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Mikrodalgada kurutulan Tragopogon reticulatus Boiss.'in kurutma kinetiği ve renk değerlerinin belirlenmesi

Year 2022, Volume: 2 Issue: 1, 51 - 56, 12.01.2023

Ferda Sarı Esra Uçar

Abstract

Bu çalışmada Tragopogon reticulatus Boiss. (yemlik) bitkisi mikrodalga tekniği ile kurutulmuştur. Uygulanan farklı mikrodalga güç yoğunluğunun yemliğin kurutma kinetiği ve rengi üzerine etkileri incelenmiştir. Kurutma işlemi 180-900 W arasında olmak üzere dört faklı mikrodalga güç yoğunluğunda yapılmıştır. Yemliğin kuruma davranışlarını açıklamak için 4 farklı model test edilmiştir. Uygulanan tüm koşullarda Logaritmik modelin kurutma kinetiğini açıklayan en iyi model olduğu saptanmıştır. Kuruma azalan hız peryodunda gerçekleşmiştir. Mikrodalga gücünün artmasıyla kuruma oranı artmış, kuruma süresi ise azalmıştır. Taze örneklerin L* değeri kurutulmuş örneklerden önemli ölçüde farklılık göstermiştir (p<0.05). Kurutulan örneklerin a*, b*, C* ve h* değerleri ile taze örneklerin değerleri arasındaki fark önemsiz bulunmuştur (P>0.05). Sonuçlar renk değerlerindeki değişimin mikrodalga güç yoğunluğuna bağlı olmadığını göstermiştir.

Keywords

Tragopogon reticulatus Boiss. yemlik kurutma mikrodalga renk

References

  • Alibaş, İ. (2012). Asma Yaprağının (Vitis Vinifera L.) Mikrodalga Enerjisiyle Kurutulması ve Bazı Kalite Parametrelerinin Belirlenmesi. Tarım Bilimleri Dergisi, 18, 43-53.
  • Aygün, C. (2019). Çorum ilinde yetişen bazı yenilebilir yabani otların tespiti, sağlık açısından faydaları ve yemeklerde kullanım şekilleri. Yüksek Lisans Tezi, Okan Üniversitesi, Sosyal Bilimler Enstitüsü.
  • Baytop, T. (1984). Türkiye’de bitkiler ile tedavi:(geçmişte ve bugün) (Vol. 40). İstanbul Üniversitesi.
  • Cohen, J.S. ve Yang, T.C.S., (1995). Progress in food dehydration, Trends in Food Science and Technology, 6, 20-25.
  • Çöteli, E., & Karataş, F. Yemlik (Tragopogon reticulatus) BitkisininYapraklarındakiGlutatyonveVitaminlerileToplamAntioksidanKapasiteninAraştırılması. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, 5(2), 78-86.
  • Dang, D. S., Buhler, J. F., Stafford, C. D., Taylor, M. J., Shippen, J. E., Dai, X., ... &Matarneh, S. K. (2021). Nix Pro 2 and Color Muse as potential colorimeters for evaluating color in foods. LWT, 147, 111648.
  • Demirhan, E., & Özbek, B. (2010). Microwave‐drying characteristics of basil. Journal of Food Processing and Preservation, 34(3), 476-494.
  • Doğan, S. (2016). Gevaş (Van) İlçesinde Yöresel Olarak Taze Tüketilen Bazı Yabani Bitkiler Ve Besin Değerlerinin Belirlenmesi. Yüksek Lisans Tezi, Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü, Van.
  • Doymaz, İ. (2004). Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystems Engineering, 89(3), 281-287.
  • Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of food engineering, 79(1), 243-248.
  • Doymaz, I., Kıpcak A.S vePiskin, S. (2015). Microwave Drying of Green Bean Slices: Drying Kinetics and Physical Quality, Food Technology and Economy, Engineering and Physical Properties,33, (4): 367–376.
  • Fellows, P. (1988). Mechanism of Drying. Food processing technology, 284-306.
  • Funebo, T., Ohlsson, T (1998). Microwave-Assisted Airdehydration of Apple and Mushroom. Journal of Food Engineering, 38(3), 353-367.
  • Gürel, A. E., Ceylan, İ., & Aktaş, M. (2016). Meyve ve sebzelerin kurutma parametrelerinin incelenmesi. Gazi University Journal of Science Part C: Design and Technology, 4(4), 267-273.
  • Hihat, S., Remini, H. and Madani, K. (2017). Effect of Oven and Microwave Drying on Phenolic Compounds and Antioxidant Capacity of Coriander Leaves. International Food Research Journal, 24(2), 503-509.
  • Kökler, N., & Çetinkaya, N. (2022). Yenilebilir Yabani Bitkilerin Gastronomik Açıdan Değerlendirilmesi: Erzurum Uzundere Örneği. Turar Turizm ve Araştırma Dergisi, 11(1), 50-74.
  • Kumar, P. S., Sagar, V. R. (2014). Drying Kinetics and Physico-Chemical Characteristics of Osmo-Dehydrated Mango, Guava and Aonla Under Different Drying Conditions. Journal of Food Science and Technology, 51(8), 1540-1546.
  • Maskan, M. (2000), Microwave Air and Microwave Finish Drying of Banana. Journal of Food Engineering, 44(2), 71-78.
  • Mitra, P., & Meda, V. (2009). Optimization of microwave-vacuum drying parameters of saskatoon berries using response surface methodology. Drying Technology, 27(10), 1089-1096.
  • Nevado, J. B., Cabanillas, C. G., & Salcedo, A. C. (1995). Simultaneous spectrophotometric determination of three food dyes by using the first derivative of ratio spectra. Talanta, 42(12), 2043-2051.
  • Okcu, Z., & Kaplan, B. (2018). Doğu Anadolu Bölgesinde Gıda Olarak Kullanılan Yabani Bitkiler. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 6(3), 260-265.
  • Özbek, B., Dadali, G. (2007). Thin-Layer Drying Characteristics and Modelling of Mint Leaves Undergoing Microwave Treatment. Journal of Food Engineering, 83(4), 541-549.
  • Özkan A.I., Akbudak B. veAkbudak N. (2007), Microwave Drying Characteristics of Spinach. Journal of Food Engineering, 78, 577-583.
  • Polatcı, H., Taşova, M. (2017). The Effect on Drying Characteristics and Colour Values of Hawthorn Fruit of Temperature Controlled Microwave Drying Method. Turkish Journal of Agriculture-Food Science and Technology, 5(10), 1130-1135.
  • Prabhanjan, D. G., Ramaswamy, H. S. and Raghavan, G.S.V. (1995). Microwave Assisted Convective Air Drying Ofthin Layer Carrots. Journal of Food Engineering, 25, 283-293.
  • Sacilik, K., & Elicin, A. K. (2006). The thin layer drying characteristics of organic apple slices. Journal of food engineering, 73(3), 281-289.
  • Sarsavadia, P.N., Sawhney, R.L., Pangavhane, D.R. and Singh, S.P. (1999). Drying Behaviour of Brined Onion Slice. Journal of Food Engineering, 40:219-226.
  • Sharma G.P., Prasad S. (2001). Drying of Garlic (Allium sdativum) Cloves by Microwave Hot Aircombination. Journal of Food Engineering, 50, 99-105.
  • Soysal Y. (2004). Microwaave Drying Characteristics of Parsley. Biosystems Engineering, 89(2), 167-173.
  • Soysal, Y., Öztekin, S. and Eren, O. (2006). Microwave Drying of Parsley: Modelling, Kinetics and Energy Aspects. Biosystems Engineering, 93(4), 403–413.
  • Tijskens, L.M.M., Barringer S.A. and Biekman E.S.A. 2001. Modelling the effect of pH on the colour degradation of blanced broccoli. Innovative Food Science Emerging Techology, 315-322.
  • Üren, A. (1999). Üç Boyutlu Renk Ölçme Yöntemleri. Gıda, 24(3):193-200.
  • Walther, B. A., Moore, J. L. (2005). The Concepts of Bias, Precision and Accuracy, and Their Use in Testing the Performance of Species Richness Estimators, with a Literature Review of Estimator Performance. Ecography,28(6), 815-829.
  • Wang, Z., Sun, J., Chen, F., Liao, X. and Hu, X. (2007). Mathematical Modelling on Thin Layer Microwave Drying of Apple Pomace with and without Hot Air Pre-Drying. Journal of Food Engineering,80(2), 536-544.

Determination of drying kinetics and color values of Tragopogon reticulatus Boiss. dried by microwave

Year 2022, Volume: 2 Issue: 1, 51 - 56, 12.01.2023

Ferda Sarı Esra Uçar

Abstract

In this study Tragopogon reticulatus Boiss. (yemlik) was dried by microwave technique. The effects different microwave power densities applied on drying kinetics and color of Tragopoxgom reticulatus Boiss. were investigated. The drying process was carried out at four different microwave power densities, between 180-900 W. Four different models were tested to explain the drying behavior of yemlik. It was found that the model that best describes the drying kinetics drying was the Logarithmic model in all applied conditions. Drying took place in the falling rate periods. With the increase of applied microwave power, the drying rate increased and the drying time decreased. The L* value of fresh samples differed significantly from dried samples. The difference between the a*, b*, C* and h* values of the dried samples and the values of the fresh samples was found to be insignificant (p>0.05). The results showed that the change in color values did not depend on the microwave power density.

Keywords

Tragopogon reticulatus Boiss. yemlik drying microwave color

References

  • Alibaş, İ. (2012). Asma Yaprağının (Vitis Vinifera L.) Mikrodalga Enerjisiyle Kurutulması ve Bazı Kalite Parametrelerinin Belirlenmesi. Tarım Bilimleri Dergisi, 18, 43-53.
  • Aygün, C. (2019). Çorum ilinde yetişen bazı yenilebilir yabani otların tespiti, sağlık açısından faydaları ve yemeklerde kullanım şekilleri. Yüksek Lisans Tezi, Okan Üniversitesi, Sosyal Bilimler Enstitüsü.
  • Baytop, T. (1984). Türkiye’de bitkiler ile tedavi:(geçmişte ve bugün) (Vol. 40). İstanbul Üniversitesi.
  • Cohen, J.S. ve Yang, T.C.S., (1995). Progress in food dehydration, Trends in Food Science and Technology, 6, 20-25.
  • Çöteli, E., & Karataş, F. Yemlik (Tragopogon reticulatus) BitkisininYapraklarındakiGlutatyonveVitaminlerileToplamAntioksidanKapasiteninAraştırılması. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, 5(2), 78-86.
  • Dang, D. S., Buhler, J. F., Stafford, C. D., Taylor, M. J., Shippen, J. E., Dai, X., ... &Matarneh, S. K. (2021). Nix Pro 2 and Color Muse as potential colorimeters for evaluating color in foods. LWT, 147, 111648.
  • Demirhan, E., & Özbek, B. (2010). Microwave‐drying characteristics of basil. Journal of Food Processing and Preservation, 34(3), 476-494.
  • Doğan, S. (2016). Gevaş (Van) İlçesinde Yöresel Olarak Taze Tüketilen Bazı Yabani Bitkiler Ve Besin Değerlerinin Belirlenmesi. Yüksek Lisans Tezi, Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü, Van.
  • Doymaz, İ. (2004). Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystems Engineering, 89(3), 281-287.
  • Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of food engineering, 79(1), 243-248.
  • Doymaz, I., Kıpcak A.S vePiskin, S. (2015). Microwave Drying of Green Bean Slices: Drying Kinetics and Physical Quality, Food Technology and Economy, Engineering and Physical Properties,33, (4): 367–376.
  • Fellows, P. (1988). Mechanism of Drying. Food processing technology, 284-306.
  • Funebo, T., Ohlsson, T (1998). Microwave-Assisted Airdehydration of Apple and Mushroom. Journal of Food Engineering, 38(3), 353-367.
  • Gürel, A. E., Ceylan, İ., & Aktaş, M. (2016). Meyve ve sebzelerin kurutma parametrelerinin incelenmesi. Gazi University Journal of Science Part C: Design and Technology, 4(4), 267-273.
  • Hihat, S., Remini, H. and Madani, K. (2017). Effect of Oven and Microwave Drying on Phenolic Compounds and Antioxidant Capacity of Coriander Leaves. International Food Research Journal, 24(2), 503-509.
  • Kökler, N., & Çetinkaya, N. (2022). Yenilebilir Yabani Bitkilerin Gastronomik Açıdan Değerlendirilmesi: Erzurum Uzundere Örneği. Turar Turizm ve Araştırma Dergisi, 11(1), 50-74.
  • Kumar, P. S., Sagar, V. R. (2014). Drying Kinetics and Physico-Chemical Characteristics of Osmo-Dehydrated Mango, Guava and Aonla Under Different Drying Conditions. Journal of Food Science and Technology, 51(8), 1540-1546.
  • Maskan, M. (2000), Microwave Air and Microwave Finish Drying of Banana. Journal of Food Engineering, 44(2), 71-78.
  • Mitra, P., & Meda, V. (2009). Optimization of microwave-vacuum drying parameters of saskatoon berries using response surface methodology. Drying Technology, 27(10), 1089-1096.
  • Nevado, J. B., Cabanillas, C. G., & Salcedo, A. C. (1995). Simultaneous spectrophotometric determination of three food dyes by using the first derivative of ratio spectra. Talanta, 42(12), 2043-2051.
  • Okcu, Z., & Kaplan, B. (2018). Doğu Anadolu Bölgesinde Gıda Olarak Kullanılan Yabani Bitkiler. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 6(3), 260-265.
  • Özbek, B., Dadali, G. (2007). Thin-Layer Drying Characteristics and Modelling of Mint Leaves Undergoing Microwave Treatment. Journal of Food Engineering, 83(4), 541-549.
  • Özkan A.I., Akbudak B. veAkbudak N. (2007), Microwave Drying Characteristics of Spinach. Journal of Food Engineering, 78, 577-583.
  • Polatcı, H., Taşova, M. (2017). The Effect on Drying Characteristics and Colour Values of Hawthorn Fruit of Temperature Controlled Microwave Drying Method. Turkish Journal of Agriculture-Food Science and Technology, 5(10), 1130-1135.
  • Prabhanjan, D. G., Ramaswamy, H. S. and Raghavan, G.S.V. (1995). Microwave Assisted Convective Air Drying Ofthin Layer Carrots. Journal of Food Engineering, 25, 283-293.
  • Sacilik, K., & Elicin, A. K. (2006). The thin layer drying characteristics of organic apple slices. Journal of food engineering, 73(3), 281-289.
  • Sarsavadia, P.N., Sawhney, R.L., Pangavhane, D.R. and Singh, S.P. (1999). Drying Behaviour of Brined Onion Slice. Journal of Food Engineering, 40:219-226.
  • Sharma G.P., Prasad S. (2001). Drying of Garlic (Allium sdativum) Cloves by Microwave Hot Aircombination. Journal of Food Engineering, 50, 99-105.
  • Soysal Y. (2004). Microwaave Drying Characteristics of Parsley. Biosystems Engineering, 89(2), 167-173.
  • Soysal, Y., Öztekin, S. and Eren, O. (2006). Microwave Drying of Parsley: Modelling, Kinetics and Energy Aspects. Biosystems Engineering, 93(4), 403–413.
  • Tijskens, L.M.M., Barringer S.A. and Biekman E.S.A. 2001. Modelling the effect of pH on the colour degradation of blanced broccoli. Innovative Food Science Emerging Techology, 315-322.
  • Üren, A. (1999). Üç Boyutlu Renk Ölçme Yöntemleri. Gıda, 24(3):193-200.
  • Walther, B. A., Moore, J. L. (2005). The Concepts of Bias, Precision and Accuracy, and Their Use in Testing the Performance of Species Richness Estimators, with a Literature Review of Estimator Performance. Ecography,28(6), 815-829.
  • Wang, Z., Sun, J., Chen, F., Liao, X. and Hu, X. (2007). Mathematical Modelling on Thin Layer Microwave Drying of Apple Pomace with and without Hot Air Pre-Drying. Journal of Food Engineering,80(2), 536-544.
There are 34 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Research Articles
Authors

Ferda Sarı 0000-0002-2249-3489

Esra Uçar 0000-0001-6327-4779

Publication Date January 12, 2023
Published in Issue Year 2022Volume: 2 Issue: 1

Cite

APA Sarı, F., & Uçar, E. (2023). Determination of drying kinetics and color values of Tragopogon reticulatus Boiss. dried by microwave. Teknik Meslek Yüksekokulları Akademik Araştırma Dergisi, 2(1), 51-56.
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