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Effects of storage on moisture content, textural and sensory properties of apricot dried by combined solar energy assisted air-drying and hot air assisted radio-frequency drying system

Yıl 2022, Sayı: 27, 36 - 46, 14.02.2022

Öz

Abstract

Objective: In this study; the effect of storage on moisture content, textural and sensory properties of apricots dried with combined solar energy assisted air and hot air assisted radio frequency drying system was investigated.

Materials and methods: In the study; non-sulfited, sulfited in two different concentrations (1 kg/ton and 2 kg/ton sulfur) and pistachio shell extract applied apricots were dried in an innovative combined solar energy assisted air and air assisted radio frequency system. Sulfited and non-sulfited apricots dried by solar energy were selected as the control group. The effects of three different storage temperatures (5, 20 and 35 °C) on moisture content, textural and sensory properties of six different products produced in total were investigated.

Results and conclusion: Results obtained from this study indicated that the radio frequency (RF) drying system following solar assisted air drying significantly reduces the drying time (6 days to 20 hours) compared to conventional sun drying, and the storage temperature has a significant effect on the moisture, hardness and sensory properties of the products.

Kaynakça

  • AOAC (Association of Official Analytical Chemists) (1990). Official Methods of Analysis, 15th edn, Arlington, VA: AOAC. 1st supplement, Method 990.28.
  • Cemeroğlu, B. ve Özkan, M. (2009). Kurutma teknolojisi, meyve ve sebze işleme teknolojisi. Ankara: Başkent Klişe Matbaacılık.
  • Coşkun, A. L., Türkyılmaz, M., Aksu, Ö. T., Koç, B. E., Yemiş, O., and Özkan, M. (2013). Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots. Food Chemistry, 141(4), 3670-3680. Retrieved from https://doi.org/10.1016/j.foodchem.2013.06.033
  • Elmacı, Y., Altug, T., and Pazir, F. (2008). Quality changes in unsulfured sun dried apricots during storage. International Journal of Food Properties, 1 1(1), 146-157. Retrieved from https://doi.org/10.1080/10942910701279945
  • FAOSTAT (2018). FAOSTAT statistical database. http://www.fao.org/faostat/en/#data/QC. (Erişim Tarihi: 29.04.2020).
  • International Organization and for Standardization (1991). ISO 3972. Sensory Analysis–General guidance for the selection, training and monitoring of assessors –Part 1: Selected assessors (1st ed.). Geneva: ISO.
  • Karataş, F. and Kamışlı, F. (2007). Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. Journal of Food Engineering, 78(2), 662-668. Retrieved from https://doi.org/10.1016/j.jfoodeng.2005.10.040
  • Kim, S. Y., Sagong, H. G., Choi, S. H., Ryu, S., and Kang, D. H. (2012). Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157: H7 on black and red pepper spice. International journal of food microbiology, 153(1-2), 171 - 175 . Retrieved from https:// doi. org/ 10.1016/j.ijfoodmicro.2011.11.004
  • Link, J. V., Tribuzi, G., de Moraes, J. O., and Laurindo, J. B. (2018). Assessment of texture and storage conditions of mangoes slices dried by a conductive multi-flash process. Journal of Food Engineering, 239 , 8 - 14 . Retrieved f rom https://doi.org/10.1016/j.jfoodeng.2018.06.024
  • Mir, M. A., Hussain, P. R., Fouzia, S., and Rather, A.H. (2009). Effect of sulphiting and drying methods on physico‐chemical and sensorial quality of dried apricots during ambient storage. International Journal of Food Science & Technology, 44(6), 1157- 1166. Retrieved from https://doi.org/10.1111/j.1365- 2621.2009.01936.x
  • Miranda, G., Berna, À., González, R., and Mulet, A. (2014). The storage of dried apricots: The effect of packaging and temperature on the changes of texture and moisture. Journal of Food Processing and Preservation, 38(1), 565-572. Retrieved from https://doi.org/10.1111/jfpp.12004
  • Rossello, C., Mulet, A., Simal, S., Torres, A., and Cañellas, J. (1994). Quality of dried apricots: Effect of storage temperature, light and SO2 content. Journal of the Science of Food and Agriculture, 65(1), 121- 124. Retrieved from https://doi.org/10.1002 /jsfa. 2740650118
  • Şen, F., Karaçalı, İ., ve Eroğul, D. (2015). Effects of storage conditions and packaging on moisture content, water activity and tissue hardness of dried apricots. Meyve Bilimi, 2(2), 45-49.
  • Toğrul, İ.T. ve Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering, 58 , 23 - 32 . Retrieved f rom https://doi.org/10.1016/S0260-8774(02)00329-1
  • Türkyılmaz, M., Tağı, Ş., and Özkan, M. (2013). Changes in chemical and microbial qualities of dried apricots containing sulphur dioxide at different levels during storage. Food and Bioprocess Technology, 6(6), 1526-1538. Retrieved from https://doi.org/10.1007/s11947-012-0884-8

Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların nem içeriği, tekstürel ve duyusal özellikleri üzerine depolamanın etkisi

Yıl 2022, Sayı: 27, 36 - 46, 14.02.2022

Öz

Özet

Amaç: Bu çalışmada; kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların nem içeriği, tekstürel ve duyusal özellikleri üzerine depolamanın etkisi araştırılmıştır.

Materyal ve yöntem: Çalışmada, kükürtlenmemiş, iki farklı konsantrasyonda kükürtlenmiş (1kg/ton ve 2kg/ton kükürt) ve Antep fıstığı kabuğu ekstraktı uygulanmış kayısılar, yenilikçi kombine güneş enerjisi destekli hava ve hava destekli radyo frekans sisteminde kurutulmuştur. Güneş enerjisi ile kurutulan kükürtlü ve kükürtsüz kayısılar kontrol grubu olarak seçilmiştir. Toplamda üretilen altı farklı üründe üç farklı depolama sıcaklığının (5, 20 ve 35°C) nem içeriği, tekstürel ve duyusal özellikleri üzerine etkisi incelenmiştir.

Tartışma ve sonuç: Çalışma sonucunda; güneş enerjisi destekli havalı ön kurutmayı takiben radyo frekans (RF) kurutma sisteminin, geleneksel güneş altında kurutmaya kıyasla kuruma süresini önemli ölçüde düşürdüğü (6 günden 20 saate) ve depolama sıcaklığının ürünlerin nem, sertlik ve duyusal özellikleri üzerinde önemli bir etkiye sahip olduğu tespit edilmiştir.

Kaynakça

  • AOAC (Association of Official Analytical Chemists) (1990). Official Methods of Analysis, 15th edn, Arlington, VA: AOAC. 1st supplement, Method 990.28.
  • Cemeroğlu, B. ve Özkan, M. (2009). Kurutma teknolojisi, meyve ve sebze işleme teknolojisi. Ankara: Başkent Klişe Matbaacılık.
  • Coşkun, A. L., Türkyılmaz, M., Aksu, Ö. T., Koç, B. E., Yemiş, O., and Özkan, M. (2013). Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots. Food Chemistry, 141(4), 3670-3680. Retrieved from https://doi.org/10.1016/j.foodchem.2013.06.033
  • Elmacı, Y., Altug, T., and Pazir, F. (2008). Quality changes in unsulfured sun dried apricots during storage. International Journal of Food Properties, 1 1(1), 146-157. Retrieved from https://doi.org/10.1080/10942910701279945
  • FAOSTAT (2018). FAOSTAT statistical database. http://www.fao.org/faostat/en/#data/QC. (Erişim Tarihi: 29.04.2020).
  • International Organization and for Standardization (1991). ISO 3972. Sensory Analysis–General guidance for the selection, training and monitoring of assessors –Part 1: Selected assessors (1st ed.). Geneva: ISO.
  • Karataş, F. and Kamışlı, F. (2007). Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. Journal of Food Engineering, 78(2), 662-668. Retrieved from https://doi.org/10.1016/j.jfoodeng.2005.10.040
  • Kim, S. Y., Sagong, H. G., Choi, S. H., Ryu, S., and Kang, D. H. (2012). Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157: H7 on black and red pepper spice. International journal of food microbiology, 153(1-2), 171 - 175 . Retrieved from https:// doi. org/ 10.1016/j.ijfoodmicro.2011.11.004
  • Link, J. V., Tribuzi, G., de Moraes, J. O., and Laurindo, J. B. (2018). Assessment of texture and storage conditions of mangoes slices dried by a conductive multi-flash process. Journal of Food Engineering, 239 , 8 - 14 . Retrieved f rom https://doi.org/10.1016/j.jfoodeng.2018.06.024
  • Mir, M. A., Hussain, P. R., Fouzia, S., and Rather, A.H. (2009). Effect of sulphiting and drying methods on physico‐chemical and sensorial quality of dried apricots during ambient storage. International Journal of Food Science & Technology, 44(6), 1157- 1166. Retrieved from https://doi.org/10.1111/j.1365- 2621.2009.01936.x
  • Miranda, G., Berna, À., González, R., and Mulet, A. (2014). The storage of dried apricots: The effect of packaging and temperature on the changes of texture and moisture. Journal of Food Processing and Preservation, 38(1), 565-572. Retrieved from https://doi.org/10.1111/jfpp.12004
  • Rossello, C., Mulet, A., Simal, S., Torres, A., and Cañellas, J. (1994). Quality of dried apricots: Effect of storage temperature, light and SO2 content. Journal of the Science of Food and Agriculture, 65(1), 121- 124. Retrieved from https://doi.org/10.1002 /jsfa. 2740650118
  • Şen, F., Karaçalı, İ., ve Eroğul, D. (2015). Effects of storage conditions and packaging on moisture content, water activity and tissue hardness of dried apricots. Meyve Bilimi, 2(2), 45-49.
  • Toğrul, İ.T. ve Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering, 58 , 23 - 32 . Retrieved f rom https://doi.org/10.1016/S0260-8774(02)00329-1
  • Türkyılmaz, M., Tağı, Ş., and Özkan, M. (2013). Changes in chemical and microbial qualities of dried apricots containing sulphur dioxide at different levels during storage. Food and Bioprocess Technology, 6(6), 1526-1538. Retrieved from https://doi.org/10.1007/s11947-012-0884-8

Ayrıntılar

Birincil Dil Türkçe
Bölüm Gıda ve Yem Bilimi-Teknolojisi Dergisi
Yazarlar

Aysel ELİK Bu kişi benim 0000-0003-4949-9108

Hatice Neval ÖZBEK Bu kişi benim 0000-0001-6543-4086

Melis SEVER Bu kişi benim 0000-0003-2196-1241

Şakire Ecem BULUT Bu kişi benim 0000-0002-1078-6583

Büşra IŞINAY Bu kişi benim 0000-0001-9054-2775

Derya KOÇAK YANIK Bu kişi benim 0000-0003-3866-899X

Ali Coşkun DALGIÇ Bu kişi benim 0000-0001-6806-5917

Ferruh ERDOĞDU Bu kişi benim 0000-0003-3047-4779

Fahrettin GÖĞÜŞ Bu kişi benim 0000-0002-8610-5297

Yayımlanma Tarihi 14 Şubat 2022
Yayımlandığı Sayı Yıl 2022 Sayı: 27

Kaynak Göster

APA ELİK, A., ÖZBEK, H. N., SEVER, M., BULUT, Ş. E., vd. (2022). Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların nem içeriği, tekstürel ve duyusal özellikleri üzerine depolamanın etkisi. Gıda Ve Yem Bilimi Teknolojisi Dergisi(27), 36-46.