Golden delicious L. Çeşidi Elmanın Kuruma Özelliklerine Ön İşlemlerin Etkisi

Öz

Elma (Malus domestica), gülgiller (Rosaceae) familyasından kültürü yapılan bir tür olup taze olarak tüketiminin yanında kurutulup meyve ve cips olarakta tüketimi son yıllarda daha fazla popüler hale gelmiştir. Ancak yapılan kurutma işlemlerinde enerji ve kalite özellikleri dikkate alınarak uygun kurutma şartlarının belirlenmesi önemlidir. Bu çalışmada, bazı kurutma ön işlemleri (sitrik asit, potasyum karbonat, vakum impregnasyon) Golden delicious L. çeşidi elma dilimlerine uygulayarak kurutma işleminin enerji tüketimini azaltmak ve örneklerin fiziko-kimyasal özelliklerinin korunması amaçlanmıştır. Elma dilimleri sabit 70 ºC sıcaklıkta 3.98±0.06’dan 0.06±0.019 g nem g kuru madde-1 değerine kadar kurutulmuştur. Çalışmada, en kısa kuruma süresi 5.5. saat olarak tespit edilirken en uzun kuruma süresi ise 9.5 saat olarak belirlenmiştir. En iyi tahmin eden matematiksel model Wang Sing olarak belirlenmiştir. Kurutma işlemlerinin efektif difüzyon değerlerinin 1.03x10-5-6.67x10-6 m2 s-1 arasında değiştiği tespit edilmiştir. Sitrik asit çözeltisine bandırıldıktan sonra kurutulan örneklerin efektif difüzyon değerinin en yüksek olduğu bulunmuştur. Tazenin renk değerlerini en iyi (P<0.05) sitrik asit çözeltisine bandırıldıktan sonra kurutulan örnekler muhafaza ettiği belirlenmiştir. En düşük toplam enerji, özgül enerji tüketimi (SEC) ve buharlaşma gizli ısı değerleri sitrik asit çözeltisine bandırılan örneklerin kurutulması işleminde belirlenmiştir. Bu değerler sırasıyla 0.766 kWh, 247.41 kWh kg-1, 2.02 kWh olarak bulunmuştur. En yüksek özgül nem çekme oranı (SMER) yine sitrik asit çözeltisine bandırılan örneklerin kurutulmasında ve 0.00404 kg kWh-1 olarak tespit edilmiştir. Elde edilen bulgular doğrultusunda Golden delicious L. çeşidi kurutulmuş elma dilimlerinin optimum enerji parametreleri ve fiziko-kimyasal özellikleri göz önüne alındığında belirlenmesinden dolayı sitrik asit çözeltisine bandırdıktan sonra kurutulması önerilmektedir. Vakum impregnasyon ön işlemi uygulandıktan sonra kurutulan örneklerde bazı renk değerleri tazeye istatistiksel açıdan daha uygun olduğu belirlenmesinden dolayı bundan sonraki çalışmada sitrik asit+vakum impregnasyon ön işleminin uygulaması önerilmektedir.

Anahtar Kelimeler

• Elma
• Kurutma işlemleri
• Enerji parametreleri
• Buharlaşma gizli ısısı
• Kalite

Effect of Pretreatment on Drying Properties of Golden delicious L. Apple

Öz

Apple (Malus domestica) is a cultured species from the rosaceae (Rosaceae) family, and its consumption as fresh as well as dried fruit and chips has become more popular in recent years. However, it is important to determine the appropriate drying conditions in the drying processes, taking into account the energy and quality characteristics. In this study, it was aimed to reduce the energy consumption of the drying process and to preserve the physico-chemical properties of the samples by applying some drying pretreatments (citric acid, potassium carbonate, vacuum impregnation) to apple slices of Golden delicious L. Apple slices were dried at a constant temperature of 70 ºC from 3.98±0.06 to 0.06±0.019 g moisture g dry matter-1. In the study, the shortest drying time was 5.5. The longest drying time was determined as 9.5 hours. The best predictive mathematical model was determined as Wang Sing. It has been determined that the effective diffusion values of the drying processes vary between 1.03x10-5-6.67x10-6 m2 s-1. It was found that the effective diffusion value of the dried samples after dipping in citric acid solution was the highest. It was determined that the fresh color values were preserved best (P<0.05) for the dried samples after dipping in citric acid solution. The lowest total energy, specific energy consumption (SEC) and latent heat of evaporation values were determined in the drying process of the samples dipped in citric acid solution. These values were found as 0.766 kWh, 247.41 kWh kg-1, 2.02 kWh, respectively. The highest specific moisture absorption rate (SMER) was determined as 0.00404 kg kWh-1 in the drying of the samples dipped in citric acid solution. In line with the findings obtained Golden delicious L. variety is recommended to be dried after dipping in citric acid solution because the optimum energy parameters and physico-chemical properties of dried apple slices are determined. Since it has been determined that some color values are statistically more suitable for fresh in dried samples after vacuum impregnation pretreatment is applied, it is recommended to apply citric acid+vacuum impregnation pretreatment in the next study.

Anahtar Kelimeler

• Apple
• Drying processes
• Energy parameters
• Latent heat of evaporation
• Quality

Kaynakça

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