Çileklerin dondurularak kurutulmasında farklı sıcaklık uygulamalarının ürün kalitesine etkisi
Küçük Resim Yok
Tarih
2024
Yazarlar
Kılıç, Öykü
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında endüstriyel olarak en fazla üretimi yapılan ürünlerden biri olan dondurularak kurutulmuş çileklerin yüksek kalitede üretilmesi hedeflenmiştir. Bunun için üç farklı sıcaklık-süre profili belirlenmiştir. Bunlar, Deneme I 20 °C - 6 saat, 30 °C - 6 saat, 40 °C - 6 saat, 50 °C - 3 saat; Deneme II 30 °C - 6 saat, 40 °C - 9 saat, 50 °C - 6 saat ve Deneme III 50 °C - 6 saat, 40 °C - 9 saat, 30 °C - 6 saat şeklindedir. Denemelerde kullanılan çilek Rubygem çeşidi olarak Manisa ili Köprübaşı ilçesinden Mayıs, Haziran ve Aralık hasatlarından sonra temin edilmiştir. Çalışma kapsamında hem taze çileklere hem de kurutulmuş çileklere analizler uygulanmıştır. Toplam kuru madde, suda çözünür kuru madde, pH değeri, titrasyon asitliği, toplam kül miktarı, renk değerleri, şeker içeriği, toplam monomerik antosiyanin miktarı, antioksidan kapasitesi ve toplam fenolik madde miktarı değerleri belirlenmiştir. Ayrıca kurutulmuş çileklere su aktivitesi, ağırlık kaybı, aroma analizi ve duyusal değerlendirme analizleri uygulanmıştır. Farklı hasat dönemlerinde çilekler farklı fizikokimyasal özellikler göstermiştir. Belirlenen kurutma profillerinde en yüksek fenolik madde miktarı II. denemede 1585,93 mg GAE 100g-1 KM ve en yüksek antosiyanin miktarı I. denemede 282,99 mg pelargonidin-3-glucoside 100g-1 KM bulunmuştur. Aroma bileşikleri içeriği açısından Deneme I 'den toplam 26 uçucu bileşik, Deneme II 'den 28 uçucu bileşik ve Deneme III 'den 30 uçucu bileşik belirlenmiştir. Duyusal değerlendirme açısından anlamlı fark bulunmamakla birlikte en yüksek puanı genel beğeni açısından III. Deneme almıştır. Tüm veriler incelendiğinde her üç denemede de yüksek kalitede endüstriyel üretime uygun ürünler elde edilmiştir.
In this thesis, it was aimed to produce high quality freeze-dried strawberries, one of the most industrially produced products. For this purpose, three different temperature - duration profiles were determined. These are Trial I 20 °C - 6 hours, 30 °C - 6 hours, 40 °C - 6 hours, 50 °C - 3 hours; Trial II 30 °C - 6 hours, 40 °C - 9 hours, 50 °C - 6 hours and Trial III 50 °C - 6 hours, 40 °C - 9 hours, 30 °C - 6 hours. The strawberries used in the trials were Rubygem variety obtained from Köprübaşı district of Manisa province after May, June and December harvests. Within the scope of the study, both fresh strawberries and dried strawberries were analyzed. Total dry matter, water soluble dry matter, pH value, titration acidity, total ash content, color values, sugar content, total monomeric anthocyanin content, antioxidant capacity and total phenolic content were determined. In addition, water activity, weight loss, aroma analysis and sensory evaluation analyses were applied to dried strawberries. Strawberries showed different physicochemical properties at different harvest periods. In the determined drying profiles, the highest phenolic content was 1585.93 mg GAE 100g-1 DM in Trial II and the highest anthocyanin content was 282.99 mg pelargonidin-3-glucoside 100g-1 DM in Trial I. In terms of aroma compounds content, a total of 26 volatile compounds from Trial I, 28 volatile compounds from Trial II and 30 volatile compounds from Trial III were determined. Although there was no significant difference in terms of sensory evaluation, Trial III received the highest score in terms of overall impression. When all the data were analyzed, high quality products suitable for industrial production were obtained in all three trials.
In this thesis, it was aimed to produce high quality freeze-dried strawberries, one of the most industrially produced products. For this purpose, three different temperature - duration profiles were determined. These are Trial I 20 °C - 6 hours, 30 °C - 6 hours, 40 °C - 6 hours, 50 °C - 3 hours; Trial II 30 °C - 6 hours, 40 °C - 9 hours, 50 °C - 6 hours and Trial III 50 °C - 6 hours, 40 °C - 9 hours, 30 °C - 6 hours. The strawberries used in the trials were Rubygem variety obtained from Köprübaşı district of Manisa province after May, June and December harvests. Within the scope of the study, both fresh strawberries and dried strawberries were analyzed. Total dry matter, water soluble dry matter, pH value, titration acidity, total ash content, color values, sugar content, total monomeric anthocyanin content, antioxidant capacity and total phenolic content were determined. In addition, water activity, weight loss, aroma analysis and sensory evaluation analyses were applied to dried strawberries. Strawberries showed different physicochemical properties at different harvest periods. In the determined drying profiles, the highest phenolic content was 1585.93 mg GAE 100g-1 DM in Trial II and the highest anthocyanin content was 282.99 mg pelargonidin-3-glucoside 100g-1 DM in Trial I. In terms of aroma compounds content, a total of 26 volatile compounds from Trial I, 28 volatile compounds from Trial II and 30 volatile compounds from Trial III were determined. Although there was no significant difference in terms of sensory evaluation, Trial III received the highest score in terms of overall impression. When all the data were analyzed, high quality products suitable for industrial production were obtained in all three trials.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
