ULTRASONİK VE ELEKTRİKSEL ÖN İŞLEMLERİN KİVİ DİLİMLERİNİN KURUMA VE KALİTE ÖZELLİKLERİNE ETKİSİ

Yıl 2021, , 817 - 829, 17.05.2021

Ahsen Rayman Ergün , Hamza Bozkır

https://doi.org/10.15237/gida.GD21025

Cited By: 2

Öz

Bu çalışmada, elektriksel (ET) ve ultrases (US) ön işlemi görmüş kivi dilimlerinin kuruma karakteristiği ve kalite özellikleri araştırılmıştır. Elektriksel ve ultrasonik ön işlemler sırasıyla, 100V-40 s ve 35 kHz frekansta 30 dak. parametreleriyle gerçekleştirilmiştir. Ön işlemlerden sonra kivi dilimleri, 50 °C'de ve 1.5 m/s hava akış hızında bir konvektif kurutucu kullanılarak kurutulmuştur. Bu ön işlemlerin kuruma hızı ve kalite özelliklerine (toplam fenolik madde, C vitamini, pektin içerikleri, rehidrasyon hızı, asitlik ve renk değerleri) etkileri değerlendirilmiştir. Sonuç olarak, US ve ET ön işlemleri, kurutma hızında sırasıyla %18.34 ve %21.65 artış sağlamıştır. Ön işlemlerin kombinasyonu (ET + US) kuruma hızını %35.70 artırmıştır. ET ön işlemi, örneklerin pektin içeriği ve renk değerlerinde minimum değişiklik meydana getirirken, US uygulaması kivi dilimlerinde C vitamini, rehidrasyon kapasitesi ve asitlik gibi kalite özelliklerini artırmıştır.

Anahtar Kelimeler

Kivi,, elektriksel,, ultrases,, kurutma,, kalite

INFLUENCE OF ULTRASONIC AND ELECTRICAL PRETREATMENTS ON THE DRYING AND QUALITY CHARACTERISTICS OF KIWI FRUIT SLICES

Öz

In this study, the drying characteristics and quality properties of electrical (ET) and ultrasound (US) pre-treated kiwi fruit slices were investigated. Electrical and ultrasound pretreatments were carried out on the parameters of 100 V- 40 sec. and 35 kHz-30 min respectively. After the pretreatments, the kiwi fruit slices were dehydrated using a convective dryer at 50°C and 1.5 m/s air flow rate. The effects of these pretreatments on the drying rate and quality properties (the total phenolic content, vitamin C, pectin contents, rehydration rate, acidity, and color values) were evaluated. Consequently, the US and ET pretreatments provided an increase in the drying rate by 18.34% and 21.65% respectively. The combination of pretreatments (ET+US) increased the drying rate by 35.70%. The ET pretreatment produced minimum changes in the samples' pectin content and color values, and the US application increased the vitamin C, rehydration capacity, and acidity.

Anahtar Kelimeler

Kiwi fruit,, electrical,, ultrasound, drying, quality

Kaynakça

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