Osmotik ve Konvektif Kurutma Sonrası Dondurma İşleminin Enerji Verimliliğine ve Kırmızıbiberin Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Ozmotik ve konvektif kurutma işlemlerinin kısmen kurutularak dondurulmuş kırmızıbiber dilimlerinin başlıca fizikokimyasal özelliklerine etkisi araştırılmıştır. Dilimlenmiş kırmızıbiberler, ozmotik dehidrasyon veya konvektif sıcak havayla kurutma sonrasında sabit hava hızında (2 m/s) ve sıcaklıkta (-25°C) bir dondurucuda dondurulmuştur. Dondurma işleminde kısmen kurutularak dondurulmuş biberlerin merkez sıcaklığı yaklaşık 105 dakikada -25°C'ye ulaşırken, kontrol örnekleri bu sıcaklığa 270 dakikada ulaşmıştır. Dondurulmuş örnekler 60 gün süreyle -18±2°C'de depolanmış olup, bu süreçte örneklerin renk, yapı, askorbik asit, enzim aktiviteleri, antioksidan aktivite (DPPH ve ORAC) ve toplam karotenoid içeriği takip edilmiştir. Yapı analiz sonuçları örneklerin kabuk delinme değerlerinin depolama süresi ile azaldığını göstermiştir. Dilimlenmiş kırmızıbiberin askorbik asit içeriği hem uygulamalar ile hem de depolama süresi ile azalmıştır. Kontrol örneklerinin antioksidan aktivite değerleri, osmo- ve konvektif kurutma ile kısmen kurutulduktan sonra dondurulmuş örneklerden daha yüksek bulunmuştur. Her iki kısmi kurutma işlemi de karotenoid kaybını önemli ölçüde azaltmıştır. Kontrol örneği ile osmo- ve konvektif kurutma işlemleriyle kısmen kurutulduktan sonra dondurulmuş kırmızıbiberlerde depolama süresinin sonunda toplam karotenoid kayıpları sırasıyla %58.0, 47.5 ve 46.9 olarak tespit edilmiştir. Ozmotik dehidrasyon işleminde ısıtma gerekmediğinden, konvektif kurutmaya kıyasla daha düşük enerji girdisi hesaplanmıştır. Ayrıca dilimlenmiş kırmızıbiberin kısmi kurutma sonrası dondurma işleminde, doğrudan dondurmaya kıyasla üçte bir oranında daha düşük enerji kullanılmıştır. Bu çalışma, dilimlenmiş kırmızıbiber üretiminde ozmotik dehidrasyonla kısmi kurutma sonrası dondurma işleminin ekonomik bir yöntem olabileceğini göstermiştir.

Anahtar Kelimeler:

Capsicum annuum L., Kırmızıbiber, Ozmotik kurutma, Konvektif kurutma

Effect of Osmo- and Convective Dehydrofreezing on Energy Efficiency and Some Physicochemical Properties of Frozen Red Pepper

The effect of osmotic and convective drying treatments on main physicochemical properties of frozen sliced red peppers was investigated. Sliced red peppers were dried partially using either osmotic dehydration or convective hot air drying before freezing in an air blast freezer at constant air velocity (2 m/s) and temperature (-25°C). The center temperature of osmo- and convective dehydrofrozen peppers reached -25°C in about 105 min, while it took 270 min for control samples. Frozen samples were stored at -18±2°C for 60 days, and the color, texture, ascorbic acid, enzyme activities, antioxidant activity (DPPH and ORAC) and total carotenoid content of samples were monitored during storage. Results showed that skin puncture values of samples decreased by storage time. The ascorbic acid content of sliced red pepper decreased by both treatments and storage time. The antioxidant activity values of control samples were higher than those of convective dehydrofrozen and osmo-dehydrofrozen samples. Both partial drying treatments reduced carotenoid loss significantly. The losses in total carotenoid contents were 58.0, 47.5 and 46.9% at the end of the storage period in control, osmo-dehydrofrozen and convective dehydrofrozen peppers, respectively. Significantly lower energy was used in osmotic dehydration compared to convective drying since no heating required for osmotic dehydration. Moreover, pre-drying of sliced red pepper required one-third of lower energy for freezing compared to direct freezing. This study showed that osmo-dehydrofreezing can be an economical method for sliced red peppers production.

Keywords:

Capsicum annuum L., Red pepper, Osmo-dehydrofreezing, Convective dehydrofreezing,

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