Evaluation Data of Dried Vegetables and Fruits

Drying is the process of removing of the water that has destroying effect in food products by evaporation and. Research project on the basis of direct sun drying and solar greenhouse. Basic operations research in food engineering, food chemistry, food quality control and toxicology has been established over such a broad spectrum. Subjects of investigation were in accordance with all of the values of dry matter basis. The study of dry matter and water activity values of each product (aw), direct sun drying, drying in the greenhouse. It was determined comparing nutrients of samples those were applied directly to the greenhouse and drying in the sun. Sampling patterns of research were explained as follow; tomatoes drying in the sun (external environment), and greenhouse, bell peppers in the greenhouse and drying in the sun, soaked raisins (sultanas) and not-soaked (raisin), sun-dried, sun-dried fig products directly. Nutrients of the samples such as; lycopene, thiamine (B1), riboflavin (B2), retinol (A), Pyridoxine (B6), ascorbic acid (C), folic acid, magnesium (Mg), potassium (K), sodium (Na), phosphorus (P), zinc (Zn), iron (Fe), copper (Cu) were quantitatively determined. The red pepper products, dried figs and dried grapes mycotoxin amounts were in safe levels, which had not created any hazard and risk for health. Red pepper and dried figs, total aflatoxins, (B1, B2, G1, G2), ochratoxin A (OTA) levels in raisin in the European Union is set well below the limits in terms of human health hazard and the risk factor has been identified.

PDF

___

Akpinar EK. 2010. Drying of mint leaves in a solar dryer and under open sun: modelling, performance analyses. Energy conversion and management, 51(12), 2407-2418. https://doi.org/10.1016/j.enconman.2010.05.005
Alpar R. 2020. Uygulamalı istatistik ve geçerlilik güvenirlik, p. 282, Ankara. (in Turkish) Anonymous 2007. EC Commission of Regulation No: 165/2006 (Amended by 1126/2007).
AOAC. 2000 AOAC Official Method 992.06., 985.30. RBiopharm Art. No.: P1002. AOAC. 2005. AOAC Official methods of analysis, William Horwitz, editor; George W. Latimer, Jr., assistant editor. 2005, 999, 07, ISBN; 0.935.584.757 9.780.935.584.752. 999,985.35, (999.07)
Ayan HY, Artık NTD. 2010. Production of tomatoes (Lycopersitcum esculentum) dried in sun and artificial dryer and determination of the changes during the process. Doctoral dissertation, Ankara University Institute of Science, Department of Food Engineering.
Bonazzi C, Dumoulin, E. 2011. Quality changes in food materials as influenced by drying processes. Modern drying technology, 3, 1-20. doi:10.1002/9783527631728.ch14
Barrett DM, Lloyd B. 2012. Advanced preservation methods and nutrient retention in fruits and vegetables. Journal of Science Food Agriculture, 92(1):7–22. doi:10.1002/jsfa.4718.
Cemeroglu B, Yemenicioğlu A, Ozkan M. 2009. Meyve ve Sebze Bileşimi. Meyve ve Sebze İşleme Teknolojisi, (B. Cemeroğlu, ed.) 1. Cilt, s. 1-236. Gıda Teknolojisi Derneği Yayınları No: 39, Bizim Grup Basımevi, Ankara.
Çağlarirmak N. 2006. Ochratoxin A, Hydroxymethylfurfural and Vitamin C levels of sun‐dried grapes and sultanas. Journal of food processing and preservation, 30(5), 549-562. https://doi.org/10.1111/j.1745-4549.2006.00088.x
Çağlarırmak N. 2007. Nutrients of exotic mushrooms (L. edodes and Pleurotus species) and estimated approach to the volatile compounds. Food Chemistry, 105, 1188-1194. https://doi.org/10.1016/j.foodchem.2007.02.021
Çağlarırmak N, Hepçimen AZ. 2013. An investigation of nutritional values of dried vegetables. GIDA/The Journal of food, 38(6), 327-333. doi: 10.5505/gida.2013.57441
Çoksöyler N. 1999. Farklı yöntemlerle kurutulan kırmızı biberlerde Aspergillus flavus gelişimi ve aflatoksin oluşumunun incelenmesi, Gıda, Food, 24, (5), 297-306.
Debra RK, O’Neil Jones JM. 2011. Dried fruit consumption is associated with improved diet quality and reduced obesity in US adults: National Health and Nutrition examination survey, 1999-2004., Nutrition Research, 31, 2011, 460-467. doi: 10.1016/j.nutres.2011.05.009
Demirbaş A. 2010. Oil, micronutrients and heavy metal contents of tomatoes, Food Chemistry, 118, 2010, 504- 507. doi:10.1016/j.foodchem.2009.05.007
Doymaz I. 2007. Air-drying characteristics of tomatoes. Journal of Food engineering, 78(4), 1291-1297. https://doi.org/ 10.1016/j.jfoodeng.2005.12.047
Eim VS, Urrea D, Rossello C, Vicente Garcia-Perez J, Femenia A, Simal S. 2013. Optimization of the Drying Process of Carrot (Daucus carota v. Nantes) on the Basis of Quality Criteria. Dry Technology 31(8):951–962. doi:10.1080/ 07373937.2012.707162
Finglas PM, Foulks RM. 1984. Determination of B Vitamins in Tablets (version) 1.2 Roche Vitamins Ltd. P. Hofmann, C. Brodhag, W. Schüep). Food Chemistry, (15), 37-44.
Giovanelli G, Zanoni B, LAvelli V, NAni R. 2002. Water sorption, drying and antioxidant properites of dried tomato products. Journal of Food Engineering, 52, 2002, 135-141. https://doi.org/10.1016/S0260-8774(01)00095-4
Gould GW. 2012. New methods of food preservation. Springer Science Business Media. ISBN 978-1-4615-2105-1
Gökmen V, Kahraman N, Demir N, Acar J. 2000. Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables, Journal Chromatography A, Volume 881, Issues 1-2,9, June 2000, pages 309-316. doi: 10.1016/s0021- 9673(00)00080-7
Hnin KK, Zhang M, Mujumdar AS, Zhu, Y. 2018. Emerging food drying technologies with energy-saving characteristics: A review. Drying Technology.37:12, 1465-1480, doi: 10.1080/07373937.2018.1510417.
Hui YH. (Ed.) 2006. Handbook of food science, technology, and engineering (Vol. III). CRC press. ISBN 9780849398476 https://doi.org/10.1201/b15995
Kaur A, Kaur D, Oberoi DPS, Gill BS, Sogi DS. 2008. Effect of dehydration on physicochemical properties of mustard, mint and spinach. Journal of Food Process Preservation, 32(1): 103–116. https://doi.org/10.1111/j.1745-4549.2007.00168.x
Kamman JF, Wanthesen JJ, Labuza TP. 1980. Technique for measuring thiamin and riboflavin in fortified foods. Journal of Food Science, 45, 1497-1499.
Li J, Li Z, Wang N, Raghavan GSV, Pei Y, Song C, Zhu G. 2020. Novel sensing technologies during the food drying process. Food Engineering Reviews, 1-28. https://doi.org/ 10.1007/s12393-020-09215-2
Louka N, Juhel F, Allaf K. 2004. Quality studies on various types of partially dried Vegetables texturized by Controlled Sudden Decompression: General patterns for the Variation of the expansion ratio. Journal of Food Engineering.65 (2): 245– 253. doi:10.1016/j.jfoodeng.2004.01.021
Jin W, Mujumdar AS, Zhang M, Shi W. 2017. Novel Drying Techniques for Spices and Herbs: A Review. Food Engineering Review. 2017(1), 1-12. doi:10.1007/s12393- 017-9165-7
Manz U, Philipp K. 1998. Analytical Methods for Vitamins and Caratonoids in Feed. Animal Nutrition and Health Vitamins and Fine Chemicals Division. (42) Roche 1998.
Mayer-Miebach E, Behsnilian D, Regier M, Schuchmann HP 2005. Thermal processing of carrots: lycopene stability and isomerisation with regard to antioxidant potential. Food Res Int., 38(8–9): 1103–1108. DOİ: 10.1016/j.foodres.2005.03.018
Minhthy LN, Steven JS. 1999. Lycopene: chemical and biological properties. Food Technology, 53(2), 38-45.
Miranda M, Maureira H, Rodriguez K, Vega-Gálvez A. 2009. Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel. Journal of Food Engineering, 91(2), 297-304. doi:10.1016/j.jfoodeng. 2008.09.007
Moses JA, Norton T, Alagusundaram K, Tiwari BK. 2014a. Novel drying techniques for the food industry. Food Engineering Review, 6:43–55. https://doi.org/10.1007/ s12393-014-9078-7
Oliveira SM, Brandao TRS, Silva CLM. 2016. Influence of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables: a review. Food Engineering Review, 8:134–163. DOİ10.1007/s12393-015- 9124-0
Okos MR, Narsimhan G, Singh RK, Witnauer AC. 1992. Food dehydration. In D. R. Heldman D. B. Lund (Eds.), Handbook of food engineering. New York: Marcel Dekker.
Nguyen M, Schwartz SJ. 1999. Lycopene: Chemical and biological properties. Food Technology, 53 (2) pp. 38-45.
Pazir F, Yurdagel Ü, Ural A, Babalik Ö. 1996. Factors affecting sulphur dioxide absorption in tomatoes prepared for sun drying. In 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food (p. 89).
Paolo D, Bianchi G, Morelli CF, Speranza G, Campanelli G, Kidmose U, Scalzo RL. 2019. Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties. Food chemistry, 298, 125062. https://doi.org/10.1016/j.foodchem.2019.125062
Rhone Diagnostics Technologies, 1999. Cereal Ochratoxin A extraction method, Application notes for analysis of Ochratoxin A in cereal using sodium bicarbonate extraction in conjunction with Ochrap. Application note. Ref NA9P14VI.
Singh S, Shalini R. 2016. Effect of Hurdle Technology in Food Preservation: A Review, Critical Reviews in Food Science and Nutrition, 56:4, 641-649, doi:10.1080/10408398.2012. 761594
Şahin FH, Ülger P, Aktaş T, Hülya ORAK. 2010. Effects of Different Drying Techniques on Some Nutritional Components of Tomato (Lycopersicon esculentum). Tarım Makinaları Bilimi Dergisi, 6(1), 71-78. Retrieved from https://dergipark.org.tr/tr/pub/tarmak/issue/11543/137525 Sencer E. 1983. Beslenme ve Diyet. İstanbul Üniversitesi Bayda yayınları1983No; 4, İstanbul, 102-215.
Şen L, Nas S. 2010. Kuru incir, üzüm ve kırmızı biberlerde mikotoksin varlığı, Akademik Gıda (3), 2010, 24-32.
Retrieved from https://dergipark.org.tr/tr/pub/akademikgida/issue/55833/764791 Rahman MS, Perera CO. 2004. Drying and food preservation. Food science and technology, New York-Marcel Dekker-, 167, 403.
Zakaria M, Simpson K, Brown PR, Krstulovic A. 1979. Use of reversed-phase high-performance liquid chromatographic analysis for the determination of provitamin A carotenes in tomatoes. Journal of Chromatography A, 176(1), 109-117. doi:10.1016/s0021-9673(00)92091-0
Willis MS, Wians FH. 2003. The role of nutrition in preventing prostate cancer: a review of the proposed mechanism of action of various dietary substances, Clinica Chimica Acta 330. 57-83. doi: 10.1016/s0009-8981(03)00048-2