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Kurutma Koşullarının Elma ve Portakalda Renk Özelliklerine Etkisi

Yıl 2019, Sayı: 17, 463 - 470, 31.12.2019
https://doi.org/10.31590/ejosat.626203

Öz

Kurutma, tarımsal ürünlerde suyun ürünlerden uzaklaştırılması işlemidir. Kurutma ile ürünün depolama ve muhafaza süresi uzatılmakta, yeni bir ürün pazarı oluşturulmakta ve ürünün pazar payı artırılmaktadır. Tüketiciler kurutulmuş ürünü pazarda renk, şekil, aroma ve görünüşüne göre tercih etmektedir. Bununla birlikte ürünlerin fiziksel özelliklerinin bilinmesi; ürün işleme ve sınıflandırma gibi çalışmalar için önem arz etmektedir. Ürünlerin optimum kurutma süresi, kurutma kalınlığı ve kurutma sıcaklığının sağlanması ürünün kalitesini ve kurutma karakteristiklerini iyileştirmektedir. Bu çalışmanın amacı, farklı kurutma koşullarında kurutulan elma ve portakalın renk özelliklerinin belirlenmesidir. Bu amaçla farklı kalınlıklarda, sürelerde ve sıcaklıklarda kurutulan ürünlerin kurutma öncesi ve sonrası CIELab renk uzayında renk değişimleri belirlenmiştir. Araştırma sonuçlarına göre renk değerleri açısından en uygun kurutma şartının her iki üründe de 7 mm 8 saat 50°C olduğu tespit edilmiştir. Kurutma süresi ve sıcaklığının renk özelliklerini doğrudan etkilediği sonucuna varılmıştır.

Kaynakça

  • Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition, 50(5), 369–389
  • Baytekin, S., & Akça, Y. (2011). M9 Elma Anacı Üzerine Aşılı Farklı Elma Çeşitlerinin Performanslarının Belirlenmesi. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 28:45–51.
  • Bondaruk, J., Markowski, M., &Blaszczak, W. (2007). Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering, 81: 306–312.
  • Cáceres, D., Díaz, M., Shinya, P., & Infante, R. (2016). Assessment of peach internal flesh browning through colorimetric measures. Postharvest Biol Tec 111: 48-52.
  • Campbell, B. L., Nelson, R. G., Ebel, C. E., Dozier, W. A., Adrian, J. L., & Hockema, B. R. (2004). Fruit quality characteristics that affect consumer preferences for satsuma mandarins. HortScience 39:1664–1666.
  • Cárdenas-Pérez, S., Méndez-Méndez, J. V., Chanona-Pérez J. J., Zdunek, A., Güemes-Vera, N., Calderón-Domínguez, G., & Rodríguez- González, F. (2017). Prediction of the nanomechanical properties of apple tissue during its ripening process from its firmness, color and microstructural parameters. Innov Food Sci Emerg 39: 79-87.
  • Costa, C., Antonucci, F., Pallottino, F., Aguzzi, J., Sun, D., & Menesatti, P. (2011). Shape analysis of agricultural products: a review of recent research advances and potential application to computer vision. Food and Bioprocess Technology, 4(5), 673–692.
  • Demir, B. (2018). Application of data mining and adaptive neuro-fuzzy structure to predict color parameters of walnuts (Juglans regia L.). Turkish Journal of Agriculture and Forestry, 42(3), 216-225.
  • Dinçer, İ., & Şahin A. (2004). A New Model for Thermodinamic Analysis of a Drying Process, International Journal of Heat and Mass Transfer, v.47, pp.645-652.
  • Ercisli, S., Boydas, M. G., Kalkan, F., Ozturk, I., & Kara, M. (2015). Dimensional, frictional, and color properties of four quince cultivars (Cydonia oblonga Miller). Erwerbs Obstbau 57:113–118.
  • Ernesto, T. H. M., Velázquez, D. M., Contreras, A. J. O., & Meza, A. O. (2013). Prediction of days after anthesis of developing tomato (Solanum lycopersıcum) fruit from blossom-end changes in color. Am J Agric Biol Sci 8:191–198.
  • Fairchild, M. D. (2005). Color and image appearance models, 2nd Ed., Wiley-IS&T, Chichester, UK.
  • FAO, (2016) FAO web page. www.fao.org Accessed 27.09.2019.
  • Gao, K., Zhou, L., Bi, J., Yi, J., Wu, X., Zhou, M., ... & Liu, X. (2017). Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop‐assisted hot‐air drying (AD‐DIC). Journal of the Science of Food and Agriculture, 97(8), 2533-2540.
  • Garau, M. C., Simal, S., Rossello, C., & Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food chemistry, 104(3), 1014-1024.
  • Guiné, R. P. (2011). Influence of drying method on some physical and chemical properties of pears. International journal of fruit science, 11(3), 245-255.
  • Güngör, A. & Özbalta, N. (1997). Endüstriyel kurutma sistemleri.III.Ulusal Tesisat Mühendisliği Kongresi ve Sergisi, Bildiriler Kitabı, II.Cild, pp. 737-747.
  • Hastürk-Şahin, F. (2010). Domates Kurutmada Farklı Yöntemlerin Karşılaştırılması. Doktora tezi, Namık Kemal Üniversitesi, Fen Bilimleri Enstitüsü, Tarım Makinaları Anabilim Dalı, Tekirdağ, 154s.
  • Hiranvarachat, B., Devahastin, S., & Chiewchan, N., (2011). Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying. Food and Bioproducts Processing, 89: 116-127.
  • Kalkisim, O., Ozdes, D., Okcu, Z., Karabulut, B., & Senturk, H. B. (2016) Determination of pomological and morphological characteristics and chemical compositions of local apple varieties grown in Gumushane, Turkey. Erwerbs Obstbau 58:41–48.
  • Kang, S. P., East, A. R., & Trujillo, F. J. (2008). Colour vision system evaluation of bicolour fruit: A case study with ‘B74’ mango. Postharvest Biol Technol 49:77–85.
  • Kartal Kangaloğlu, A.S., (2011). Mikrodalga ve kuru hava yardımıyla kurutma yöntemlerinin meyve pestillerinin kuruma sürelerine etkisinin incelenmesi. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, İstanbul, 72 s.
  • Khir, R., Atungulu, G. G., Pan, Z., Thompson, J. F., & Zheng, X. (2014). Moisture-dependent color characteristics of walnuts. Int J Food Prop 17: 877-890.
  • Krokida, M. K., Maroulis, Z. B., & Saravacos, G. D. (2001). The effect of the method of drying on the colour of dehydrated products. International Journal of Food Science & Technology 36(1): 53–59.
  • Kuş, Z. A., Demir, B., Eski, I., Gurbuz, F., & Ercisli, S. (2017). Estimation of the colour properties of apples varieties using neural network. Erwerbs-Obstbau, 59(4), 291-299.
  • Leon, K., Mery, D., Pedreschi, F., & Leon, J. (2006). Color measurement in L* a* b* units from RGB digital images. Food Research International, 39(10), 1084–1091.
  • Leonid, A. B., Vladimir, P. G., Andrew, V. B., Alexander, M. L., Valeriy, L., & Vladimir, A. K. (2006). The investigation of low temperature vacuum drying processes of agricultural materials. Journal of Food Engineering, 74: 410-415.
  • Liu, X., Zhao, D., Jia, W., Ruan, C., Tang, S., Shen, T. (2016). A method of segmenting apples at night based on color and position information. Comput Electron Agric 122:118–123.
  • Manjarres-Pinzon, K., Cortes-Rodriguez, M., & Rodríguez-Sandoval, E. (2013). Effect of drying conditions on the physical properties of impregnated orange peel. Brazilian Journal of Chemical Engineering, 30(3), 667-676.
  • Mcguire, R. G. (1992). Reporting of objective color measurements. HortScience 27: 1254-1255.
  • Mundada, M., Hathan, B.S., & Maske, S., (2010). Convective dehydration kinetics of osmotically pretreated pomegranate arils. Biosystems Engineering, 107: 307-316.
  • Orikasa, T., Wu, L., Shiina, T., & Tagawa, A., (2008). Drying characteristics of kiwifruit during hot air drying. Journal of Food Engineering, 85: 303-308.
  • Rossel, R. V., Minasny, B., Roudier, P., & McBratney, A.B. (2006). Colour space models for soil science. Geoderma 133:320–337.
  • Sharifian, F., Modarres-Motlagh, A., Komarizade, M. H., & Nikbakht, A. M. (2013). Colour change analysis of fig fruit during microwave drying. International journal of food engineering, 9(1), 107-114.
  • Singh, K. K., Reddy, B.S. (2006). Post-harvest physico-mechanical properties of orange peel and fruit. J Food Eng 73:112–120.
  • Udomkun, P., Nagle, M., Argyropoulos, D., Wiredu, A. N., Mahayothee, B., & Müller, J. (2017). Computer vision coupled with laser backscattering for non-destructive colour evaluation of papaya during drying. J Food Meas Charact 11: 2142-2150.
  • Yağcıoğlu, A. (1999). Tarım Ürünleri Kurutma Tekniği. EÜZF Yayınlar, No: 536.
  • Zielinska, M., & Markowski, M. (2012). Color characteristics of carrots: effect of drying and rehydration. International Journal of Food Properties, 15(2), 450-466.

Effect of Drying Conditions on Color Properties of Apples and Oranges

Yıl 2019, Sayı: 17, 463 - 470, 31.12.2019
https://doi.org/10.31590/ejosat.626203

Öz

Drying is the process of removal of water from agricultural products. Through drying, the storage and preservation time of the product is extended, a new product market is consisted, and the market share of the product is increased. The consumers prefer the dried products according to their color, shape, aroma and appearance. However, some physical properties of fruits should be known for the processing and classification of product. Optimum drying time, thickness and temperature of the products improve the quality and drying characteristics. The aim of this study was to determine the color characteristics of apples and oranges dried under different drying conditions. For this purpose, color changes in CIELab color space were determined before and after drying of the products dried at different thickness, time and temperature values. As a result, the most suitable drying condition in terms of color properties was found to be for 7 mm 8 hours 50°C in both products. It was concluded that drying time and temperature directly affect color properties.

Kaynakça

  • Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition, 50(5), 369–389
  • Baytekin, S., & Akça, Y. (2011). M9 Elma Anacı Üzerine Aşılı Farklı Elma Çeşitlerinin Performanslarının Belirlenmesi. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 28:45–51.
  • Bondaruk, J., Markowski, M., &Blaszczak, W. (2007). Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering, 81: 306–312.
  • Cáceres, D., Díaz, M., Shinya, P., & Infante, R. (2016). Assessment of peach internal flesh browning through colorimetric measures. Postharvest Biol Tec 111: 48-52.
  • Campbell, B. L., Nelson, R. G., Ebel, C. E., Dozier, W. A., Adrian, J. L., & Hockema, B. R. (2004). Fruit quality characteristics that affect consumer preferences for satsuma mandarins. HortScience 39:1664–1666.
  • Cárdenas-Pérez, S., Méndez-Méndez, J. V., Chanona-Pérez J. J., Zdunek, A., Güemes-Vera, N., Calderón-Domínguez, G., & Rodríguez- González, F. (2017). Prediction of the nanomechanical properties of apple tissue during its ripening process from its firmness, color and microstructural parameters. Innov Food Sci Emerg 39: 79-87.
  • Costa, C., Antonucci, F., Pallottino, F., Aguzzi, J., Sun, D., & Menesatti, P. (2011). Shape analysis of agricultural products: a review of recent research advances and potential application to computer vision. Food and Bioprocess Technology, 4(5), 673–692.
  • Demir, B. (2018). Application of data mining and adaptive neuro-fuzzy structure to predict color parameters of walnuts (Juglans regia L.). Turkish Journal of Agriculture and Forestry, 42(3), 216-225.
  • Dinçer, İ., & Şahin A. (2004). A New Model for Thermodinamic Analysis of a Drying Process, International Journal of Heat and Mass Transfer, v.47, pp.645-652.
  • Ercisli, S., Boydas, M. G., Kalkan, F., Ozturk, I., & Kara, M. (2015). Dimensional, frictional, and color properties of four quince cultivars (Cydonia oblonga Miller). Erwerbs Obstbau 57:113–118.
  • Ernesto, T. H. M., Velázquez, D. M., Contreras, A. J. O., & Meza, A. O. (2013). Prediction of days after anthesis of developing tomato (Solanum lycopersıcum) fruit from blossom-end changes in color. Am J Agric Biol Sci 8:191–198.
  • Fairchild, M. D. (2005). Color and image appearance models, 2nd Ed., Wiley-IS&T, Chichester, UK.
  • FAO, (2016) FAO web page. www.fao.org Accessed 27.09.2019.
  • Gao, K., Zhou, L., Bi, J., Yi, J., Wu, X., Zhou, M., ... & Liu, X. (2017). Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop‐assisted hot‐air drying (AD‐DIC). Journal of the Science of Food and Agriculture, 97(8), 2533-2540.
  • Garau, M. C., Simal, S., Rossello, C., & Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food chemistry, 104(3), 1014-1024.
  • Guiné, R. P. (2011). Influence of drying method on some physical and chemical properties of pears. International journal of fruit science, 11(3), 245-255.
  • Güngör, A. & Özbalta, N. (1997). Endüstriyel kurutma sistemleri.III.Ulusal Tesisat Mühendisliği Kongresi ve Sergisi, Bildiriler Kitabı, II.Cild, pp. 737-747.
  • Hastürk-Şahin, F. (2010). Domates Kurutmada Farklı Yöntemlerin Karşılaştırılması. Doktora tezi, Namık Kemal Üniversitesi, Fen Bilimleri Enstitüsü, Tarım Makinaları Anabilim Dalı, Tekirdağ, 154s.
  • Hiranvarachat, B., Devahastin, S., & Chiewchan, N., (2011). Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying. Food and Bioproducts Processing, 89: 116-127.
  • Kalkisim, O., Ozdes, D., Okcu, Z., Karabulut, B., & Senturk, H. B. (2016) Determination of pomological and morphological characteristics and chemical compositions of local apple varieties grown in Gumushane, Turkey. Erwerbs Obstbau 58:41–48.
  • Kang, S. P., East, A. R., & Trujillo, F. J. (2008). Colour vision system evaluation of bicolour fruit: A case study with ‘B74’ mango. Postharvest Biol Technol 49:77–85.
  • Kartal Kangaloğlu, A.S., (2011). Mikrodalga ve kuru hava yardımıyla kurutma yöntemlerinin meyve pestillerinin kuruma sürelerine etkisinin incelenmesi. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, İstanbul, 72 s.
  • Khir, R., Atungulu, G. G., Pan, Z., Thompson, J. F., & Zheng, X. (2014). Moisture-dependent color characteristics of walnuts. Int J Food Prop 17: 877-890.
  • Krokida, M. K., Maroulis, Z. B., & Saravacos, G. D. (2001). The effect of the method of drying on the colour of dehydrated products. International Journal of Food Science & Technology 36(1): 53–59.
  • Kuş, Z. A., Demir, B., Eski, I., Gurbuz, F., & Ercisli, S. (2017). Estimation of the colour properties of apples varieties using neural network. Erwerbs-Obstbau, 59(4), 291-299.
  • Leon, K., Mery, D., Pedreschi, F., & Leon, J. (2006). Color measurement in L* a* b* units from RGB digital images. Food Research International, 39(10), 1084–1091.
  • Leonid, A. B., Vladimir, P. G., Andrew, V. B., Alexander, M. L., Valeriy, L., & Vladimir, A. K. (2006). The investigation of low temperature vacuum drying processes of agricultural materials. Journal of Food Engineering, 74: 410-415.
  • Liu, X., Zhao, D., Jia, W., Ruan, C., Tang, S., Shen, T. (2016). A method of segmenting apples at night based on color and position information. Comput Electron Agric 122:118–123.
  • Manjarres-Pinzon, K., Cortes-Rodriguez, M., & Rodríguez-Sandoval, E. (2013). Effect of drying conditions on the physical properties of impregnated orange peel. Brazilian Journal of Chemical Engineering, 30(3), 667-676.
  • Mcguire, R. G. (1992). Reporting of objective color measurements. HortScience 27: 1254-1255.
  • Mundada, M., Hathan, B.S., & Maske, S., (2010). Convective dehydration kinetics of osmotically pretreated pomegranate arils. Biosystems Engineering, 107: 307-316.
  • Orikasa, T., Wu, L., Shiina, T., & Tagawa, A., (2008). Drying characteristics of kiwifruit during hot air drying. Journal of Food Engineering, 85: 303-308.
  • Rossel, R. V., Minasny, B., Roudier, P., & McBratney, A.B. (2006). Colour space models for soil science. Geoderma 133:320–337.
  • Sharifian, F., Modarres-Motlagh, A., Komarizade, M. H., & Nikbakht, A. M. (2013). Colour change analysis of fig fruit during microwave drying. International journal of food engineering, 9(1), 107-114.
  • Singh, K. K., Reddy, B.S. (2006). Post-harvest physico-mechanical properties of orange peel and fruit. J Food Eng 73:112–120.
  • Udomkun, P., Nagle, M., Argyropoulos, D., Wiredu, A. N., Mahayothee, B., & Müller, J. (2017). Computer vision coupled with laser backscattering for non-destructive colour evaluation of papaya during drying. J Food Meas Charact 11: 2142-2150.
  • Yağcıoğlu, A. (1999). Tarım Ürünleri Kurutma Tekniği. EÜZF Yayınlar, No: 536.
  • Zielinska, M., & Markowski, M. (2012). Color characteristics of carrots: effect of drying and rehydration. International Journal of Food Properties, 15(2), 450-466.
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Necati Çetin 0000-0001-8524-8272

Yayımlanma Tarihi 31 Aralık 2019
Yayımlandığı Sayı Yıl 2019 Sayı: 17

Kaynak Göster

APA Çetin, N. (2019). Kurutma Koşullarının Elma ve Portakalda Renk Özelliklerine Etkisi. Avrupa Bilim Ve Teknoloji Dergisi(17), 463-470. https://doi.org/10.31590/ejosat.626203