Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi

Yıl 2020, Cilt: 10 Sayı: 4, 2604 - 2617, 15.12.2020

Gülce Bedis Kaynarca , Buket Aşkın

https://doi.org/10.21597/jist.685821

Cited By: 1

Öz

Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yöntemleriyle kurutulmuş portakal kabuklarının bazı fiziksel ve kimyasal özellikleri karşılaştırılmıştır. Bu amaçla örnekler 45-65ºC hava sıcaklığı aralığında, 1 m/s hava akış hızına sahip tepsili fırın kurutucuda 330 dakika süresince ve mikrodalga da kesikli olarak 400-700W güç aralığında eşit nem oranı elde edilene kadar kurutulmuşlardır. Örneklerin kuruma değerleri, renk değişimi ve rehidrasyon kapasitesi (RK) belirlenmiştir. Fırın kurutulmuş örneklerde en yüksek RK 45°C’de kurutulan örnekler için 300. dakikada elde edilirken, en kısa sürede en iyi RK değerini gösteren örnek 65oC’de kurutma ile 210. dakikada elde edilmiştir. Mikrodalga kurutmada ise en iyi RK değerinin 400W ile kurutulan örneklere ait olduğu belirlenmiştir. Renk ölçümleri albedo (iç) ve flavedo (dış) tabakaları için ayrı ayrı değerlendirilmiştir. Her iki kurutma metodu ve her iki tabaka için, örneklerin L* ve b* değerlerinde önemli seviyede azalma belirlenmiştir. Çalışmamızda ayrıca, taze ve kurutulmuş örneklerin toplam fenolik madde miktarı (TFM) ve toplam karotenoid miktarları da (TKM) belirlenmiştir. TFM değerlerinde meydana gelen değişim için, kurutma işleminde uygulanan sıcaklık ve mikrodalga gücü etkisinin önemli olduğu tespit edilmiştir. 45°C ve 55°C’de kurutulan portakal kabuklarının TFM değerlerinde önemli olmamakla (P>0.05) birlikte artış gözlenmiş (67.83 mg GA/100g, 62.85 mg GA/100g), kurutma sıcaklığının 65°C’ye çıkmasıyla ise TFM değeri önemli miktarda azalmıştır (P<0.05, 40.44 mg GA/100g). Kurutma işlemleri süresince TKM değerlerinde ise tüm örnekler için azalma meydana gelmiş ve en az TKM kaybı 400W güç uygulamasıyla mikrodalga kurutulan örnekler için gözlenmiştir.

Anahtar Kelimeler

Rehidrasyon, Renk Değişimi, Kurutma, Portakal Kabuğu, Toplam Karotenoid

Drying of Orange Peel with Different Methods and Investigation of Its Some Technological Properties

Öz

In our study, some physical and chemical properties of dried orange peels were compared with oven drying at different temperatures and microwave drying at different power. For this purpose, samples were dried in a tray oven dryer with an air flow rate of 1 m/s at a temperature range of 45-65ºC for 330 min. and intermittently in the microwave at 400-700W power range for same moisture ratio. Drying values, color changes and rehydration capacities (RC) of all samples were determined. The highest RC was determined for the samples dried at at 45 ° C in the 300th minute for oven dried samples, while the sample showing the best RC value in the shortest time was obtained in the 210th minute with drying at 65oC. In microwave drying, the best RC value was determined for the samples dried with 400W. Color measurements were evaluated for both albedo (inner) and flavedo (outer) layers. For both drying methods and both layers, a significant decrease in L * and b * values of the samples was determined. In addition, total phenolic content (TFM) and total carotenoid content (TKM) of fresh and dried samples were determined. It has been determined that the effect of temperature and microwave power applied in the drying process is important for the change in TFM values. An insignificant increase was observed in TFM values for the dried orange peels at 45 ° C (67.83 mg GA / 100g) and 55 ° C (62.85 mg GA / 100g). TFM values was significantly decreased (P <0.05, 40.44 mg GA / 100g) when the drying temperature increased to 65 ° C. In TKM values, there were decreasing for all samples during drying processes and the highest loss of it was observed for microwave-dried samples with 400W power application.

Anahtar Kelimeler

Rehydration, Color Changes, Drying, orange Peel, Total Caroteniod

Kaynakça

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