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Dergiler / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi / 2026 / Cilt: 16

Hava fritözü ön işleminin kurutulmuş kabak dilimlerinin kalite parametrelerine etkisi: Bir pilot çalışma

Effect of air fryer pretreatment on quality parameters of dried zucchini slices: A pilot study

Mehmet Yetişen(NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ)0000-0001-8347-4081
Sayfa
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Yayın Tarihi
2026-02-05
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Overall, air frying, especially under high temperature–time conditions, proved to be an effective pretreatment for enhancing the functional and chemical quality of dried zucchini without compromising its structural integrity.

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Amaç & Hipotez:This study investigated the effects of air fryer pretreatments, namely AF1 (150 °C–5 min), AF2 (160 °C–15 min), and AF3 (170 °C–25 min), on the physicochemical properties, color parameters, total phenolic content (TPC), antioxidant activity, and textural characteristics of zucchini prior to hot-air drying.
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Temel Bulgular & Veri:Air frying caused substantial increases in total phenolic content and antioxidant activity, with the highest values observed in AF3 (170 °C–25 min), while also inducing pronounced changes in color (L*, a*, b*, ΔE).
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Sonuç & Katkı:Overall, air frying, especially under high temperature–time conditions, proved to be an effective pretreatment for enhancing the functional and chemical quality of dried zucchini without compromising its structural integrity.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Kabak · Air-fryer ön işlemi · Kurutma

Özet

This study investigated the effects of air fryer pretreatments, namely AF1 (150 °C–5 min), AF2 (160 °C–15 min), and AF3 (170 °C–25 min), on the physicochemical properties, color parameters, total phenolic content (TPC), antioxidant activity, and textural characteristics of zucchini prior to hot-air drying. Air frying caused substantial increases in total phenolic content and antioxidant activity, with the highest values observed in AF3 (170 °C–25 min), while also inducing pronounced changes in color (L*, a*, b*, ΔE). In contrast, texture parameters did not differ significantly among treatments. Multivariate analyses clearly distinguished raw and control samples from all air-fried groups, with AF3 forming a distinct subcluster due to its intensified chemical responses. Overall, air frying, especially under high temperature–time conditions, proved to be an effective pretreatment for enhancing the functional and chemical quality of dried zucchini without compromising its structural integrity.

Abstract

This study investigated the effects of air fryer pretreatments, namely AF1 (150 °C–5 min), AF2 (160 °C–15 min), and AF3 (170 °C–25 min), on the physicochemical properties, color parameters, total phenolic content (TPC), antioxidant activity, and textural characteristics of zucchini prior to hot-air drying. Air frying caused substantial increases in total phenolic content and antioxidant activity, with the highest values observed in AF3 (170 °C–25 min), while also inducing pronounced changes in color (L*, a*, b*, ΔE). In contrast, texture parameters did not differ significantly among treatments. Multivariate analyses clearly distinguished raw and control samples from all air-fried groups, with AF3 forming a distinct subcluster due to its intensified chemical responses. Overall, air frying, especially under high temperature–time conditions, proved to be an effective pretreatment for enhancing the functional and chemical quality of dried zucchini without compromising its structural integrity.

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Bu Makaleye Atıf Yap

Yetişen, M. (2026). Hava fritözü ön işleminin kurutulmuş kabak dilimlerinin kalite parametrelerine etkisi: Bir pilot çalışma. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 16. https://doi.org/10.28948/ngumuh.1841607

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