EFFECT OF ULTRASOUND ASSISTED OSMOTIC DEHYDRATION PRE-TREATMENT ON DRYING KINETICS AND SOME FUNCTIONAL PROPERTIES OF PUMPKIN (Cucurbita moschata)
نویسندگان
چکیده
Bu çalışmada balkabağının (Cucurbita moschata) kurutma kinetiği ve bazı fonksiyonel özellikleri üzerine ultrases destekli ozmotik dehidrasyon (US-OD) ön işleminin etkisi araştırılmıştır. Örnekler 3 farklı konsantrasyonda (%12.5, %25 %50) şeker çözeltisi içeren ultrasonik banyo içerisinde kavitasyon işlemi ile (45 kHz, 90 dakika) dehidre edilmiş ardından sıcak havada yöntemi kullanılarak 60oC sıcaklıkta kurutulmuştur. US-OD birlikte en yüksek su kaybı katı madde kazanımı %50’lik çözelti edilen örnekte tespit edilmiştir. konsantrasyonuna bağlı olarak süresini kontrol örneğine göre yaklaşık 180 dakika kısaltmıştır. Bununla çözeltinin rehidrasyon oranında azalma gözlenmiştir. En toplam fenolik miktarı (120.08 mg GAE/100 g kuru ağırlık) antioksidan kapasite (%38.21) çözeltide kurutulan belirlenmiştir. Elde çıktılar matematiksel modellere uyarlandığında uygulanmış kurutulmasını iyi tanımlayan modelin Page modeli olduğu sonucuna varılmıştır.
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ژورنال
عنوان ژورنال: Gida the Journal of Food
سال: 2022
ISSN: ['1309-6273', '1300-3070']
DOI: https://doi.org/10.15237/gida.gd22065