Enginarın Basınçlı Havayla, Suyla ve Vakumla Ön Soğutulmasının Depolama Koşullarındaki Kalite Parametreleri Üzerindeki Etkisinin Belirlenmesi

Bu çalışmada, havayla, suyla ve vakumla ön soğutma yöntemleri kullanılarak 5±0.005 kg ağırlıkta tartılarak kasalara yerleştirilen enginarların tarla sıcaklığı olan 23.5±0.5 °C’den depolama sıcaklığı olan 1 °C’ye kadar soğutulması sağlanmıştır. Ön soğutma zamanı en kısa olan soğutma yöntemi 35 dakika ile vakumla ön soğutma yöntemidir. Bunu sırasıyla 58 dakika ile suyla ve 135 dakika ile havayla ön soğutma yöntemleri izlemiştir. Ön soğutma sistemleri enerji tüketimleri açısından incelendiğinde ise en az enerji tüketimi 0.38 kWh değeri ile vakumla ön soğutma sisteminde saptanmıştır. Bunu sırasıyla 0.65 kWh değeri ile suyla ve 0.84 kWh değeri ile de havayla ön soğutma sistemleri izlemiştir. Sistemlerin tükettikleri güç açısından yapılan değerlendirmeye göre en az gücün 0.37 kW değeri ile basınçlı havayla ön soğutma sistemi olduğu, bunu sırasıyla 0.48 kW değeri ile suyla ve 0.65 kW değeri ile vakumla ön soğutmanın izlediği belirlenmiştir. Ön soğutma işlemleri sonunda suyla ön soğutulmuş ürünlerde % 2.83 oranında bir ağırlık artışı gözlemlenmiştir. Buna karşın basınçlı havayla ve vakumla ön soğutulmuş enginarlarda ise soğutma işlemi sonrasında sırasıyla % 1.03 ve % 1.88 oranında ağırlık azalması meydana geldiği saptanmıştır. Basınçlı havayla, suyla ve vakumla ön soğutulmuş ve hiç ön soğutulmamış kontrol enginarlar kontrollü atmosfer odasında 30 gün, oda koşullarında ise 15 gün boyunca bekletilmiş ve meyve eti sertliği, ağırlık kaybı, bozulma oranı ve genel görünümleri açısından değerlendirilmiştir. Buna göre enginarlarda kalite parametreleri açısından en uygun ön soğutma yönteminin havayla ön soğutma olduğu; bunu sırasıyla vakumla, kontrol koşullarında ve suyla ön soğumanın izlediği saptanmıştır

Anahtar Kelimeler:

Basınçlı havayla ön soğutma, Enginar, Kalite parametreleri, Suyla ön soğutma, Vakumla ön soğutma

Determination of Quality Parameters during Air Blast, Vacuum and Hydro Pre-cooling of Artichoke under the Storage Conditions

The aim of the present study is to pre-cool artichokes which were placed in the cases after weighing 5±0.005 kg, from 23.5±0.5 °C which is field temperature to the storage temperature of 1 °C through using three different precooling methods such as air blast, hydro and vacuum. The cooling method, which has the shortest pre-cooling time, is the vacuum pre-cooling method with 35 minutes. This was followed by hydro with 58 minutes and air pre-cooling method with 135 minutes. When pre-cooling systems were analyzed in terms of energy consumption, vacuum precooling system was determined to have the lowest energy consumption with the value of 0.38 kWh, which was followed by hydro pre-cooling with 0.65 kWh and air pre-cooling system with 0.84 kWh. Based upon an evaluation carried out in terms of power consumption of the systems, air blast pre-cooling method has the minimum power with the value of 0.37 kW, which was followed by hydro and vacuum pre-cooling methods with the respective values of 0.48 kW and 0.65 kW. Following pre-cooling operations, it was observed that there is 2.83% weight gain in the products exposed to hydro pre-cooling. However, 1.03% and 1.88% weight loss was found to occur after pre-cooling operation in artichokes pre-cooled by means of air blast and vacuum. Artichokes pre-cooled through air blast, hydro and vacuum or those which are not pre-cooled were maintained for 30 days in modified atmosphere room while they were hold for 15 days in room conditions; moreover, they were analyzed related to weight loss, hardness, degradation rate and overall appearance. Accordingly, it was determined that the most suitable pre-cooling method is vacuum pre-cooling; this was followed by artichokes pre-cooled though vacuum and hydro or those not pre-cooled

Keywords:

Air precooling, Artichoke, Hydro precooling, Quality parameters, Vacuum precooling,

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