Reducing Atmosphere Drying as a New Technique for the Preservation of the Color of Dried Foods

Öz

In this study, apple and apricot fruits were dried with different drying techniques including Reducing

Atmosphere Drying [three different drying media were used: air,100% nitrogen and a gas mixture containing

reducing gas (1-4% H2, 5% CO2, 91-94% N2 ; R (Mix)) ], lyophlizatör, vacuum and oven. The color values (L*, a*,

b*) of the dried products were measured and compared. Results showed that the closest color values to the fresh

apple were observed for lyophilization method in the first raw and RAD (Mix) in the second raw, and browning

phenomenon was occured mostly in the oven dried apples. It was also determined the best drying method for

apricot was for RAD (Mix). Since the increase in the L* value and decrease in the b* value after lyophilization, the

desired golden color in dried apricot couldn’t be obtained in this technique. The most browning and discoloration

technique was observed in the apricots dried with the vacuum drying technique.

Anahtar Kelimeler

• Drying,apricot,apple,color,reducing atmosphere

Kuru Gıdaların Rengini Muhafaza Etmeye Yönelik Yeni bir Teknik: İndirgen Atmosferik Kurutma

Öz

Bu çalışmada elma ve kayısı meyveleri; dondurarak (liyofilizasyon), vakumda, fırında ve İndirgen

Atmosferik Kurutma [hava, %100 azot ve indirgen gaz içeren bir gaz karışımı (RAD (Mix); %1-4 H2, %5 CO2,

%91-94 N2) ile 3 farklı kurutma atmosferinde] olmak üzere farklı şekillerde kurutulmuştur. Kurutulan ürünlerin

renk değerleri (L*, a*, b*) ölçülmüş ve karşılaştırılmış, sonuç olarak elmada tazeye en yakın renk değerlerine,

ilk sırada liyofilizasyon, ikinci sırada ise RAD (Mix) ile ulaşılmış ve esmerleşmenin en fazla fırın ile kurutulan

elmalarda gerçekleştiği tespit edilmiştir. Kayısı örneklerinde ise en uygun kurutma yönteminin RAD (Mix) olduğu

saptanmıştır. Liyofilizasyon sonrası, L* değerindeki artış ve b* değerindeki düşüş sebebiyle kuru kayısıda arzu

edilen altın sarı renk elde edilememiştir. En fazla esmerleşme ve renk değişimi vakum kurutmada kurutulan

kayısılarda tespit edilmiştir.

Anahtar Kelimeler

• Kurutma,kayısı,elma,renk,indirgen atmosfer

Kaynakça

1. Alwazeer, D., Delbeau, C., Divies, C., & Cachon, R. (y.y.). ARTICLE IN PRESS Use of redox potential ‎modification by gas improves microbial quality, color retention, and ascorbic acid stability of ‎pasteurized orange juice. https://doi.org/10.1016/S0168-1605(03)00125-9‎
2. Bushra Sultana. (2012). Effect of drying techniques on the total phenolic contents and antioxidant ‎activity of selected fruits. Journal of Medicinal Plants Research, 6(1), 161–167. ‎https://doi.org/10.5897/JMPR11.916‎
3. Chong, C. H., Law, C. L., Figiel, A., Wojdylo, A., & Oziemblowski, M. (2013). Colour, phenolic content ‎and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food ‎Chemistry, 141(4), 3889–3896. https://doi.org/10.1016/j.foodchem.2013.06.042‎
4. Colak, N., & Hepbasli, A. (2009a). A review of heat-pump drying (HPD): Part 2 - Applications and ‎performance assessments. Energy Conversion and Management, 50(9), 2187–2199. ‎https://doi.org/10.1016/j.enconman.2009.04.037‎
5. Colak, N., & Hepbasli, A. (2009b). A review of heat pump drying: Part 1 - Systems, models and studies. ‎Energy Conversion and Management, 50(9), 2180–2186. ‎https://doi.org/10.1016/j.enconman.2009.04.031‎
6. Corrêa, J. L. G., Braga, A. M. P., Hochheim, M., & Silva, M. A. (2012). The Influence of Ethanol on the ‎Convective Drying of Unripe, Ripe, and Overripe Bananas. Drying Technology, 30(8), 817–826. ‎https://doi.org/10.1080/07373937.2012.667469‎
7. Crowl, D. A., & Jo, Y. Do. (2007). The hazards and risks of hydrogen. Journal of Loss Prevention in the ‎Process Industries, 20(2), 158–164. https://doi.org/10.1016/j.jlp.2007.02.002‎
8. Demiray, E., & Tulek, Y. (2012). Thin-layer drying of tomato (Lycopersicum esculentum Mill. cv. Rio ‎Grande) slices in a convective hot air dryer. Heat and Mass Transfer, 48(5), 841–847. ‎https://doi.org/10.1007/s00231-011-0942-1‎

9. Fernandes, F. A. N., Rodrigues, S., Law, C. L., & Mujumdar, A. S. (2011). Drying of Exotic Tropical ‎Fruits: A Comprehensive Review. Food and Bioprocess Technology, 4(2), 163–185. ‎https://doi.org/10.1007/s11947-010-0323-7‎
10. Hawlader, M. N. A., Perera, C. O., & Tian, M. (2006). Properties of modified atmosphere heat pump dried ‎foods. Journal of Food Engineering, 74(3), 392–401. ‎https://doi.org/10.1016/j.jfoodeng.2005.03.028‎
11. Holderbaum, D. F. (2010). Enzymatic Browning , Polyphenol Oxidase Activity , and Polyphenols in Four ‎Apple Cultivars : Dynamics during Fruit Development, 45(8), 1150–1154.‎
12. Ihns, R., Diamante, L. M., Savage, G. P., & Vanhanen, L. (2011). Effect of temperature on the drying ‎characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties. ‎International Journal of Food Science and Technology, 46(2), 275–283. ‎https://doi.org/10.1111/j.1365-2621.2010.02506.x‎
13. Iroux, J. G., Eve, G. E., Cteau, a, Abik, H. A. S., El, H., & Ritten, M. I. B. (2008). Influence of Dissolved ‎Gases and Heat Treatments on the Oxidative Degradation of Polyunsaturated AND, 5710–5716.‎
14. Jangam, S. V. (2011). An overview of recent developments and some R&D challenges related to drying ‎of foods. Drying Technology, 29(12), 1343–1357. https://doi.org/10.1080/07373937.2011.594378‎
15. Kivevele, T., & Huan, Z. (2014). A review on opportunities for the development of heat pump drying ‎systems in South Africa. South African Journal of Science, 110(5/6), 1–11. ‎https://doi.org/10.1590/sajs.2014/20130236‎
16. Lutz, M., Hernández, J., & Henríquez, C. (y.y.). Phenolic content and antioxidant capacity in fresh and ‎dry fruits and vegetables grown in Chile Contenido de polifenoles y capacidad antioxidante en ‎frutas y hortalizas frescas y deshidratadas cultivadas en Chile. ‎https://doi.org/10.1080/19476337.2015.1012743‎
17. Megías-Pérez, R., Gamboa-Santos, J., Soria, A. C., Villamiel, M., & Montilla, A. (2014). Survey of quality ‎indicators in commercial dehydrated fruits. Food Chemistry, 150, 41–48. ‎https://doi.org/10.1016/j.foodchem.2013.10.141‎
18. Mujumdar, A. S., & Law, C. L. (2010). Drying Technology: Trends and Applications in Postharvest ‎Processing. Food and Bioprocess Technology, 3(6), 843–852. https://doi.org/10.1007/s11947-010-‎‎0353-1‎
19. Najjar, Y. S. H. (2013). Hydrogen safety: The road toward green technology. International Journal of ‎Hydrogen Energy, 38(25), 10716–10728. https://doi.org/10.1016/j.ijhydene.2013.05.126‎
20. O’Neill, M. B., Rahman, M. S., Perera, C. O., Smith, B., & Melton, L. D. (1998). Color and density of ‎apple cubes dried in air and modified atmosphere. International Journal of Food Properties, 1(3), ‎‎197–205. https://doi.org/10.1080/10942919809524577‎
21. Özkan, M., Kirca, A., & Cemeroǧlu, B. (2003). Effect of moisture content on CIE color values in dried ‎apricots. European Food Research and Technology, 216(3), 217–219. ‎https://doi.org/10.1007/s00217-002-0627-6‎
22. Ramesh, M. N., Wolf, W., Tevini, D., & Jung, G. (1999). Studies on inert gas processing of vegetables. ‎Journal of Food Engineering, 40(3), 199–205. https://doi.org/10.1016/S0260-8774(99)00056-4‎
23. Sablani, S. S. (2006). Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality. ‎Drying Technology, 24(2), 123–135. https://doi.org/10.1080/07373930600558904‎
24. Santos, P. H. S., & Silva, M. A. (2009). Kinetics of L-ascorbic acid degradation in pineapple drying under ‎ethanolic atmosphere. Drying Technology, 27(9), 947–954. ‎https://doi.org/10.1080/07373930902901950‎
25. Tang, C., Huang, Z., Jin, C., He, J., Wang, J., Wang, X., & Miao, H. (2009). Explosion characteristics of ‎hydrogen-nitrogen-air mixtures at elevated pressures and temperatures. International Journal of ‎Hydrogen Energy, 34(1), 554–561. https://doi.org/10.1016/j.ijhydene.2008.10.028‎
26. Vega-Gálvez, A., Ah-Hen, K., Chacana, M., Vergara, J., Martínez-Monzó, J., García-Segovia, P., … Di ‎Scala, K. (2012). Effect of temperature and air velocity on drying kinetics, antioxidant capacity, ‎total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food ‎Chemistry, 132(1), 51–59. https://doi.org/10.1016/j.foodchem.2011.10.029‎
27. Waliszewski, K. N., Garcia, R. H., Ramirez, M., & Garcia, M. A. (2000). Polyphenol oxidase activity in ‎banana chips during osmotic dehydration. Drying Technology, 18(6), 1327–1337. ‎https://doi.org/10.1080/07373930008917779‎
28. Wedzicha, B. L. (1984). Chemistry of sulphur dioxide in foods. Elsevier Applied Science Publishers.‎
29. Whitaker, J. R., & Lee, C. Y. (1995). Recent Advances in Chemistry of Enzymatic Browning. American ‎Chemical Society, 45(2), 2–7. https://doi.org/10.1021/bk-1995-0600.ch001‎