ADAÇAYI EKSTRAKTLARININ FARKLI YÖNTEMLER İLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ VE KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI

Bu çalışmada adaçayı ekstraktlarının konsantrasyonunun modellenmesi ve konsantrasyon işleminin adaçayı ekstraktlarının kalite özellikleri üzerine etkisi araştırılmıştır. Bu amaçla uygulamalar termal vakum konsantrasyon (75, 80 ve 85 ºC, 250 mbar basınç) ve mikrodalga vakum konsantrasyon (180, 300, ve 450W, 250 mbar basınç) olmak üzere iki farklı konsantrasyon sisteminde gerçekleştirilmiştir. Hedeflenen 40 °Bx konsantrasyon seviyesine en kısa sürede 450 W’ta gerçekleştirilen mikrodalga vakum konsantrasyon uygulamasıyla ulaşılmıştır. Örneklerin konsantrasyon kinetiğinin modellenmesinde 13 farklı model kullanılmıştır. Termal yöntem ile konsantre edilen adaçayı örnekleriyle en iyi uyumu Modifiye Henderson ve Pabis modeli gösterirken, mikrodalga yöntemiyle konsantre edilen örnekler için en iyi uyum gösteren model Midilli olmuştur. Konsantre edilen örneklerin fizikokimyasal özelliklerinde genel olarak önemli değişimler gözlenmemiştir.

Anahtar Kelimeler:

Adaçayı, Salvia fruticosa, mikrodalga vakum konsantrasyon, matematiksel modelleme

MATHEMATICAL MODELING OF CONCENTRATION OF SAGE EXTRACT BY DIFFERENT METHODS AND INVESTIGATION OF QUALITY PROPERTIES

In this study, the modeling of the concentration of sage extracts and the effect of concentration on the quality properties of sage extracts were investigated. For this purpose, applications were performed in two different concentration systems: thermal vacuum concentration (75, 80 and 85 ºC, 250 mbar pressure) and microwave vacuum concentration (180, 300, and 450W, 250 mbar pressure). The desired 40 °Bx concentration level in the shortest time was reached by the microwave vacuum concentration application at 450 W. 13 different mathematical models were used to describe the concentration kinetics. While the best fit with the sage samples concentrated by thermal method was the Modified Henderson and Pabis model, the model that showed the best fit for the samples concentrated by the microwave method was Midilli. It was observed that there was no significant difference in the physicochemical properties of the concentrated samples.

Keywords:

Sage, Salvia fruticosa, microwave vacuum concentration, mathematical modelling,

PDF

___

Aadil, R. M., Zeng, X. A., Han, Z., Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201-3206. https://doi.org/10.1016/j.foodchem.2013.06.008
Arslan, N., Yılmaz, G., Akınerdem, F., Özgüven, M., Kırıcı, S., Arıoğlu, H., Gümüşçü, A. ve Telci, İ. (2000). Nişasta-Şeker, tütün ve tıbbi-aromatik bitkilerin tüketim projeksiyonları ve üretim hedefleri. Türkiye Ziraat Mühendisliği V. Teknik Kongresi,. 1. Cilt, 453–483 ss, 17–21 Ocak, Ankara.
Assawarachan, R., Noomhorm, A. (2011). Mathematical models for vacuum‐microwave concentration behavior of pineapple juice. Journal of Food Process Engineering, 34(5), 1485-1505. https://doi.org/10.1111/j.1745-4530.2009.00536.x
Baser, K. H. C. (2002). Aromatic biodiversity among the flowering plant taxa of Turkey. Pure and Applied Chemistry, 74(4), 527-545. ttps://doi.org/10.1351/pac200274040527 Baydar, H. (2005). Tıbbi, Aromatik ve Keyf Bitkileri Bilimi ve Teknolojisi. Süleyman Demirel Üniversitesi 51, 216 ss, Isparta.
Bozkir, H., Baysal, T. (2017). Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics. Journal of Food Process Engineering, 40(5), e12535. https://doi.org/10.1111/jfpe.12535
Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing—A review. Food Research International, 52(1), 243-261. https://doi.org/10.1016/j.foodres.2013.02.033.
Davıs, P. H. (1982). Flora of Turkey and the East Aegean Islands, Vol. 3. Edinburg University Press, Vol.7, 947 ss, Edinburg.
Delamare, A. P. L., Moschen-Pistorello, I. T., Artico, L., Atti-Serafini, L., Echeverrigaray, S. (2007). Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil. Food Chemistry, 100(2), 603-608. https://doi.org/10.1016/j.foodchem.2005.09.078
Delgado, T., Pereira, J. A., Baptista, P., Casal, S., Ramalhosa, E. (2014). Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits. Food Research International, 55, 426-435. doi:10.1016/j.foodres.2013.11.043 Dinçer, C., Çam, İ. B., Torun, M., Gülmez, H. B., Topuz, A. (2019). Mathematical modeling of concentratıons of grape, pomegranate and black carrot juıces by varıous methods. Gıda, 44(6), 1092-1105. https://doi.org/10.15237/gida.GD19080
El-Sayed, N. H., Khalifa, T. I., Ibrahim, M. T., Mabry, T. J. (2001). Constituents from Salvia triloba. Fitoterapia, 72(7), 850-853. https://doi.org/10.1016/S0367-326X(01)00327-6
Gezek, G., Hashemi, P., Kalaycıoğlu, Z., Kaygusuz, H., Sarıoğlu, G., Döker, S., ... & Erim, F. B. (2019). Evaluation of some Turkish Salvia species by principal component analysis based on their vitamin B2, mineral composition, and antioxidant properties. LWT, 100, 287-293. https://doi.org/10.1016/j.lwt.2018.10.066
Goula, A. M., Tzika, A., Adamopoulos, K. G. (2014). Kinetic models of evaporation and total phenolics degradation during pomegranate juice concentration. International Journal of Food Engineering, 10(3), 383-392. https://doi.org/10.1515/ijfe-2014-0016
Midilli, A., Kucuk, H., Yapar, Z. (2002). A new model for single-layer drying. Drying technology, 20(7), 1503-1513. https://doi.org/10.1081/DRT-120005864.
Sabanci, S., & Icier, F. (2017). Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. Journal of Food Engineering, 212, 262-270. https://doi.org/10.1016/j.jfoodeng.2017.06.004
Siguemoto, É. S., Gut, J. A. W. (2016). Dielectric properties of cloudy apple juices relevant to microwave pasteurization. Food and Bioprocess Technology, 9(8), 1345-1357. https://doi.org/10.1007/s11947-016-1723-0
Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M., Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food chemistry, 89(2), 191-198. https://doi.org/10.1016/j.foodchem.2004.02.025
Swain, S., Samuel, D. V. K., Bal, L. M., Kar, A., Sahoo, G. P. (2012). Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.). Food Science and Biotechnology, 21(4), 969-978. https://doi.org/10.1007/s10068-012-0127-9
Şahin-Nadeem, H., Dinçer, C., Torun, M., Topuz, A., & Özdemir, F. (2013). Influence of inlet air temperature and carrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying. LWT-Food Science and Technology, 52(1), 31-38. https://doi.org/10.1016/j.lwt.2013.01.007
Tajchakavit, S., Boye, J. I., Bélanger, D., Couture, R. (2001). Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Research International, 34(5), 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5
Tepe, B. (2002). Lamiaceae familyasına ait bazı bitki türlerinin antimikrobiyal aktivitelerinin araştırılması. Cumhuriyet Üniversitesi Fen Bilimleri Enstitüsü, (Yüksek Lisans Tezi) 66 ss, Sivas.
Tontul, I., & Topuz, A. (2017). Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in food science & technology, 63, 91-102. https://doi.org/10.1016/j.tifs.2017.03.009
Torun, M., Rácz, G., Fogarassy, E., Vatai, G., Dinçer, C., Topuz, A., & Özdemir, F. (2014). Concentration of sage (Salvia fruticosa Miller) extract by using integrated membrane process. Separation and Purification Technology, 132, 244-251. https://doi.org/10.1016/j.seppur.2014.05.039
Tunalıer, Z., Öztürek, N., Koşar. M., Başer, K.H.C., Duman, H. ve Kırımer, N. 2002. Bazı Sideritis türlerinin antioksidan etki ve fenolik bileşikler yönünden incelenmesi. Bitkisel ilaç hammaddeleri toplantısı, bildiriler, 29-31 Mayıs, Eskişehir.
Vadivambal, R., & Jayas, D. S. (2007). Changes in quality of microwave-treated agricultural products—a review. Biosystems engineering, 98(1), 1-16. https://doi.org/10.1016/j.biosystemseng.2007.06.006
Vega‐Gálvez, A., Puente‐Díaz, L., Lemus‐Mondaca, R., Miranda, M., & Torres, M. J. (2014). Mathematical Modeling of Thin‐Layer Drying Kinetics of Cape Gooseberry (P hysalis peruviana L.). Journal of Food Processing and Preservation, 38(2), 728-736. Doi: 10.1111/jfpp.12024
Yağcıoğlu, P. (2015). Farklı Ekstraksiyon Metotları ile Adaçayı (salvia Officinalis L.) Bitkisinden Antioksidan Ekstraksiyonunun Optimizasyonu. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 95 s.
Yousefi, S., Emam-Djomeh, Z., Mousavi, S. M. A., Askari, G. R. (2012). Comparing the effects of microwave and conventional heating methods on the evaporation rate and quality attributes of pomegranate (Punica granatum L.) juice concentrate. Food and bioprocess technology, 5(4), 1328-1339. http://doi.org/10.1007/s11947-011-0603-x