Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi

Esra Kömüş; Ferda Sarı

doi:10.18016/ksutarimdoga.vi.1081526

EN TR

Determination of Drying Rate and Same Quality Parameters of Celery Leaves (Apium graveolens L.) Dried by Microwave

Abstract

In this study celery leaves (Apium graveolens L.) were dried by microwave technique. The microwave drying process was carried out at 180, 360, 600, and 900 W microwave output powers. The effects of different microwave output powers applied on drying kinetics, total phenolic content, antioxidant capacity, chlorophyll a, b, and total chlorophyll contents of celery leaves were investigated. In order to explain the drying behavior of celery leaves, three different drying models, namely, Page, Newton, and Weibull were tested. In all conditions applied, it was found that the Page model was the best to describe the drying kinetics in drying of celery leaves at different microwave output powers. It was observed that the drying of celery leaves took place in the falling rate period throughout the drying process. The drying rate increased, so drying time decreased as microwave output power increased. The total phenolic content and antioxidant capacity of the dried celery leaves decreased at 180, 360, 600 W, but increased at 900 W compared to the fresh sample. All the and microwave output powers caused a decrease in chlorophyll a, b, and total chlorophyll contents of celery leaves compared to fresh ones. This reduction was determined to be the highest at 180 W and the lowest at 900 W.

Keywords

Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi

Öz

Bu çalışmada kereviz yaprakları (Apium graveolens L.) mikrodalga tekniği ile kurutulmuştur. Mikrodalgada kurutma işlemi 180, 360, 600 ve 900 W mikrodalga çıkış gücünde yapılmıştır. Uygulanan farklı mikrodalga çıkış gücünün kereviz yapraklarının kuruma kinetiği, toplam fenolik madde içeriği, antioksidan kapasite, klorofil a, b ve toplam klorofil miktarı üzerine etkileri incelenmiştir. Kereviz yapraklarının kuruma davranışlarını açıklamak için Page, Newton ve Weibull olmak üzere 3 farklı model test edilmiştir. Uygulanan tüm koşullarda Page modelinin kereviz yapraklarının farklı mikrodalga çıkış gücünde kurutulmasında kuruma kinetiğini açıklayan en iyi model olduğu görülmüştür. Kereviz yapraklarının kurutulması azalan hız periyodunda gerçekleşmiş olup uygulanan mikrodalga çıkış gücünün artmasıyla kuruma oranı artmış ve kuruma süresi azalmıştır. Kurutulan kereviz yapraklarının toplam fenolik madde içeriği ve antioksidan kapasitesi 180, 360 ve 600 W uygulamasında taze örneğe göre azalırken 900 W’da artmıştır. Uygulanan tüm mikrodalga çıkış güçleri kereviz yapraklarının klorofil a, b ve toplam klorofil içeriğinde taze yapraklara göre azalmaya neden olmuştur. Bu azalma en yüksek 180 W’da en düşük ise 900 W’da tespit edilmiştir.

Anahtar Kelimeler

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Esra Kömüş
0000-0001-8573-2777
Türkiye

Ferda Sarı ^*
0000-0002-2249-3489
Türkiye

Erken Görünüm Tarihi

29 Mayıs 2023

Yayımlanma Tarihi

31 Ekim 2023

Gönderilme Tarihi

2 Mart 2022

Kabul Tarihi

9 Mart 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 26 Sayı: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1081526

IZ

https://izlik.org/JA69RG74SD

Kaynak Göster

RIS / Bibtex

APA

Kömüş, E., & Sarı, F. (2023). Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(5), 1135-1145. https://doi.org/10.18016/ksutarimdoga.vi.1081526

Determination of Drying Rate and Same Quality Parameters of Celery Leaves (Apium graveolens L.) Dried by Microwave

Abstract

Keywords

Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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