Liyofilizasyonun Karadut Morus nigra Kurutmadaki Potansiyelinin Belirlenmesi

Liyofilizasyonun kurutmadaki potansiyeli konveksiyonel ve vakumlu kurutma teknikleriyle kıyaslanarak araştırıldı. Nem içerikleri, aw, toplam antosiyanin içeriği CIE L*, a* değerleri ve yığın yoğunluğu taze örneklerde sırasıyla %83.69, 0.92, 342 mg/L, 8.8, 9.66, 0.95 g/mL iken 24 saatlik kurutma sonunda liyofilize örneklerde %5.97, 0.29, 230 mg/L, 5.65, 6.51, 0.092 g/mL, vakumlu kurutulan örneklerde %8.78, 0.39, 74 mg/L, 3.87, 2.5, 0.368 g/mL, konveksiyonel kurutulan örneklerde %9.79, 0.44, 67 mg/L, 3.98, 2.0, 1.109 g/mL olarak saptandı. Sistemler arasında farklılık bakımından yapılan tek yönlü varyans analizine göre nem miktarları ve L* değerleri arasındaki fark önemli p 0.05 , liyofilizasyonda önemli p

Anahtar Kelimeler:

Karadut Morus nigra, Liyofilizasyon, Konveksiyonel kurutma, Vakumlu kurutma

Potential of Lyophilization for Black Mulberry Morus nigra Drying

Potential of lyophilization for black mulberry drying in comparison to convectional and vacuum drying was investigated. Water content, aw, total anthocyanins, L* and a* values and bulk density of fresh berry were 1.109 g/mL whereas %5.97, 0.29, 230 mg/L, 5.65, 6.51, 0.092 g/mL in lyophilized, %8.78, 0.39, 74 mg/L, 3.87, 2.5, 0.368 g/mL vacuum dried and %9.79, 0.44, 67 mg/L, 3.98, 2.0, 1.109 g/mL convectional dried samples after 24h drying period respectively. One way ANOVA indicated that the difference in water content and L* values were significant p0.05 but significant in lyophilization p

Keywords:

Black mulberry Morus nigra, Lyophilization, Convectional drying, Vacuum drying,

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