazla saptanmıştır. Askorbik asit, fenolik ve likopen içeriği hızlı dondurulmuş örneklerde daha yüksek bulunmuştur.
In this study, the effects of different freezing rates on some physical and chemical quality properties of cherry tomatoes were investigated. Cherry tomatoes were frozen slowly at -18°C at the freezer section of the home type refrigerator and quickly at -30°C in the modified freezer cabinet which is capable of blowing air at a speed of 1.2 m/s at -30°C, designed and produced by Bosch und Siemens Hausgerate GmbH (Çerkezköy, Turkey). The freezing rates were calculated on the bulk basis of the samples in the middle, bottom and top positions. The freezing rate in the middle for -30°C found as 1.55±0.16 (cm/h) which was slow freezing and 0.11±0.01 (cm/h) for -18°C between 4 and -15ᵒC which was in the range of quick freezing. Drip loss, total dry matter content, total soluble solid content (ᵒBrix), color values, pH, ascorbic acid, total phenolic content, titration acidity and lycopene were investigated for cherry tomatoes frozen at different rates. Drip loss values were 11.01 ± 0.21% for quick frozen cherry tomato samples and 19.95 ± 0.44% for slow-frozen samples. The decrease in ᵒBrix value of slow frozen sample was more than quick frozen samples. Brightness and a/b values of the quick frozen tomatoes were better compared to the slow frozen ones. Ascorbic, phenolic and lycopene contents were found higher in quick frozen sample.
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Primary Language en
Subjects Engineering
Published Date Haziran 2020
Journal Section Articles
Authors

Orcid: 0000-0001-2345-6789
Author: Ahsen RAYMAN ERGÜN (Primary Author)
Institution: EGE ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0003-0356-0364
Author: Nurşah GÜRLEK
Institution: EGE UNIVERSITY
Country: Turkey


Orcid: 0000-0003-1039-6275
Author: Taner BAYSAL
Institution: EGE UNIVERSITY
Country: Turkey


Supporting Institution Bosch und Siemens Hausgerate GmbH
Thanks The authors would like to thank Bosch und Siemens Hausgerate GmbH (Çerkezköy, Turkey) for design and production of the modified freezer cabinet, and financial support to this research.
Dates

Publication Date : June 30, 2020

Bibtex @research article { yyutbd670610, journal = {Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi}, issn = {1308-7576}, eissn = {1308-7584}, address = {}, publisher = {Yuzuncu Yil University}, year = {2020}, volume = {30}, pages = {317 - 327}, doi = {10.29133/yyutbd.670610}, title = {Effects of Freezing Rate on The Quality of Cherry Tomatoes}, key = {cite}, author = {Rayman Ergün, Ahsen and Gürlek, Nurşah and Baysal, Taner} }
APA Rayman Ergün, A , Gürlek, N , Baysal, T . (2020). Effects of Freezing Rate on The Quality of Cherry Tomatoes . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , 30 (2) , 317-327 . DOI: 10.29133/yyutbd.670610
MLA Rayman Ergün, A , Gürlek, N , Baysal, T . "Effects of Freezing Rate on The Quality of Cherry Tomatoes" . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 (2020 ): 317-327 <https://dergipark.org.tr/en/pub/yyutbd/issue/54991/670610>
Chicago Rayman Ergün, A , Gürlek, N , Baysal, T . "Effects of Freezing Rate on The Quality of Cherry Tomatoes". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 (2020 ): 317-327
RIS TY - JOUR T1 - Effects of Freezing Rate on The Quality of Cherry Tomatoes AU - Ahsen Rayman Ergün , Nurşah Gürlek , Taner Baysal Y1 - 2020 PY - 2020 N1 - doi: 10.29133/yyutbd.670610 DO - 10.29133/yyutbd.670610 T2 - Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi JF - Journal JO - JOR SP - 317 EP - 327 VL - 30 IS - 2 SN - 1308-7576-1308-7584 M3 - doi: 10.29133/yyutbd.670610 UR - https://doi.org/10.29133/yyutbd.670610 Y2 - 2020 ER -
EndNote %0 Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi Effects of Freezing Rate on The Quality of Cherry Tomatoes %A Ahsen Rayman Ergün , Nurşah Gürlek , Taner Baysal %T Effects of Freezing Rate on The Quality of Cherry Tomatoes %D 2020 %J Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi %P 1308-7576-1308-7584 %V 30 %N 2 %R doi: 10.29133/yyutbd.670610 %U 10.29133/yyutbd.670610
ISNAD Rayman Ergün, Ahsen , Gürlek, Nurşah , Baysal, Taner . "Effects of Freezing Rate on The Quality of Cherry Tomatoes". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 / 2 (June 2020): 317-327 . https://doi.org/10.29133/yyutbd.670610
AMA Rayman Ergün A , Gürlek N , Baysal T . Effects of Freezing Rate on The Quality of Cherry Tomatoes. YYÜ TAR BİL DERG. 2020; 30(2): 317-327.
Vancouver Rayman Ergün A , Gürlek N , Baysal T . Effects of Freezing Rate on The Quality of Cherry Tomatoes. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 2020; 30(2): 317-327.