The effect of storage on some chemical and microbial properties of apricots dried with a combined solar energy assisted air and hot air assisted radio frequency drying system

Abstract

Innovative combined solar energy assisted air and hot air assisted radio frequency drying system was used to dry unsulphured, sulphured (1 kg/ton and 2 kg/ton sulphur) and pistachio hull extract treated apricots. Unsulphured and sulphured apricots dried under sun were used as the control samples. The effects of different storage temperatures (5, 20 and 35oC) on residual sulphur content, β-carotene and microbial stability characteristics of dried apricots were studied. Also, the effect of storage temperature on the total phenolic content of dried apricots pre-treated with pistachio hull extract was investigated. The obtained results showed that the loss of sulphur and β-carotene was less in the products stored at 5oC compared to the products stored at 20 and 35oC. Sulphur treatment significantly inhibited the loss of β-carotene during storage. The maximum decrease in phenolic content of dried apricots pretreated with extract, was observed in samples stored at 20°C. In addition, extract treatment provided an advantage in terms of storage considering the microbial quality. The combined drying system caused less sulfur loss compared to sun drying.

Keywords

• Apricot
• Solar hot air drying
• Radio frequency drying
• Microbial stability
• Residual sulphur

Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi

Öz

Yenilikçi kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans sistemi, kükürtlenmemiş, iki farklı konsantrasyonda kükürtlenmiş (1kg/ton ve 2kg/ton kükürt) ve fıstık kabuğu ekstraktı uygulanmış kayısıların kurutulması için kullanılmıştır. Güneş altında kurutulan kükürtlü ve kükürtsüz kayısılar ise kontrol örnekleri olarak kullanılmıştır. Farklı depolama sıcaklıklarının (5, 20 ve 35oC) kuru kayısıların kalıntı kükürt miktarı, β-karoten ve mikrobiyal stabilite özellikleri üzerine etkisi çalışılmıştır. Ayrıca, depolama sıcaklığının antepfıstığı kabuğu ekstraktı ile ön işlem gören kuru kayısıların toplam fenolik miktarı üzerine etkisi incelenmiştir. Elde edilen sonuçlar, 5°C’de depolanan ürünlerde kükürt ve β-karoten kaybının 20 ve 35°C’de depolanan ürünlere kıyasla daha az olduğunu göstermiştir. Kükürtleme işlemi depolama boyunca β-karoten kaybını önemli ölçüde engellemiştir. Ekstrakt ile ön işlem gören kuru kayısıların fenolik madde miktarında en fazla azalma 20°C’de depolanan örneklerde görülmüştür. Ayrıca ekstrakt uygulaması mikrobiyal kalite göz önünde bulundurulduğunda depolama açısından avantaj sağlamıştır. Kombine kurutma sistemi, güneş altında kurutma ile kıyaslandığında daha az kükürt kaybına neden olmuştur.

Anahtar Kelimeler

• Kayısı
• Güneş enerjisi destekli havalı kurutma
• Radyo frekans kurutma
• Mikrobiyal stabilite
• Kalıntı kükürt

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