FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Bu çalışmada farklı sıcaklıklarda (60, 70, 80 °C) fırında ve farklı mikrodalga güç seviyelerinde (180, 300, 450 Watt) mikrodalga fırında kurutmanın Antalya koşullarında yetiştirilen ve hasat edilen hibiskus çanak yapraklarının kuruma karakteristikleri ve bazı fizikokimyasal özellikleri üzerine etkisi araştırılmıştır. Örneklerin kurutma karakteristiğinin değerlendirilmesinde on üç farklı model kullanılmıştır. Hibiskus çanak yapraklarının kurutma verilerine en iyi uyumu sağlayan model Midilli vd. (R2 ≥ 0.9983; χ2 ≤ 0.5156; RMSE ≤ 0.0193) olmuştur. Mikrodalga fırında gerçekleştirilen kurutma işleminin fırında gerçekleştirilen kurutma işlemine göre kurutma süresini yaklaşık 10 kat kısalttığı belirlenmiştir. Ayrıca kurutulan örneklerin pH, iletkenlik, renk, bulanıklık, antosiyanin ve fenolik madde içeriği gibi kalite özelliklerinde de önemli farklılıklar gözlenmemiştir.

Anahtar Kelimeler

• Hibiskus
• mikrodalga kurutma
• matematiksel modelleme
• kalite özellikleri

DETERMINATION OF DRYING CHARACTERISTICS AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF HIBISCUS CALYX DRIED AT DIFFERENT MICROWAVE POWER LEVELS AND DIFFERENT OVEN TEMPERATURES

Öz

In this study, the effect of drying in the oven at different temperatures (60, 70, 80 °C) and in the microwave oven at different microwave power levels (180, 300, 450 Watt) on the drying characteristics and some physicochemical properties of hibiscus calyx grown and harvested in Antalya conditions was investigated. Thirteen different mathematical models were used to describe the drying kinetics. The Midilli and others model exhibited best fit to drying data of hibiscus calyx (R2 ≥ 0.9983; χ2 ≤ 0.5156; RMSE ≤ 0.0193). It was determined that the drying process carried out in the microwave oven shortened the drying time approximately 10 times compared to the drying process carried out in the oven. Besides, no significant differences were observed in the quality characteristics of the dried samples such as pH, conductivity, color, turbidity, anthocyanin, and phenolic contents.

Anahtar Kelimeler

• Hibiscus
• microwave drying
• mathematical modeling
• quality properties

Kaynakça

1. Aadil, R. M., Zeng, X. A., Han, Z., Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chem.141(3), 3201-3206. https://doi.org/10.1016/j.foodchem.2013.06.008
2. Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., Erbaş, M. (2020). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat and Mass Transfer, 56(1), 315-320. doi:10.1007/s00231-019-02712-z
3. Borrás-Linares, I., Fernández-Arroyo, S., Arráez-Roman, D., Palmeros-Suárez, P. A., Del Val-Díaz, R., Andrade-Gonzáles, I., ... Segura-Carretero, A. (2015). Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Ind. Crops Prod. 69, 385-394. https://doi.org/10.1016/j.indcrop.2015.02.053
4. Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing—A review. Food Res. Int. 52(1), 243-261. https://doi.org/10.1016/j.foodres.2013.02.033
5. Chumsri, P., Sirichote, A., & Itharat, A. (2008). Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin Journal of Science & Technology 30(1), 133-9.
6. Cid-Ortega, S., Guerrero-Beltrán, J. A. (2015). Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review. J. Food Sci. Technol. 52(11), 6859-6869. https://doi.org/10.1007/s13197-015-1800-9
7. Da-Costa-Rocha, I., Bonnlaender, B., Sievers, H., Pischel, I., Heinrich, M. (2014). Hibiscus sabdariffa L.–A phytochemical and pharmacological review. Food Chem. 165, 424-443. http://dx.doi.org/10.1016/j.foodchem.2014.05.002
8. Daniel, D. L., Huerta, B. B., Sosa, I. A., Mendoza, M. V. (2012). Effect of fixed bed drying on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.). Ind. Crops Prod. 40, 268-276. https://doi.org/10.1016/j.indcrop.2012.03.015

9. Delgado, T., Pereira, J. A., Baptista, P., Casal, S., Ramalhosa, E. (2014). Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits Food Res. Int. 55, 426-435. doi:10.1016/j.foodres.2013.11.043
10. Dinçer, C., Tongur, T., Erkaymaz, T. (2020). Farklı ekstraksiyon yöntemlerinin hibiskus ekstraktlarının kalite özellikleri üzerine etkisinin araştırılması. Gıda, 45(3), 409-420. https://doi.org/10.15237/gida.GD19155
11. Evin, D. (2011). Microwave drying and moisture diffusivity of white mulberry: experimental and mathematical modeling. J.Mech. Sci. Technol., 25(10), 2711. Doi: 10.1007/s12206-011-0744-x
12. Gedik, S. (2014). Çukurova koşullarında farklı ekim zamanlarının kerkede (Hibiscus sabdariffa L.) bitkisinin çanak yaprak verimi ve kalitesine etkisi. Çukurova Üniversitesi / Fen Bilimleri Enstitüsü / Tarla Bitkileri Anabilim Dalı. Y.lisans Tezi.116s.
13. Ismail, N. F., Nawi, H. M., Zainuddin, N. (2019, November). Mathematical modelling of drying kinetics of oven dried Hibiscus Sabdariffa seed. In Journal of Physics: Conference Series (Vol. 1349, No. 1, p. 012144). IOP Publishing. doi:10.1088/1742-6596/1349/1/012144
14. Kumar, C., Joardder, M. U. H., Farrell, T. W., Millar, G. J.,Karim, M. A. (2016). Mathematical model for intermittent microwave convective drying of food materials. Drying Technol. 34(8), 962-973. https://doi.org/10.1080/07373937.2015.1087408
15. Midilli, A., Kucuk, H., Yapar, Z. (2002). A new model for single-layer drying. Drying Technol. 20(7), 1503-1513. https://doi.org/10.1081/DRT-120005864
16. Özdemir, M., Devres, Y. O. (1999). The thin layer drying characteristics of hazelnuts during roasting. J.Food Eng., 42(4), 225-233. doi:10.1016/S0260-8774(99)00126-0
17. Özdoğan F. P. (2001) Hibiscus sabdariffa'nın fitoterapi açısından değerlendirilmesi. Gazi Üniversitesi. Sağlık Bilimleri Enstitüsü. Eczacılık ve Farmakoloji. Yüksek Lisans175s,
18. Ramirez‐Rodrigues, M. M., Plaza, M. L., Azeredo, A., Balaban, M. O., Marshall, M. R. (2011). Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. J. Food Sci., 76(3), C428-C435. https://doi.org/10.1111/j.1750-3841.2011.02091.x
19. Saeed, I. E. (2010). Solar drying of roselle (Hibiscus sabdariffa L.): Effects of drying conditions on the drying constant and coefficients, and validation of the logarithmic model. Agricultural Engineering International: CIGR Journal, 12(1):167-181.
20. Siguemoto, É. S., Gut, J. A. W. (2016). Dielectric properties of cloudy apple juices relevant to microwave pasteurization. Food Bioprocess Technol. 9(8), 1345-1357. https://doi.org/10.1007/s11947-016-1723-0
21. Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M., Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem. 89(2), 191-198. https://doi.org/10.1016/j.foodchem.2004.02.025
22. Swain, S., Samuel, D. V. K., Bal, L. M., Kar, A., Sahoo, G. P. (2012). Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.). Food Sci. Biotechnol. 21(4), 969-978. https://doi.org/10.1007/s10068-012-0127-9
23. Tajchakavit, S., Boye, J.I., Belanger, D. Couture, R. 2001. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int. 34 (5): 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5
24. Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. J. Agric. Food. Chem, 56(7), 2423-2428. https://doi.org/10.1021/jf073503y
25. Vega‐Gálvez, A., Puente‐Díaz, L., Lemus‐Mondaca, R., Miranda, M., Torres, M. J. (2014). Mathematical Modeling of Thin‐Layer Drying Kinetics of Cape Gooseberry (Physalis peruviana L.). J. Food Process. Preserv. 38(2), 728-736. Doi: 10.1111/jfpp.12024
26. Wang, W.D. Xu, S.Y. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 82 (3): 271-275. https://doi.org/10.1016/j.jfoodeng.2007.01.018
27. Wong, P. K., Yusof, S., Ghazali, H. M., & Man, C. (2003). Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods. J. Sci. Food Agric., 83(12), 1273-1278. https://doi.org/10.1002/jsfa.1416
28. Yaldýz, O., Ertekýn, C. (2001). Thin layer solar drying of some vegetables. Drying Technology, 19(3-4), 583-597. doi:10.1081/DRT-100103936
29. Zielinska, M., Michalska, A. (2016). Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry, 212, 671-680.doi: 10.1016/j.foodchem.2016.06.003.