Özge TAŞTAN, Gülay ÖZKAN, Taner BAYSAL, Filiz İÇİER

MICROWAVE DRYING of BLACK OLIVE SLICES: EFFECTS on TOTAL PHENOLIC CONTENTS and COLOUR

Bu çalışmada, mikrodalga kullanılarak siyah zeytin dilimlerinin kuruma davranışları incelenmiş vemikrodalga gücünün toplam fenolik madde ve renk üzerine etkileri belirlenmiştir. Siyah zeytin dilimleriüç farklı güç seviyesinde (180, 360 ve 540 W) mikrodalga kabin kullanılarak kurutulmuştur. Sonuçlarzeytin dilimlerinin kuruma süresinin mikrodalga gücü arttıkça önemli ölçüde azaldığını göstermiştir.540 W gücünde kurutulan ürünün toplam fenolik madde içeriğinin, 180 ve 360 W güçlerindekurutulanlarınkinden önemli ölçüde daha düşük olduğu belirlenmiştir. Çalışılan mikrodalga güç aralığıiçin, tersinmez birinci dereceden kinetik modelin kullanılması toplam fenolik madde içeriğindeki azalmayıbaşarıyla tanımlamıştır. Mikrodalga güç seviyesinin yüzey sıcaklığı ve ağırlık kaybı değişimi üzerineetkileri de incelenmiştir. 540 W gücünde kurutma sırasında sıcaklık artışı ve ağırlık kaybı en fazla olmuştur.Kurutma sırasında her mikrodalga güç seviyesi için siyah zeytin dilimlerinin renk değerlerindeki (L*, a*,b*) değişim istatistiksel olarak anlamlı bulunmuştur (P

SİYAH ZEYTİN DİLİMLERİNİN MİKRODALGA ile KURUTULMASI; TOPLAM FENOLİK MADDE ve RENK ÜZERİNE ETKİLERİ

In this study, the drying behaviour of black olive slices using microwave was investigated and theeffects of microwave power on total phenolic content and colour were determined. Black olive sliceswere dried at different power levels (180, 360, and 540 W) using a microwave cabin. The resultsshowed that the drying time of the olive slices decreased considerably as the microwave power increased.The total phenolic content of the product dried at 540 W was found to be significantly lower than thosedried at 180 or 360 W. For the microwave power range studied, the use of an irreversible first-ordermodel adequately described the decrease in the total phenolic content. The effects of microwave powerlevel on changes of the surface temperatures and weight loss ratios of the olive slices were alsodetermined. The temperature increase and the weight loss were the highest at 540 W during drying.Changes in the colour values (L*, a*, and b*) of the black olive slices during drying were statisticallydifferent (P

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