Review
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SORPSİYON İZOTERMLERİNİN KURUTMA VE DEPOLAMA PROSESLERİNDE ÖNEMİ : KAHRAMANMARAŞ TARHANASI ÖRNEĞİ

Year 2022, , 41 - 51, 03.03.2022

Beyza Nur Kocabaş , İnci Doğan

https://doi.org/10.17780/ksujes.1036147

Abstract

Ülkemizin elverişli iklim koşulları birçok gıdanın kurutularak muhafazasına olanak sağlamaktadır. Kurutulmuş gıdalar uzun süre bozulmadan korunabilmektedir. Depolama süresince küf ve bakteri oluşumunun ve muhtemel kalite kayıplarının önlenmesi ürünlerin nem oranının kritik değerin altına düşürülmesiyle mümkündür. Kahramanmaraş tarhanası yöreye özgü olup yüzyıllardır çorbalık ve atıştırmalık olarak tüketilen fermente kurutulmuş bir gıdadır. Geleneksel üretiminde güneşte kurutma kullanılmakta olup son yıllarda endüstriyel üretimi de giderek artan ilgi görmektedir. Yaz aylarında kurutulan tarhana kışın tüketilmek üzere depolanmaktadır. Depolamadaki olumsuzluklar tarhanada istenmeyen fiziksel, kimyasal, mikrobiyel ve duyusal kalite kayıplarına yol açmaktadır. Kurutulmuş tarhananın kalite parametrelerinin belirlenmesinde sorpsiyon izotermlerinden faydalanılmaktadır. Sorpsiyon izotermleri sabit sıcaklıkta tutulan gıdanın nem içeriği ile depo ortamının bağıl nemi arasındaki ilişkiyi açıklamaktadır. Sorpsiyon izotermleri su ve gıda bileşenleri arasındaki etkileşimin ve optimum depolama koşullarının tahmin edilmesinde önemli bir termodinamik yardımcıdır.
Bu açıdan çalışmanın amacı sorpsiyon izotermlerinin gıdalar ve Kahramanmaraş tarhanası üzerindeki önemi ve sorpsiyon izotermlerinin oluşturulmasında esas alınan matematiksel modeller hakkında literatürdeki son çalışmalar ışığında bilgiler verilmesidir.

Keywords

sorpsiyon izotermi denge bağıl nemi matematiksel model nem içeriği kahramanmaraş tarhanası

References

  • Armada L., Rivas S., Gonzalez B. ve Moure A. “Extraction of phenolic compounds from hazelnut shells by green processes”. Journal of Food Engineering 255 (2019): 1-8.
  • Atalar İ. “Aglomerasyon işleminin yoğurt tozunun nem sorpsiyon izotermi ve termodinamik özellikleri üzerine etkisi”. The Journal of Food 44. 5 (2019): 837-848.
  • Atıl Ö., Gülsünoğlu Z. ve Kılıç-Akyılmaz M. “Depo bağıl nemi ve sıcaklığının saray helvasının kalitesine etkileri”. The Journal of Food 44, 2 (2019): 260-273.
  • Benbetttaieba N., O’Connell C., Viaux A., Bou-Maroun E., Seuvre A., Brachais C.H. ve Debeaufort F. “Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions”. Food Chemistry 298 (2019).
  • Boucheham N., Galet L., Patry S. ve Zidoune M.N. “Physicochemical and hydration properties of different cereal and legume gluten-free powders”. Food Science Nutrition (2019): 1-12.
  • Castro A.M., Mayorgab E.Y. ve Moreno F.L. “Mathematical modelling of convective drying of feijoa (Acca sellowiana Berg) slices”. Journal of Food Engineering 252 (2019): 44-52.
  • Chang L.S., Karim R., Mohammed A.S., Chai K.F. ve Ghazali H.M. “Moisture sorption isotherm and shelf- life prediction of anticaking agent incorporated spray- dried soursop (Annona muricata L.) powder”. Journal of Food Processing Engineering 42 (2019).
  • Chen C. “Validation of the component model for prediction of moisture sorption isotherms of two herbs and other products”. Foods 8. 191 (2019).
  • Chen Z., Wang R., Li X., Zhu J., Xu Y. ve Liu J. “Sorption equilibrium moisture and isosteric heat of cold plasma treated milled rice”. Innovative Food Science and Emerging Technologies 55 (2019): 35-47.
  • Ciurzynska A., Jasiorowska A., Ostrowka-Ligeza E. ve Lenart A. “The influence of the structure on the sorption properties and phase transition temperatures of freeze- dried gels”. Journal of Food Engineering 252 (2019): 18-27.
  • Dantas S.C.M., Junior S.M.P., Medeiros F.G.M., Junior L.C.S., Alsina O.L.S. ve Medeiros M.F.D. “Spouted- bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and protein on process performance and chracterization of dried fruit powders”. Journal of Food Process Engineering (2019).
  • Doh H., Lee M.H. ve Parka H.J. “Investigation of the moisture- induced caking behavior with various dietary salts”. Journal of Food Engineering 241 (2019): 67-74.
  • Erbaş M., Certel M. ve Uslu M.K. “Microbiological and chemical properties of tarhana during fermentation and storage as wet- sensorial properties of tarhana soup”. LWT 38 (2005): 409-416.
  • Ertugay M.F., Certel M. ve Gürses A. “Moisture adsorption isotherms of tarhana at 25°C and 35°C and the investigation of fitness of various isotherm equations to moisture sorption data of tarhana”. Journal of the Science of Food and Agriculture 80 (2000): 2001-2004.
  • Esquardo V.M., Monte M.L. ve Pinto L.A.A. “Microstructures containing nanocapsules of unsaturated fatty acids with biopolymers: Chracterization and thermodynamic properties”. Journal of Food Engineering 248 (2019): 28-35.
  • Fan F. ve Roos Y.H. “Pyhsicochemical properties, structural transformation and relaxation time in strength analysis for powder models”. Food Research International 122 (2019): 137-148.
  • Fan K., Zhang M. ve Bhandari B. “Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices”. Food and Bioproducts Processing 115 (2019): 154-164.
  • Gandolfi O.R.R., Gonçalves G.R.F., Bonomo R.C.F. ve Fontan R.C.I. “Sorption equilibrium and kinetics of thin-layer drying of green bell peppers”. Emirates Journal of Food and Agriculture 30. 2 (2018): 137-143.
  • Garcia- Tejeda Y.V. ve Barrera-Figueroa V. “Least squares fitting- polynomials for determining inflection points in adsorption isotherms of spray-dried açai juice (Euterpe oleracea Mart.) and soy sauce powders”. Powder Technology 342 (2019): 829-839.
  • Iaccheri E., Ragni L., Cevoli C., Romani S., Rosa M.D. ve Rocculi P. “Glass transition of green and roasted coffee investigated by calorimetric and dielectirc techniques”. Food Chemistry 301 (2019).
  • İbanoğlu Ş., Kaya S. ve Kaya A. “Evaluation of sorption properties of Turkish tarhana powder”. Nahrung 43, 2 (1999): 122-125.
  • İşleroğlu H. “Freeze drying and moisture adsorption kinetics of kefir powder”. Journal of Food Sciense 31 (2019): 514-530.
  • Jin Y., Tang J. ve Sablani S.S. “Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control”. Food Science and Technology 112 (2019).
  • Jothi J.S., Dang L.T.N. ve Kawai K. “Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep- fried food with varying water and oil contents”. Journal of Food Engineering 267 (2020).
  • Kaya S., Ibanoğlu Ş. ve Kaya A. “Moisture sorption characterisrics of tarhana, a fermented Turkish cereal food”. Journal of Food Quality 22 (1999): 95-100.
  • Link J.V., Tribuzi G., Moraesa J.O. ve Laurindo J.B. “Assessment of texture and storage conditions of mangoes slices dried by a conductive multi-flash process”. Journal of Food Engineering 239 (2018): 8-14.
  • Mahanti N.K. ve Chakraborty S.K. “Thermodynamic properties of ready-to-puff pressure parboiled preconditioned brown rice”. Journal of Food Measurement and Characterization 13 (2019): 1469-1478.
  • Maidannyk V., Lutjes E., Montgomery S., McCarthy N. ve Auty M.A.E. “Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles”. Food Structure 20 (2019): 100-108.
  • Maidannyk V., McSweeney D.J., Hogan S.A., Miao S., Montgomery S., Auty M.A.E. ve McCarthy N.A. “Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties”. Food Chemistry 304 (2020).
  • Majid I., Hussain S. ve Nanda V. “Moisture sorption isotherms and quality characteristics of onion powder during storage as affected by sprouting”. Journal of Food Measurement and Characterization 13 (2019): 775-784.
  • Masavang S., Roudaut G. ve Champion D. “Identification of complex glass transition phenomena by DSC in expanded ceral-based food extrudates: Impact of plasticization by water and sucrose”. Journal of Food Engieering 245 (2019): 43-52.
  • Mochizuki T., Sogabe T., Hagura Y. ve Kawai K. “Effect of glass transition on the hardness of a thermally compressed soup solid”. Journal of Food Engineering 247 (2019): 38-44.
  • Moser P., Gallo T.C.B., Zuanon L.A.C., Pereira G.E. ve Nicoletti V.R. “Water sorption and stickiness of spra dried grape juice and anthocyanins stability”. Journal of Food Processing Preservation 42 (2018).
  • Moussaoui H., Bahammou Y., Idlimama A., Lamharrar A. ve Abdenouri N. “Investigation of hygroscopic equilibrium and modeling sorption isotherms of the argan products: A comparative study of leaves, pulps and fruits”. Food and Bioproducts Processing 114 (2019): 12-22.
  • Pascual-Pineda L.A., Rascon M.P., Quintanilla- Carvajal M.X., Castillo- Morales M., Marin U.R. ve Flores-Andrade E. “Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying”. Journal of Food Engineering 245 (2019): 65-72.
  • Saavedra F.M., Favre L.C., Beltran L.A., Mazzobre F., Lopez F.G. ve Buera M.P. “Thermal transtions and enthalpic relaxations as related to the stability of microencapsulated paprika powders”. Journal of Food Engineering 245 (2019): 88-95.
  • Shanker N., Kumar M.M., Juvvi P. ve Debnath S. “Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves”. Journal Food Scienses Technology 56. 4 (2019): 1918-1926.
  • Suhag Y., Nayik G.A. ve Nanda V. “Modelling of moisture sorption isotherms and glass transition temperature of spray- dried honey powder”. Journal of Food Measurement and Characterization 12 (2018): 2553-2560.
  • Tham W.Y.T., Wang C., Yeoh A.T. ve Zhou W. “Moisture sorption isotherm and caking properties of infant formulas”. Journal of Food Engineering 175 (2016): 117-126.
  • Torres M.D. ve Seijo J. “Water sorption behaviour of by-products from the rice industry”. Industrial Crops and Products 86 (2016): 273-278.
  • Wei Y., Wub F., Xuc J., Shaa J., Zhaod Z., Hea Y. ve Lia X. “Visual detection of the moisture content of tea leaves with hyperspectral imaging tecnology”. Journal of Food Engineering 248 (2019): 89-96.
  • Xu M., Jin Z., Şimşek Ş., Hall C., Rao J. ve Chen B. “Effect of germination on the chemical composition, thermal, pasting and moisture sorption properties of flours from chikpea, lentil and yellow pea“. Food Chemistry 295 (2019): 579-587.
  • Yap S.K, Chin N.L., Yusof Y.A. ve Chong K.Y. “Quality characteristics of dehydrated raw Kelulut honey “. International Journal of Food Properties 22, 1 (2019): 556-571.
  • Yu D., Kwon G., Kim M., Kim Y., Choi S., Kim G. ve Chung D. “Moisture characteristics of probiotic- fermented sea tangle powder and its thermodynamic properties”. Journal of Food Processing Preservation 43 (2019): 1-11.
  • Zhou M., Bi J., Jin X., Lyu J. ve Li X. “Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory”. Innovative Food Science and Emerging Technologies 54 (2019): 143-151.
  • Zhu G., Liu H., Xie Y., Liao Q., Lin Y., Liu Y., Xiao H., Gao Z. ve Hu S. “Postharvest processing and stroge methods for Camellia oleifera seeds”. Food Reviews International (2019).

Year 2022, , 41 - 51, 03.03.2022

Beyza Nur Kocabaş , İnci Doğan

https://doi.org/10.17780/ksujes.1036147

Abstract

References

  • Armada L., Rivas S., Gonzalez B. ve Moure A. “Extraction of phenolic compounds from hazelnut shells by green processes”. Journal of Food Engineering 255 (2019): 1-8.
  • Atalar İ. “Aglomerasyon işleminin yoğurt tozunun nem sorpsiyon izotermi ve termodinamik özellikleri üzerine etkisi”. The Journal of Food 44. 5 (2019): 837-848.
  • Atıl Ö., Gülsünoğlu Z. ve Kılıç-Akyılmaz M. “Depo bağıl nemi ve sıcaklığının saray helvasının kalitesine etkileri”. The Journal of Food 44, 2 (2019): 260-273.
  • Benbetttaieba N., O’Connell C., Viaux A., Bou-Maroun E., Seuvre A., Brachais C.H. ve Debeaufort F. “Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions”. Food Chemistry 298 (2019).
  • Boucheham N., Galet L., Patry S. ve Zidoune M.N. “Physicochemical and hydration properties of different cereal and legume gluten-free powders”. Food Science Nutrition (2019): 1-12.
  • Castro A.M., Mayorgab E.Y. ve Moreno F.L. “Mathematical modelling of convective drying of feijoa (Acca sellowiana Berg) slices”. Journal of Food Engineering 252 (2019): 44-52.
  • Chang L.S., Karim R., Mohammed A.S., Chai K.F. ve Ghazali H.M. “Moisture sorption isotherm and shelf- life prediction of anticaking agent incorporated spray- dried soursop (Annona muricata L.) powder”. Journal of Food Processing Engineering 42 (2019).
  • Chen C. “Validation of the component model for prediction of moisture sorption isotherms of two herbs and other products”. Foods 8. 191 (2019).
  • Chen Z., Wang R., Li X., Zhu J., Xu Y. ve Liu J. “Sorption equilibrium moisture and isosteric heat of cold plasma treated milled rice”. Innovative Food Science and Emerging Technologies 55 (2019): 35-47.
  • Ciurzynska A., Jasiorowska A., Ostrowka-Ligeza E. ve Lenart A. “The influence of the structure on the sorption properties and phase transition temperatures of freeze- dried gels”. Journal of Food Engineering 252 (2019): 18-27.
  • Dantas S.C.M., Junior S.M.P., Medeiros F.G.M., Junior L.C.S., Alsina O.L.S. ve Medeiros M.F.D. “Spouted- bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and protein on process performance and chracterization of dried fruit powders”. Journal of Food Process Engineering (2019).
  • Doh H., Lee M.H. ve Parka H.J. “Investigation of the moisture- induced caking behavior with various dietary salts”. Journal of Food Engineering 241 (2019): 67-74.
  • Erbaş M., Certel M. ve Uslu M.K. “Microbiological and chemical properties of tarhana during fermentation and storage as wet- sensorial properties of tarhana soup”. LWT 38 (2005): 409-416.
  • Ertugay M.F., Certel M. ve Gürses A. “Moisture adsorption isotherms of tarhana at 25°C and 35°C and the investigation of fitness of various isotherm equations to moisture sorption data of tarhana”. Journal of the Science of Food and Agriculture 80 (2000): 2001-2004.
  • Esquardo V.M., Monte M.L. ve Pinto L.A.A. “Microstructures containing nanocapsules of unsaturated fatty acids with biopolymers: Chracterization and thermodynamic properties”. Journal of Food Engineering 248 (2019): 28-35.
  • Fan F. ve Roos Y.H. “Pyhsicochemical properties, structural transformation and relaxation time in strength analysis for powder models”. Food Research International 122 (2019): 137-148.
  • Fan K., Zhang M. ve Bhandari B. “Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices”. Food and Bioproducts Processing 115 (2019): 154-164.
  • Gandolfi O.R.R., Gonçalves G.R.F., Bonomo R.C.F. ve Fontan R.C.I. “Sorption equilibrium and kinetics of thin-layer drying of green bell peppers”. Emirates Journal of Food and Agriculture 30. 2 (2018): 137-143.
  • Garcia- Tejeda Y.V. ve Barrera-Figueroa V. “Least squares fitting- polynomials for determining inflection points in adsorption isotherms of spray-dried açai juice (Euterpe oleracea Mart.) and soy sauce powders”. Powder Technology 342 (2019): 829-839.
  • Iaccheri E., Ragni L., Cevoli C., Romani S., Rosa M.D. ve Rocculi P. “Glass transition of green and roasted coffee investigated by calorimetric and dielectirc techniques”. Food Chemistry 301 (2019).
  • İbanoğlu Ş., Kaya S. ve Kaya A. “Evaluation of sorption properties of Turkish tarhana powder”. Nahrung 43, 2 (1999): 122-125.
  • İşleroğlu H. “Freeze drying and moisture adsorption kinetics of kefir powder”. Journal of Food Sciense 31 (2019): 514-530.
  • Jin Y., Tang J. ve Sablani S.S. “Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control”. Food Science and Technology 112 (2019).
  • Jothi J.S., Dang L.T.N. ve Kawai K. “Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep- fried food with varying water and oil contents”. Journal of Food Engineering 267 (2020).
  • Kaya S., Ibanoğlu Ş. ve Kaya A. “Moisture sorption characterisrics of tarhana, a fermented Turkish cereal food”. Journal of Food Quality 22 (1999): 95-100.
  • Link J.V., Tribuzi G., Moraesa J.O. ve Laurindo J.B. “Assessment of texture and storage conditions of mangoes slices dried by a conductive multi-flash process”. Journal of Food Engineering 239 (2018): 8-14.
  • Mahanti N.K. ve Chakraborty S.K. “Thermodynamic properties of ready-to-puff pressure parboiled preconditioned brown rice”. Journal of Food Measurement and Characterization 13 (2019): 1469-1478.
  • Maidannyk V., Lutjes E., Montgomery S., McCarthy N. ve Auty M.A.E. “Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles”. Food Structure 20 (2019): 100-108.
  • Maidannyk V., McSweeney D.J., Hogan S.A., Miao S., Montgomery S., Auty M.A.E. ve McCarthy N.A. “Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties”. Food Chemistry 304 (2020).
  • Majid I., Hussain S. ve Nanda V. “Moisture sorption isotherms and quality characteristics of onion powder during storage as affected by sprouting”. Journal of Food Measurement and Characterization 13 (2019): 775-784.
  • Masavang S., Roudaut G. ve Champion D. “Identification of complex glass transition phenomena by DSC in expanded ceral-based food extrudates: Impact of plasticization by water and sucrose”. Journal of Food Engieering 245 (2019): 43-52.
  • Mochizuki T., Sogabe T., Hagura Y. ve Kawai K. “Effect of glass transition on the hardness of a thermally compressed soup solid”. Journal of Food Engineering 247 (2019): 38-44.
  • Moser P., Gallo T.C.B., Zuanon L.A.C., Pereira G.E. ve Nicoletti V.R. “Water sorption and stickiness of spra dried grape juice and anthocyanins stability”. Journal of Food Processing Preservation 42 (2018).
  • Moussaoui H., Bahammou Y., Idlimama A., Lamharrar A. ve Abdenouri N. “Investigation of hygroscopic equilibrium and modeling sorption isotherms of the argan products: A comparative study of leaves, pulps and fruits”. Food and Bioproducts Processing 114 (2019): 12-22.
  • Pascual-Pineda L.A., Rascon M.P., Quintanilla- Carvajal M.X., Castillo- Morales M., Marin U.R. ve Flores-Andrade E. “Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying”. Journal of Food Engineering 245 (2019): 65-72.
  • Saavedra F.M., Favre L.C., Beltran L.A., Mazzobre F., Lopez F.G. ve Buera M.P. “Thermal transtions and enthalpic relaxations as related to the stability of microencapsulated paprika powders”. Journal of Food Engineering 245 (2019): 88-95.
  • Shanker N., Kumar M.M., Juvvi P. ve Debnath S. “Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves”. Journal Food Scienses Technology 56. 4 (2019): 1918-1926.
  • Suhag Y., Nayik G.A. ve Nanda V. “Modelling of moisture sorption isotherms and glass transition temperature of spray- dried honey powder”. Journal of Food Measurement and Characterization 12 (2018): 2553-2560.
  • Tham W.Y.T., Wang C., Yeoh A.T. ve Zhou W. “Moisture sorption isotherm and caking properties of infant formulas”. Journal of Food Engineering 175 (2016): 117-126.
  • Torres M.D. ve Seijo J. “Water sorption behaviour of by-products from the rice industry”. Industrial Crops and Products 86 (2016): 273-278.
  • Wei Y., Wub F., Xuc J., Shaa J., Zhaod Z., Hea Y. ve Lia X. “Visual detection of the moisture content of tea leaves with hyperspectral imaging tecnology”. Journal of Food Engineering 248 (2019): 89-96.
  • Xu M., Jin Z., Şimşek Ş., Hall C., Rao J. ve Chen B. “Effect of germination on the chemical composition, thermal, pasting and moisture sorption properties of flours from chikpea, lentil and yellow pea“. Food Chemistry 295 (2019): 579-587.
  • Yap S.K, Chin N.L., Yusof Y.A. ve Chong K.Y. “Quality characteristics of dehydrated raw Kelulut honey “. International Journal of Food Properties 22, 1 (2019): 556-571.
  • Yu D., Kwon G., Kim M., Kim Y., Choi S., Kim G. ve Chung D. “Moisture characteristics of probiotic- fermented sea tangle powder and its thermodynamic properties”. Journal of Food Processing Preservation 43 (2019): 1-11.
  • Zhou M., Bi J., Jin X., Lyu J. ve Li X. “Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory”. Innovative Food Science and Emerging Technologies 54 (2019): 143-151.
  • Zhu G., Liu H., Xie Y., Liao Q., Lin Y., Liu Y., Xiao H., Gao Z. ve Hu S. “Postharvest processing and stroge methods for Camellia oleifera seeds”. Food Reviews International (2019).
There are 46 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Reviews
Authors

Beyza Nur Kocabaş 0000-0002-0743-6398

İnci Doğan 0000-0002-7715-7423

Publication Date March 3, 2022
Submission Date December 15, 2021
Published in Issue Year 2022

Cite

APA Kocabaş, B. N., & Doğan, İ. (2022). SORPSİYON İZOTERMLERİNİN KURUTMA VE DEPOLAMA PROSESLERİNDE ÖNEMİ : KAHRAMANMARAŞ TARHANASI ÖRNEĞİ. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 25(1), 41-51. https://doi.org/10.17780/ksujes.1036147