Seda GÜNAYDIN, Necati ÇETİN, Cevdet SAĞLAM

Kurutmada Termal ve Termal Olmayan Ön İşlem Uygulamaları

Hasat edilen tarımsal ürünler depolama sürecinde solunum faaliyetlerini bir süre daha devam ettirmektedir. Bu durum, içerdikleri yoğun nemden dolayı ürünlerin kısa sürede bozularak çürümesine neden olmaktadır. Çürüyen ürünlerin renk değerlerinde, görünüşünde, besin elementi ve biyokimyasal içeriğinde önemli ölçüde kayıplar meydana gelmektedir. Kalite kayıplarını en aza indirerek ürünlerin raf ömrünü artırmak amacıyla pek çok muhafaza tekniği uygulanmaktadır. Kurutarak muhafaza yöntemi; biyoaktif bileşenler yönünden ürünler daha konsantre olması, nakliyenin kolay olması, depolamanın ekonomik olması ve ürünün uzun süre bozulmadan muhafaza edilebilmesi gibi önemli avantajlara sahiptir. Kurutmada işlem süresinin uzun olması enerji tüketiminin artmasına sebep olmaktadır. Bu olumsuzlukları aşmak amacıyla kurutma işleminden önce termal ve/veya termal olmayan ön işlem uygulamaları yapılmaktadır. Bu çalışmanın amacı literatür araştırmaları kapsamında kurutma öncesi uygulanan termal (haşlama, ohmik ısıtma, mikrodalga, kızılötesi) ve termal olmayan (ozmotik dehidrasyon, soğuk plazma, darbeli elektriksel alan, gum arabic, şeker, bal çözeltisi, sitrik asit, ultrases) ön işlemlerinin incelenmesidir.

Anahtar Kelimeler:

Ön işlem, kurutma, enerji tüketimi, tarımsal ürün

Thermal and Non-thermal Pretreatment Applications in Drying

In agricultural products, respiratory activities maintain for a while during the storage process after the harvest. In this case, the products deteriorate in a short time due to the intense moisture content. There are significant losses in color, appearance, nutrient, and biochemical content of deteriorated products. Many preservation techniques are applied in order to increase the shelf life of the products by minimizing these quality losses. In addition to the fact that the drying preservation method has important advantages such as being more concentrated in terms of bioactive components, easy transportation, economical storage and keeping the product intact for a long time. Longer processing time in drying causes an increase in energy consumption. In order to overcome these disadvantages, thermal and non-thermal pretreatment applications are carried out before the drying process. The aim of this study is to investigate the thermal (boiling, ohmic heating, microwave, infrared) and non-thermal (osmotic dehydration, cold plasma, pulsed electrical field, gum arabic, sucrose, honey, citric acid, ultrasound) pretreatments applied in drying within the scope of literature research.

Keywords:

Pretreatment, drying, energy consumption, agricultural product,

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