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Journals / Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi / 2025 / Cilt: 42 Sayı: 2

Comparison of color and bioactive properties of golden delicious variety apple chips processed by magnetic field-assisted microwave

Manyetik alan destekli mikrodalga ile işlenen golden dilicious çeşidi elma cipslerinin renk ve biyoaktif özelliklerinin karşılaştırılması

Muhammed Taşova(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, BİYOSİSTEM MÜHENDİSLİĞİ BÖLÜMÜ, BİYOSİSTEM MÜHENDİSLİĞİ PR.)0000-0001-5025-0807
Edanur Türk(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ)0009-0001-2498-7247
Fatmanur Çezik(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ)0000-0001-8588-6485
Pages
152–157
Publication Date
2025-08-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The highest TAA was obtained at 540 W – 450 rpm conditions.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study, investigated the effects of apple chips produced by processing with magnetic field and microwave techniques on color and biochemical quality properties.
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Key Findings & Data:Apple slices were placed in the magnetic field at different speeds, i.e., 150, 300, 450, and 600 rpm and the drying process was carried out at 540, 720 W microwave power values.
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Conclusion & Impact:The highest TAA was obtained at 540 W – 450 rpm conditions.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kurutma işlemleri · Ön işlemler · Mikrodalga kurutma

Abstract

This study, investigated the effects of apple chips produced by processing with magnetic field and microwave techniques on color and biochemical quality properties. Apple slices were placed in the magnetic field at different speeds, i.e., 150, 300, 450, and 600 rpm and the drying process was carried out at 540, 720 W microwave power values. Brightness (L) values of the processed samples were determined between 40.7 ± 6.28 and 57.32 ± 6.56. Redness (a) values changed between 0.73 ± 2.77 and 6.3 ± 1.21. The dried and fresh products had different color values. Yellowness (b) values changed between 10.62 ± 5.61 and 27.97 ± 2.43. The least color change compared to fresh was detected in the 540 W - 150 rpm process. Total phonolic compound (TFM) values changed between 4011.1 and 12186.1 µg GAE g⁻¹. The highest Total Phenolic Compound (TFM) content was determined in samples without pretreatment in microwave drying process at 720 W power. Total antioxidant activity (TAA) values varied between 150.13 and 220.83 µmol TE g⁻¹. The highest TAA was obtained at 540 W – 450 rpm conditions.

Özet

Bu çalışmada, manyetik alan ve mikrodalga teknikleri ile işlenerek üretilen elma cipslerinin renk ve biyokimyasal kalite özellikleri üzerine etkileri araştırılmıştır. Çalışma 150, 300, 450 ve 600 rpm farklı devirlerde manyetik alana elma dilimleri konuldu ve kurutma işlemi 540, 720 W mikrodalga güç değerlerinde gerçekleştirilmiştir. İşlenen numunelerin parlaklık (L) değerleri 40.7 ± 6,28 ile 57.32 ± 6.56 arasında belirlenmiştir. Kırmızılık (a) değerleri 0.73 ± 2.77 ile 6.3 ± 1.21 arasında değişmiştir. Taze ürüne göre renk değerlerini koruyamamıştır. Çalışmada sarılık (b) değerleri 10,62 ± 5,61 ile 27.97 ± 2,43 arasında değişmiştir. Taze ürüne göre en az renk değişimi 540 W - 150 rpm prosesinde tespit edilmiştir. TFM değerleri 4011.1 ile 12186.1 µg GAE g⁻¹ arasında değişti. En yüksek Toplam Fenolik Bileşik (TFM) içeriği, 720 W gücünde mikrodalga kurutma işleminde ön işlem yapılmayan örneklerde belirlendi. Toplam antioksidan aktivite (TAA) değerleri 150.13 ile 220.83 µmol TE g⁻¹ arasında değişti. En yüksek TAA, 540 W – 450 rpm koşullarında elde edildi.

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Cite This Article

Taşova, M., Türk, E., Çezik, F., *, M. T. (2025). Comparison of color and bioactive properties of golden delicious variety apple chips processed by magnetic field-assisted microwave. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 42 Sayı: 2, 152–157. https://doi.org/10.55507/gopzfd.1680120

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