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Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2018 / Cilt: 8 Sayı: 4

Reducing Atmosphere Drying as a New Technique for the Preservation of the Color of Dried Foods

Kuru Gıdaların Rengini Muhafaza Etmeye Yönelik Yeni bir Teknik: İndirgen Atmosferik Kurutma

Duried Alwazeer(Iğdır Üniversitesi, Iğdır, Türkiye)0000-0002-2291-1628
Pages
125–131
Publication Date
2018-12-30
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AI Summary & Key Takeaways

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

Results showed that the closest color values to the fresh apple were observed for lyophilization method in the first raw and RAD (Mix) in the second raw, and browning phenomenon was occured mostly in the oven dried apples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, apple and apricot fruits were dried with different drying techniques including Reducing Atmosphere Drying [three different drying media were used: air,100% nitrogen and a gas mixture containing reducing gas (1-4% H2, 5% CO2, 91-94% N2 ; R (Mix)) ], lyophlizatör, vacuum and oven.
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Key Findings & Data:Since the increase in the L* value and decrease in the b* value after lyophilization, the desired golden color in dried apricot couldn’t be obtained in this technique.
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Conclusion & Impact:Results showed that the closest color values to the fresh apple were observed for lyophilization method in the first raw and RAD (Mix) in the second raw, and browning phenomenon was occured mostly in the oven dried apples.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kurutma · kayısı · elma

Abstract

In this study, apple and apricot fruits were dried with different drying techniques including Reducing Atmosphere Drying [three different drying media were used: air,100% nitrogen and a gas mixture containing reducing gas (1-4% H2, 5% CO2, 91-94% N2 ; R (Mix)) ], lyophlizatör, vacuum and oven. The color values (L*, a*, b*) of the dried products were measured and compared. Results showed that the closest color values to the fresh apple were observed for lyophilization method in the first raw and RAD (Mix) in the second raw, and browning phenomenon was occured mostly in the oven dried apples. It was also determined the best drying method for apricot was for RAD (Mix). Since the increase in the L* value and decrease in the b* value after lyophilization, the desired golden color in dried apricot couldn’t be obtained in this technique. The most browning and discoloration technique was observed in the apricots dried with the vacuum drying technique.

Özet

Bu çalışmada elma ve kayısı meyveleri; dondurarak (liyofilizasyon), vakumda, fırında ve İndirgen

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Cite This Article

Alwazeer, D. (2018). Reducing Atmosphere Drying as a New Technique for the Preservation of the Color of Dried Foods. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 8 Sayı: 4, 125–131. https://doi.org/10.21597/jist.418232

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