Vakum Kurutucu ve Akışkan Yatak Kurutucu Kullanılarak Kurutulmuş Avokadoların Kuruma Kinetikleri ve Kalite Karakteristiklerinin Kıyaslanması

Kurutma meyvelerdeki mikrobiyolojik ve kimyasal aktiviteyi sınırlandırmasının yanında, atıştırmalıklarla beslenme kültürünün giderek yaygınlaştığı günümüzde sağlıklı atıştırmalıkların elde edilmesine olanak sağlayan pratik bir yöntemdir. Kurutma işleminde gıdaların hem besleyici değerini hem de fiziksel ve duyusal özelliklerini iyi bir biçimde koruyan yöntemin seçilmesi son derece önemlidir. Bu çalışmada vakum kurutucu ve akışkan yatak kurutucu kullanılarak kurutulmuş avokadoların kalite karakteristiklerinin karşılaştırılması incelenmiştir. Başlangıç nem içeriği %72.04±0.9 olan avokadolar nem içerikleri %13.02±1’e ulaşana kadar kurutulmuştur. Akışkan yatak kurutucuda kurutma işlemi 50 °C, 60 °C ve 70°C sıcaklıkta 1.5 m/s hızla sırasıyla 8 saat, 7 saat ve 6 saatte, vakumla kurutma işlemi ise 10 Kpa basınçta 50 °C, 60 °C ve 70 °C sıcaklıklarında sırasıyla 10 saat, 9 saat ve 8 saatte tamamlanmıştır. Kurutulmuş avokadoların fiziksel, kimyasal ve duyusal özelliklerini kıyaslamak amacıyla renk, su aktivitesi, rehidrasyon kapasitesi, büzülme oranı, pH, antioksidan aktivite toplam fenolik madde ölçümleri ve duyusal analiz testleri gerçekleştirilmiştir. Çalışmanın sonucunda vakumla kurutma işleminin avokadoların fiziksel ve kimyasal özelliklerinin yanı sıra duyusal özelliklerini daha iyi koruyan bir yöntem olduğu ortaya çıkarılmıştır.

Comparison of Drying Kinetics and Quality Characteristics of Avocados Dried Using Vacuum Dryer and Fluidized Bed Dryer

Besides limiting microbiological and chemical activity in fruits, drying is a practical method that provides healthy snacks nowadays, when culture of nutrition with snacks is increasingly common. It is very important to choose a method that preserves both nutritional values and physical and sensory properties of foods in the drying process. In this study, the comparison of quality characteristics of dried avocados using vacuum dryer and fluidized bed dryer was investigated. Avocados with initial moisture content of 72±09 % were dried until their moisture content reached 13±1 %. The drying process in the fluidized bed dryer was completed at 50 °C, 60 °C and 70°C with 1.5 m/s speed in 8 hours, 7 hours and 6 hours respectively, while the vacuum drying process was completed at 10 Kpa pressure at 50 °C, 60 °C and 70 °C temperatures in 10 hours, 9 hours and 8 hours respectively. In order to compare the physical, chemical and sensory properties of dried avocados, color, water activity, rehydration capacity, shrinkage rate, pH, antioxidant activity, total phenolic content measurements and sensory analysis tests were conducted. (p

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