Ultrason uygulamaları ve farklı kurutma yöntemlerinin mango tozunun bazı fizikokimyasal özellikleri üzerine etkisi
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Dosyalar
Tarih
2023
Yazarlar
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Yayıncı
Bursa Teknik Üniversitesi, Lisansüstü Eğitim Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, ultrason (ULS) ön işlemine tabi tutulan ve farklı kurutma yöntemleri ile kurutulan mango dilimlerinin kurutma kinetikleri ve elde edilen mango tozu örneklerinin bazı kalite parametreleri incelenmiştir. Mango dilimleri iki farklı sürede (15 ve 30 dak) ULS ön işlemine tabi tutulduktan sonra sıcak hava (SH), mikrodalga (MD) ve mikrodalga-sıcak hava (MDSH) kombinasyonu yöntemleri kullanılarak dokuz farklı şekilde kurutma işlemine tabi tutulmuştur. Genel olarak tüm kurutma denemelerinde, ULS ön işlem uygulamasının mango dilimlerinin yapısından nemin daha hızlı bir şekilde uzaklaştırılmasını sağladığı ve uygulanan ULS ön işlem süresi arttıkça, kuruma süresinin azaldığı tespit edilmiştir. ULS (30 dak) ön işlemine tabi tutulan ve 200W+70 C'de MDSH yöntemi ile kurutulan mango numunelerinin kuruma süresinde yaklaşık %80'lik bir azalma meydana geldiği ve diğer şartlarda kurutulan örneklere göre kuruma hızının daha yüksek olduğu belirlenmiştir. Farklı kurutma parametreleri ile elde edilen mango tozu numunelerinin yığın, şıkıştırılmış ve partikül yoğunluk değerlerinde önemli bir değişiklik gözlenmiştir (p<0,05). Mango tozlarının gözeneklilik değerleri %53,11-64,27 arasında değişim göstermiş olup (p<0,05), en düşük gözeneklilik değerleri ULS ön işlemine tabi tutulmadan 70 °C'de kurutulan toz numunelerde belirlenmiştir. ULS ön işlemine (30 dak) tabi tutulan örneklerin akabilirlik ve yapışkanlık değerleri, ön işlem uygulanmayan örneklere göre önemli ölçüde artış göstermiştir. Mango tozu örneklerinin toplam fenolik madde ve antioksidan kapasite değerlerinde artan ULS uygulama süresi ile azalma gözlemlenmiştir. En yüksek toplam fenolik madde ve antioksidan kapasite değerleri MD yönteminde tespit edilirken, en düşük toplam fenolik madde ve antioksidan kapasite değerleri ise 30 dak ULS ön işlemine tabi tutulan ve SH yöntemi ile kurutlan örneklerde tespit edilmiştir. Genel olarak tüm kurutma uygulamaları ile örneklerin renk parametrelerinden L* ve b* değerlerinin azaldığı, a* değerinin ise arttığı belirlenmiştir. En düşük ∆E değeri 30 dak ULS ön işlemine tabi tutulan ve MDSH uygulaması ile kurutulan örneklerde belirlenmiştir. Mango tozu örneklerinin SEM görüntüleri incelendiğinde, ön işlem uygulanmayan ve 70 C sıcaklıkla kurutulan örneklerin daha homojen bir yapıda ve oldukça küçük gözeneklere sahip olduğu tespit edilmiştir. Elde edilen tüm veriler bir bütün olarak değerlendirildiğinde ise MD ve/veya SH kurutma yöntemlerinden daha verimli sonuçlar alınabilmesi için MD ile SH kurutma tekniklerinin kombine edilmesi ve ULS ön işlemiyle desteklenmesi gerektiği tavsiye edilmektedir.
In this study, mango slices pretreated by ultrasound (ULS) and dried by different drying methods were examined for some quality parameters and the drying kinetics of mango powder samples. Mango slices were pre-treated with ULS for two different periods (15 and 30 min) and then dried in nine different ways using hot air (SH), microwave (MD) and microwave-hot air (MDSH) combination methods. In general, in all drying trials, it was found that the application of ULS pretreatment resulted in a faster removal of moisture from the structure of the mango slices, and the longer the ULS pretreatment time applied, the lower the drying time. It was determined that mango samples pre-treated with ULS (30 min) and dried by MDSH method at 200W+70 ○C had a reduction of approximately 80% in drying time and that the drying rate was higher than samples dried under other conditions. A significant change was observed in the bulk, tapped and particle density values of mango powder samples obtained with different drying parameters (p<0.05). The porosity values of mango powders ranged from 53.11 to 64.27% (p<0.05), and the lowest porosity values were determined in powdered samples dried at 70 °C without ULS pretreatment. The flowability and cohesiveness values of samples subjected to ULS pretreatment (30 min) increased significantly compared to samples without pretreatment. A decrease in the total phenolic substance and antioxidant capacity values of mango powder samples were observed with increasing ULS administration time. The highest total phenolic substance and antioxidant capacity values were determined in the MD method, while the lowest total phenolic substance and antioxidant capacity values were determined in samples pre-treated with ULS for 30 min and dried by SH method. In general, it was determined that the L* and b* values of the color parameters of the samples decreased and the a* value increased with all drying applications. The lowest ∆E value was determined in samples that were pre-treated with ULS for 30 min and dried by MDSH application. When the SEM images of mango powder samples were examined, it was found that the samples that were not pre-treated and dried at a temperature of 70 °C had a more homogeneous structure and very small pores. When all the obtained data are evaluated as a whole, it is recommended that MD and SH drying techniques should be combined and supported by ULS pretreatment in order to obtain more efficient results from MD and/or SH drying methods.
In this study, mango slices pretreated by ultrasound (ULS) and dried by different drying methods were examined for some quality parameters and the drying kinetics of mango powder samples. Mango slices were pre-treated with ULS for two different periods (15 and 30 min) and then dried in nine different ways using hot air (SH), microwave (MD) and microwave-hot air (MDSH) combination methods. In general, in all drying trials, it was found that the application of ULS pretreatment resulted in a faster removal of moisture from the structure of the mango slices, and the longer the ULS pretreatment time applied, the lower the drying time. It was determined that mango samples pre-treated with ULS (30 min) and dried by MDSH method at 200W+70 ○C had a reduction of approximately 80% in drying time and that the drying rate was higher than samples dried under other conditions. A significant change was observed in the bulk, tapped and particle density values of mango powder samples obtained with different drying parameters (p<0.05). The porosity values of mango powders ranged from 53.11 to 64.27% (p<0.05), and the lowest porosity values were determined in powdered samples dried at 70 °C without ULS pretreatment. The flowability and cohesiveness values of samples subjected to ULS pretreatment (30 min) increased significantly compared to samples without pretreatment. A decrease in the total phenolic substance and antioxidant capacity values of mango powder samples were observed with increasing ULS administration time. The highest total phenolic substance and antioxidant capacity values were determined in the MD method, while the lowest total phenolic substance and antioxidant capacity values were determined in samples pre-treated with ULS for 30 min and dried by SH method. In general, it was determined that the L* and b* values of the color parameters of the samples decreased and the a* value increased with all drying applications. The lowest ∆E value was determined in samples that were pre-treated with ULS for 30 min and dried by MDSH application. When the SEM images of mango powder samples were examined, it was found that the samples that were not pre-treated and dried at a temperature of 70 °C had a more homogeneous structure and very small pores. When all the obtained data are evaluated as a whole, it is recommended that MD and SH drying techniques should be combined and supported by ULS pretreatment in order to obtain more efficient results from MD and/or SH drying methods.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
