Organik ve geleneksel olarak üretilen elma ve domateslerin kurutulmaları ve depolanmaları sırasında bazı karotenoidlerde meydana gelen değişmeler
Küçük Resim Yok
Tarih
1998
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZET ORGANİK VE GELENEKSEL OLARAK ÜRETİLEN ELMA VE DOMATESLERİN KURUTULMA VE DEPOLANMALARI SIRASINDA BAZI KAROTENOİDLERDE MEYDANA GELEN DEĞİŞMELER ATLI, Yeşim Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Doç Dr. Semih Ötleş Eylül, 1998, 106 sayfa Bu tezde organik ve geleneksel olarak üretilen domateslerden elde edilen, her birinden iki farklı şekilde olmak üzere toplam dört farklı kuru örnek ile organik olarak üretilen elmalardan elde edilen iki farklı kuru örnekteki karotenoid niceliği Yüksek Basınç Sıvı Kromatografisi (HPLC) cihazı kullanılarak incelenmiştir.Domates ve elma örnekleri kurutulduktan sonra 12 aylık depolama işlemine tabii tutulmuş ve bu sürede yine karotenoid analizleri gerçekleştirilmiştir.Karotenoid analizlerinin yanında taze, kurutulmuş ve depolanmış her bir örneğin renk ölçüm cihazı ile "L", "a" ve "b" değerleri ölçülmüştür. Gerek karotenoid analizleri gerekse renk ölçümleri sonucunda özellikle kurutma işlemi sonrasında olmak üzere kurutma ve depolama işlemleri sonucunda örneklerin karotenoid miktarında ve L, a, b değerlerinde düşüş gözlenmiştir. Anahtar sözcükler: Karotenoidler, domates, elma, kurutma, depolama
ABSTRACT CHANGES IN SOME CAROTENOIDS OF ECOLOGICALLY AND TRADITIONALLY HARVESTED APPLES AND TOMATOES DURING DRYING AND STORAGE ATLI, Yeşim MSc in Food Eng. Supervisor: Assoc. Prof. Semih Ötleş September, 1998, 106 pages In these thesis, the quantity of carotenoids in raw and dried tomatoes were measured by using HPLC method. There were ecologically and traditionally harvested tomatoes and each were dried with two different methods as sun drying and tunnel drying. In addition, the analysis of carotenoids were made in two different dried apple variations of raw sample harvested ecologically. After drying of tomatoes and apples, they were applied cold storage within 12 months and analysis were made during the storage period. The color of samples was also measured. During storage, measurements of "L", "a", "b" values were continued. At the end of 12 months it was seen that, the quantity of carotenoids in all samples decreased. Color measurements showed that, there were some losses in color of each samples especially after drying process and also during the storage period. Key words: Carotenoids, tomato, apple, drying, storage
ABSTRACT CHANGES IN SOME CAROTENOIDS OF ECOLOGICALLY AND TRADITIONALLY HARVESTED APPLES AND TOMATOES DURING DRYING AND STORAGE ATLI, Yeşim MSc in Food Eng. Supervisor: Assoc. Prof. Semih Ötleş September, 1998, 106 pages In these thesis, the quantity of carotenoids in raw and dried tomatoes were measured by using HPLC method. There were ecologically and traditionally harvested tomatoes and each were dried with two different methods as sun drying and tunnel drying. In addition, the analysis of carotenoids were made in two different dried apple variations of raw sample harvested ecologically. After drying of tomatoes and apples, they were applied cold storage within 12 months and analysis were made during the storage period. The color of samples was also measured. During storage, measurements of "L", "a", "b" values were continued. At the end of 12 months it was seen that, the quantity of carotenoids in all samples decreased. Color measurements showed that, there were some losses in color of each samples especially after drying process and also during the storage period. Key words: Carotenoids, tomato, apple, drying, storage
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Depolama, Storage, Domates, Tomato, Elma, Apple, Karotenoidler, Carotenoids, Kurutma, Drying
