Yıl 2020, Cilt 18 , Sayı 1, Sayfalar 19 - 26 2020-04-30

Kırmızıbiber (Capsicum annuum L.) Dilimlerinin Vakumla Kurutulması Sırasında Renk ve Askorbik Asidin Bozunma Kinetiği
Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying

Engin DEMİRAY [1] , Yahya TÜLEK [2]


Kırmızı biber dilimleri vakumlu bir kurutucuda üç farklı sıcaklıkta (45, 55 ve 65°C) ve iki mutlak basınçta (21.5 kPa ve 48.0 kPa) kurutulmuştur. Kurutma sıcaklığı ve mutlak basınç kuruma süresini önemli ölçüde etkilemiştir. Askorbik asitin, vakumla kurutma sırasında kırmızıbiber dilimlerindeki bozunma kinetiği, birinci dereceden bir kinetik modele uyduğu belirlenmiştir. En yüksek askorbik asit miktarı, 45°C ve 21.5 kPa kombinasyonunda kurutulmuş örneklerde belirlenmiştir. Kurutma sıcaklığının etkisine ek olarak, kurutma mutlak basıncının da askorbik asit kaybı üzerinde etkili olduğu saptanmıştır. Askorbik asit için hem 48.0 kPa hem de 21.5 kPa mutlak basınç altında yapılan kurutma işleminde, aktivasyon enerji değerleri sırasıyla 70.85 kJ/mol ve 81.43 kJ/mol olarak hesaplanmıştır. Çalışmada ayrıca kurutma sırasında örneklerin yüzey renginin bozulması da incelenmiştir. Renk değerleri (Hunter L, a ve b) azalırken, ΔE değerinin kurutma sırasında arttığı belirlenmiştir. Hunter L, a ve b değerlerinin renk bozulması kinetiğinin matematiksel modellemesi yapılmış ve hem sıfırıncı hem de birinci dereceden kinetik modele uyduğu saptanmıştır. Bununla birlikte, ΔE değerinin sadece sıfırıncı dereceli kinetik modele uyduğu belirlenmiştir.
Red pepper slices were dried in a vacuum dryer at three different temperatures (45, 55 and 65°C) and two absolute pressures (21.5 kPa and 48.0 kPa). Drying temperature and absolute pressure significantly influenced drying time. Degradation kinetics of ascorbic acid in red pepper slices during vacuum drying followed a first-order kinetic model. The highest ascorbic acid retention occurred in the samples dried the combination of 45°C and 21.5 kPa. In addition to the temperature effect, the drying absolute pressure was effective on the loss of ascorbic acid. The activation energy values for ascorbic acid under both absolute pressure of 48.0 kPa and 21.5 kPa were calculated as 70.85 kJ/mol and 81.43 kJ/mol, respectively. The sample surface color degradation after drying was also determined. The color values (Hunter L, a and b) decreased, while ΔE (The color difference) increased during drying. Mathematical modeling of color degradation kinetics indicated that both the zero-order and first-order kinetic model were found to describe the Hunter L, a and b values. However, ΔE followed zero-order kinetic model.
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-1639-9090
Yazar: Engin DEMİRAY (Sorumlu Yazar)
Kurum: PAMUKKALE ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0001-8915-4337
Yazar: Yahya TÜLEK
Kurum: PAMUKKALE ÜNİVERSİTESİ
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 30 Nisan 2020

Bibtex @araştırma makalesi { akademik-gida730013, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {19 - 26}, doi = {10.24323/akademik-gida.730013}, title = {Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying}, key = {cite}, author = {DEMİRAY, Engin and TÜLEK, Yahya} }
APA DEMİRAY, E , TÜLEK, Y . (2020). Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying. Akademik Gıda , 18 (1) , 19-26 . DOI: 10.24323/akademik-gida.730013
MLA DEMİRAY, E , TÜLEK, Y . "Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying". Akademik Gıda 18 (2020 ): 19-26 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/54111/730013>
Chicago DEMİRAY, E , TÜLEK, Y . "Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying". Akademik Gıda 18 (2020 ): 19-26
RIS TY - JOUR T1 - Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying AU - Engin DEMİRAY , Yahya TÜLEK Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.730013 DO - 10.24323/akademik-gida.730013 T2 - Akademik Gıda JF - Journal JO - JOR SP - 19 EP - 26 VL - 18 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.730013 UR - https://doi.org/10.24323/akademik-gida.730013 Y2 - 2019 ER -
EndNote %0 Akademik Gıda Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying %A Engin DEMİRAY , Yahya TÜLEK %T Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 1 %R doi: 10.24323/akademik-gida.730013 %U 10.24323/akademik-gida.730013
ISNAD DEMİRAY, Engin , TÜLEK, Yahya . "Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying". Akademik Gıda 18 / 1 (Nisan 2020): 19-26 . https://doi.org/10.24323/akademik-gida.730013
AMA DEMİRAY E , TÜLEK Y . Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying. Akademik Gıda. 2020; 18(1): 19-26.
Vancouver DEMİRAY E , TÜLEK Y . Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying. Akademik Gıda. 2020; 18(1): 26-19.