Böğürtlenin Mikrodalga ve Sıcak Hava ile Kurutulması ve Kurutmanın Renk ve Askorbik Asit İçeriği Üzerine Etkisinin Belirlenmesi

Öz

Bu çalışma kapsamında yaş baza göre nemi %83.9±0.36 olan böğürtlen (Rubus plicatus L.) meyveleri 100±0.8 g ağırlığında tartılarak 850, 500 ve 160 W güç seviyelerinde mikrodalga yöntemiyle ve 50℃ sıcaklıkta konveksiyonel kurutma yöntemi ile yaş baza göre nemi %12.45±0.28 oluncaya dek kurutulmuştur. Kurutma işlemleri 850, 500 ve 160 W mikrodalga kurutma seviyeleri için sırasıyla 12.67, 27.17 ve 90.25 dakika; 50℃ sıcaklıkta yapılan kurutma işleminde ise 272.5 dakika sürmüştür. Yapılan kurutma işlemleri enerji tüketimi açısından incelenmiştir. Kurutma verileri altı farklı ince tabaka kurutma modeli ile modellenmiştir. Karar katsayısının (R²) en büyük olduğu, standart hata (SEE), ki kare (χ²) ve ortalama karesel hatanın (RMSE) en küçük olduğu model en iyi model olarak seçilmiştir. Çalışmada ayrıca mikrodalga ve sıcak hava kurutma tekniği ile kurutulan böğürtlen meyvesinin renk değerleri (L, a, b, C ve α) ve askorbik asit içeriği saptanmış olup taze ürünün renk ve askorbik asit değerleri ile karşılaştırmalı olarak verilmiştir. Buna göre taze ürüne en yakın renk değerinin 850 W mikrodalga güç seviyesinde, taze ürüne en yakın askorbik asit içeriğinin ise 500 W mikrodalga güç seviyesinde elde edildiği belirlenmiştir.

Anahtar Kelimeler

• Askorbik asit
• böğürtlen
• kurutma
• mikrodalga
• renk

Microwave and Convective Drying of Blackberry and Determination of The Effect of Drying on Color and Ascorbic Acid Contents

Abstract

The scope of this study, blackberry fruits (Rubus plicatus L.) which weighs 100±0.8 g with a moisture content of 83.9±0.36% on wet basis, were dried microwave with 850, 500 and 160 W output power and convective with 50℃ until fruits moisture fell down to 12.45±0.28% on wet basis. Whereas, drying periods for 850, 500 and 160 W microwave output powers were lasted 12.67, 27.17 and 90.25 minutes, respectively, convective drying with 50℃ were lasted 272.5 minutes. Drying processes were evaluated in terms of energy consumption. Drying data were modeled with six different thin layer drying models. Model whose coefficient of determination (R²) is the highest and standard error of estimated (SEE), root mean square error (RMSE) and chi–square (χ²) are the lowest was chosen to be the best models. In this study, color and ascorbic acid values of blackberry fruits dried with microwave and convective drying technique also determined. These values are shown in comparison with fresh product’s color and ascorbic acid parameters. Accordingly, the closest color parameters to fresh product were obtained at 850 W microwave output powers, while the closest ascorbic acid to fresh product were obtained at 500 W microwave output powers.

Keywords

• Ascorbic acid
• blackberry
• drying
• microwave
• color

Kaynakça

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