Modeling the Rehydration Behavior of Oven and Vacuum Oven Dried Shrimp at Different Rehydration Temperatures and Determination of Quality Parameters

Öz

In this study, shrimps dried by oven (OD) and vacuum oven (VOD) in the previous study, were rehydrated at temperatures of 30, 40 and 50°C and the kinetics of rehydration during this time were examined and curves are modeled. In rehydration kinetic studies, rehydration contents, rehydration rates, moisture ratio and effective moisture diffusions were calculated. Modeling was done based on Peleg and Two-Term mathematical models from the obtained rehydration curve data, and the results were evaluated statistically using the reduced chi-square (χ2), coefficient of determination (R2) and root mean square error (RMSE) definitions. Color measurements were chosen as quality parameter analysis and interpretations were made based on the total color changes. When the results were examined, it was observed that all samples reached equilibrium in the 180 and 150 minute in oven drying and vacuum-oven drying, respectively and the sample with the highest rehydration value was observed in the one dried at 80°C in a vacuum-oven drying and rehydrated at 50°C. Since the drying time of the samples dried in the vacuum oven was shorter, their pores were less narrowed and thus they experienced more rehydration. It was observed that the samples were rehydrated more as the rehydration temperature increased. Since the rehydration rate, moisture content and effective moisture diffusivity values are in parallel with the rehydration contents the same increase occurred at these parameters. Looking at the mathematical modeling results, the Peleg model gave better results in samples rehydrated at 30 and 40°C, and the Two-Term model gave better results in samples rehydrated at 50°C. From the total color changes as expected vacuum-dried shrimps total color changes were less than the oven-dried shrimps and the color changes increased as the rehydration temperature increases due to the increase in the lightness values.

Anahtar Kelimeler

• Shrimp
• Effective moisture diffusivity
• Rehydration ratio
• Seafood
• Rehydration kinetics

Farklı Rehidrasyon Sıcaklıklarında Etüv ve Vakumlu Etüvde Kurutulmuş Karideslerin Rehidrasyon Davranışının Modellenmesi ve Kalite Parametrelerinin Belirlenmesi

Öz

Bu çalışmada, önceki çalışmada etüv (EK) ve vakumlu etüvde (VEK) kurutulan karidesler 30, 40 ve 50°C sıcaklıklarda rehidrate edilmiş ve bu süre zarfındaki rehidrasyonun kinetiği incelenerek eğriler modellenmiştir. Rehidrasyon kinetiği çalışmalarında rehidrasyon içerikleri, rehidrasyon oranları, nem oranı ve etkili nem difüzyonları hesaplanmıştır. Elde edilen rehidrasyon verilerinden Peleg ve İki parametreli matematiksel modelleri baz alınarak modelleme yapılmış ve sonuçlar indirgenmiş ki-kare (χ2), belirleme katsayısı (R2) ve ortalama kare hatası (RMSE) kullanılarak istatistiksel olarak değerlendirilmiştir. Kalite parametre analizi olarak renk ölçümleri seçilmiş ve toplam renk değişimlerine göre yorumlar yapılmıştır. Sonuçlar incelendiğinde tüm numunelerin etüvde kurutmada ve vakumlu etüvde kurutmada sırasıyla 180 ve 150 dakikada dengeye ulaştığı ve vakum etüvünde kurutulup rehidrate edilen numunelerin daha fazla rehidrasyon değerine ulaştıkları görülmüştür. En yüksek rehidrasyon değerine sahip numunenin ise 80°C'de vakum etüvünde kurutulan ve 50 °C'de rehidrate edilen numunede olduğu ortaya çıkmıştır. Vakumlu etüvde kurutulan numunelerin kuruma süresi daha kısa olduğundan gözenekleri daha az daraldığı için rehidrasyon değerlerinde beklendiği üzere artış meydana gelmiştir. Rehidrasyon sıcaklığı arttıkça numunelerin daha fazla rehidrate edildiği gözlenmiştir. Rehidrasyon oranı, nem içeriği ve efektif nem yayılım değerleri rehidrasyon içerikleri ile paralel olduğundan bu parametrelerde de benzer miktarlarda artış meydana gelmiştir. Matematiksel modelleme sonuçlarına bakıldığında Peleg modelinin 30 ve 40°C'de rehidrate edilen numunelerde, iki parametreli modelinin ise 50°C'de rehidrate edilen numunelerde daha iyi sonuçlar verdiği ortaya çıkmıştır. Renk analizlerinde toplam renk değişimlerinden vakumla kurutulan karideslerde beklendiği gibi toplam renk değişimi fırında kurutulan karideslere göre daha az olarak ortaya çıkmış ve rehidrasyon sıcaklığı arttıkça açıklık değerlerinin artmasına bağlı olarak renk değişimleri de artmıştır.

Anahtar Kelimeler

• Karides
• Etkili nem yayılımı
• Rehidrasyon oranı
• Deniz Ürünleri
• Rehidrasyon kinetiği

Kaynakça

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