Assessment of the color attributes of quince slices affected by microwave drying method and pretreatments using image processing approach

Abstract

This study focused on evaluating the influence of various pretreatments and microwave power levels on the drying behavior and color attributes of quince slices. In this context, quince slices were either pretreated with ultrasound, tangerine juice, or ascorbic acid, or left untreated (control), and then dried in a microwave at 300, 600, or 900 W. The color properties (L, a, b) of the fruit slices were determined by an image processing technique. In the study, the shortest drying time was determined to be 12 min at 900 W with ascorbic acid pretreatment. However, 900 W-ascorbic acid treatment gave the lowest total energy consumption (0.15 kWh). The highest values of the L, a, and b parameters determined by image processing were obtained in the 300 W - ascorbic acid (77.83), 600 W - control (15.40), and 600 W - ascorbic acid (52.37) treatments, respectively. The highest total color change was recorded in the 600 W - ascorbic acid (55.33) treatment. Tangerine juice caused an increase in redness in the product color. Ascorbic acid pretreatment effectively enhanced drying efficiency, minimized energy consumption, and preserved the color quality of quince slices. Pretreatments accelerated drying and minimized energy consumption. The color characteristics of the pretreated samples were better preserved than those of the control group (no pretreatment). While the drying rate was initially high, it decreased as the products lost moisture. In line with the findings, future studies are needed to develop new pretreatment strategies that optimize drying time, maintain color stability, and improve product quality, and to develop new pretreatment strategies for different fruit species.

Keywords

• Ascorbic acid
• dried quince
• food quality
• tangerine juice
• ultrason.

Mikrodalga kurutma yöntemi ve ön işlemlerin ayva dilimlerinin renk özelliklerine etkisinin görüntü işleme yaklaşımı kullanılarak değerlendirilmesi

Öz

Bu çalışma, çeşitli ön işlemlerin ve mikrodalga güç seviyelerinin ayva dilimlerinin kuruma davranışı ve renk özellikleri üzerindeki etkisini değerlendirmeye odaklanmıştır. Bu kapsamda ayva dilimleri ultrases, mandalina suyu, askorbik asit ön işlemleri tabi tutularak ve ön işlem uygulanmadan (kontrol grubu) 300 W, 600 W ve 900 W güçlerde mikrodalga kurutma yöntemi ile kurutulmuştur. Meyve dilimlerinin renk özellikleri (L, a, b) görüntü işleme tekniği ile belirlenmiştir. Çalışmada en kısa kurutma süresi askorbik asit ön uygulaması ile 900W kurutmada 12 dakika olarak belirlenmiştir. Bununla birlikte, 900 W - askorbik asit uygulaması en düşük toplam enerji tüketimini (0,15 kWh) vermiştir. Görüntü işleme tekniği ile belirlenen L, a, b parametrelerinin en yüksek değerleri sırasıyla 300 W - askorbik asit (77.83), 600 W - kontrol (15.40) ve 600 W - askorbik asit (52.37) uygulamalarında elde edilmiştir. En yüksek toplam renk değişimi 600 W - askorbik acit (55.33) uygulamasında kaydedilmiştir. Mandalina suyu ürün renginde kırmızılığın artmasına neden olmuştur. Ön işlemler kurutmayı hızlandırmış ve enerji tüketimini en aza indirmiştir. Ön işlem uygulanan numunelerin renk özellikleri, kontrol gruplarına (ön işlem uygulanmayan) kıyasla daha iyi korunmuştur. Kurutma hızı başlangıçta yüksekken, ürünler nem kaybettikçe azalmıştır. Askorbik asit ön işlemi, kurutma verimliliğini etkili bir şekilde artırmış, enerji tüketimini en aza indirmiş ve ayva dilimlerinin renk kalitesini korumuştur. Elde edilen bulgular doğrultusunda, kurutma süresini optimize eden, renk stabilitesini koruyan ve ürün kalitesini iyileştiren yeni ön işlem stratejilerinin geliştirilmesine yönelik çalışmalara ihtiyaç duyulmaktadır.

Anahtar Kelimeler

• Askorbik asit
• kurutulmuş ayva
• gıda kalitesi
• mandalina suyu
• ultrason

Kaynakça

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