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- Title
Farklı Önişemlerin ve Vakum Kurutma Yöteminin Domatesin Kuruma Karakteristikleri ve Kalite Kriterleri Üzerine Etkisi.
- Authors
Şahin, F. Hastürk; Ülger, P.; Aktaş, T.; Orak, H. H.
- Abstract
In this study, the effects of different pretreatments and two drying temperature on the vacuum drying characteristics of tomato were investigated. As pretreatments, whole tomatoes were firstly dipped into the mixture of 2% ethyl oleate + 4% potassium carbonate, and then these tomatoes were sliced and separated as two groups. One group was dipped into the mixture of 1% citric acid + 1% ascorbic acid, other group was dipped into the 2% sodium metabisuiphite solution. Drying experiments were carried out at vacuum chamber pressure of 10 kPa and drying temperature of 65 °C ye 75 °C. Effects of pretreatments and different drying temperatures on color, dry matter, reducing sugar, total sugar, pH, ascorbic acid, lycopene, sodium and potassium content were determined as quality criteria. As a result, it was determined that pretreatments decreased the drying time. Pretreatments created positive impacts on all the color criteria. Sugar contents of pretreated tomatoes before drying were found to be lower than those notreated tomatoes. Citric+ascorbic acid application caused a fall in pH value while same application increased the titration acid values. Dry matter contents, amounts of potassium, sodium and lycopene amount of dried tomatoes were detemined higher than those of fresh samples. Ascorbic acid values of dried tomatoes decreased after all applications.
- Subjects
TOMATOES; TEMPERATURE; CITRIC acid; VITAMIN C; LYCOPENE; VOLUMETRIC analysis; DRIED tomatoes
- Publication
Journal of Tekirdag Agricultural Faculty, 2012, Vol 9, Issue 1, p15
- ISSN
1302-7050
- Publication type
Article