Bengünur Kutlu, Fahriye Ayrıç, Ahsen Rayman Ergün, Taner Baysal

Ilımlı Elektrik Alan ve Ultrases Ön İşlemlerinin Mikrodalga ve Derin Yağda Kızartma Teknikleriyle Üretilen Havuç Cipslerinin Renk ve Nem İçeriği Üzerine Etkisi

Bu araştırmada farklı ön işlemler (ılımlı elektrik alan ve ultrases uygulaması) sonrası mikrodalga ve derin yağdakızartılan havuç cipslerinin renk değerleri ve nem içerikleri kıyaslanarak ön işlemlerin ve kızartma tekniklerininetkilerinin belirlenmesi amaçlanmıştır. Farklı mikrodalga güçleri (400 ve 600W) ve kızartma sürelerinde (4 ve 6 dakika)çalışılmıştır. Sonuçta aynı sıcaklık derecelerinde (180±3°C) ve sürelerde derin yağda kızartmaya kıyasla mikrodalgakızartma işlemi örneklerin nem içeriklerinde daha fazla azalmaya neden olmuştur. En düşük nem içeriğinin %11.19olarak elektrik alan+ultrases+mikrodalga uygulamalarının birlikte uygulandığı grupta olduğu saptanmıştır. Mikrodalgauygulamasında uygulama süresi ve güç değeri arttıkça nem içeriğindeki azalma artış göstermiştir. Ultrases desteklihaşlama işleminin geleneksel haşlamaya kıyasla nem içeriği ve renk değerleri üzerinde istatistiksel olarak önemliseviyede etkili olduğu, ayrıca elektrik alan uygulaması ile hücrelerde parçalanmaya bağlı olarak daha fazla suyunkızartma prosesinde uzaklaştığı tespit edilmiştir. Ultrasesin diğer yöntemlerle kombine kullanıldığında parlaklık vesarılık değerlerinde daha etkili olduğu ve mikrodalga kızartma teknolojisi uygulanan örneklerde parlaklık değerinindaha yüksek olduğu sonucuna varılmıştır. En yüksek aydınlık değerinin (L*=68.76), ılımlı elektrik alan, ultrases vemikrodalga uygulamasının birlikte uygulandığı (600 W, 4 dakika) grupta olduğu saptanmıştır.

Effect of Moderate Electric Field and Ultrasound Applications on Color and Moisture Contents of Carrot Chips Produced by Microwave and Deep-Frying Methods

In this study, color values and moisture contents of microwave-fried and deep-fried carrot chips after different pretreatments (moderate electric field and ultrasound blanching) were determined, and frying techniques were compared at the same temperature (180±3°C). Microwave frying was carried out at two microwave powers (400 and 600W) for 4 or 6 minutes. As a result, microwave frying process provided a significant reduction in the moisture contents of samples at the same temperature and time in comparison to deep frying. The least moisture content was found in the group that treated by both moderate electric field, ultrasound and microwave, as 11.19%. As time and power increased, the moisture contents of samples decreased. Ultrasound blanching was found statistically effective on the color values and moisture contents compared with conventional blanching. Additionally, more water evaporated in the frying process depending on the disintegration of plant cells by the application of electric field. Ultrasound was more effective on the color properties when used in combination with other methods, and the lightness value was found to be higher in microwave-fried samples. The highest lightness value was found in the group of moderate electric field, ultrasound blanching and microwave frying (600 W, 4 min) as 68.76.

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