Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration

Gıda ürünlerinin güneş altına serilerek kurutulduğu bilinen en eski ve en yaygın geleneksel gıda muhafaza yöntemidir. Ancak gıda ürünü güneş ışığı ile direkt temas ederse ürünün renginde ve besin değerlerinde azalma olur. Bu sorunları çözmek için güneşin dolaylı olarak etkisinden yararlanılabilen güneş kurutucuları geliştirilmiştir. Bu çalışmada kivi halkaları, ozmotik dehidrasyon ve güneşte kurutmanın bir kombinasyonu olarak ozmosolar dehidrasyon kullanılarak kurutulmuştur. Kivi halkaları önce sakaroz çözeltilerine daldırılmış ve ardından bir güneş kurutucusunda kurutulmuştur. Yanıt Yüzey Yöntemi metodu, koşulların kurutma performansı üzerindeki etkilerini belirlemek ve güvenli bir seviyeye tepkiler için optimum kurutma koşullarını bulmak için kullanılır. Yanıt Yüzey Yönteminde kurutma koşulları kivi dilimi kalınlığı (A), sakaroz konsantrasyonları (B), daldırma süresi (C) ve güneşte kurutma süresi (D) olarak seçilmiştir. Optimize edilecek yanıtlar nem kaybı, çapsal büzülme oranı ve yeşillik (a) renk değeri olarak seçilmiştir. Kurutma koşulları ile tepkiler arasında yanıt yüzeyi yöntemi ile başarılı bir matematiksel model elde edilmiştir. Nem kaybı için kuadratik model, renk değişimi ve büzülme oranı için ikili etkileşim modeli seçilmiştir. Model R2 değerleri nem kaybı için 0.952, renk değişimi için 0.737 ve büzülme oranı için 0.856 dır. P değerine karşılık regrasyon katsayıları, nem kaybı, a renk değişimi ve büzülme oranı için ANOVA ile ifade edilmiştir. "Prob>F" değerleri 0.0500 de daha az ise model terimleri önemli bulunmuştur. Bu durumda B, C, C2 nem kaybı için önemlidir. A, B, C, AB, AC, AD, BC ve CD renk değişimi için önemlidir. B, C, AC, AD, BD, CD büzülme oranı iiçin önemlidir. Optimum kurutma koşulları seviyesi sakaroz çözelti derişimi için %12.7, dilim kalınlığı için 4.06 mm, güneş kurutma süresi için 125 dakika ve ozmotik dehidrasyon süresi için 70.9 dakika belirlenmiştir. Ayrıca ozmotik dehidrasyon ön işleminin güneş enerjili raflı kurutucu ile kivi halkaları kurutma da etkili olduğu bulunmuştur.

Anahtar Kelimeler:

Kivi kurutma, Güneş enerjili kurutucu, Yanıt yüzey yöntemi, Ozmotik dehidrasyon, Ozmosolar dehidrasyon

Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration

It is the oldest and most common traditional food preservation method known to dry by laying food products under the sun. However, if the food product is in direct contact with the sun light, there is a decrease in the color and nutrient values of the product. To solve these problems, solar dryers have been developed which can be utilized due to indirectly the effect of the sun. In this study, kiwi rings were dried by using osmosolar dehydration as a combination of osmotic dehydration and solar drying. Kiwi rings were first immersed in sucrose solutions and then dried in a solar dryer. Response Surface Methodology used to determine effects of the conditions ondrying performance and find out optimum levels drying conditions for the responses to a safe level. In the response surface method, the drying conditions were selected as the kiwi slice thickness (A), sucrose concentrations (B), immersed time (C) and solar drying time (D). The response to be optimized was chosen as water loss, diameter shrinkage ratio and greenness (a) color change. A successful mathematical model was obtained by the response surface method between the drying conditions and the responses. The suitable model is chosen quadratic for water loss, 2FI model for color change model and shrinkage ratio. The model R2 value is 0.952 for water loss, 0.737 for a color change and 0.856 for shrinkage ratio. The regression coefficients, along with the corresponding P-values, for the model of production water loss, a color change and shrinkage ratio are described by ANOVA. Values of "Prob>F" less than 0.0500 indicate model terms are significant. In this case B, C, C2 are significant model terms for water loss. A, B, C, AB, AC, AD, BC and CD are significant model terms for color change and B, C, AC, AD, BD, CD are significant model terms for shrinkage ratio. The optimum drying conditions levels was determined to sucrose concentration 12.7 %w/v, ring slice thickness 4.06 mm, solar drying time 125 min and immersed time 70.9 min, respectively. In addition, pretreatment of osmotic dehydration was found to be effective in drying kiwi rings with solar tray dryer.

Keywords:

Kiwi drying, Solar dryer, Response surface method, Osmotic dehydration, Osmosolar dehydration,

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