Nanenin Farklı Yöntemlerle Kurutulması ve Bazı Kalite Özelliklerinin Belirlenmesi

Kuşçu, Alper; Gökbaş, Merve

Nanenin Farklı Yöntemlerle Kurutulması ve Bazı Kalite Özelliklerinin Belirlenmesi

Kuşçu, Alper; Gökbaş, Merve

URI: http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/99783

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<p></p><p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height:normal"></p><p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height:normal"><span style="font-size:12.0pt;font-family:"Segoe UI","sans-serif";mso-fareast-font-family:"Times New Roman";mso-fareast-language:TR">Fresh mintleaves were dried using eight different drying methods. In this study, dryingtime and some qualitative characteristics of the dried mints were examinedaccording to the drying method. Drying temperature, pressure and devicepower were determined before the mint drying process. Preliminary testswere carried out with 60 °C hot air, 360 W microwave oven, 60 °C/100 millitorrfreezing (lyophilization), 60 °C infrared drying, -1 bar 60 °Cvacuum drying, microwave drying after infrared drying and infrared dryingafter microwave, shade drying. The weight changes of the samples weremeasured at regular intervals during drying. Water soluble solids (°Brix)and pH of the raw material were measured. Total color change, ΔE, total drymatter, water activity (aw) and aroma components were examined in freshand post-dried samples. While the water activity before drying was 0.975,the water activity of mint after drying was measured between 0.340-0.420depending on the drying method. Color measurements were made fromdifferent points on the front and back surfaces of fresh mint samples. Afterthe drying process, L*, a*, b* values were measured in the colorimeterdevice according to the CIE color system and the values showed somedifferences within some groups. The highest L* value was observed in shadedrying and the lowest L* value was observed in microwave dryingafter infrared drying. The highest a* value was observed in hot airdrying, while the highest b* value was found in shade drying method.According to different drying methods, the drying method with thehighest color change was microwave drying after infrared. The color changevaries between 28.74-35.29. As for aroma components, quite a lot of aromacomponents were found in fresh mint. This value decreased as the dryingmethods changed. In other words, there was a decrease in aroma componentswith drying. The most carvone and limonene compounds were formed. Carvonein fresh mint increased in all drying methods.</span></p><p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height:normal"><br></p>

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Nanenin Farklı Yöntemlerle Kurutulması ve Bazı Kalite Özelliklerinin Belirlenmesi

Nanenin Farklı Yöntemlerle Kurutulması ve Bazı Kalite Özelliklerinin Belirlenmesi

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