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Ultrases Uygulamasının Elma Suyu İlaveli Trabzon Hurması Nektarının Reolojik Özellikleri Üzerine Etkisi

Yıl 2022, , 864 - 871, 31.08.2022

Burcu Dündar

https://doi.org/10.18016/ksutarimdoga.vi.851184

Öz

Bu çalışmada, turuncu renge, kendine özgü tat ve yapıya sahip, lif, antioksidan, fenolik bileşikler bakımından zengin bir meyve olan Trabzon hurması (Diospyros kaki), nektara işlenerek değerlendirilmiş ve nektarlara farklı yoğunluklarda (15, 30 ve 60 dk - 24 kHz) ultrases enerjisi uygulanmıştır. Nektarların 20-60 s-1 kayma hızı aralığı ve sabit sıcaklıktaki bazı reolojik özellikleri belirlenmiştir. Hurma nektarının akış davranışını açıklayan en uygun modelin Ostwald-de Waele olduğu (R2>0.98410), sırasıyla 1.4640 - 0.5308 ve 0.2815 - 0,3954 aralığında değişim gösteren modele ait kıvam indeksi (k, mPa.s) ve akış davranış indeksi (n) parametreleri ile birlikte ortaya konulmuştur. Nektarlara uygulanan ultrases uygulama süresi arttıkça nektarların viskozite değerinde 112.70 ‘den 59.75 mPas seviyesine önemli düzeyde azalma meydana geldiği belirlenmiştir. Bu nedenle, ultrases uygulamasının Trabzon Hurması nektarı gibi yüksek viskoziteli ürünlerin viskozitesini azaltarak tüketimini kolaylaştırma potansiyeli bulunduğu sonucuna ulaşılmıştır.

Anahtar Kelimeler

Trabzon hurması nektarı Ultrases Reoloji Ostwald-de Waele

Teşekkür

Sayın hocalarım Prof.Dr.Tunç Koray Palazoğlu ve Doç.Dr. Asiye Akyıldız’a, katkı ve yardımlarından dolayı teşekkür ederim.

Kaynakça

  • Abdullah N, Chin NL 2014. Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-drink Fruit Juices. Agriculture and Agricultural Science Procedia 2: 320-327.
  • Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X 2014. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrasonics Sonochemistry, 21: 93-97.
  • Altuntas E, Cangı R, Kaya C 2011. Physical and Chemical Properties of Persimmon Fruit. Int Agrophys 25: 89-92. Bewick V, Cheek L, Ball J 2004. Statistics review 9: one-way analysis of variance. Critical care, 8(2): 1-7.
  • Bhat R, Goh KM 2017. Sonication Treatment Convalesce the Overall Quality of Hand-pressed Strawberry Juice. Food Chemistry 215: 470-476.
  • Bora SJ, Handique J, Sit N 2017. Effect of Ultrasound and Enzymatic Pre-treatment on Yield and Properties of Banana Juice. Ultrasonics Sonochemistry 37: 445-451.
  • Celik A, Ercişli S, 2008. Persimmon cv. Hachiya (Diospyros kaki Thunb.) Fruit: Some Physical, Chemical and Nutritional Properties. International Journal of Food Sciences and Nutrition, 59(7-8): 599-606.
  • Costa MGM, Fonteles TV, de Jesus ALT, Almeida FDL, de Miranda MRA, Fernandes FAN, Rodrigues S 2013. High-intensity Ultrasound Processing of Pineapple Juice. Food Bioprocess Technology 6(4): 997–1006.
  • De Castilhos MBM, Betiol LFL, Carvalho GR, Telis-Romero J 2017. Experimental Study of Physical and Rheological Properties of Grape Juice Using Different Temperatures and Concentrations. Part I: Cabernet Sauvignon. Food Research International, 100: 724-730.
  • De Castilhos MBM., Betiol LFL, de Carvalho GR, Telis-Romero J 2018. Experimental Study of Physical and Rheological Properties of Grape Juice Using Different Temperatures and Concentrations. Part II: Merlot. Food Research International 105: 905-912.
  • Del Socorro Cruz-Cansino N, Ramírez-Moreno E, León-Rivera JE, Delgado-Olivares L, Alanís-García E, Ariza-Ortega JA, Jaramillo-Bustos DP 2015. Shelf Life, Physicochemical, Microbiological and Antioxidant Properties of Purple Cactus Pear (Opuntia Ficus İndica) Juice After Thermoultrasound Treatment. Ultrasonics Sonochemistry 27: 277-286.
  • Dolatowski ZJ, Stadnik J, Stasiak D, 2007. Applications of Ultrasound in Food Technology. Acta Scientiarum Polonorum Technologia Alimentaria 6(3): 88-99.
  • Earnshaw RG, Appleyard J, Hurst RM 1995. Understanding Physical Inactivation Processes: Combined Preservation Opportunities Using Heat, Ultrasound and Pressure. Int. J. Food Microbiol. 28: 197–219.
  • Ercisli S, Akbulut M, Ozdemir O, Sengul M, Orhan E 2008. Phenolic and Antioxidant Diversity Among Persimmon (Diospyrus kaki L.) Genotypes in Turkey. International Journal of Food Sciences and Nutrition 59(6): 477-482.
  • Jo C, Son JH, Shin MG, Byun MW 2003. Irradiation Effects on Color and Functional Properties of Persimmon (Diospyros kaki L. folium) Leaf Extract and Licorice (Glycyrrhiza Uralensis Fischer) Root Extract during Storage. Radiation Physics and Chemistry 67(2): 143-148.
  • Jung ST, Park YS, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Gorinstein S 2005. Some Essential Phytochemicals and The Antioxidant Potential in Fresh and Dried Persimmon. International Journal of Food Sciences and Nutrition 56(2): 105-113.
  • Kalkan FC 2010. Arıtma Çamurlarında Reolojik Karekterizasyonun Belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Çevre Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, 93sy.
  • Knorr D, Zenker M, Heinz V, Lee DU 2004. Applications and Potential of Ultrasonics in Food Processing. Trends in Food Science & Technology, 15(5): 261-266.
  • Kumazawa S, Taniguchi M, Suzuki Y, Shimura M, Kwon MS, Nakayama T 2002. Antioxidant Activity of Polyphenols in Carob Pods. Journal of Agricultural and Food Chemistry 50(2): 373-377.
  • Lee JH, Lee YB, Seo WD, Kang ST, Lim JW, Cho KM 2012. Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok). Preventive Nutrition and Food Science 17(2): 141.
  • Mason TJ, Riera E, Vercet A, Lopez-Buesa P 2005. Application of ultrasound. In Emerging Technologies For Food Processing 323-351.
  • Özkan HU, Can HZ 2013. Farklı Dönemlerde Hasat Edilen Trabzon Hurması (Diospyros kaki L.) Meyvelerinin Kalite Özelliklerinin Araştırılması. Ege Üniversitesi Ziraat Fakültesi Dergisi 50(2): 137-144.
  • Parseker Yönel S, Uylaser V, Yonak S 2008. Trabzon Hurmasının Bileşimi ve Besleyici Değeri. Türkiye, 10: 21-23. Seshadri R, Weiss J, Hulbert GJ, Mount J 2003. Ultrasonic processing influences rheological and optical properties of highmethoxyl pectin dispersions, Food Hydrocolloids 17: 191–197.
  • Soria AC, Villamiel M 2010. Effect of Ultrasound on The Technological Properties and Bioactivity of Food: A review. Trends in Food Science & Technology 21(7): 323–331.
  • Suzuki T, Someya S, Hu F, Tanokura M 2005. Comparative Study of Catechin Compositions in Five Japanese Persimmons (Diospyros kaki). Food Chemistry 93(1): 149-152.
  • Tuzcu O, Seker M 1996. The Situation of Persimmon (Diospyros kaki L.) Cultivation and Germplasm Resources in Turkey. V Temperate Zone Fruit in the Tropics and Subtropics 441: 107-114.
  • Vandresen S, Quadri MG, de Souza JA, Hotza, D 2009. Temperature effect on the rheological behavior of carrot juices. Journal of Food Engineering, 92: 269-274.
  • Veberic R, Jurhar J, Mikulic-Petkovsek M, Stampar F, Schmitzer V 2010. Comparative Study of Primary and Secondary Metabolites in 11 Cultivars of Persimmon Fruit (Diospyros kaki L.). Food Chemistry 119(2): 4.
  • Vercet A, Burgos J, Crelier S, Lopez P 2001. Inactivation of Proteases and Lipases by Ultrasound. Innovative Food Science and Emerging Technologies 2(2): 139-150.
  • Wu J, Gamage TV, Vilkhu KS, Simons LK, Mawson R 2008. Effect of Thermosonication on Quality Improvement of Tomato Juice. Innovative Food Science and Emerging Technologies 9(2): 186-195.
  • Zou Y, Jiang A 2016. Effect of Ultrasound Treatment on Quality and Microbial Load of Carrot Juice. Food Sci. Technol. (Campinas) 36(1): 111–115.

The Effect of Ultrasound on Rheological Properties of Persimmon Nectar

Yıl 2022, , 864 - 871, 31.08.2022

Burcu Dündar

https://doi.org/10.18016/ksutarimdoga.vi.851184

Öz

In this study, persimmon (Diospyros kaki), a fruit rich in fiber, antioxidants and phenolic compounds which has orange color, distinctive taste and texture, was evaluated by producing nectar, and different intensities of ultrasound energy (15, 30 and 60 min - 24 kHz) were applied to nectars. The shear rate range between 20-60 s-1 and some rheological properties of the nectars at constant temperature were determined. It was revealed that Ostwald-de Waele is the best model that explains the rheological behavior of persimmon nectar (R2>0.98410) with the consistency coefficient (k, mPa.s) ve flow behaviour index (n) parameters changing between 1.4640-0.5308 and 0.2815-0.3954, respectively. It was determined that as the ultrasound application time applied to the nectars increased, the viscosity value of nectars decreased from 112.70 to 59.75 mPa.s. Therefore, it can be concluded that ultrasound application has potential to facilitate the consumption of high viscosity products such as persimmon nectar by reducing the viscosity.

Anahtar Kelimeler

Permisson nectar Ultrasound Rheology Ostwald-de Waele

Kaynakça

  • Abdullah N, Chin NL 2014. Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-drink Fruit Juices. Agriculture and Agricultural Science Procedia 2: 320-327.
  • Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X 2014. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrasonics Sonochemistry, 21: 93-97.
  • Altuntas E, Cangı R, Kaya C 2011. Physical and Chemical Properties of Persimmon Fruit. Int Agrophys 25: 89-92. Bewick V, Cheek L, Ball J 2004. Statistics review 9: one-way analysis of variance. Critical care, 8(2): 1-7.
  • Bhat R, Goh KM 2017. Sonication Treatment Convalesce the Overall Quality of Hand-pressed Strawberry Juice. Food Chemistry 215: 470-476.
  • Bora SJ, Handique J, Sit N 2017. Effect of Ultrasound and Enzymatic Pre-treatment on Yield and Properties of Banana Juice. Ultrasonics Sonochemistry 37: 445-451.
  • Celik A, Ercişli S, 2008. Persimmon cv. Hachiya (Diospyros kaki Thunb.) Fruit: Some Physical, Chemical and Nutritional Properties. International Journal of Food Sciences and Nutrition, 59(7-8): 599-606.
  • Costa MGM, Fonteles TV, de Jesus ALT, Almeida FDL, de Miranda MRA, Fernandes FAN, Rodrigues S 2013. High-intensity Ultrasound Processing of Pineapple Juice. Food Bioprocess Technology 6(4): 997–1006.
  • De Castilhos MBM, Betiol LFL, Carvalho GR, Telis-Romero J 2017. Experimental Study of Physical and Rheological Properties of Grape Juice Using Different Temperatures and Concentrations. Part I: Cabernet Sauvignon. Food Research International, 100: 724-730.
  • De Castilhos MBM., Betiol LFL, de Carvalho GR, Telis-Romero J 2018. Experimental Study of Physical and Rheological Properties of Grape Juice Using Different Temperatures and Concentrations. Part II: Merlot. Food Research International 105: 905-912.
  • Del Socorro Cruz-Cansino N, Ramírez-Moreno E, León-Rivera JE, Delgado-Olivares L, Alanís-García E, Ariza-Ortega JA, Jaramillo-Bustos DP 2015. Shelf Life, Physicochemical, Microbiological and Antioxidant Properties of Purple Cactus Pear (Opuntia Ficus İndica) Juice After Thermoultrasound Treatment. Ultrasonics Sonochemistry 27: 277-286.
  • Dolatowski ZJ, Stadnik J, Stasiak D, 2007. Applications of Ultrasound in Food Technology. Acta Scientiarum Polonorum Technologia Alimentaria 6(3): 88-99.
  • Earnshaw RG, Appleyard J, Hurst RM 1995. Understanding Physical Inactivation Processes: Combined Preservation Opportunities Using Heat, Ultrasound and Pressure. Int. J. Food Microbiol. 28: 197–219.
  • Ercisli S, Akbulut M, Ozdemir O, Sengul M, Orhan E 2008. Phenolic and Antioxidant Diversity Among Persimmon (Diospyrus kaki L.) Genotypes in Turkey. International Journal of Food Sciences and Nutrition 59(6): 477-482.
  • Jo C, Son JH, Shin MG, Byun MW 2003. Irradiation Effects on Color and Functional Properties of Persimmon (Diospyros kaki L. folium) Leaf Extract and Licorice (Glycyrrhiza Uralensis Fischer) Root Extract during Storage. Radiation Physics and Chemistry 67(2): 143-148.
  • Jung ST, Park YS, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Gorinstein S 2005. Some Essential Phytochemicals and The Antioxidant Potential in Fresh and Dried Persimmon. International Journal of Food Sciences and Nutrition 56(2): 105-113.
  • Kalkan FC 2010. Arıtma Çamurlarında Reolojik Karekterizasyonun Belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Çevre Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, 93sy.
  • Knorr D, Zenker M, Heinz V, Lee DU 2004. Applications and Potential of Ultrasonics in Food Processing. Trends in Food Science & Technology, 15(5): 261-266.
  • Kumazawa S, Taniguchi M, Suzuki Y, Shimura M, Kwon MS, Nakayama T 2002. Antioxidant Activity of Polyphenols in Carob Pods. Journal of Agricultural and Food Chemistry 50(2): 373-377.
  • Lee JH, Lee YB, Seo WD, Kang ST, Lim JW, Cho KM 2012. Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok). Preventive Nutrition and Food Science 17(2): 141.
  • Mason TJ, Riera E, Vercet A, Lopez-Buesa P 2005. Application of ultrasound. In Emerging Technologies For Food Processing 323-351.
  • Özkan HU, Can HZ 2013. Farklı Dönemlerde Hasat Edilen Trabzon Hurması (Diospyros kaki L.) Meyvelerinin Kalite Özelliklerinin Araştırılması. Ege Üniversitesi Ziraat Fakültesi Dergisi 50(2): 137-144.
  • Parseker Yönel S, Uylaser V, Yonak S 2008. Trabzon Hurmasının Bileşimi ve Besleyici Değeri. Türkiye, 10: 21-23. Seshadri R, Weiss J, Hulbert GJ, Mount J 2003. Ultrasonic processing influences rheological and optical properties of highmethoxyl pectin dispersions, Food Hydrocolloids 17: 191–197.
  • Soria AC, Villamiel M 2010. Effect of Ultrasound on The Technological Properties and Bioactivity of Food: A review. Trends in Food Science & Technology 21(7): 323–331.
  • Suzuki T, Someya S, Hu F, Tanokura M 2005. Comparative Study of Catechin Compositions in Five Japanese Persimmons (Diospyros kaki). Food Chemistry 93(1): 149-152.
  • Tuzcu O, Seker M 1996. The Situation of Persimmon (Diospyros kaki L.) Cultivation and Germplasm Resources in Turkey. V Temperate Zone Fruit in the Tropics and Subtropics 441: 107-114.
  • Vandresen S, Quadri MG, de Souza JA, Hotza, D 2009. Temperature effect on the rheological behavior of carrot juices. Journal of Food Engineering, 92: 269-274.
  • Veberic R, Jurhar J, Mikulic-Petkovsek M, Stampar F, Schmitzer V 2010. Comparative Study of Primary and Secondary Metabolites in 11 Cultivars of Persimmon Fruit (Diospyros kaki L.). Food Chemistry 119(2): 4.
  • Vercet A, Burgos J, Crelier S, Lopez P 2001. Inactivation of Proteases and Lipases by Ultrasound. Innovative Food Science and Emerging Technologies 2(2): 139-150.
  • Wu J, Gamage TV, Vilkhu KS, Simons LK, Mawson R 2008. Effect of Thermosonication on Quality Improvement of Tomato Juice. Innovative Food Science and Emerging Technologies 9(2): 186-195.
  • Zou Y, Jiang A 2016. Effect of Ultrasound Treatment on Quality and Microbial Load of Carrot Juice. Food Sci. Technol. (Campinas) 36(1): 111–115.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Burcu Dündar 0000-0002-9919-5711

Yayımlanma Tarihi 31 Ağustos 2022
Gönderilme Tarihi 31 Aralık 2020
Kabul Tarihi 29 Temmuz 2021
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Dündar, B. (2022). Ultrases Uygulamasının Elma Suyu İlaveli Trabzon Hurması Nektarının Reolojik Özellikleri Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(4), 864-871. https://doi.org/10.18016/ksutarimdoga.vi.851184

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