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Effect of Electrical and Ultrasonic Pre-treatments during Osmotic Dehydration of Quince Slices

Yıl 2013, Cilt: 11 Sayı: 2, 60 - 69, 01.06.2013

Öz

In this study, osmotic dehydration of quince slices was investigated by applying electrical 60 V/cm, 15 s and ultrasonic 195 W, 15 s pre-treatments. It was also performed as untreated control group for the purpose of comparing the effects of pre-treatments. 50% w/w sucrose solution was used as the osmotic drying agent. Changes on total dry matter TDM content, solid gain, water loss, weight reduction, dimensions, the electrical conductivity and temperature during the osmotic dehydration were investigated. It was determined that electrically pretreated quince slices reached to 40% TDM content in 240 min although ultrasonic pretreated samples and control group reached in 300 min. Comparing the color values of osmotically dried samples having 40% TDM, L*, a*, Hue angle, and ∆E colour values of either ultrasonic pretreated or control group samples were different than those of electrically pretreated samples p

Kaynakça

  • [1] Geankoplis, C. J., 2003. Transport Processes and Separation Process Principles, Pearson Education Inc., New Jersey, 1025.
  • [2] Mujumdar, A.S., 2004. Dehydration of products of biological origin, Science Publishes, UK, pp 553.
  • [3] Kaymak, F. ve Kıncal, S., 1989. Gıdalarda ozmotik dehidrayon işleminin modellenmesi ve kuruma üzerine etkileri, E.Ü. Mühendislik Fakültesi Dergisi (Gıda Mühendisliği) 7(2): 107.
  • [4] Us, F., 2006. Ozmotik kurutma. Türkiye 9. Gıda Kongresi Kitapçığı: 24-26 Mayıs, Bolu, 65-68
  • [5] Khin, M.M., Zhou, W., and Perera, C.O., 2005. A study of the mass transfer in osmotic dehydration of coated potato cubes, Journal of Food Engineering 77: 84-95.
  • [6] Brennan, J. G., 2006. Food Processing Handbook, Wiley-VGH Verlog GmbH&Co. KGOA, Weinbeim, Germany, 607 p.
  • [7] Erünal, S., 2010. Eriğin (Prunus domestica) Ozmotik Dehidrayon Parametrelerinin ve Kurumaya Etkisinin İncelenmesi, Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Afyonkarahisar, 118 s
  • [8] Ade-Omowayel, P., Talens, P., Angersbach, A., Knorr, D., 2003. Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment. Food Research International 36: 475–483
  • [9] Evgin, T., 2012. Ozmotik İşlemle Kısmi Kurutulmuş Kavun Dilimlerinin dondurulmasının Deneysel ve Kuramsal Olarak İncelenmesi, Enerji Verimliliğinin Değerlendirilmesi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Bornova, İzmir. 262 s.
  • [10] Amami, E., Vorobiev, E., Kechaou, N., 2006. Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field. Journal of Food Engineering 39: 1014– 1021.
  • [11] Kusnadi, C., Sastry, S.K., 2012. Effect of moderate electric fields on salt diffusion into vegetable tissue. Journal of Food Engineering 110(3): 329-336.
  • [12] Fernandes, F., Gallao, M., Rodrigues, S., 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration, Journal of Food Engineering 90: 86–190.
  • [13] Rastogi, N. K., Niranjan, K., 1998. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science 63: 508–511.
  • [14] Rastogi, N., K., Raghavarao K.S.M.S., Niranjan, K., Knorr, D., 2002. Recent developments in osmotic dehydration: A method to enhance mass transfer, Trends in Food Science and Technology 13: 48-59.
  • [15] Fernandes F., Gallao, M., Rodrigues, S., 2008. Effect of osmotic dehydration and ultrasound pretreatment on cell structure: Melon dehydration, Journal of Food Engineering 41: 604–610.
  • [16] Baysal, T., İçier, F., Baysal, H., 2011. Güncel Elektriksel Isıtma Yöntemleri, Sidas Medya Yayınları, Seher Matbaacılık, Çankaya, İzmir, 352 s
  • [17] Halden, K., DeAlwis, A.A.P., Fryer, P.J., 1990. Changes in the electrical conductivity of foods during ohmic heating. International Journal of Food Science and Technology 25: 9–25.
  • [18] Bozkurt, H., Icier, F., 2010. Ohmic cooking of grounded beef: effects on quality. Journal of Food Engineering 96, 481–490.
  • [19] İçier, F., 2003. Gıdaların ohmik ısıtılmasının deneysel ve kuramsal olarak incelenmesi, Ege Üniversitesi Fen Bilimleri Enstitüsü Doktora tezi, Bornova, Izmir, 245 p.
  • [20] Cemeroğlu, B., 2010, Gıda analizleri, Gıda Teknolojisi Derneği Yayınları, Ankara, 655 s.
  • [21] Heimdal, H., Kuhn, B.F., Poll, L., Larsen, L. M., 1995. Biochemical changes and sensory quality of shredded and MA packaged iceberg lettuce, Journal of Food Science 60 (6): 1265-1268, 1276.
  • [22] SPSS, 2007, Release 16.0.0 Version statistical package, SPSS Inc.
  • [23] Allali, H., Marchal, L., Vorobiev, E., 2010. Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration, Food and Bioprocess Technology 3: 406-414.
  • [24] Nieto, A.B., Salvatori, D.M., Castro, M.A., Alzamora, S.M., 2004. Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features, Journal of Food Engineering 61: 269–278.
  • [25] Mavroudis, N.E., Gekas, V., Sjöholm, I., 1998. Osmotic Dehydration of Apples. Shrinkage Phenomena and the Significance of Initial Structure on Mass Transfer Rates, Journal of Food Engineering, 38: 101- 123.
  • [26] Mayor, L., Moreira, R., Sereno, A.M., 2011. Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits, Journal of Food Engineering 103: 29–37.
  • [27] Ade-Omowaye, B.I.O., Rastogi, N.K., Angersbach, A., Knorr, D., 2002. Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering 54: 35–43.
  • [28] Fernandes F., Gallao, M., Rodrigues, S., 2007. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration, Journal of Food Engineering 90: 86–190.
  • [29] Deng, Y., Zhao, Y., 2008. Effects of pulseedvacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji), Journal of Food Engineering 85: 84-93.
  • [30] Wei, B., Zou, K., Teng, J., Huang, L., Dai, X., 2013. Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. Food Science and Technology 51: 253-259.
  • [31] Yıldız, H., İçier, F., Evgin, T., Eroglu, E., 2012. Effects of Ultrasonic and Electrical Pretreatments on Osmotic Dehydration of Pear Slices. International Conference Bio & Food Electrotechnologies. 26-28 September, Fisciano (SA), Italy, pp 4-5.
  • [32] Leistner, L., 1995. Use of hurdle technology in food processing: recent advances. In G. Barbosa Cánovas, & J. Welti (Eds.), Food preservation by moisture control. Fundamentals and applications, Isopow Pract. II Lancaster: PA: Technomic Publishing, pp. 377-396.
  • [33] Barreiro, J., Milano, M., Sandoval, A. 1997. Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering 33(3–4): 359–371.
  • [34] Lopez, A., Pique, M., Boatella, J., Romero, A., Ferran, A., Garcia, J., 1997. Influence drying conditions on the hazelnut quality. III. Browning. Drying Technology 15(3–4): 989–1002.
  • [35] Pathare, B.P., Opara U.L., Al-Said, F.A., 2013. Colour Measurement and Analysis in Fresh and Processed Foods. Food Bioprocess Technology 6: 36–60.
  • [36] Patras, A., Brunton, N. P., Tiwari, B., & Butler, F., 2011. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology 4: 1245– 1252.
  • [37] Falade, O.K., Igbeka, J.C., Ayanwuyi, F.A., 2007. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. Journal of Food Engineering 80: 979–985.

Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri

Yıl 2013, Cilt: 11 Sayı: 2, 60 - 69, 01.06.2013

Öz

Bu çalışmada, ayva dilimlerinin elektriksel 60 V/cm, 15 s ve ultrasonik 195 W, 15 s ön işlemler sonrası ozmotik kurutulması incelenmiştir. Ön işlemlerin etkilerini karşılaştırmak amacıyla ön işlemsiz kontrol grubu ozmotik kurutma da yapılmıştır. Ozmotik kurutma ajanı olarak %50 w/w sakkaroz çözeltisi kullanılmıştır. Ozmotik kurutma süresince toplam kuru madde TKM içeriği, katı kazanımı, su kaybı, ağırlık değişimi, boyut değişimi, elektriksel iletkenlik ve sıcaklık değişimi incelenmiştir. Elektriksel ön işlem uygulanmış ayva dilimlerinin 240 dakikada, ultrasonik ön işlem uygulanmış ve kontrol grubu örneklerinin 300 dakikada %40 TKM değerine ulaştığı tespit edilmiştir. %40 TKM değerine ozmotik kurutulmuş ürünlerin renk özellikleri incelendiğinde, L*, a*, Hue açısı ve ∆E değeri açısından, ultrasonik ön işlem ve kontrol grubunun elektriksel ön işlemden farklı olduğu bulunmuştur p

Kaynakça

  • [1] Geankoplis, C. J., 2003. Transport Processes and Separation Process Principles, Pearson Education Inc., New Jersey, 1025.
  • [2] Mujumdar, A.S., 2004. Dehydration of products of biological origin, Science Publishes, UK, pp 553.
  • [3] Kaymak, F. ve Kıncal, S., 1989. Gıdalarda ozmotik dehidrayon işleminin modellenmesi ve kuruma üzerine etkileri, E.Ü. Mühendislik Fakültesi Dergisi (Gıda Mühendisliği) 7(2): 107.
  • [4] Us, F., 2006. Ozmotik kurutma. Türkiye 9. Gıda Kongresi Kitapçığı: 24-26 Mayıs, Bolu, 65-68
  • [5] Khin, M.M., Zhou, W., and Perera, C.O., 2005. A study of the mass transfer in osmotic dehydration of coated potato cubes, Journal of Food Engineering 77: 84-95.
  • [6] Brennan, J. G., 2006. Food Processing Handbook, Wiley-VGH Verlog GmbH&Co. KGOA, Weinbeim, Germany, 607 p.
  • [7] Erünal, S., 2010. Eriğin (Prunus domestica) Ozmotik Dehidrayon Parametrelerinin ve Kurumaya Etkisinin İncelenmesi, Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Afyonkarahisar, 118 s
  • [8] Ade-Omowayel, P., Talens, P., Angersbach, A., Knorr, D., 2003. Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment. Food Research International 36: 475–483
  • [9] Evgin, T., 2012. Ozmotik İşlemle Kısmi Kurutulmuş Kavun Dilimlerinin dondurulmasının Deneysel ve Kuramsal Olarak İncelenmesi, Enerji Verimliliğinin Değerlendirilmesi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Bornova, İzmir. 262 s.
  • [10] Amami, E., Vorobiev, E., Kechaou, N., 2006. Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field. Journal of Food Engineering 39: 1014– 1021.
  • [11] Kusnadi, C., Sastry, S.K., 2012. Effect of moderate electric fields on salt diffusion into vegetable tissue. Journal of Food Engineering 110(3): 329-336.
  • [12] Fernandes, F., Gallao, M., Rodrigues, S., 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration, Journal of Food Engineering 90: 86–190.
  • [13] Rastogi, N. K., Niranjan, K., 1998. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science 63: 508–511.
  • [14] Rastogi, N., K., Raghavarao K.S.M.S., Niranjan, K., Knorr, D., 2002. Recent developments in osmotic dehydration: A method to enhance mass transfer, Trends in Food Science and Technology 13: 48-59.
  • [15] Fernandes F., Gallao, M., Rodrigues, S., 2008. Effect of osmotic dehydration and ultrasound pretreatment on cell structure: Melon dehydration, Journal of Food Engineering 41: 604–610.
  • [16] Baysal, T., İçier, F., Baysal, H., 2011. Güncel Elektriksel Isıtma Yöntemleri, Sidas Medya Yayınları, Seher Matbaacılık, Çankaya, İzmir, 352 s
  • [17] Halden, K., DeAlwis, A.A.P., Fryer, P.J., 1990. Changes in the electrical conductivity of foods during ohmic heating. International Journal of Food Science and Technology 25: 9–25.
  • [18] Bozkurt, H., Icier, F., 2010. Ohmic cooking of grounded beef: effects on quality. Journal of Food Engineering 96, 481–490.
  • [19] İçier, F., 2003. Gıdaların ohmik ısıtılmasının deneysel ve kuramsal olarak incelenmesi, Ege Üniversitesi Fen Bilimleri Enstitüsü Doktora tezi, Bornova, Izmir, 245 p.
  • [20] Cemeroğlu, B., 2010, Gıda analizleri, Gıda Teknolojisi Derneği Yayınları, Ankara, 655 s.
  • [21] Heimdal, H., Kuhn, B.F., Poll, L., Larsen, L. M., 1995. Biochemical changes and sensory quality of shredded and MA packaged iceberg lettuce, Journal of Food Science 60 (6): 1265-1268, 1276.
  • [22] SPSS, 2007, Release 16.0.0 Version statistical package, SPSS Inc.
  • [23] Allali, H., Marchal, L., Vorobiev, E., 2010. Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration, Food and Bioprocess Technology 3: 406-414.
  • [24] Nieto, A.B., Salvatori, D.M., Castro, M.A., Alzamora, S.M., 2004. Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features, Journal of Food Engineering 61: 269–278.
  • [25] Mavroudis, N.E., Gekas, V., Sjöholm, I., 1998. Osmotic Dehydration of Apples. Shrinkage Phenomena and the Significance of Initial Structure on Mass Transfer Rates, Journal of Food Engineering, 38: 101- 123.
  • [26] Mayor, L., Moreira, R., Sereno, A.M., 2011. Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits, Journal of Food Engineering 103: 29–37.
  • [27] Ade-Omowaye, B.I.O., Rastogi, N.K., Angersbach, A., Knorr, D., 2002. Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering 54: 35–43.
  • [28] Fernandes F., Gallao, M., Rodrigues, S., 2007. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration, Journal of Food Engineering 90: 86–190.
  • [29] Deng, Y., Zhao, Y., 2008. Effects of pulseedvacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji), Journal of Food Engineering 85: 84-93.
  • [30] Wei, B., Zou, K., Teng, J., Huang, L., Dai, X., 2013. Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. Food Science and Technology 51: 253-259.
  • [31] Yıldız, H., İçier, F., Evgin, T., Eroglu, E., 2012. Effects of Ultrasonic and Electrical Pretreatments on Osmotic Dehydration of Pear Slices. International Conference Bio & Food Electrotechnologies. 26-28 September, Fisciano (SA), Italy, pp 4-5.
  • [32] Leistner, L., 1995. Use of hurdle technology in food processing: recent advances. In G. Barbosa Cánovas, & J. Welti (Eds.), Food preservation by moisture control. Fundamentals and applications, Isopow Pract. II Lancaster: PA: Technomic Publishing, pp. 377-396.
  • [33] Barreiro, J., Milano, M., Sandoval, A. 1997. Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering 33(3–4): 359–371.
  • [34] Lopez, A., Pique, M., Boatella, J., Romero, A., Ferran, A., Garcia, J., 1997. Influence drying conditions on the hazelnut quality. III. Browning. Drying Technology 15(3–4): 989–1002.
  • [35] Pathare, B.P., Opara U.L., Al-Said, F.A., 2013. Colour Measurement and Analysis in Fresh and Processed Foods. Food Bioprocess Technology 6: 36–60.
  • [36] Patras, A., Brunton, N. P., Tiwari, B., & Butler, F., 2011. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology 4: 1245– 1252.
  • [37] Falade, O.K., Igbeka, J.C., Ayanwuyi, F.A., 2007. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. Journal of Food Engineering 80: 979–985.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Filiz İçier Bu kişi benim

Hasan Yıldız Bu kişi benim

Salih Eroğlu

Serdal Sabancı Bu kişi benim

Ebru Eroğlu Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 11 Sayı: 2

Kaynak Göster

APA İçier, F., Yıldız, H., Eroğlu, S., Sabancı, S., vd. (2013). Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri. Akademik Gıda, 11(2), 60-69.
AMA İçier F, Yıldız H, Eroğlu S, Sabancı S, Eroğlu E. Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri. Akademik Gıda. Haziran 2013;11(2):60-69.
Chicago İçier, Filiz, Hasan Yıldız, Salih Eroğlu, Serdal Sabancı, ve Ebru Eroğlu. “Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel Ve Ultrasonik Ön İşlemlerin Etkileri”. Akademik Gıda 11, sy. 2 (Haziran 2013): 60-69.
EndNote İçier F, Yıldız H, Eroğlu S, Sabancı S, Eroğlu E (01 Haziran 2013) Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri. Akademik Gıda 11 2 60–69.
IEEE F. İçier, H. Yıldız, S. Eroğlu, S. Sabancı, ve E. Eroğlu, “Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri”, Akademik Gıda, c. 11, sy. 2, ss. 60–69, 2013.
ISNAD İçier, Filiz vd. “Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel Ve Ultrasonik Ön İşlemlerin Etkileri”. Akademik Gıda 11/2 (Haziran 2013), 60-69.
JAMA İçier F, Yıldız H, Eroğlu S, Sabancı S, Eroğlu E. Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri. Akademik Gıda. 2013;11:60–69.
MLA İçier, Filiz vd. “Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel Ve Ultrasonik Ön İşlemlerin Etkileri”. Akademik Gıda, c. 11, sy. 2, 2013, ss. 60-69.
Vancouver İçier F, Yıldız H, Eroğlu S, Sabancı S, Eroğlu E. Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri. Akademik Gıda. 2013;11(2):60-9.

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