Effects of Freezing Rate on The Quality of Cherry Tomatoes

Year 2020, Volume: 30 Issue: 2, 317 - 327, 30.06.2020

Ahsen Rayman Ergün , Nurşah Gürlek , Taner Baysal

https://doi.org/10.29133/yyutbd.670610

Abstract

In this study, the effects of different freezing rates on some physical and chemical quality properties of cherry tomatoes were investigated. Cherry tomatoes were frozen slowly at -18°C at the freezer section of the home type refrigerator and quickly at -30°C in the modified freezer cabinet which is capable of blowing air at a speed of 1.2 m/s at -30°C, designed and produced by Bosch und Siemens Hausgerate GmbH (Çerkezköy, Turkey). The freezing rates were calculated on the bulk basis of the samples in the middle, bottom and top positions. The freezing rate in the middle for -30°C found as 1.55±0.16 (cm/h) which was slow freezing and 0.11±0.01 (cm/h) for -18°C between 4 and -15ᵒC which was in the range of quick freezing. Drip loss, total dry matter content, total soluble solid content (ᵒBrix), color values, pH, ascorbic acid, total phenolic content, titration acidity and lycopene were investigated for cherry tomatoes frozen at different rates. Drip loss values were 11.01 ± 0.21% for quick frozen cherry tomato samples and 19.95 ± 0.44% for slow-frozen samples. The decrease in ᵒBrix value of slow frozen sample was more than quick frozen samples. Brightness and a/b values of the quick frozen tomatoes were better compared to the slow frozen ones. Ascorbic, phenolic and lycopene contents were found higher in quick frozen sample.

Keywords

Quick freezing, cherry tomatoes, slow freezing, modified freezer, quality

Supporting Institution

Bosch und Siemens Hausgerate GmbH

Thanks

The authors would like to thank Bosch und Siemens Hausgerate GmbH (Çerkezköy, Turkey) for design and production of the modified freezer cabinet, and financial support to this research.

Kiraz Domateslerde Donma Hızınn Kaliteye Etkisi

Abstract

Bu çalışmada farklı hızlarda dondurulmuş kiraz domateste donma hızının bazı kalite özellikleri üzerine etkisi araştırılmıştır. Kiraz domatesler, ev tipi buzdolabının dondurucu bölümünde -18°C’de ve 1.2 m/s hava hızına sahip Bosch ve Siemens (Hausgerate GmbH, Çerkezköy, Türkiye) tarafından üretilen modifiye dondurucu kabinde ise -30°C’de dondurulmuştur. Donma hızları, farklı konumlardaki örnekler için ölçülmüştür. -30°C' de orta nokta donma hızı 1.55±0.16 (cm/saat) olarak hızlı donma sınıfında saptanmıştır. -18°C ‘de ise orta nokta donma hızı 0.11±0.01 (cm/h) bulunmuş ve yavaş donma olarak belirlenmiştir. Farklı hızlarda donmuş olan kiraz domateslerin damlama (sızıntı) kaybı, toplam kuru madde, suda çözünür kuru madde (ᵒBriks) miktarları, renk değerleri, pH, askorbik asit, toplam fenolik, titrasyon asitliği ve likopen miktarları incelenmiştir. Damlama kaybı değerleri hızlı dondurulmuş kiraz domates örnekler için %11.01±0.21, yavaş dondurulmuş örnekler için %19.95±0.44 bulunmuştur. Yavaş hızda dondurulmuş örneklerde ᵒBriks değerindeki azalma, hızlı dondurulmuş örneklere göre daha fazla olmuştur. Parlaklık ve a/b değerleri hızlı dondurulmuş domates örneğinde yavaş dondurulmuş örneklere kıyasla daha fazla saptanmıştır. Askorbik asit, fenolik ve likopen içeriği hızlı dondurulmuş örneklerde daha yüksek bulunmuştur.

Keywords

Kiraz domates, hızlı dondurma, yavaş dondurma, modifiye dondurucu, kalite

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