BÖĞÜRTLENİN MİKRODALGA VE SICAK HAVA İLE KURUTULMASI VE KURUTMANIN RENK VE ASKORBİK ASİT İÇERİĞİ ÜZERİNE ETKİSİNİN BELİRLENMESİ

Bu çalışma kapsamında yaş baza göre nemi %83.9±0.36 olan böğürtlen (Rubus plicatus L.) meyveleri 100±0.8 g ağırlığında tartılarak 850, 500 ve 160 W güç seviyelerinde mikrodalga yöntemiyle ve 50? sıcaklıkta konveksiyonel kurutma yöntemi ile yaş baza göre nemi %12.45±0.28 oluncaya dek kurutulmuştur. Kurutma işlemleri 850, 500 ve 160 W mikrodalga kurutma seviyeleri için sırasıyla 12.67, 27.17 ve 90.25 dakika; 50? sıcaklıkta yapılan kurutma işleminde ise 272.5 dakika sürmüştür. Yapılan kurutma işlemleri enerji tüketimi açısından incelenmiştir. Kurutma verileri altı farklı ince tabaka kurutma modeli ile modellenmiştir. Karar katsayısının (R²) en büyük olduğu, standart hata (SEE), ki kare (?²) ve ortalama karesel hatanın (RMSE) en küçük olduğu model en iyi model olarak seçilmiştir. Çalışmada ayrıca mikrodalga ve sıcak hava kurutma tekniği ile kurutulan böğürtlen meyvesinin renk değerleri (L, a, b, C ve ?) ve askorbik asit içeriği saptanmış olup taze ürünün renk ve askorbik asit değerleri ile karşılaştırmalı olarak verilmiştir. Buna göre taze ürüne en yakın renk değerinin 850 W mikrodalga güç seviyesinde, taze ürüne en yakın askorbik asit içeriğinin ise 500 W mikrodalga güç seviyesinde elde edildiği belirlenmiştir

MICROWAVE AND CONVECTIVE DRYING OF BLACKBERRY AND DETERMINATION OF THE EFFECT OF DRYING ON COLOR AND ASCORBIC ACID CONTENTS

values are shown in comparison with fresh product’s color and ascorbic acid parameters. Accordingly, the closest color parameters to fresh product were obtained at 850 W microwave output powers, while the closest ascorbic acid to fresh product were obtained at 500 W microwave output powers

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