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Journals / Gıda / 2017 / Cilt: 42 - Sayı: 6

DETERMINATION OF FACTORS AFFECTING TOTAL COLOR CHANGE OF ONION SLICES DURING DRYING USING RESPONSE SURFACE METHODOLOGY

SOĞAN DİLİMLERİNİN KURUTULMASI ESNASINDA RENK DEĞİŞİMİNE ETKİ EDEN FAKTÖRLERİN YANIT YÜZEY YÖNTEMİ İLE BELİRLENMESİ

Hande Demir
Özge Süfer
Seda Sezer
Journal
Gıda
Pages
731–742
Publication Date
2017-12-15
DOI
—
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AI Summary & Key Takeaways

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

As a result of experiments, polynomial equations that defined the ΔE of slices was suggested for each technique.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Dried onion is a food material which has potential for using in instant soup, sauce, salad formulations, marinated foods as well as catering sector.
📊
Key Findings & Data:In this study, some independent parameters which affect color - one of the significant quality criteria with respect to consumers - of onion slices dried by conventional, microwave and vacuum techniques were investigated.
💡
Conclusion & Impact:As a result of experiments, polynomial equations that defined the ΔE of slices was suggested for each technique.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Soğan · Kurutma · Renk

Abstract

Dried onion is a food material which has potential for using in instant soup, sauce, salad formulations, marinated foods as well as catering sector. Hence, it is important to optimize drying conditions (by reducing physical and chemical losses) for enhancing food quality. In this study, some independent parameters which affect color - one of the significant quality criteria with respect to consumers - of onion slices dried by conventional, microwave and vacuum techniques were investigated. For that purpose, the impacts of drying temperature/power (°C or W), saltness (%) and thickness (mm) on total color change levels (ΔE) of onions as the response values were screened and optimized for each dehydration procedure. The total color change values obtained under the optimum conditions of conventional, microwave and vacuum drying have approximated. As a result of experiments, polynomial equations that defined the ΔE of slices was suggested for each technique.

Özet

Kurutulmuş soğan, gıda sanayiinde özellikle yemekçilik sektörü ile hazır çorba, soslar, salata ve marine edilmiş çeşitli gıdalarda kullanım potansiyeli olan bir gıda maddesidir. Bu nedenle kurutma koşullarını optimum hale getirmek (fiziksel ve kimyasal kayıpları en aza indirerek), ürün kalitesinin arttırılabilmesinde önem teşkil etmektedir. Bu çalışmada, konveksiyonel, mikrodalga ve vakumlu fırında kurutulan soğan dilimlerinin, tüketici açısından en önemli kalite kriterlerinden biri olan renk üzerine, bazı bağımsız değişkenlerin etkisi incelenmiştir. Bu amaçla, her bir kurutma yöntemi için, yanıt değer olarak kabul edilen toplam renk değişimi (ΔE) değeri üzerine, kurutma sıcaklığı/gücü (°C veya W), tuzluluk (%) ve dilim kalınlığının (mm) etkisi tarama ve optimizasyon basamakları ile araştırılmıştır. Konveksiyonel, mikrodalga ve vakum altında kurutma için belirlenen optimum koşullarda soğan dilimlerinin toplam renk değişimi değerleri birbirine yakındır. Yapılan denemeler sonucunda tüm kurutma teknikleri için, soğan dilimlerinin toplam renk değişimini (ΔE) ifade eden birer polinomiyel model önerilmiştir.

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Cite This Article

Demir, H., Süfer, Ö., Sezer, S. (2017). DETERMINATION OF FACTORS AFFECTING TOTAL COLOR CHANGE OF ONION SLICES DURING DRYING USING RESPONSE SURFACE METHODOLOGY. Gıda, Cilt: 42 - Sayı: 6, 731–742. https://ajindex.com/articles/39260

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