ULTRASONİK VE ELEKTRİKSEL ÖN İŞLEMLERİN KİVİ DİLİMLERİNİN KURUMA VE KALİTE ÖZELLİKLERİNE ETKİSİ

Year 2021, Volume: 46 Issue: 4, 817 - 829, 17.05.2021

Ahsen Rayman Ergün , Hamza Bozkır

https://doi.org/10.15237/gida.GD21025

Cited By: 2

Abstract

Bu çalışmada, elektriksel (ET) ve ultrases (US) ön işlemi görmüş kivi dilimlerinin kuruma karakteristiği ve kalite özellikleri araştırılmıştır. Elektriksel ve ultrasonik ön işlemler sırasıyla, 100V-40 s ve 35 kHz frekansta 30 dak. parametreleriyle gerçekleştirilmiştir. Ön işlemlerden sonra kivi dilimleri, 50 °C'de ve 1.5 m/s hava akış hızında bir konvektif kurutucu kullanılarak kurutulmuştur. Bu ön işlemlerin kuruma hızı ve kalite özelliklerine (toplam fenolik madde, C vitamini, pektin içerikleri, rehidrasyon hızı, asitlik ve renk değerleri) etkileri değerlendirilmiştir. Sonuç olarak, US ve ET ön işlemleri, kurutma hızında sırasıyla %18.34 ve %21.65 artış sağlamıştır. Ön işlemlerin kombinasyonu (ET + US) kuruma hızını %35.70 artırmıştır. ET ön işlemi, örneklerin pektin içeriği ve renk değerlerinde minimum değişiklik meydana getirirken, US uygulaması kivi dilimlerinde C vitamini, rehidrasyon kapasitesi ve asitlik gibi kalite özelliklerini artırmıştır.

Keywords

Kivi,, elektriksel,, ultrases,, kurutma,, kalite

INFLUENCE OF ULTRASONIC AND ELECTRICAL PRETREATMENTS ON THE DRYING AND QUALITY CHARACTERISTICS OF KIWI FRUIT SLICES

Abstract

In this study, the drying characteristics and quality properties of electrical (ET) and ultrasound (US) pre-treated kiwi fruit slices were investigated. Electrical and ultrasound pretreatments were carried out on the parameters of 100 V- 40 sec. and 35 kHz-30 min respectively. After the pretreatments, the kiwi fruit slices were dehydrated using a convective dryer at 50°C and 1.5 m/s air flow rate. The effects of these pretreatments on the drying rate and quality properties (the total phenolic content, vitamin C, pectin contents, rehydration rate, acidity, and color values) were evaluated. Consequently, the US and ET pretreatments provided an increase in the drying rate by 18.34% and 21.65% respectively. The combination of pretreatments (ET+US) increased the drying rate by 35.70%. The ET pretreatment produced minimum changes in the samples' pectin content and color values, and the US application increased the vitamin C, rehydration capacity, and acidity.

Keywords

Kiwi fruit,, electrical,, ultrasound, drying, quality

References

• ANON, (1968). IFJU, Methods of analyses. Method-26. International federation of fruit juice producers. 10, Rue De Liege, Paris, France.
• AOAC, (1990). Official methods of analysis of the association of official analytical chemists (15th ed.) Washington, DC, Association of Official Analytical Chemists
• AOAC, (1995) Official methods of analysis of AOAC international (16th ed.). Arlington, VA: Association of Official Analytical Chemist
• Azoubel, P.M., Baima, M.D.A.M., Amorim, M.D.R., Oliveira, S.S.B. (2010). Effect of ultrasound on banana CV pacovan drying kinetics. J Food Eng, 97(2), 194-198.
• Bantle M, Eikevik TM, (2011) Parametric study of high-intensity ultrasound in the atmospheric freeze drying of peas. Drying Technol, 29, 1230-1239.
• Barba, F.J., Parniakov, O., Pereira, S.A., Wiktor, A., Grimi, N., Boussetta, N., Vorobiev, E. (2015). Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int, 77(4), 773-798.
• Baysal, T., Icier, F., Yıldız, H., Demirdöven, A. (2007). Effects of electroplasmolysis applications on yield and quality in pomegranate and cherry juice production. Ege University, Scientific Research Project-07 BIL 027, Turkey
• Baysal, T., Rayman, A., Bozkır, H. (2012). Investigation of the effects of electroplasmolysis application on drying. Proceedings of the International conference on Bio and Food Electrotechnologies (BFE), Salerno, ITALY, 58.
• Bazhal, M.I., Ngadi, M.O., Raghavan, V.G.S. (2003). Influence of pulsed electroplasmolysis on the porous structure of apple tissue. Biosyst Eng, 86, 51-57.
• Çakmak, R.Ş, Tekeoğlu, O., Bozkır, H., Ergün, A.R., Baysal, T. (2016). Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms. LWT-Food Sci Technol, 69, 197-202.
• Caliskan, G., Dirim, S.N. (2017). Drying characteristics of pumpkin (Cucurbita moschata) slices in convective and freeze dryer. Heat Mass Transf, 53, 2129-2141.
• Çalıskan, G., Ergun, K., Dirim, S.N. (2015). Freeze drying of kiwi (Actinidia deliciosa) puree and the powder properties. Ital J Food Sci, 27(3), 385-396.
• Cárcel, J.A., García-Pérez, J.V., Riera, E., Mulet, A. (2007). Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technol, 25:1, 185-193.
• Castaldo, D., Lo, Voi, A., Trifiro, A., Gherardi, S. (1992). Composition of Italian kiwi (Actinidia chinensis) puree. J Agric Food Chem, 40, 594-598.
• Chin, S.K., Siew, E.S, Soon, W.L. (2015). Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method. Int Food Res J, 22(6), 2188-2195.
• Cui, Z.W., Li, C.Y., Song, C.F., Song, Y. (2008). Combined microwave vacuum and freeze drying of carrot and apple chips. Drying Technol, 26:12, 1517-523.
• Darıcı, S., Şen, S. (2011). Investigating the effect of air flow rate on the drying rate of kiwi fruit. X. Congress of National Installation, Izmir- Turkey.
• Demiray, E., Seker, A., Tülek, Y. (2017). Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat Mass Transf, 53, 1817-1827
• Deng Y, Zhao Y, (2008). Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT-Food Sci Technol, 41, 1575-1585.
• Duan, X., Zhang, M., Li, X., Mujumdar, A.S. (2008). Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying. Drying Technol, 26:4, 420-426.
• Erbay, B., Kıvrak, E., Orhan, H., Küçüköner, E. (2009). Effect of different antioxidant solutions on the color, rehydration properties and some sensory properties of freeze dried carrot slices. SDU J Nat Appl Sci, 13:3, 229-236.
• Femenia, A., Sastre-Serrano, G., Simal, S., Garau, M.C., Eim, V.S., Rossello, C. (2009). Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening. LWT-Food Sci Technol, 42, 106-112.
• Fernandes, F.A.N., Linhares, J.F.E., Rodrigues, S. (2008a). Ultrasound as pre-treatment for drying of pineapple. Ultrason Sonochem, 15:6, 1049-1054.
• Fernandes, F.A.N., Gallao, M.I., Rodrigues, S. (2008b). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Sci Technol, 41, 604–610.
• Fernandes, F.A.N., Oliveira, F.I.P., Rodrigues, S. (2008c). Use of ultrasound for dehydration of papayas. Food Bioproc Tech, 1, 339-345.
• Fernandes, F.A.N., Rodrigues, S. (2007). Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. J Food Eng, 82, 261-267.
• Fernandes, F.A.N., Rodrigues, S. (2008). Application of ultrasound and ultrasound-assisted osmotic dehydration in drying of fruits. Drying Technol, 26:12, 1509-1516.
• Fernandes, F.A.N., Rodrigues, S., Law, C.L., Mujumdar, A.S. (2011). Drying of exotic tropical fruits: A comprehensive review. Food Bioproc Tech, 4:2, 163-185.
• Fijalkowska, A., Nowacka, M., Wiktor, A., Sledz, M., Witrowa-Rajchert, D. (2016). Ultrasound as a pretreatment method to improve drying kinetics and sensory properties of dried apple. J Food Process Eng, 39, 256-265.
• Franke, S.I.R., Chless, K., Sılverıa, J.D., Robensam, G. (2004) Study of antioaksidant and mutajenic activity of different orange juice. Food Chem, 88, 45-55.
• Gamboa-Santos, J., Montilla, A., Cárcel, J.A., Villamiel, M., Garcia-Perez, J.V. (2014) Air-borne ultrasound application in the convective drying of strawberry. J Food Eng, 128, 132-139.
• Garcia-Noguera, J., Oliveira, F.I.P., Gallão, M.I., Weller, C.L., Rodrigues, S., Fernandes, F.A.N. (2010). Ultrasound-assisted osmotic dehydration of strawberries: effect of pretreatment time and ultrasonic frequency. Drying Technol, 28, 294-303.
• Gogus, F., Maskan, M. (2001). Drying of olive pomace by a combined microwave-fan assisted convection oven. Nahrung/Food, 45, 129-132.
• Gorinstein, S., Haruenkit, R., Poovarodom, S., Park, Y.S., Vearasilp, S., Suhaj, M., Hamg, K.S., Heo, B.G., Cho, J.Y., Jang, H.G. (2009). The comparative characteristics of snake and kiwi fruits. Food Chem Toxicol, 47, 1884-1891.
• Goula, A.M., Adamopoulos, K.G. (2005). Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. J Food Eng, 66, 35-42.
• Hışıl, Y. (2004) Instrumental Food Analysis and Laboratory Experiments. Ege University Engineering Faculty Books, 45, İzmir-Turkey
• İçier, F., Yıldız, H., Eroğlu, S., Sabancı, S., Eroğlu, E. (2013). Effect of electrical and ultrasonic pre-treatments during osmotic dehydration of quince slices. Academic Food J, 11:2, 60-69.
• Jambrak, A.R., Mason, T.J., Paniwnyk, L., Lelas, V. (2007). Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. J Food Eng, 81(1), 88-97.
• Kadi, H., Hamlat, M.S. (2002). Studies on drying kinetics of olive foot cake. Grases Aceites, 53, 226-228
• Kaya, A., Aydın, O., Dincer, İ. (2008). Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits (Actinidia Deliciosa Planch). J Food Eng, 88, 323-330.
• Kaya, A., Aydın, O., Kolaylı, S. (2010). Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwi fruits (Actinidia deliciosa Planch). Food and Bioprod Process, 88, 165-173.
• Kek, S.P., Chin, N.L., Yusof, Y.A. (2013). Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices. Food Bioprod Process, 9, 495-506.
• Lee, J.W., Feng, H., Kushad, M. (2005). Effect of Manothermosonication (MTS) on quality of orange juice. Presented at AIChE Annual Meeting, (Cincinnati).
• Magalhãesa, M.L., Cartaxo, S.J.M., Gallão, M.I., García-Pérez, J.V., Cárcel, J.A., Rodrigues, S., Fernandes, F.A.N. (2017). Drying intensification combining ultrasound pre-treatment and ultrasound-assisted air drying. J Food Eng, 215, 72-77.
• Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng, 48(2): 169-175
• Miano, A.C., Ibarz, A., Augusto, P.E.D. (2016) Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases. Ultrason Sonochem, 29, 413-419
• Mohammadi, A., Rafiee, S., Emam-Djomeh, Z., Keyhani, A. (2008). Kinetic models for colour changes in kiwifruit slices during hot air drying. World J Agric Sci, 4(3), 376-383.
• Mulet, A., Cárcel, J.A., Sanjuán, N., Bon, J. (2003). New food drying technologies use of ultrasound. Food Sci Technol Int, 9, 215–221.
• Nowacka, M., Wiktor, A., Sledz, M., Jurek, N., Witrowa-Rajchert, D. (2012) Drying of ultrasound pretreated apple and its selected physical properties. J Food Eng, 113, 427–433.
• Opalic, M., Domitran, Z., Komes, D., Belšcak, A., Horzic´, D., Karlovic´, D. (2009). The effect of ultrasound pre-treatment and air-drying on the quality of dried apples. Czech J Food Sci. 27, 297-300.
• Park, Y.S., Namiesnik, J., Vearasilp, K., Leontowicz, H., Leontowicz, M., Barasch, D., Nemirovski, A., Trakhtenberg, S., Gorinstein, S. (2014). Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars. Food Chem, 165, 354-361.
• Pingret, D., Fabiano-Tixier, A.S., Chemat, F. (2013). Degradation during application of ultrasound in food processing: A review. Food Control, 31, 593-606.
• Ricce, C., Rojas, M.L., Miano, A.C., Siche, R., Augusto, P.E.D. (2016) Ultrasound pretreatment enhances the carrot drying and rehydration. Food Res Int, 89(1), 701-708.
• Rojas, M.L., Leite, T.S., Cristianini, M., Alvim, I.D., Augusto, P.E.D. (2016). Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Res Int, 82, 22-33.
• Santacatalina, J.V., Cárcel, J.A., Simal, S., Garcia-Perez, V., Mulet, V. (2012). Atmospheric freeze drying assisted by power ultrasound. International Symposium on Ultrasound in the Control of Industrial Processes. Mater Sci Eng, 42:012021.
• Schössler, K., Jäger, H., Knorr, D. (2012). Novel contact ultrasound system for the accelerated freeze-drying of vegetables. Innov Food Sci Emerg Technol, 16, 113-120.
• Simal, S., Femenia, A., Garau, M.C., Rossell, C. (2005). Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. J Food Eng, 66, 323-328.
• Stojanovic, J., Silva, J.L. (2007). Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chem, 101(3), 898-906.
• Toosi, S.B., Maghsoudlou, Y., Bolouri, B., Eshraghi, E. (2011). Modelling effect of ultrasound pretreatment on drying kinetics of kiwifruit. International Congress on Engineering and Food, Atina, Greece.
• Vega-Gálvez, A., Ah-Hen, K., Chacana, M., Vergara, J., Martinez-Monzo, J., Garcia-Segovia, P., Lemus-Mondaca, R., Di Scala, K. (2012). Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chem, 132, 51-59.
• Wang, J., Xi., Y.S. (2005). Drying characteristics and drying quality of carrot using a two-stage microwave process. J Food Eng, 68, 505-511.
• Wang, W.C., Sastry, SK. (2002). Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innov Food Sci Emerg Technol, 3, 371-377.