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- Title
Kombine Kurutma Sistemiyle Kurutulan Kayısıların Renk Parametreleri Üzerine Depolamanın Etkisi.
- Authors
Özbek, Hatice Neval; Elik, Aysel; Işınay, Büşra; Sever, Melis; Bulut, Şakire Ecem; Yanık, Derya Koçak; Dalgıç, Ali Coşkun; Erdoğdu, Ferruh; Göğüş, Fahrettin
- Abstract
In this study, unsulfured, sulfured (1kg ton-1 and 2kg ton-1 sulfur) and extract (pistachio vera green hull extract) treated apricots were dried using an innovative combined solar-assisted air pre-drying and air-assisted radio frequency drying system. The obtained dried apricots were compared with unsulphured and sulphured apricots dried by the conventional sun drying during storage. The effects of three different storage temperatures (5, 20 and 35°C) on color values (CIELAB, L*, a* and b*) and color properties (chroma, hue angle value, total color change, browning index and browning value) of six different dried apricots obtained by different pre-processes and technologies were examined. The results showed that while there was no significant change in L*, a* and b* values of the sulphured samples during storage at 5 and 20°C, there was a significant change in these values at 35°C. A significant change was observed in L*, a* and b* values of unsulphured products at all temperatures. A similar trend was observed for the color intensity and browning index values of the products. As a result of the kinetic studies applied for the browning reactions of the products, it was determined that these reactions were dependent on the storage temperature and increased at high temperatures. The browning reaction rate constant (zero order) for apricots treated with pistachio hull extract and sulphur was found as 0.0006 and 0.0009 weeks-1 at 5 and 20°C, respectively. With the temperature increasing to 35°C, this value was found to be 0.1786 weeks-1, which indicates that browning reactions increased significantly at this temperature. The results showed that drying in the combined drying system contributes to the color quality of dried apricots during storage at 5 and 20°C, even at low sulfur concentrations compared to drying under the sun.
- Subjects
RADIO frequency; DRYING; APRICOT; PISTACHIO; HIGH temperatures; SULFUR; COLOR of fruit
- Publication
Academic Food Journal / Akademik GIDA, 2021, Vol 19, Issue 3, p257
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.1011216