Kırmızı biberin (capsıcum annuum l.) mikrodalga- vakumkurutma tekniği ile kurutulması ve kaliteparametrelerinin incelenmesi
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında, yerel marketten tek seferde temin edilen %91,74 neme sahip tatlı kırmızıbiber(Capsicum annuum L.) örneklerinin mikrodalga-vakum (180, 360, 600, 900 W ve 0,02, 0,04, 0,06 MPa) ve sıcak hava tekniği (60, 70, 80 ?C) ile %10 nem içeriğinin altına düşürülmesiyle son ürün kalitesindeki değişimler araştırılmıştır. Mikrodalga-vakum prosesinde istenilen nem seviyesine ulaşmak için geçen süre 45-90 dak. , etüvde ise 480 dak. olarak bulunmuştur. Vakum destekli mikrodalga yöntemi ve sıcak hava ile etüvde kurutulan kırmızıbiber örneklerinde toplam antioksidan aktivite, toplam fenolik madde ve toplam monomerik antosiyanin miktarlarında birbirine yakın sonuçlar elde edilmiştir. En yüksek değerler mikrodalga-vakum prosesinde elde edilmiştir. Etüvde kurutulan kırmızıbiber örneklerinin askorbik asit miktarı mikrodalga-vakum prosesine göre %74,46 oranında azalma gözlemlenmiştir. Taze bibere en yakın renk parametreleri ve toplam renk değişimi en az mikrodalga-vakum kurutma tekniğinde elde edilmiştir. İstatiksel açıdan mikrodalga gücünün kurutulmuş kırmızıbiber örneklerinin kimyasal ve fiziksel kalite özellikleri üzerine etkisi vakum basıncından daha belirgin olduğu gözlemlenmiştir.
In this thesis, sweet red pepper (Capsicum annuum L.) with 91.74% moisture obtained at one time from the local grocery store) samples microwave-vacuum (180, 360, 600, and 900 W 0,02, 0,04, 0,06 MPa) and hot air technique (60, 70, 80°C) with 10% moisture content reduced below changes in the quality of the end product were investigated. The time taken to reach the desired moisture level in the microwave-vacuum process is 45-90 minutes. while in the oven 480 min. was found as. Similar results were obtained in the amount of total antioxidant activity, total phenolic substance and total monomeric anthocyanin in the samples of red pepper dried in the oven with vacuum assisted microwave method and hot air. The highest values were obtained in the microwave-vacuum process. Ascorbic acid amount of the red pepper samples dried in the oven was reduced by 74.46% compared to the microwave-vacuum process. The closest color parameters and total color change to fresh pepper were obtained in the least microwave-vacuum drying technique. Statistically, it was observed that the effect of microwave power on chemical and physical quality properties of dried red pepper samples was more significant than vacuum pressure.
In this thesis, sweet red pepper (Capsicum annuum L.) with 91.74% moisture obtained at one time from the local grocery store) samples microwave-vacuum (180, 360, 600, and 900 W 0,02, 0,04, 0,06 MPa) and hot air technique (60, 70, 80°C) with 10% moisture content reduced below changes in the quality of the end product were investigated. The time taken to reach the desired moisture level in the microwave-vacuum process is 45-90 minutes. while in the oven 480 min. was found as. Similar results were obtained in the amount of total antioxidant activity, total phenolic substance and total monomeric anthocyanin in the samples of red pepper dried in the oven with vacuum assisted microwave method and hot air. The highest values were obtained in the microwave-vacuum process. Ascorbic acid amount of the red pepper samples dried in the oven was reduced by 74.46% compared to the microwave-vacuum process. The closest color parameters and total color change to fresh pepper were obtained in the least microwave-vacuum drying technique. Statistically, it was observed that the effect of microwave power on chemical and physical quality properties of dried red pepper samples was more significant than vacuum pressure.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
