Kesikli Mikrodalga ve Sıcak Hava ile Kurutulan Organik ve Konvansiyonel Siyah Havuçların Kuruma ve Kalite Özelliklerinin Karşılaştırmalı Olarak İncelenmesi

Öz

Tarımsal ürünlerin kalitesi, yetiştirme koşullarından ve kurutma gibi hasat sonrası işlemlerden etkilenebilir, ayrıca ürün yapısındaki toplam fenolik ve toplam antioksidan içeriği ve bileşimi de kurutma sırasında uygulanan ısıl işlemlerden olumlu veya olumsuz yönde etkilenme potansiyeline sahiptir. Ayrıca, yetiştirme koşulları ve suyun üründen uzaklaştırılma şekli farklı kuruma özelliklerinin gelişmesine neden olabilir. Literatür çalışmaları arasında organik (OBC) ve konvansiyonel (CBC) siyah havucun kurutma kinetiği ve kalite parametrelerinin karşılaştırıldığı bir çalışmaya rastlanmamıştır. Bu çalışmada, OBC ve CBC materyallerinin kesikli mikrodalga (IMW) (150, 300, 450 W) ve sıcak hava (HA) (60, 70, 80°C) yöntemleri ile kuruma kinetiğinin matematiksel olarak modellenmesi, farklılıklarının belirlenmesi ve yöntemlerin kalite özelliklerine etkilerinin değerlendirilmesi amaçlanmıştır. Sonuçlar, kurutma sırasında uygulanan güç/sıcaklık seviyelerinin artmasıyla nihai ürünlerin L* ve ΔE değerlerinin önemli ölçüde arttığını ve toz numunelerin taze numunelere göre daha açık renkli olduğunu göstermiştir. Taze OBC örneklerinde toplam fenol ve toplam antioksidan kapasite değerleri konvansiyonel çeşide göre daha yüksek bulunmuştur. Bu sonuç, OBC'nin toplam fenolik ve toplam antioksidan içeriği açısından CBC'den daha üstün olduğunu göstermektedir. IMW ve HA ile kurutulan OBC ve CBC'nin aktivasyon enerjisi (Ea) değerleri sırasıyla 8.41x10-3; 8.40x10-3 Wg-1 ve 25.50; 19.72 kJ mol-1 olarak belirlenmiştir. Logistic ve Verma modellerinin, sırasıyla IMW ve HA kurutma kinetiğini tanımlamak için en uygun modeller olduğu saptanmıştır. Daha kısa kuruma süresi ile sonuçlanan IMW kurutma ile elde edilen numunelerde, HA ile kurutulmuş numunelere göre toplam fenolik ve antioksidan içeriğin korunması ve arttırılması daha etkili olmuştur. Sonuçlar, kurutma işlemi sırasında ürünlere uygulanan sıcaklık ve güç seviyelerinin, dolayısıyla kuruma sürelerinin ve üründen nemi uzaklaştırma yöntemlerinin toplam fenolik bileşenlerin korunmasında etkili olduğunu göstermiştir.

Anahtar Kelimeler

• Kurutma kinetiği
• aktivasyon enerjisi
• modelleme
• toplam fenolik
• antioksidan kapasite

Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air

Öz

The quality of agricultural crops is influenced by growing conditions and post-harvest processes, including drying. Moreover, the total phenolic and total antioxidant content in the product's structure and composition can be either positively or negatively affected by the heat treatments applied during drying. Additionally, the specific growing conditions and methods of water removal can lead to the development of distinct drying characteristics. There was no study comparing the drying kinetics and quality parameters of organic (OBC) and conventional (CBC) black carrot in the literature studies. In this study were aimed that mathematically modelling the drying kinetics for OBC and CBC with IMW (150, 300, 450 W) and HA (60, 70, 80°C), determining their differences and evaluating the effects of methods on quality properties. The results showed that L* and ΔE values of the final products increased significantly by increasing the power and temperature levels applied during drying and the powder samples were lighter in color compared to the fresh samples. The total phenolic and total antioxidant capacity values were higher in fresh OBC samples compared to the conventional variety. This result shows that OBC is superior to the CBC in terms of higher total phenolic and total antioxidant content. The activation energy (Ea) values of OBC and CBC dried by IMW and HA were calculated as 8.41x10-3; 8.40x10-3 Wg-1 and 25.50; 19.72 kJ mol-1, respectively. The Logistic and Verma were the best fit models for describing IMW and HA drying kinetics, respectively. The samples obtained with IMW drying, which resulted in a shorter drying time, were more effect in terms of preserving and increasing the total phenolic and antioxidant content compared to dried samples with HA. The results showed that that the temperature/power levels applied to the products during the drying process, thus the drying times and the methods of removing moisture from the product are effective in the preservation of the total phenolic components.

Anahtar Kelimeler

• Drying kinetics
• activation energy
• modelling
• total phenolic
• antioxidant capacity

Kaynakça

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