SOĞAN DİLİMLERİNİN KURUTULMASI ESNASINDA RENK DEĞİŞİMİNE ETKİ EDEN FAKTÖRLERİN YANIT YÜZEY YÖNTEMİ İLE BELİRLENMESİ

Year 2017, Volume: 42 Issue: 6, 731 - 742, 15.12.2017

Hande Demir , Özge Süfer , Seda Sezer

Abstract

Kurutulmuş soğan, gıda sanayiinde
özellikle yemekçilik sektörü ile hazır çorba, soslar, salata ve marine edilmiş
çeşitli gıdalarda kullanım potansiyeli olan bir gıda maddesidir. Bu nedenle
kurutma koşullarını optimum hale getirmek (fiziksel ve kimyasal kayıpları en
aza indirerek), ürün kalitesinin arttırılabilmesinde önem teşkil etmektedir. Bu
çalışmada, konveksiyonel, mikrodalga ve vakumlu fırında kurutulan soğan
dilimlerinin, tüketici açısından en önemli kalite kriterlerinden biri olan renk
üzerine, bazı bağımsız değişkenlerin etkisi incelenmiştir. Bu amaçla, her bir
kurutma yöntemi için, yanıt değer olarak kabul edilen toplam renk değişimi (ΔE) değeri üzerine, kurutma sıcaklığı/gücü
(°C veya W), tuzluluk (%) ve dilim kalınlığının (mm) etkisi tarama ve
optimizasyon basamakları ile araştırılmıştır. Konveksiyonel, mikrodalga ve
vakum altında kurutma için belirlenen optimum koşullarda soğan dilimlerinin
toplam renk değişimi değerleri birbirine yakındır. Yapılan denemeler sonucunda
tüm kurutma teknikleri için, soğan dilimlerinin toplam renk değişimini (ΔE) ifade eden birer polinomiyel
model önerilmiştir. 

Keywords

Soğan, Kurutma, Renk, Optimizasyon

DETERMINATION OF FACTORS AFFECTING TOTAL COLOR CHANGE OF ONION SLICES DURING DRYING USING RESPONSE SURFACE METHODOLOGY

Abstract

Dried onion is a food material
which has potential for using in instant soup, sauce, salad formulations,
marinated foods as well as catering sector. Hence, it is important to optimize
drying conditions (by reducing physical and chemical losses) for enhancing food
quality. In this study, some independent parameters which affect color - one of
the significant quality criteria with respect to consumers - of onion slices
dried by conventional, microwave and vacuum techniques were investigated. For
that purpose, the impacts of drying temperature/power (°C or W), saltness (%)
and thickness (mm) on total color change levels (ΔE) of onions as the response
values were screened and optimized for each dehydration procedure. The total
color change values obtained under the optimum conditions of  conventional, microwave and vacuum drying
have approximated. As a result of experiments, polynomial equations that
defined the ΔE of slices was suggested for each technique.

Keywords

Onion, drying, color, optimization

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