Farklı Ön İşlemlerin Patates Dilimlerinin Kuruma Karakteristikleri ve Rehidrasyon Yetenekleri Üzerine Etkisi

Bu çalışmada sitrik asit çözeltisine daldırma, sıcak suya daldırma, etanol çözeltisine daldırma ve ultrases ön işlemlerinin patates dilimlerinin kuruma karakteristikleri ve rehidrasyon özellikleri üzerine etkisi araştırılmıştır. En yüksek kuruma süresi ön işlem uygulanmamış örneklerde tespit edilirken, tüm ön işlemler kuruma süresini kısaltmış olup, aralarında en düşük kuruma süresine etanol ön işlemine tabi tutulan örnekler olduğu belirlenmiştir. Ön işlemlerin farklı kuruma davranışlara sebep olduğu tespit edilmiştir. Ön işlem uygulanmamış örnekler ile sıcak suya daldırılan örnekler Parabolik model ile açıklanırken, sitrik asit çözeltisine daldırılan örnekler Wang ve Singh, etanol çözeltisine daldırılan ve ultrases ön işlemine daldırılan örneklerin kuruma eğrileri Page model ile açıklanmıştır. Ayrıca etanol çözeltisine daldırılan ve ultrases ön işlemi uygulanan örneklerde önemli düzeyde ağırlık kaybı, su kaybı ve katı madde kaybı gerçekleşmiştir. Diğer bir yandan tüm ön işlemlerin kurutulmuş patates dilimlerinin rehidrasyon yeteneğini artırdığı gözlenmiştir.

Anahtar Kelimeler:

Patates, Kurutma Karakteristiği, Ön İşlem, Etanol, Ultrases, Rehidrasyon

The Effect of Different Pretreatments on Drying Characteristics and Rehydration Abilities of Potato Slices

In this study, the effect of some pretreatments such as immersing citric acid, blanching hot water, immersing ethanol solution and ultrasound on the drying characteristics and rehydration properties of potato slices. All pretreatments reduced drying time of the potato slices. The highest drying rate was observed in potato slices immersed ethanol solution, whereas the unpretreated samples had the lowest drying rate. Different drying behaviors were determined because of different pretreatments. The most appropriate models for drying curves were given as; the unpretreated and blanched samples for Parabolic model, the samples immersed in citric acid solution for Wang and Singh, the samples immersed in ethanol solution and ultrasonicated samples for Page models. Besides, remarkable weight reduction, water loss and dry matter loss were observed from the samples immersed in ethanol solution and the ultrasonicated samples. On the other hand, all pretreatments enhanced the rehydration ability of the dried potato slices.

Keywords:

Patates, Kurutma Karakteristiği, Ön İşlem, Etanol, Ultrases, Rehidrasyon,

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