Ultrason Ön İşleminin Kurutulmuş Iğdır Kayısısının Kalite Özellikleri Üzerine Etkisi

Yıl 2021, Cilt: 11 Sayı: 1, 303 - 313, 01.03.2021

Gülçin Yıldız , Gökçen İzli , Mustafa Çavuş , Mehmet Murat Ceylan

https://doi.org/10.21597/jist.785383

Cited By: 1

Öz

Bu çalışmada, mikrodalga, sıcak hava ve mikrodalga-sıcak hava kombinasyonları yöntemlerinin ultrason ön işlemine tabi tutulan Iğdır kayısının fiziksel ve kimyasal özellikleri üzerine etkisi araştırılmıştır. Bu amaçla, mikrodalga (100 W), sıcak hava (50 ve 75 oC) ve mikrodalga-sıcak hava kombinasyonu (100 W-50 oC, 100 W- 75 oC) kurutma işlemleri uygulanan kayısı meyve örneklerine 10 dakikalık ultrasonik ön işlemi tatbik edilmiştir. Ultrason ön işlemine tabi tutulan ve tutulmayan kurutulmuş kayısı meyve parçaları, toplam fenolik madde ve antioksidan kapasite gibi biyoaktif bileşenlere ek olarak rehidrasyon, renk, kuru madde, su aktivitesi, pH ve titre edilebilir asitlik gibi fiziksel özellikler açısından da incelenmiştir. Ultrason ön işlemine tabi tutulan ve tutulmayan kurutulmuş kayısı örnekleri arasında önemli farklılıklar gözlemlenmiş ve ultrason ön işlemine tabi tutulan ve mikrodalga-sıcak hava kombinasyonu ile kurutulan kayısıların fizikokimyasal özellikler açısından en iyi örnekler olduğu sonucuna varılmıştır. Çalışma sonucunda, ultrason ön işlem uygulamasının, kurutulmuş kayısılarda meyve kalitesinin daha iyi korunması için umut verici bir işlem olduğu belirlenmiştir.

Anahtar Kelimeler

Iğdır kayısısı, mikrodalga-sıcak hava, renk, antioksidan kapasite, toplam fenolik madde

Destekleyen Kurum

IĞDIR ÜNİVERSİTESİ

Proje Numarası

2019-FBE-A06

Teşekkür

Bu çalışma, Iğdır Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından “2019-FBE-A06” proje numarası ile desteklenmiştir.

The Effect of Ultrasound Pre-treatment on the Quality Charcteristics of Dried Iğdır Apricot

Öz

In this study, the effect of microwave, hot air and microwave-hot air combination on the physical and chemical properties of Iğdır apricot, which was subjected to ultrasound pre-treatment, was investigated. For this purpose, 10 minutes of ultrasound pre-treatment was applied to apricot fruit samples exposed to various drying processes including microwave (100 W), hot air (50 and 75 oC) and microwave-hot air combination (100 W-50 oC, 100 W-75 oC). In addition to bioactive compounds including total phenolic substance and antioxidant capacity, dried apricot fruit pieces with and without ultrasound pre-treatment were examined for physical properties such as rehydration, color, dry matter, water activity, pH and titratable acidity. Significant differences were observed between dried apricot samples, which were subjected to ultrasound pre-treatment and not, and it was concluded that apricots subjected to ultrasound pre-treatment and dried with a combination of microwave-hot air were resulted with the best samples in terms of physicochemical properties. As a result of the study, it has been determined that ultrasound pre-treatment is a promising process for better preservation of fruit quality in dried apricots.

Anahtar Kelimeler

Iğdır apricot, microwave-hot air, color, antioxidant capacity, total phenolic compounds

Proje Numarası

2019-FBE-A06

Kaynakça

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