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Trabzon Hurmasının (Diospyros kaki L.) Alternatif Kurutma Teknolojileriyle Değerlendirilmesi: Lazer Isıtmalı, Konvektif ve Liyofilizasyon Yöntemlerinin Karşılaştırılması

Evaluation of Persimmon (Diospyros kaki L.) with Alternative Drying Technologies: Comparison of Laser-Heated, Convective, and Lyophilization Methods

İnci Aslan(Hatay Mustafa Kemal University)0000-0001-7480-435X
Sercan Dede(Hatay Mustafa Kemal University)0000-0003-2049-9497
Mustafa Didin(HATAY MUSTAFA KEMAL ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.)
Sayfa
1–20
Yayın Tarihi
2026-09-30
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Elde edilen bulgulara göre, dondurarak kurutma yöntemi ürünün renk ve parlaklığını en iyi koruyan yöntem olurken, yüksek enerji gereksinimi ve uzun kuruma süresi nedeniyle endüstriyel uygulamalarda sınırlı kalmaktadır.

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Amaç & Hipotez:Bu çalışmada, Trabzon hurmasının (Diospyros kaki L.) Hana Fuyu ve Jiro çeşitlerinin farklı kurutma yöntemleriyle (konvektif/etüvde, dondurarak/liyofilizasyon ve lazer ısıtmalı) işlenmesi sonucunda elde edilen ürünlerin fiziksel ve kimyasal kalite özellikleri incelenmiştir.
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Temel Bulgular & Veri:Etüvde kurutma, en yüksek kuru madde oranını sağlamış ancak renk ve aroma kaybına neden olmuştur.
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Sonuç & Katkı:Elde edilen bulgulara göre, dondurarak kurutma yöntemi ürünün renk ve parlaklığını en iyi koruyan yöntem olurken, yüksek enerji gereksinimi ve uzun kuruma süresi nedeniyle endüstriyel uygulamalarda sınırlı kalmaktadır.
🔬Tür:Uygulamalı Anket & Alan Araştırması
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Trabzon hurması · lazer ısıtmalı kurutma · dondurarak kurutma

Özet

Bu çalışmada, Trabzon hurmasının (Diospyros kaki L.) Hana Fuyu ve Jiro çeşitlerinin farklı kurutma yöntemleriyle (konvektif/etüvde, dondurarak/liyofilizasyon ve lazer ısıtmalı) işlenmesi sonucunda elde edilen ürünlerin fiziksel ve kimyasal kalite özellikleri incelenmiştir. Çalışma kapsamında renk, pH, su aktivitesi, kuru madde, tekstür ve aflatoksin varlığı analiz edilmiştir. Elde edilen bulgulara göre, dondurarak kurutma yöntemi ürünün renk ve parlaklığını en iyi koruyan yöntem olurken, yüksek enerji gereksinimi ve uzun kuruma süresi nedeniyle endüstriyel uygulamalarda sınırlı kalmaktadır. Etüvde kurutma, en yüksek kuru madde oranını sağlamış ancak renk ve aroma kaybına neden olmuştur. Lazer ısıtmalı kurutma yöntemi, kısa işlem süresinde yüksek renk ve lezzet korunumu, düşük sertlik değerleri (0.87–0.89 N) ve en yüksek pH değerleri ile öne çıkmıştır. Tüm yöntemlerde ürünlerin su aktivitesi değerleri mikrobiyal gelişim sınırı olan 0.6’nın altında bulunmuş ve hiçbir örnekte aflatoksin tespit edilmemiştir. Sonuç olarak, yüksek kaliteli duyusal ve kimyasal parametreleri, enerji verimliliği ve kısa işlem süresi avantajlarıyla birleştiren Lazer Isıtmalı Kurutma sisteminin, Trabzon hurmasının endüstriyel ölçekte işlenmesi için gelecek vaat eden, rekabetçi bir teknoloji olduğu tespit edilmiştir. Bu bulgular ışığında, ticari uygulamalar için bu yenilikçi yöntemin optimum proses parametrelerinin belirlenmesi önerilmektedir.

Abstract

This study evaluates the physicochemical quality characteristics of Diospyros kaki L. (cultivars ‘Hana Fuyu’ and ‘Jiro’) processed using three distinct drying technologies: convective (oven), freeze (lyophilization), and laser-heated drying. Key quality parameters, including color, pH, water activity (aw), dry matter content, texture, and the presence of aflatoxin, were comprehensively analyzed to assess the industrial viability of each method. The results indicated that while freeze-drying offered the highest retention of color and gloss, its industrial application is constrained by high energy consumption and prolonged processing times. Conversely, oven drying achieved the highest dry matter content but resulted in significant degradation of color and aroma. Notably, laser-heated drying emerged as a superior alternative, characterized by excellent color and flavor preservation, desirable textural properties with low hardness values (0.87–0.89 N), and the highest pH levels, all achieved within a significantly reduced processing time. Furthermore, all drying methods successfully reduced water activity below the microbial safety limit (<0.6), and no aflatoxin contamination was detected in any samples. Consequently, the Laser Heated Drying system is identified as a promising, energy-efficient, and competitive technology for the industrial-scale processing of persimmons, combining high sensory quality with rapid processing capabilities. Optimization of process parameters is recommended to facilitate the commercial adoption of this innovative method.

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Bu Makaleye Atıf Yap

Aslan, İ., Dede, S., Didin, M. (2026). Trabzon Hurmasının (Diospyros kaki L.) Alternatif Kurutma Teknolojileriyle Değerlendirilmesi: Lazer Isıtmalı, Konvektif ve Liyofilizasyon Yöntemlerinin Karşılaştırılması. Gaziosmanpaşa Bilimsel Araştırma Dergisi, Cilt: 15 Sayı: 2, 1–20. https://ajindex.com/articles/1487534

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