SavedAdd your journal

Journals / Akademik Gıda / 2013 / Cilt: 11 - Sayı: 2

Effect of Electrical and Ultrasonic Pre-treatments during Osmotic Dehydration of Quince Slices

Ayva Dilimlerinin Ozmotik Kurutulmasında Elektriksel ve Ultrasonik Ön İşlemlerin Etkileri

Serdal SABANCI
Filiz İÇİER
Salih EROĞLU
Ebru EROĞLU
Hasan YILDIZ
Pages
60–69
Publication Date
2022-10-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

Comparing the color values of osmotically dried samples having 40% TDM, L*, a*, Hue angle, and ?E colour values of either ultrasonic pretreated or control group samples were different than those of electrically pretreated samples (p

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, osmotic dehydration of quince slices was investigated by applying electrical (60 V/cm, 15 s) and ultrasonic (195 W, 15 s) pre-treatments.
📊
Key Findings & Data:It was also performed as untreated (control group) for the purpose of comparing the effects of pre-treatments. 50% (w/w) sucrose solution was used as the osmotic drying agent.
💡
Conclusion & Impact:Comparing the color values of osmotically dried samples having 40% TDM, L*, a*, Hue angle, and ?E colour values of either ultrasonic pretreated or control group samples were different than those of electrically pretreated samples (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, osmotic dehydration of quince slices was investigated by applying electrical (60 V/cm, 15 s) and ultrasonic (195 W, 15 s) pre-treatments. It was also performed as untreated (control group) for the purpose of comparing the effects of pre-treatments. 50% (w/w) sucrose solution was used as the osmotic drying agent. Changes on total dry matter (TDM) content, solid gain, water loss, weight reduction, dimensions, the electrical conductivity and temperature during the osmotic dehydration were investigated. It was determined that electrically pretreated quince slices reached to 40% TDM content in 240 min although ultrasonic pretreated samples and control group reached in 300 min. Comparing the color values of osmotically dried samples having 40% TDM, L*, a*, Hue angle, and ?E colour values of either ultrasonic pretreated or control group samples were different than those of electrically pretreated samples (p

Özet

Bu çalışmada, ayva dilimlerinin elektriksel (60 V/cm, 15 s) ve ultrasonik (195 W, 15 s) ön işlemler sonrası ozmotik kurutulması incelenmiştir. Ön işlemlerin etkilerini karşılaştırmak amacıyla ön işlemsiz (kontrol grubu) ozmotik kurutma da yapılmıştır. Ozmotik kurutma ajanı olarak %50 (w/w) sakkaroz çözeltisi kullanılmıştır. Ozmotik kurutma süresince toplam kuru madde (TKM) içeriği, katı kazanımı, su kaybı, ağırlık değişimi, boyut değişimi, elektriksel iletkenlik ve sıcaklık değişimi incelenmiştir. Elektriksel ön işlem uygulanmış ayva dilimlerinin 240 dakikada, ultrasonik ön işlem uygulanmış ve kontrol grubu örneklerinin 300 dakikada %40 TKM değerine ulaştığı tespit edilmiştir. %40 TKM değerine ozmotik kurutulmuş ürünlerin renk özellikleri incelendiğinde, L*, a*, Hue açısı ve ?E değeri açısından, ultrasonik ön işlem ve kontrol grubunun elektriksel ön işlemden farklı olduğu bulunmuştur (p

🔖

Cite This Article

SABANCI, S., İÇİER, F., EROĞLU, S., EROĞLU, E., YILDIZ, H. (2022). Effect of Electrical and Ultrasonic Pre-treatments during Osmotic Dehydration of Quince Slices. Akademik Gıda, Cilt: 11 - Sayı: 2, 60–69. https://ajindex.com/articles/432818

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (12)

  1. Geankoplis, C. J., 2003. Transport Processes and Separation Process Principles, Pearson Education Inc., New Jersey, 1025
  2. Mujumdar, A.S., 2004. Dehydration of products of biological origin, Science Publishes, UK, pp 553
  3. Kaymak, F. ve Kıncal, S., 1989. Gıdalarda ozmotik dehidrayon işleminin modellenmesi ve kuruma üzerine etkileri, E.Ü. Mühendislik Fakültesi Dergisi (Gıda Mühendisliği) 7(2): 107
  4. Us, F., 2006. Ozmotik kurutma. Türkiye 9. Gıda Kongresi Kitapçığı: 24-26 Mayıs, Bolu, 65-68 [5] Khin, M.M., Zhou, W., and Perera, C.O., 2005. A study of the mass transfer in osmotic dehydration of coated potato cubes, Journal of Food Engineering 77: 84-95
  5. Brennan, J. G., 2006. Food Processing Handbook, Wiley-VGH Verlog GmbH&Co. KGOA, Weinbeim, Germany, 607 p
  6. Erünal, S., 2010. Eriğin (Prunus domestica) Ozmotik Dehidrayon Parametrelerinin ve Kurumaya Etkisinin İncelenmesi, Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Afyonkarahisar, 118 s [8] Ade-Omowayel, P., Talens, P., Angersbach, A., Knorr, D., 2003. Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment. Food Research International 36: 475-483 [9] Evgin, T., 2012. Ozmotik İşlemle Kısmi Kurutulmuş Kavun Dilimlerinin dondurulmasının Deneysel ve Kuramsal Olarak İncelenmesi, Enerji Verimliliğinin Değerlendirilmesi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Bornova, İzmir. 262 s
  7. Amami, E., Vorobiev, E., Kechaou, N., 2006. Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field. Journal of Food Engineering 39: 1014- 1021
  8. Kusnadi, C., Sastry, S.K., 2012. Effect of moderate electric fields on salt diffusion into vegetable tissue. Journal of Food Engineering 110(3): 329-336
  9. Fernandes, F., Gallao, M., Rodrigues, S., 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration, Journal of Food Engineering 90: 86-190
  10. Rastogi, N. K., Niranjan, K., 1998. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science 63: 508-511
  11. Rastogi, N., K., Raghavarao K.S.M.S., Niranjan, K., Knorr, D., 2002. Recent developments in osmotic dehydration: A method to enhance mass transfer, Trends in Food Science and Technology 13: 48-59
  12. Fernandes F., Gallao, M., Rodrigues, S., 2008. Effect of osmotic dehydration and ultrasound