Comparison of Effects of Different Drying Methods on Quality Parameters of Four Different Persimmon Cultivars

Yıl 2024, Cilt: 11 Sayı: 1, 19 - 25, 28.01.2024

Feyza Tosya , Sibel Bölek , Feriha Göksu , Muhammed Ali Göktaş , Zeynep Özlü , Arzu Şen , Ertürk İnce , Nesrin Aktepe Tangu

https://doi.org/10.30910/turkjans.1369011

Öz

In this study, influences of four different drying techniques (oven drying, fluidized bed drying, vacuum drying, and freeze drying) on quality parameters of four different persimmon cultivars (Rojo Brilliante, Seedless, Hachiya, Türkay) were investigated. For this aim, antioxidant activity, total phenolic content, color values, and rehydration capacity analyses were performed. All-persimmon cultivars were affected by different drying techniques similarly. Rojo Brillante cultivar gave superior dried products in terms of physicochemical properties. Oven drying increased antioxidative properties of persimmons (70.36±0.25), but this method caused a decrease in rehydration capacity (2.17±0.05) and L* values (38.06±0.90). Freeze drying gave superior dried products in terms of physicochemical properties. However, vacuum dried products and freeze-dried products had similar quality properties. Because of high operation cost of freeze drying, vacuum drying can be used to obtain dried persimmons with high quality properties.

Anahtar Kelimeler

Drying, persimmon, antioxidant activity

Farklı Kurutma Tekniklerinin Dört Farklı Trabzon Hurması Çeşidinin Kalite Parametreleri Üzerine Etkilerinin Karşılaştırılması

Öz

Bu çalışmada, dört farklı kurutma tekniğinin (fırında kurutma, akışkan yatakta kurutma, vakumla kurutma ve dondurarak kurutma) dört farklı hurma çeşidinin (Rojo Brilliante, Seedless, Hachiya, Türkay) kalite parametreleri üzerindeki etkileri araştırılmıştır. Bu amaçla antioksidan aktivite, toplam fenolik madde, renk değerleri ve rehidrasyon kapasitesi analizleri yapılmıştır. Tüm hurma çeşitleri farklı kurutma tekniklerinden benzer şekilde etkilenmiştir. Rojo Brillante çeşidi fizikokimyasal özellikler açısından üstün kurutulmuş ürünler vermiştir. Fırında kurutma hurmaların antioksidatif özelliklerini arttırmış (70,36±0,25), ancak bu yöntem rehidrasyon kapasitesinde (2,17±0,05) ve L* değerlerinde (38,06±0,90) azalmaya neden olmuştur. Dondurarak kurutma ile fizikokimyasal özellikler açısından üstün kurutulmuş ürünler elde edilmiştir. Ancak vakumla kurutulan ürünler ile dondurularak kurutulan ürünler benzer kalite özelliklerine sahip olmuştur. Dondurarak kurutmanın yüksek işletme maliyeti nedeniyle, yüksek kalite özelliklerine sahip kurutulmuş hurma elde etmek için vakumlu kurutma, dondurarak kurutma yerine kullanılabilir.

Anahtar Kelimeler

Kurutma, Trabzon hurması, antioksidan aktivite

Kaynakça

• Amanor‐Atiemoh, R., Zhou, C., Abdullaleef Taiye, M., Sarpong, F., Wahia, H., Amoa‐Owusu, A., ... & Chen, L. (2020). Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying. Journal of Food Process Engineering, 43(2), e13347.
• Besada, C., Jackman, R. C., Olsson, S., & Woolf, A. B. (2010). Response of ‘Fuyu’persimmons to ethylene exposure before and during storage. Postharvest Biology and Technology, 57(2), 124-131.
• Bolek, S., & Ozdemir, M. (2017). Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans. LWT, 86, 327-336.
• Bozkir, H., Ergün, A. R., Serdar, E., Metin, G., & Baysal, T. (2019). Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics sonochemistry, 54, 135-141.
• Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
• Bölek, S., & Obuz, E. (2014). Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry, 38(2), 242-249.
• Cárcel, J. A., García-Pérez, J. V., Riera, E., & Mulet, A. (2007). Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology, 25(1), 185-193.
• Cernîşev, S. (2010). Effects of conventional and multistage drying processing on non-enzymatic browning in tomato. Journal of food engineering, 96(1), 114-118.
• Chung, H.S., Kim, D.H., Kim, H.S., Lee, Y.G., Seong, J.H., Youn, K.S. and Moon, K.D., 2017. Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods. Food science and biotechnology, 26(2), pp.401-407.
• Dal, F. F., & Karacabey, E. (2021). Determination of The Physical, Physio-Chemical and Chemical Properties of Gilaburu Fruits (Viburnum opulus) Dried by Convectional Drying Technique. Turkish Journal of Agriculture-Food Science and Technology, 9, 2547-2551.
• Ge, Z., Zhang, M., Deng, X., Zhu, W., Li, K. and Li, C., 2017. Persimmon tannin promoted macrophage reverse cholesterol transport through inhibiting ERK1/2 and activating PPARγ both in vitro and in vivo. Journal of functional foods, 38, pp.338-348.
• Hyun, J.E., Kim, J.Y., Kim, E.M., Kim, J.C. and Lee, S.Y., 2019. Changes in microbiological and physicochemical quality of dried persimmons (Diospyros kaki Thunb.) stored at various temperatures. Journal of Food Quality, 2019.
• Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K. and Li, C., 2019. Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing, 118, pp.67-76.
• Jiang, H., Zhang, M., Mujumdar, A. S., & Lim, R. X. (2014). Comparison of drying characteristic and uniformity of banana cubes dried by pulse‐spouted microwave vacuum drying, freeze drying and microwave freeze drying. Journal of the Science of Food and Agriculture, 94(9), 1827-1834.
• Kaleta, A., Górnicki, K., Winiczenko, R. and Chojnacka, A., 2013. Evaluation of drying models of apple (var. Ligol) dried in a fluidized bed dryer. Energy Conversion and Management, 67, pp.179-185.
• Marques, L. G., Prado, M. M., & Freire, J. T. (2009). Rehydration characteristics of freeze-dried tropical fruits. LWT-Food Science and Technology, 42(7), 1232-1237.
• Milczarek, R.R., Vilches, A.M., Olsen, C.W., Breksa, A.P., Mackey, B.E. and Brandl, M.T., 2020. Physical, microbial, and chemical quality of hot-air-dried persimmon (Diospyros kaki) chips during storage. Journal of Food Quality, 2020.
• Pérez-Munuera, I., Hernando, I., Larrea, V., Besada, C., Arnal, L. and Salvador, A., 2009. Microstructural study of chilling injury alleviation by 1-methylcyclopropene in persimmon. HortScience, 44(3), pp.742-745.
• Papoutsis, K., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Bowyer, M. C., Scarlett, C. J., & Vuong, Q. V. (2017). Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science & Technology, 52(4), 880-887.
• Que, F., Mao, L., Fang, X., & Wu, T. (2008). Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International journal of food science & technology, 43(7), 1195-1201.
• Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. Journal of food engineering, 49(4), 311-319.
• Reis, F. R., Marques, C., de Moraes, A. C. S., & Masson, M. L. (2022). Trends in quality assessment and drying methods used for fruits and vegetables. Food Control, 109254.
• Quintero‐Ramos, A., Bourne, M. C., & Anzaldua‐Morales, A. (1992). Texture and rehydration of dehydrated carrots as affected by low temperature blanching. Journal of Food Science, 57(5), 1127-1139.
• Saleem, M. S., Ejaz, S., Anjum, M. A., Nawaz, A., Naz, S., Hussain, S., ... & Canan, İ. (2020). Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage. Journal of Food Processing and Preservation, 44(8), e14583.
• Sampaio, R.M., Neto, J.P.M., Perez, V.H., Marcos, S.K., Boizan, M.A. and Da Silva, L.R., 2017. Mathematical modeling of drying kinetics of persimmon fruits (Diospyros kaki cv. Fuyu). Journal of Food Processing and Preservation, 41(1), p.e12789.
• Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M. and Russo, P., 2020. Influence of different hot air-drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods, 9(1), p.101.
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
• Soong, Y. Y., & Barlow, P. J. (2004). Antioxidant activity and phenolic content of selected fruit seeds. Food chemistry, 88(3), 411-417.
• Udomkun, P., Nagle, M., Mahayothee, B., Nohr, D., Koza, A., & Müller, J. (2015). Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya. LWT-Food Science and Technology, 60(2), 914-922.
• Zhao, C.C., Ameer, K. and Eun, J.B., 2021. Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon. LWT, 143, p.111149.