Research Article
Year 2022,
, 17 - 26, 03.03.2022
Abstract
Çalışmada ohmik ve suda haşlama ön işlemlerinin limon dilimlerinin konvektif kurutulmasındaki potansiyeli kıyaslamalı olarak araştırılmıştır. Limon numuneleri ohmik (60, 130, 200V/cm, 80°C) ve suda (95°C) olmak üzere iki farklı teknikle haşlanarak konvektif kurutucuda 60°C’de kurutulmuştur. Ön işlemlerin başarısı örneklerin renk, su aktivitesi, yığın yoğunluğu ve rehidrasyon kapasitesi ile değerlendirilmiştir. Ohmik haşlamanın suda haşlamaya kıyasla haşlama süresini önemli ölçüde azalttığı, kurutma hızını arttırdığı ve ohmik haşlanan örneklerin suda haşlamaya kıyasla daha düşük su aktivitesine sahip olduğu tespit edilmiştir. Voltaj artışı örneklerin L* değerinin artmasına ve b* değerinin azalmasına sebep olmuştur. Ohmik haşlamanın yığın yoğunluğunu azalttığı ve rehidrasyon kapasitesini arttırdığı ayrıca yüksek voltaj değerinin (200V/cm) büzülmeye sebep olduğu belirlenmiştir.
Keywords
Supporting Institution
KSU Gıda Mühendisliği Bölümü
References
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- Bhat, S., Saini, C., Kumar, M., & Sharma, H. (2019). Peroxidase as indicator enzyme of blanching in bottle gourd (Lagenaria Siceraria):Changes is enzyme activity, color and morphological properties during blanching. Journal of Food Processing and Preservation, 43(8), 1-11.
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- Dhanavade, M.J., Jalkute, C.B., Ghosh, J.S., & Sonawane, K.D. (2011). Study antimicrobial activity of lemon peel extract. British Journal of Pharmacology and Toxicology, 2(3), 119-122.
- Dobooğlu, H., & Çınar, İ. (2012). Liyofilizasyonun Karadut (Morus nigra) kurutmadaki potansiyelinin belirlenmesi. Akademik Gıda, 10(2) , 40-47.
- Farahnaky, A., Azizi, R., & Gavahian, M. (2012). Accelerated texture softening of some root vegetables by ohmic heating. Journal of Food Engineering, 275-280.
- Gomes, C.F., Sarkis, J.R., & Marczak, L.D. (2018). Ohmic blanching of tetsukabuto pumpkin: effects on peroxidase inactivation kinetics and color changes. Journal of Food Engineering, 233 , 74-80.
- He, F., Qian, Y., & Qian, M. (2018). Flavor and chiral stability of lemon flavored hard tea during storage. Food Chemistry , 622-630.
- Hosainpour, A., Darvish, H., Nargesi, F., & Fadavi, A. (2014). Ohmic pre-drying of tomato paste. Food Sci Technol Int.,. 20(3) , 193-204.
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- İçier, F., Yıldız, H., & Baysal, T. (2006). Peroxidase inactivation and colour changes during ohmic blanching of pea puree. Journal of Food Engineering, 74 , 424–429.
- İçier, F. (2003). Gıdaların ohmik ısıtma yöntemiyle ısıtılmasının deneysel ve kuramsal olarak incelenmesi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 245s.
- Kawaii, S., Yasuhiko, T., Eriko, K., Kazunori, O., Masamichi, Y., Meisaku, K., Chihiro, I., & Hiroshi, F. (2000). Quantitative study of flavonoids in leaves of citrus plants of agricultural and food chemistry. J Agric Food Chem., 3865-3871.
- Kırmızıkaya, E.S. (2016). Ispanak(Spinacia oleracea) ve ısırgan otu (Urtica dioica) kurutmada halojen ısıtıcılı ve konvektif sistemlerin kıyaslanması. Kahramanmaraş Sütçü İmam Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 69s.
- Kumar, A., Begum, A., Hoque, M., Hussain, S., & Srivastava, B. (2021). Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes. LWT , 110988.
- Kutlu, N., Yılmaz, M., Arslan, H., İşci, A., & Sakiyan, O. (2018). The effect of ohmic heating pretreatment on drying of apple. 21st International Drying Symposium, 11-14.
- Makroo, H., Rastogi, N., & Srivastava, B. (2016). Enzyme inactivation of tomato juice by ohmic heating and its effects on physico‐chemical characteristics of concentrated tomato paste. Journal of Innovative Food Process Engineering, 1-10.
- Mesías, M., Wagner, M., George, S., & Morales, F. (2016). Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods. Innovative Food Science & Emerging Technologies , 24-28.
- Poojitha, P., & Athmaselvi, K.(2020). Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder. Journal of Food Science and Technology, https://doi.org/10.1007/s13197-020-04676-z
- Sarkis, J.R., Jaeschke, D.P., Tessaro, I.C. & Marczak, L.D.F. (2013).Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. LWT- Food Science and Technology, 51:79.
- Sensoy, I., & Sastry, S. K. (2007). Ohmic blanching of mushrooms. Journal of Food Process Engineering 27(1), 1-15.
- Soghani, B.N., Azadbakht, M., & Dervişi, H.(2018). Ohmic blanching of white mushroom and its pretreatment during microwave drying. Heat and Mass Transfer, 54, 3715-3725. Topçu, A. M. (2020). Bazı limon (Citrus limon L.) çeşitlerinin kalitesi üzerine farklı hasat sonrası uygulamalarının etkisi. Bolu Abant İzzet Baysal Üniversitesi, Fen Bilimleri Enstitüsü, Bahçe Bitkileri Anabilim Dalı, Yüksek Lisans Tezi, 70s.
- Vilaplana, A.G., Valentao, P., Moreno D.A., Ferreres, F., Viguera, C.G., & Andrade, P.B. (2012). New beverages of lemon juice enriched with the exotic berries maqui, açai, and blackthorn: Bioavtive components and in vitro biological properties. J. Agric. Food. Chem. , 6571−6580.
- Yılmaz, L., & Elmacı, Y. (2018). Polifenol oksidaz enzimi ve inaktivasyon yöntemleri. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 6(3), 333-345.
- Xiao, H.W., Pan, Z., Deng, L. Z., Mashadd, H.M., Yang, X. H., Mujumdare, A. S., Gao, Z.J., & Zhang, Q,. (2017). Recent developments and trends in thermal blanching-a comprehensive review. Information Processing in Agriculture, 4(2), 101-127.
Year 2022,
, 17 - 26, 03.03.2022
Abstract
References
- Allali, H., Marchal, L., & Vorobiev, E. (2010). Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration. Food and Bioprocess Technology, 3, 406-414
- Bhat, S., Saini, C., Kumar, M., & Sharma, H. (2019). Peroxidase as indicator enzyme of blanching in bottle gourd (Lagenaria Siceraria):Changes is enzyme activity, color and morphological properties during blanching. Journal of Food Processing and Preservation, 43(8), 1-11.
- Dağdelen, C. (2019). Dondurulmuş sebze üretiminde ohmik ısıtma ön işleminin kalite üzerine etkisi. Bursa Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, 46s.
- Dhanavade, M.J., Jalkute, C.B., Ghosh, J.S., & Sonawane, K.D. (2011). Study antimicrobial activity of lemon peel extract. British Journal of Pharmacology and Toxicology, 2(3), 119-122.
- Dobooğlu, H., & Çınar, İ. (2012). Liyofilizasyonun Karadut (Morus nigra) kurutmadaki potansiyelinin belirlenmesi. Akademik Gıda, 10(2) , 40-47.
- Farahnaky, A., Azizi, R., & Gavahian, M. (2012). Accelerated texture softening of some root vegetables by ohmic heating. Journal of Food Engineering, 275-280.
- Gomes, C.F., Sarkis, J.R., & Marczak, L.D. (2018). Ohmic blanching of tetsukabuto pumpkin: effects on peroxidase inactivation kinetics and color changes. Journal of Food Engineering, 233 , 74-80.
- He, F., Qian, Y., & Qian, M. (2018). Flavor and chiral stability of lemon flavored hard tea during storage. Food Chemistry , 622-630.
- Hosainpour, A., Darvish, H., Nargesi, F., & Fadavi, A. (2014). Ohmic pre-drying of tomato paste. Food Sci Technol Int.,. 20(3) , 193-204.
- İçier, F. (2010). Ohmıc blanchıng effects on dryıng of vegetable byproduct. Journal of Food Process Engineering, 33, 661-683.
- İçier, F., Yıldız, H., & Baysal, T. (2006). Peroxidase inactivation and colour changes during ohmic blanching of pea puree. Journal of Food Engineering, 74 , 424–429.
- İçier, F. (2003). Gıdaların ohmik ısıtma yöntemiyle ısıtılmasının deneysel ve kuramsal olarak incelenmesi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 245s.
- Kawaii, S., Yasuhiko, T., Eriko, K., Kazunori, O., Masamichi, Y., Meisaku, K., Chihiro, I., & Hiroshi, F. (2000). Quantitative study of flavonoids in leaves of citrus plants of agricultural and food chemistry. J Agric Food Chem., 3865-3871.
- Kırmızıkaya, E.S. (2016). Ispanak(Spinacia oleracea) ve ısırgan otu (Urtica dioica) kurutmada halojen ısıtıcılı ve konvektif sistemlerin kıyaslanması. Kahramanmaraş Sütçü İmam Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 69s.
- Kumar, A., Begum, A., Hoque, M., Hussain, S., & Srivastava, B. (2021). Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes. LWT , 110988.
- Kutlu, N., Yılmaz, M., Arslan, H., İşci, A., & Sakiyan, O. (2018). The effect of ohmic heating pretreatment on drying of apple. 21st International Drying Symposium, 11-14.
- Makroo, H., Rastogi, N., & Srivastava, B. (2016). Enzyme inactivation of tomato juice by ohmic heating and its effects on physico‐chemical characteristics of concentrated tomato paste. Journal of Innovative Food Process Engineering, 1-10.
- Mesías, M., Wagner, M., George, S., & Morales, F. (2016). Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods. Innovative Food Science & Emerging Technologies , 24-28.
- Poojitha, P., & Athmaselvi, K.(2020). Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder. Journal of Food Science and Technology, https://doi.org/10.1007/s13197-020-04676-z
- Sarkis, J.R., Jaeschke, D.P., Tessaro, I.C. & Marczak, L.D.F. (2013).Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. LWT- Food Science and Technology, 51:79.
- Sensoy, I., & Sastry, S. K. (2007). Ohmic blanching of mushrooms. Journal of Food Process Engineering 27(1), 1-15.
- Soghani, B.N., Azadbakht, M., & Dervişi, H.(2018). Ohmic blanching of white mushroom and its pretreatment during microwave drying. Heat and Mass Transfer, 54, 3715-3725. Topçu, A. M. (2020). Bazı limon (Citrus limon L.) çeşitlerinin kalitesi üzerine farklı hasat sonrası uygulamalarının etkisi. Bolu Abant İzzet Baysal Üniversitesi, Fen Bilimleri Enstitüsü, Bahçe Bitkileri Anabilim Dalı, Yüksek Lisans Tezi, 70s.
- Vilaplana, A.G., Valentao, P., Moreno D.A., Ferreres, F., Viguera, C.G., & Andrade, P.B. (2012). New beverages of lemon juice enriched with the exotic berries maqui, açai, and blackthorn: Bioavtive components and in vitro biological properties. J. Agric. Food. Chem. , 6571−6580.
- Yılmaz, L., & Elmacı, Y. (2018). Polifenol oksidaz enzimi ve inaktivasyon yöntemleri. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 6(3), 333-345.
- Xiao, H.W., Pan, Z., Deng, L. Z., Mashadd, H.M., Yang, X. H., Mujumdare, A. S., Gao, Z.J., & Zhang, Q,. (2017). Recent developments and trends in thermal blanching-a comprehensive review. Information Processing in Agriculture, 4(2), 101-127.
There are 25 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Food Engineering |
| Authors | |
| Publication Date | March 3, 2022 |
| Submission Date | December 10, 2021 |
| Published in Issue | Year 2022 |