Bazı sebzelerin kalitesine mikrodalga ve diğer haşlama yöntemlerinin etkileri üzerine araştırmalar
Küçük Resim Yok
Tarih
1994
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZET BAZI SEBZELERİN KALİTESİNE MİKRODALGA VE Dİ?ER HAŞLAMA YÖNTEMLERİNİN ETKİLERİ ÜZERİNE ARAŞTIRMALAR BAYSAL, Taner Doktora Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Prof. Dr. Ünal YURDAGEL Mayıs 1994 Araştırmada Nantes çeşidi havuç, Sprinter çeşidi bezelye ve Bayrampaşa çeşidi enginar örnekleri dondurulma işlemi öncesinde mikrodalga, su ve buhar ortamında haşlanmışlardır. Mikrodalga haşlama işlemi 2450 MHz frekansta çalışan bir fırına hareketli bant eklenerek dizayn edilen ekipmanda, sebzeler paketlendikten sonra gerçekleştirilmiştir. Haşlama süresinin belirlenmesinde peroksidaz enzim inaktivasyonu esas alınmıştır. Su ve buhar ortamında haşlamada, haşlama süresi bakımından fark bulunamazken, mikrodalga enerji ile haşlamada peroksidaz enzimi, diğer haşlama yöntemlerine göre bezelyede % 50, havuçda % 44.4 ve enginarda % 60 daha kısa sürede inaktive edilmiştir. Haşlama işlemi süresince belirlenen sıcaklık profillerinde de, mikrodalga enerji ile ısıtmanın su ve buharda haşlamadan farklılık gösterdiği saptanmıştır. Ayrıca, 0.2-3.0 GHz arasında her sebzenin dielektrik özellikleri belirlenmiş ve 2450 MHz'de mikrodalga penetrasyon derinlikleri havuç, bezelye ve enginar için sırasıyla, 23.15 mm, 17.17 mm ve 21.19 mm olarak hesaplanmıştır. Dondurulmuş sebzelerde de incelenen özellikler arasında kuru madde, askorbik asit ve sertlik nicelikleri mikrodalga ile haşlanan örneklerde su ve buharda haşlamaya göre önemli (p^0.01) oranda yüksek ve toplam canlı miktarı ise düşük bulunmuştur. Anahtar Kelimeler: Mikrodalga, Haşlama, Dondurulma, Peroksidaz enzimi, Dondurulmuş sebze, Sıcaklık profili, Dielektrik özellikler, Suda haşlama
ABSTRACT THE EFFECTS OF MICROWAVE AND CONVENTIONAL BLANCHING METHODS ON THE QUALITY OF SELECTED VEGETABLES BAYSAL, Taner Ph.D. in Food Eng. Supervisor: Prof. Dr. Ünal YURDAGEL May, 1994 Application of microwave energy for blanching of Nantes variety carrots, Sprinter variety peas and Bayrampaşa variety artichokes were evaluated and compared with conventional hot water and steam blanching. Domestic microwave oven operates at 2450 MHz constructed with a continuous belt was used for microwave blanching of packaged vegetables. Blanching treatments were previously optimized to result in total inactivation of peroxidase in shortest possible blanching time. Complete inactivation of peroxidase enzyme for microwave blanching required % 50, % 44.4 and % 60 less time than conventional blanching methods for peas, carrots and artichokes respectively. Temperature profiles obtained during blanching, also showed that microwave heating was different from conventional blanching methods. Dielectric properties of samples were measured at 0.2-3.0 GHz and penetration depth at 2450 MHz microwave frequency was calculated as 23.15 mm, 17.17 mm and 21.19 mm for carrot, peas and artichoke respectively. Quality of frozen vegetables were also evaluated by physical, chemical, microbiological and sensorial analysis. Total dry matter, ascorbic acid content and Instron hardness values were found superior and total aerobic bacteria count was found significantly low (p^0.01) for microwave blanched frozen vegetables. Key words: Microwave, Blanching, Freezing, Peroxidase enzyme, Frozen vegetables, Temperature profiles, Dielectric properties, Conventional blanching.
ABSTRACT THE EFFECTS OF MICROWAVE AND CONVENTIONAL BLANCHING METHODS ON THE QUALITY OF SELECTED VEGETABLES BAYSAL, Taner Ph.D. in Food Eng. Supervisor: Prof. Dr. Ünal YURDAGEL May, 1994 Application of microwave energy for blanching of Nantes variety carrots, Sprinter variety peas and Bayrampaşa variety artichokes were evaluated and compared with conventional hot water and steam blanching. Domestic microwave oven operates at 2450 MHz constructed with a continuous belt was used for microwave blanching of packaged vegetables. Blanching treatments were previously optimized to result in total inactivation of peroxidase in shortest possible blanching time. Complete inactivation of peroxidase enzyme for microwave blanching required % 50, % 44.4 and % 60 less time than conventional blanching methods for peas, carrots and artichokes respectively. Temperature profiles obtained during blanching, also showed that microwave heating was different from conventional blanching methods. Dielectric properties of samples were measured at 0.2-3.0 GHz and penetration depth at 2450 MHz microwave frequency was calculated as 23.15 mm, 17.17 mm and 21.19 mm for carrot, peas and artichoke respectively. Quality of frozen vegetables were also evaluated by physical, chemical, microbiological and sensorial analysis. Total dry matter, ascorbic acid content and Instron hardness values were found superior and total aerobic bacteria count was found significantly low (p^0.01) for microwave blanched frozen vegetables. Key words: Microwave, Blanching, Freezing, Peroxidase enzyme, Frozen vegetables, Temperature profiles, Dielectric properties, Conventional blanching.
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, Bezelye, Pea, Dondurulmuş gıdalar, Frozen foods, Enginar, Artichoke, Havuç, Carrot, Haşlama, Scalding, Mikrodalgalar, Microwaves
