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

Abstract

In this study, apple and apricot fruits were dried with different drying techniques including ReducingAtmosphere Drying [three different drying media were used: air,100% nitrogen and a gas mixture containingreducing 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 freshapple were observed for lyophilization method in the first raw and RAD (Mix) in the second raw, and browningphenomenon was occured mostly in the oven dried apples. It was also determined the best drying method forapricot was for RAD (Mix). Since the increase in the L* value and decrease in the b* value after lyophilization, thedesired golden color in dried apricot couldn’t be obtained in this technique. The most browning and discolorationtechnique was observed in the apricots dried with the vacuum drying technique.

Özet

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