Dondurarak Kurutma Yönteminin Zencefilin Kurutma Karakteristikleri, Renk, Mikroyapı ve Rehidrasyon Özellikleri Üzerine Etkisi

Bu çalışmada, zencefil örneklerinin kurutma karakteristikleri, renk, mikroyapı ve rehidrasyon özellikleri üzerine dondurarak kurutma yönteminin etkisi incelenmiştir. Deneysel sonuçlar kuruma hızının hem artan kuruma zamanıyla hem de örneklerin nem içeriklerinin düşmesiyle azaldığını göstermiştir. Kurutma işlemlerinde en iyi ince tabaka kurutma modelini seçmek için 10 matematiksel model deneysel verilere uygulanmıştır. İstatistiksel parametreler esas alındığında, en düşük ki-kare (?2) ve hataların karelerinin karekök ortalaması (RMSE) değerlerinin yanı sıra en yüksek belirtme katsayısı (R2) değerine sahip Page modeli zencefil örneklerinin kuruma davranışları tanımlanması için en iyi model olarak bulunmuştur. Taze zencefilin tüm renk parametreleri dondurarak kurutma uygulaması ile etkilenmiştir. Kurutulan örnekler kararmamış, sarılık (b*), Kroma (C) ve Hue açısı (?) parametreleri azalırken, parlaklık (L*) ve yeşillik (-a*) değerleri artmıştır. Taze ve kurutulmuş zencefillerin mikroyapı değişimleri sırasıyla ışık mikroskobu ve taramalı elektron mikroskobuyla incelenmiştir. Taramalı elektron mikroskobu görüntüleri dondurarak kurutulmuş örneklerin gözenekli ve tek düze bir yapıya sahip olduklarını ve nişasta taneciklerini iyi koruduklarını ortaya koymuştur. Dondurarak kurutulmuş ürünlerin en yüksek rehidrasyon oranı değerinin 5.20 olduğu tespit edilmiştir.

Effect of Freeze Drying Method on Drying Characteristics, Colour, Microstructure and Rehydration Properties of Ginger

In this study, the effects of freeze drying method on the drying characteristics, colour microstructure and rehydration properties of ginger samples were investigated. The experimental results indicated that drying rate decreases both increasing with drying time and decreasing moisture content. To select the best thin-layer drying models for the drying treatments, 10 mathematical models were fitted to the experimental data. Based on evaluation by statistical tests, the Page model having lowest reduced chi-squared (?2) and root mean square error (RMSE values as well as the highest coefficient of determination (R2) was found to be the best model for ) values as well as the highest coefficient of determination (R2) was found to be the best model for describing the drying behavior of ginger samples. All colour parameters of fresh ginger were affected by freeze drying treatment. Dried samples did not brown and the lightness (L*) and greenness (-a*) values increased while and yellowness (b*), Chroma (C) and Hue angle (?) parameters decreased. Microstructure changes of fresh and dried gingers were observed by light microscope and scanning electron microscope, respectively. Scanning electron microscopy images revealed that freeze dried samples had porous and uniform structure and the starch grains were well preserved. Freeze dried ginger samples had the highest rehydration ratio value of 5.20.

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