Domates kurutulmasında kükürt dioksit uygulaması
Küçük Resim Yok
Tarih
1997
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmada güneşte kurutulmuş domateslerin kalitesine SO2 niceliğinin ve depolama koşullarının etkisi araştırılmıştır. Domatesler, kurutulmuş üründe yaklaşık 1000, 4000 ve 8000 ppm SO2 içerecek şekilde, kükürtlenerek güneşte kurutulmuş ve kurutulan domatesler iki farklı sıcaklık (5 °C ve 30 °C) ve iki farklı bağıl nemde (%58 ve %85) yüksek yoğunluklu polietilen (HDPE) ile paketlenip depolanmıştır, incelenen özellikler, nem, toplam kükürtdioksit, esmerleşme, CIE L*a*b' renk değerleri ile duyusal (lezzet ve renk) özellikleridir. Kükürdün rengi koruyucu etkisinden dolayı, depolama boyunca kükürt içeren örneklerde esmerleşmenin azaldığı ve düşük depolama sıcaklığının etkisiyle örneklerin depolama süresinin arttığı belirlenmiştir.
The effects of procedures performed before storage and the effects of storage conditions on the quality of sulfurized sun dried tomatoes have been studied. Different concentrations of SO2 have been applied to tomatoes before drying as the dried tomatoes would contain nearly 1000, 4000 and 8000 ppm SO2. Dried tomatoes have been packed in high density polyethylenes and stored at two different temperatures (5°C and 30°C) and in two different relative humidities (58% and 85%). the investigated properties were, moisture content, total sulphure dioxide content, degree of browning, CIE L*a*b* color values and organoleptic properties. the usage of SO2 in dried tomatoes and storing them in low temperature conditions prevents browning and prolongs the storage period of them have been investigated.
The effects of procedures performed before storage and the effects of storage conditions on the quality of sulfurized sun dried tomatoes have been studied. Different concentrations of SO2 have been applied to tomatoes before drying as the dried tomatoes would contain nearly 1000, 4000 and 8000 ppm SO2. Dried tomatoes have been packed in high density polyethylenes and stored at two different temperatures (5°C and 30°C) and in two different relative humidities (58% and 85%). the investigated properties were, moisture content, total sulphure dioxide content, degree of browning, CIE L*a*b* color values and organoleptic properties. the usage of SO2 in dried tomatoes and storing them in low temperature conditions prevents browning and prolongs the storage period of them have been investigated.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
22
Sayı
3
