Effect of different pre-treatments and storage conditions on some quality parameters of apple chips dried by vacuum combined two side infrared radiation

Yıl 2026, Cilt: 32 Sayı: 1, 210 - 218, 01.02.2026

Serdar Uğurlu Emre Bakkalbaşi

https://doi.org/10.5505/pajes.2025.46402

Öz

The effect of ultrasound (0, 50, and 100% amplitude), ethanol (0, 50, and 100%), citric acid (0.75%), and their combined application on some quality parameters and microstructure of apple slices dried by novel vacuum combined two-way infrared dryer (275W, 400 mmHg) were investigated. In addition, the changes in quality parameters at 20, 30, and 40 °C during 8-month storage were evaluated. The different pretreatments, especially their combinations, had significantly affected the drying time, rehydration rate, color values (L*, a*, and b*), browning index, sugar content, 5-hydroxymethylfurfural (HMF), and sensory properties of the apple slices. The increasing ethanol concentration and ultrasound amplitude shortened the drying time from 110 min to 71 min. The high ethanol concentration combined with high ultrasound amplitude resulted in increased rehydration rate and decreased browning index, HMF, and general acceptance. As a result, the combination of ethanol containing (99.9%) 0.75% citric acid and 100% ultrasound amplitude was the best pretreatment method in terms of drying time, color, rehydration rate, browning index, and HMF content of apple chips.

Anahtar Kelimeler

Ethanol , Ultrasound , Apple chips , Infrared drying , Storage

Farklı ön işlemler ve depo koşullarının vakum destekli çift yönlü infrared radyasyon ile kurutulan elma cı̇pslerı̇nin bazı kalı̇te parametrelerı̇ üzerı̇ne etkı̇sı̇

Öz

Ultrason (%0, 50 ve 100 genlik), etanol (%0, 50 ve 100), sitrik asit (%0.75) ve bunların kombine uygulamalarının vakum destekli çift yönlü infrared kurutucu (275W, 400 mmHg) ile kurutulan elma dilimlerinin bazı kalite parametreleri ve mikro yapısı üzerine etkisi araştırıldı. Ayrıca, 8 aylık depolama süresince 20, 30 ve 40 °C'de kalite parametrelerindeki değişimler değerlendirildi. Farklı ön işlemlerin, özellikle de bunların kombinasyonlarının, elma dilimlerinin kuruma süresini, rehidrasyon oranını, renk değerlerini (L*, a* ve b*), esmerleşme indeksini, şeker içeriğini, 5-hidroksimetilfurfural (HMF) ve duyusal özelliklerini önemli ölçüde etkilediği tespit edildi. Artan etanol konsantrasyonu ve ultrason genliği kurutma süresini 110 dakikadan 71 dakikaya indirdi. Yüksek ultrason genliği ile birlikte yüksek etanol konsantrasyonu, rehidrasyon oranının artmasına ve esmerleşme indeksi, HMF ve genel beğeninin azalmasına neden oldu. Sonuç olarak, %0.75 sitrik asit içeren saf etanol (%99.9) ile %100 ultrason genliği kombinasyonunun, elma cipslerinin kurutma süresi, renk, rehidrasyon oranı, esmerleşme indeksi ve HMF içeriği açısından en iyi ön işlem yöntemi olduğu tespit edilmiştir.

Anahtar Kelimeler

Etanol , Ultrason , Elma cipsi , İnfrared kurutma , Depolama

Kaynakça

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