Rehydration and drying kinetics of ultrasound pretreated microwave dried olive slices using peleg’s model

Yıl 2020, Cilt: 24 Sayı: 4, 401 - 408, 16.12.2020

Alev Yüksel Aydar

https://doi.org/10.29050/harranziraat.644838

Cited By: 3

Öz

The objective of present research was to determine the ultrasound and microwave mechanisms involved in the improvement of the drying and rehydration of black and green olive slices. Aydın Kaba variety of olive slices in 5 mm diameter were pretreated for 15 min sonication using an ultrasonic bath (32±5 kHz, 420 W). The microwave drying was conducted at 3 different power level for each sample (180, 450 and 800 W). The Peleg model was used to investigate the drying and rehydration kinetics of olive slice samples. The color properties (L*, a*, b*, C and H°) of olive slices were also evaluated in microwave dried samples. The L values of olives increased from 45.36 to 50.05 and from 38.69 to 39.80 for green olive slices and black olive slices, respectively after microwave drying at 180 W and 800 W. An increase was observed for a* and b* values from 0.71 to 0.99 and from 4.37 to 5.11 in black olive slices. While the K1 constant decreased with the increase in microwave power in both type olives in drying process, the K2 constants in the drying of black olive slices and green olive slices increased from 0.56855 to 0.84379 and from 0.68680 to 0.77682, respectively. It was concluded that ultrasound pretreatment improves the both rehydration process and quality parameters of olive slices.

Anahtar Kelimeler

Ultrasound, Microwave, Drying, Olive, Rehydration model

Ultrason önişlemi uygulanmış mikrodalgada kurutulan zeytin dilimlerinin peleg modeli kullanılarak kuruma ve rehidrasyon kinetikleri

Öz

Mevcut araştırmanın amacı, siyah ve yeşil zeytin dilimlerinin kurutulması ve rehidrasyonunun iyileştirilmesinde ultrason ve mikrodalga mekanizmalarını belirlemektir. Aydın Kaba çeşidi zeytin dilimleri ultrasonik bir banyo (32 ± 5 kHz, 420 W) kullanılarak 15 dakika sonikasyon ön işlemine tabi tutulmuştur. Mikrodalgada kurutma her numune için (180, 450 ve 800 W) 3 farklı güç seviyesinde gerçekleştirilmiştir. Zeytin dilimi numunelerinin kurutma ve rehidrasyon kinetiklerini incelemek için Peleg modeli kullanılmıştır. Zeytin dilimlerinin renk özellikleri de (L*, a*, b*, C ve H°) mikrodalgada kurutulmuş numunelerde değerlendirilmiştir. 180 W ve 800 W' da mikrodalgada kurutulmalarının ardından zeytinlerin L değerleri, yeşil zeytin dilimleri ve siyah zeytin dilimleri için sırasıyla 45.36'dan 50.05'e ve 38.69'dan 39.80'e yükselmiştir. Siyah zeytin dilimlerinin a* ve b* değerlerinde sırasıyla 0.71'den 0.99'a. ve 4.37 ila 5.11’a yükselmiştir. Kurutma işleminde her iki tip zeytinde de mikrodalga gücünün artması ile K1 sabiti düşerken, siyah zeytin dilimleri ve yeşil zeytin dilimlerinin K2 sabitleri sırasıyla 0.56855’ten 0.84379’a ve 0.68680'den 0.77682'ye yükselmiştir. Ultrason ön işleminin zeytin dilimlerinin hem rehidrasyon yeteneğini hem de kalite parametrelerini iyileştirdiği sonucuna varılmıştır.

Anahtar Kelimeler

Ultrason, Mikrodalga, Kurutma, Zeytin, Rehidrasyon modeli

Kaynakça

• Aleksandra Fijalkowska, Malgorzata Nowacka, Artur Wiktor, M. S. and D. W.-R. (2015). Ultrasound as a pretreatment method to improve drying kinetics and sensory properties of dried apple. Journal of Food Process Engineering, 1–10. http://doi.org/10.1111/jfpe.12217
• Aydar, A. Y., Bagdatlioglu, N., & Köseoglu, O. (2017). Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM). Grasas y Aceites, 68(2). http://doi.org/10.3989/gya.1057162
• Bozkir, H., Ergun, A. R., Tekgul, Y., & Baysal, T. (2018). Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer. Food Science and Biotechnology. http://doi.org/10.1007/s10068-018-0483-1
• Erbay, B., Üçgül, İ., & Küçüksayan, S. (2010). Physical , Sensorial , Color and Rehydration Properties of Dried Green Olive Slices Kurutulmuş Yeşil Zeytin Dilimlerinin Fiziksel , Duyusal , Renk ve Rehidrasyon Özellikleri, 3, 246–250.
• Horuz, E., Jaafar, H. J., & Maskan, M. (2017). Ultrasonication as pretreatment for drying of tomato slices in a hot air – microwave hybrid oven. Drying Technology, 35(7), 849–859. http://doi.org/10.1080/07373937.2016.1222538
• İçier, F., Baysal, T., Taştan, Ö., & , G. Ö. (2015). Microwave Drying of Black Olive Slices : Effects on Total Phenolic Contents and Colour. Gida / the Journal of Food, 39(6), 323–330. http://doi.org/10.15237/gida.gd14030
• International Olive Oil Council. (2018). World Olive Oil Balances for 2017/18 Market Newsletter [Online]. IOOC, 2018; Available: hfile:///C:/Users/alev/Downloads/CONSOMMATION1_ANG.pdf [31 July 2018].
• Jerman, T., Trebše, P., & Mozetič Vodopivec, B. (2010). Ultrasound-assisted solid liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds. Food Chemistry, 123(1), 175–182. http://doi.org/10.1016/j.foodchem.2010.04.006
• Kadam, S. U., Tiwari, B. K., Álvarez, C., & O’Donnell, C. P. (2015). Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends in Food Science & Technology, 46(1), 60–67. http://doi.org/10.1016/j.tifs.2015.07.012
• Kaymak-Ertekin, F. (2002). Drying and Rehydrating Kinetics of Green and Red Peppers. Journal of Food Science, 67(1), 168–175.
• Lewicki, P. P. (1998). Effect of pre-drying treatment, drying and rehydration on plant tissue properties: A review. International Journal of Food Properties, 1(1), 1–22. http://doi.org/10.1080/10942919809524561
• Mahdhaoui, B. (2014). Microwave drying kinetics of olive fruit ( Olea europeae L .), (JANUARY).
• Mahdhaoui, B., Mechlouch, R. F., Mahjoubi, A., & Ben Brahim, A. (2014). Microwave drying kinetics of olive fruit (Olea europeae L.). International Food Research Journal, 21(1), 67–72.
• Planinic, M., Bilic, M., & Velic, D. (2005). Modelling of drying and rehydration of carrots using Peleg s model. European Food Research and Technology, (February 2015). http://doi.org/10.1007/s00217-005-1200-x
• Ricce, C., Lindsay, M., Claudio, A., Siche, R., Esteves, P., & Augusto, D. (2016). Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, 89(1), 701–708. http://doi.org/10.1016/j.foodres.2016.09.030
• Rodrigues, S., & Fernandes, F. A. N. (2007). Use of ultrasound as pretreatment for dehydration of melons. Drying Technology, 25(10), 1791–1796. http://doi.org/10.1080/07373930701595409
• Wang, J., Xiao, H. W., Ye, J. H., Wang, J., & Raghavan, V. (2019). Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons. Food and Bioprocess Technology, 865–876. http://doi.org/10.1007/s11947-019-02256-4
• Wiktor, A., Wiktor, A., Nowacka, M., Dadan, M., Rybak, K., Lojkowski, W., … Witrowa-rajchert, D. (2016). The Effect of Pulsed Electric Field ( PEF ) on Drying Kinetics , Color and Microstructure of Carrot. Drying Technology, 34, 1286–1296. http://doi.org/10.1080/07373937.2015.1105813
• Xu, Y., Zhang, L., Bailina, Y., Ge, Z., Ding, T., Ye, X., & Liu, D. (2014). Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering, 126, 72–81. http://doi.org/10.1016/j.jfoodeng.2013.11.004
• Yildiz, G., & İzli, G. (2019). Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo. Journal of Food Processing and Preservation, 43(6), 1–11. http://doi.org/10.1111/jfpp.13812
• Zhang, Z., Liu, Z., Liu, C., Li, D., & Jiang, N. (2016). Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices. Drying Technology, 15(34), 1791–1800. http://doi.org/10.1080/07373937.2015.1117486