Sıcak hava ve vakumla kurutulan kereviz dilimlerinde renk kalitesi ve stabilitesinin çok değişkenli analizle değerlendirilmesi

Yıl 2025, Cilt: 42 Sayı: 3 , 192 - 202 , 30.12.2025

Aysel Aygün

https://doi.org/10.55507/gopzfd.1721826

https://izlik.org/JA34CY88UE

Öz

Kurutma sırasında meydana gelen fizikokimyasal değişiklikler, özellikle renk özellikleri, yapısal bütünlük ve besin öğelerinin stabilitesi üzerinde etkili olup, nihai ürün kalitesini belirleyen kritik faktörler olarak öne çıkmaktadır. Çeşitli sebzeler üzerinde çok sayıda kurutma çalışması yapılmasına rağmen, aromatik, tıbbi ve fonksiyonel gıda özelliklerine sahip kereviz bitkisinde farklı kurutma koşullarının renk değişimleri üzerine sınırlı bilgi bulunmaktadır. Bu çalışmada, sıcak hava ile 65 °C’de kurutma ile vakum kurutma (65 °C sıcak hava ile desteklenmiş 100 mm Hg vakum kurutma) yöntemlerinin kereviz kökü örneklerinin renk parametreleri ve görsel kalitesi üzerindeki etkileri karşılaştırmalı olarak değerlendirilmiştir. Ayrıca renk modelleri kullanılarak Temel Bileşen Analizi (PCA) ve Sınıf Benzerliğinin Yumuşak Bağımsız Modellemesi (Soft Independent Modeling of Class Analogy / SIMCA) analizleri gerçekleştirilmiştir. Sonuçlar, kurutma yöntemine bağlı olarak taze ve kurutulmuş örnekler arasında L*, a*, b*, C* ve h değerlerinde anlamlı farklılıklar olduğunu göstermiştir (p < 0.05). Sıcak hava kurutması L* ve b* değerlerinde düşüşe ve ürün renginde koyulaşmaya neden olmuş, bu da oksidatif tepkimelere bağlanmıştır. Vakumlu kurutma ise oksijen maruziyetini ve ısıl zararı azaltarak renk kalitesini taze örneğe daha yakın seviyelerde korumuştur. Taze ve vakumla kurutulmuş örneklerde negatif a* değerleri kerevizin açık tonlarını yansıtırken, sıcak hava ile kurutmada gözlenen pozitif kayma pigment bozulmasına işaret etmiştir. PCA analizleri örnekleri kurutma yöntemlerine göre başarıyla ayırt etmiş ve toplam varyansın yüzde 95’inden fazlasını açıklamıştır. SIMCA analizi ise örneklerin renk verilerine dayanarak yüzde 100 doğrulukla sınıflandırılabildiğini göstermiştir. Elde edilen bulgular, kerevizde renk kalitesini korumada vakumlu kurutmanın üstünlüğünü ortaya koymakta ve gıda endüstrisine yönelik önemli çıkarımlar sunmaktadır.

Anahtar Kelimeler

Çok değişkenli veri analizi , fonksiyonel gıdalar , kereviz cipsi , kereviz kökü atıştırmalıkları , kurutma , renk modelleri , vakum kurutma

Evaluation of color quality and stability in celeriac slices dried by hot-air and vacuum using multivariate analysis

https://izlik.org/JA34CY88UE

Öz

Physicochemical changes occurring during drying, especially affecting color attributes, structural integrity, and nutrient stability, remain critical factors influencing the final food quality. Although many drying studies focus on various vegetables, limited information exists regarding color alterations in celery, a plant with aromatic, medicinal, and functional food properties, under different drying conditions. This study was conducted to comparatively evaluate the effects of hot-air drying at 65 °C and vacuum drying (hot-air at 65 °C combined at 100 mm Hg) on the color parameters and visual quality of celeriac samples. Additionally, Principal Component Analysis (PCA) and Soft Independent Modeling of Class Analogy (SIMCA) analyses were conducted using color models. The results demonstrated that significant differences in L*, a*, b*, C*, and h values between fresh and dried samples depending on the drying method (p < 0.05). Hot-air drying led to a pronounced decrease in L*and b* values and noticeable darkening of the food due to oxidation reactions. In contrast, vacuum drying effectively minimized oxygen exposure and thermal damage, thereby preserving color quality at levels close to that of the fresh sample. The negative a* values observed in both fresh and vacuum-dried samples reflected the naturally light tones of celeriac, while the positive shift in a* values after hot-air drying indicated pigment degradation. Vacuum drying provided better preservation of color pigments. PCA, applied using the L*a*b*, L*Ch, and L*a*b*Ch color models, successfully distinguished the samples according to drying methods. PCA explained more than 95% of the variance, demonstrating its effectiveness in differentiating the effects of drying on color parameters. Furthermore, the SIMCA analysis revealed that celery slices obtained through different drying methods could be classified based on their color data with 100% accuracy. Present study highlights the superiority of vacuum drying in preserving the color quality of celeriac and offers valuable insights for the food industry in maintaining sensory and functional quality during drying processes.

Anahtar Kelimeler

Celery chips , celery root snacks , color models , dehydration , functional foods , multivariate data analysis , vaccum drying

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Kaynakça

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