Kurutulmuş Domateslerin Ultrasonik Rehidrasyon Koşullarının Optimizasyonu

Bu çalışmada kurutulmuş domateslerin ultrasonik rehidrasyon koşullarının optimizasyonu amaçlanmıştır. Rehidrasyon koşulları Cevap Yüzey Yöntemi (RSM) kullanılarak optimize edilmiştir. Ultrasonik (37 kHz) rehidrasyon koşullarının optimizasyonu farklı sıcaklık (20-80°C), süre (2-60 dak) ve su oranı (1/50-1/100 g/g su) bağımsız değişkenleri ile gerçekleştirilmiş ve rehidrasyon yeteneği, renk a* (kırmızılık) ve doku değerleri (bağımlı değişken) yanıt olarak seçilmiştir. Optimum rehidrasyon koşulu seçiminde tahmini ve deneysel analiz sonuçları karşılaştırılmıştır. Sonuç olarak, 58°C/54 dak/72 g su koşullarında yapılan ultrasonik rehidrasyonun optimum nokta olarak kullanılabileceği belirlenmiştir. Seçilen optimum noktadaki rehidrasyon yeteneği 2,82±0,16, renk a* değeri 13,09 ±1,63 ve doku değeri 0,46±0,13 N olarak belirlenmiştir. Bu sonuçlar, ultrason uygulamasının kuru domateslerin rehidrasyonunda kullanılabileceğinin kanıtı olarak görülmektedir.

Optimization of Ultrasonic Rehydration Conditions of Dried Tomatoes

In this study, it was aimed to optimize the ultrasonic rehydration conditions of dried tomatoes. Rehydration conditions were optimized by Response Surface Method (RSM). The optimization of ultrasonic (37 kHz) rehydration conditions were performed with independent variables at different temperatures (20-80°C), time (2-60 min) and water ratios (1/50-1/100 g/g water), and rehydration ability, color a* (redness) and texture values were selected as responses (dependent variable). The estimated and experimental analysis results were compared in the selection of the optimum rehydration condition. As a result, it was determined that ultrasonic rehydration at 58°C/54 min/72 ml water conditions could be used as the optimum point. At the selected optimum point, the rehydration ability, color a* value and texture values were determined as 2.82±0.16, 13.09 ±1.63 and 0.46±0.13 N, respectively. These results are seen as proof that ultrasound application can be used in the rehydration of dried tomatoes.

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