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Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration

Yıl 2023, Cilt: 20 Sayı: 1, 41 - 50, 19.01.2023
https://doi.org/10.33462/jotaf.1052851

Öz

It is the oldest and most common traditional food preservation method known to dry by laying food products under the sun. However, if the food product is in direct contact with the sun light, there is a decrease in the color and nutrient values of the product. To solve these problems, solar dryers have been developed which can be utilized due to indirectly the effect of the sun. In this study, kiwi rings were dried by using osmosolar dehydration as a combination of osmotic dehydration and solar drying. Kiwi rings were first immersed in sucrose solutions and then dried in a solar dryer. Response Surface Methodology used to determine effects of the conditions ondrying performance and find out optimum levels drying conditions for the responses to a safe level. In the response surface method, the drying conditions were selected as the kiwi slice thickness (A), sucrose concentrations (B), immersed time (C) and solar drying time (D). The response to be optimized was chosen as water loss, diameter shrinkage ratio and greenness (a) color change. A successful mathematical model was obtained by the response surface method between the drying conditions and the responses. The suitable model is chosen quadratic for water loss, 2FI model for color change model and shrinkage ratio. The model R2 value is 0.952 for water loss, 0.737 for a color change and 0.856 for shrinkage ratio. The regression coefficients, along with the corresponding P-values, for the model of production water loss, a color change and shrinkage ratio are described by ANOVA. Values of "Prob>F" less than 0.0500 indicate model terms are significant. In this case B, C, C2 are significant model terms for water loss. A, B, C, AB, AC, AD, BC and CD are significant model terms for color change and B, C, AC, AD, BD, CD are significant model terms for shrinkage ratio. The optimum drying conditions levels was determined to sucrose concentration 12.7 %w/v, ring slice thickness 4.06 mm, solar drying time 125 min and immersed time 70.9 min, respectively. In addition, pretreatment of osmotic dehydration was found to be effective in drying kiwi rings with solar tray dryer.

Kaynakça

  • Abano, E.E., Sam-Amoah, L.K. (2011). Effects of different pretreatments on drying characteristics of banana slices. ARPN Journal of Engineering and Applied Sciences, 6(3): 121-129.
  • Abano, E.E., Ma, H., Qu, W. (2014). Optimization of drying conditions for quality dried tomato rings using response surface methodology. Journal of Food Processing and Preservation, 38: 996-1009.
  • Aboud, A. (2013). Drying characteristic of kiwi rings undertaken the effect of passive shelf solar dryer and open sun drying. Pakistan Journal of Nutrition, 12(3): 250-254.
  • Akar, G. (2017). Determinatıon of some quality parameters and ascorbic acid and color change degradation kinetıcs in kiwifruit drıied by different drying methods, (MSc. Thesis) Ordu University.
  • Amer, B.M.A., Hossain, M.A., Gottschalk, K. (2010). Design and performance evaluation of a new hybrid solar dryer for kiwi. Energy Conversion and Management, 51: 813–820.
  • Arslan, A., Soysal Y., Keskin M. (2021). Infrared drying kinetics and color qualities of organic and conventional sweet red peppers. Journal of Tekirdag Agricultural Faculty, 18(2): 260-272.
  • Askari, G.R., Emam-Djomeh Z., Mousavi S. (2008). Investigation of the effects of microwave treatment on the optical properties of kiwi rings during drying. Drying Technology, 26: 1362–1368.
  • Bilen, M., Ateş, Ç., Bayraktar, B. (2018). Determination of optimal conditions in boron factory wastewater chemical treatment process via response surface methodolgy. Journal of the Faculty of Engineering and Architecture of Gazi University, 33(1): 267-278.
  • Bórquez, R.M., Canales, E.R., Redon, J.P. (2010). Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying. Journal of Food Engineering, 99(2): 121-127.
  • Çelen, S., Buluş, H.N., Moralar, A., Haksever, A., Özsoy E. (2016). Availability and modelling of microwave belt dryer in food drying. Journal of Tekirdag Agricultural Faculty, 13(4): 71-83.
  • Corzo, O., Gomez, E.R. (2004). Optimization of osmotic dehydration of cantaloupe using desired function methodology. Journal of Food Engineering, 64: 213–219.
  • Eren, I., Ertekin, F.K. (2007). Optimization of osmotic dehydration of potato using response surface methodology. Journal of Food Engineering, 79: 344–352.
  • Fernandes, F.A., Rodrigues, S., Gaspareto, O.C., Oliveira E.L. (2006). Optimization of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering, 77(1): 188-193.
  • Gürel, A.E., Ceylan, İ., Aktaş, M. (2016). Examining drying parameters of fruits and vegetables. Gazi University Journal of Science Part C: Design and Technology, 4(4): 267-273.
  • Han, Q., Yin, L., Li, S., Yang, B., Ma, J. (2010). Optimization of process parameters for microwave vacuum drying of kiwi rings using response surface method. Drying Technology, 28: 523–532.
  • Karaaslan, S. (2012). Microwave-related drying of fruits and vegetables, Süleyman Demirel University Journal of the Faculty of Agriculture, 7(2): 123-129.
  • Lombard, G.E., Oliveira, J.C., Fito, P., Andrés, A. (2008). Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering, 852277-284.
  • Ochoa-Martínez, L.A., García-Quintero, M., Morales-Castro, J., Gallegos-Infante, J., Martínez-Sánchez, C.E., Herman-Lara, E. (2006). Effect of CaCl2 and convective osmotic drying on texture and preference of kiwi. Journal of Food Quality, 29: 583–595.
  • Pandya, R, Yadav, K.C. (2014). Study on effect of pretreatments and microwave drying on banana chips. IOSR Journal of Agriculture and Veterinary Science IOSR-JAVS, 7(7): 04-10.
  • Sadeghi, E., Asl, A.H., Movagharnejad, K. (2020). Optimization and quality evaluation of infrared-dried kiwifruit slices, Food Science & Nutrition, 8720–734.
  • Singh, B., Panesar, P.S., Gupta, A.K., Kennedy, J.F. (2007). Optimization of osmotic dehydration of carrot cubes in sugar-salt solutions using response surface methodology. European Food Research Technology, 225: 157–165.
  • Torringa, E., Esveld, E., Scheewe, I., Berg, R., Bartels, P. (2001). Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms. Journal of Food Engineering, 49(2-3): 185-191.
  • Uddin, M.B., Ainsworth, P., Ibanoglu, S. (2004). Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. Journal of Food Engineering, 65: 473–477.
  • Yıldız, A.K., Polatçı, H., Uçun, H. (2015). Drying of the banana (musa cavendishii) fruit and modeling the kinetics of drying with artificial neural networks under different drying conditions. Journal of Agricultural Machinery Science, 11(2): 173-178.
  • Yıldız, Z., Akkari, M. (2021). Use of response surface method for the prediction of osmo-solar drying behavior of Anamur banana rings. Mustafa Kemal University Journal of Agricultural Sciences, 26(1):183-192.
  • Yıldız, Z. (2017). Osmotic dehydration of anchovy fillets in salt solution optimization by using statistical experimental design. Iranian Journal of Fisheries Sciences, 16(4): 1187-1203.
  • Yokuş, B. (2014). Effects of different pretreatments and implemented drying methods on total phenolic content and antıoxidant activity in the apple. (MSc. Thesis) Bilecik Şeyh Edebali University, Bilecik.

Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration

Yıl 2023, Cilt: 20 Sayı: 1, 41 - 50, 19.01.2023
https://doi.org/10.33462/jotaf.1052851

Öz

Gıda ürünlerinin güneş altına serilerek kurutulduğu bilinen en eski ve en yaygın geleneksel gıda muhafaza yöntemidir. Ancak gıda ürünü güneş ışığı ile direkt temas ederse ürünün renginde ve besin değerlerinde azalma olur. Bu sorunları çözmek için güneşin dolaylı olarak etkisinden yararlanılabilen güneş kurutucuları geliştirilmiştir. Bu çalışmada kivi halkaları, ozmotik dehidrasyon ve güneşte kurutmanın bir kombinasyonu olarak ozmosolar dehidrasyon kullanılarak kurutulmuştur. Kivi halkaları önce sakaroz çözeltilerine daldırılmış ve ardından bir güneş kurutucusunda kurutulmuştur. Yanıt Yüzey Yöntemi metodu, koşulların kurutma performansı üzerindeki etkilerini belirlemek ve güvenli bir seviyeye tepkiler için optimum kurutma koşullarını bulmak için kullanılır. Yanıt Yüzey Yönteminde kurutma koşulları kivi dilimi kalınlığı (A), sakaroz konsantrasyonları (B), daldırma süresi (C) ve güneşte kurutma süresi (D) olarak seçilmiştir. Optimize edilecek yanıtlar nem kaybı, çapsal büzülme oranı ve yeşillik (a) renk değeri olarak seçilmiştir. Kurutma koşulları ile tepkiler arasında yanıt yüzeyi yöntemi ile başarılı bir matematiksel model elde edilmiştir. Nem kaybı için kuadratik model, renk değişimi ve büzülme oranı için ikili etkileşim modeli seçilmiştir. Model R2 değerleri nem kaybı için 0.952, renk değişimi için 0.737 ve büzülme oranı için 0.856 dır. P değerine karşılık regrasyon katsayıları, nem kaybı, a renk değişimi ve büzülme oranı için ANOVA ile ifade edilmiştir. "Prob>F" değerleri 0.0500 de daha az ise model terimleri önemli bulunmuştur. Bu durumda B, C, C2 nem kaybı için önemlidir. A, B, C, AB, AC, AD, BC ve CD renk değişimi için önemlidir. B, C, AC, AD, BD, CD büzülme oranı iiçin önemlidir. Optimum kurutma koşulları seviyesi sakaroz çözelti derişimi için %12.7, dilim kalınlığı için 4.06 mm, güneş kurutma süresi için 125 dakika ve ozmotik dehidrasyon süresi için 70.9 dakika belirlenmiştir. Ayrıca ozmotik dehidrasyon ön işleminin güneş enerjili raflı kurutucu ile kivi halkaları kurutma da etkili olduğu bulunmuştur.

Kaynakça

  • Abano, E.E., Sam-Amoah, L.K. (2011). Effects of different pretreatments on drying characteristics of banana slices. ARPN Journal of Engineering and Applied Sciences, 6(3): 121-129.
  • Abano, E.E., Ma, H., Qu, W. (2014). Optimization of drying conditions for quality dried tomato rings using response surface methodology. Journal of Food Processing and Preservation, 38: 996-1009.
  • Aboud, A. (2013). Drying characteristic of kiwi rings undertaken the effect of passive shelf solar dryer and open sun drying. Pakistan Journal of Nutrition, 12(3): 250-254.
  • Akar, G. (2017). Determinatıon of some quality parameters and ascorbic acid and color change degradation kinetıcs in kiwifruit drıied by different drying methods, (MSc. Thesis) Ordu University.
  • Amer, B.M.A., Hossain, M.A., Gottschalk, K. (2010). Design and performance evaluation of a new hybrid solar dryer for kiwi. Energy Conversion and Management, 51: 813–820.
  • Arslan, A., Soysal Y., Keskin M. (2021). Infrared drying kinetics and color qualities of organic and conventional sweet red peppers. Journal of Tekirdag Agricultural Faculty, 18(2): 260-272.
  • Askari, G.R., Emam-Djomeh Z., Mousavi S. (2008). Investigation of the effects of microwave treatment on the optical properties of kiwi rings during drying. Drying Technology, 26: 1362–1368.
  • Bilen, M., Ateş, Ç., Bayraktar, B. (2018). Determination of optimal conditions in boron factory wastewater chemical treatment process via response surface methodolgy. Journal of the Faculty of Engineering and Architecture of Gazi University, 33(1): 267-278.
  • Bórquez, R.M., Canales, E.R., Redon, J.P. (2010). Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying. Journal of Food Engineering, 99(2): 121-127.
  • Çelen, S., Buluş, H.N., Moralar, A., Haksever, A., Özsoy E. (2016). Availability and modelling of microwave belt dryer in food drying. Journal of Tekirdag Agricultural Faculty, 13(4): 71-83.
  • Corzo, O., Gomez, E.R. (2004). Optimization of osmotic dehydration of cantaloupe using desired function methodology. Journal of Food Engineering, 64: 213–219.
  • Eren, I., Ertekin, F.K. (2007). Optimization of osmotic dehydration of potato using response surface methodology. Journal of Food Engineering, 79: 344–352.
  • Fernandes, F.A., Rodrigues, S., Gaspareto, O.C., Oliveira E.L. (2006). Optimization of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering, 77(1): 188-193.
  • Gürel, A.E., Ceylan, İ., Aktaş, M. (2016). Examining drying parameters of fruits and vegetables. Gazi University Journal of Science Part C: Design and Technology, 4(4): 267-273.
  • Han, Q., Yin, L., Li, S., Yang, B., Ma, J. (2010). Optimization of process parameters for microwave vacuum drying of kiwi rings using response surface method. Drying Technology, 28: 523–532.
  • Karaaslan, S. (2012). Microwave-related drying of fruits and vegetables, Süleyman Demirel University Journal of the Faculty of Agriculture, 7(2): 123-129.
  • Lombard, G.E., Oliveira, J.C., Fito, P., Andrés, A. (2008). Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering, 852277-284.
  • Ochoa-Martínez, L.A., García-Quintero, M., Morales-Castro, J., Gallegos-Infante, J., Martínez-Sánchez, C.E., Herman-Lara, E. (2006). Effect of CaCl2 and convective osmotic drying on texture and preference of kiwi. Journal of Food Quality, 29: 583–595.
  • Pandya, R, Yadav, K.C. (2014). Study on effect of pretreatments and microwave drying on banana chips. IOSR Journal of Agriculture and Veterinary Science IOSR-JAVS, 7(7): 04-10.
  • Sadeghi, E., Asl, A.H., Movagharnejad, K. (2020). Optimization and quality evaluation of infrared-dried kiwifruit slices, Food Science & Nutrition, 8720–734.
  • Singh, B., Panesar, P.S., Gupta, A.K., Kennedy, J.F. (2007). Optimization of osmotic dehydration of carrot cubes in sugar-salt solutions using response surface methodology. European Food Research Technology, 225: 157–165.
  • Torringa, E., Esveld, E., Scheewe, I., Berg, R., Bartels, P. (2001). Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms. Journal of Food Engineering, 49(2-3): 185-191.
  • Uddin, M.B., Ainsworth, P., Ibanoglu, S. (2004). Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. Journal of Food Engineering, 65: 473–477.
  • Yıldız, A.K., Polatçı, H., Uçun, H. (2015). Drying of the banana (musa cavendishii) fruit and modeling the kinetics of drying with artificial neural networks under different drying conditions. Journal of Agricultural Machinery Science, 11(2): 173-178.
  • Yıldız, Z., Akkari, M. (2021). Use of response surface method for the prediction of osmo-solar drying behavior of Anamur banana rings. Mustafa Kemal University Journal of Agricultural Sciences, 26(1):183-192.
  • Yıldız, Z. (2017). Osmotic dehydration of anchovy fillets in salt solution optimization by using statistical experimental design. Iranian Journal of Fisheries Sciences, 16(4): 1187-1203.
  • Yokuş, B. (2014). Effects of different pretreatments and implemented drying methods on total phenolic content and antıoxidant activity in the apple. (MSc. Thesis) Bilecik Şeyh Edebali University, Bilecik.
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Zehra Yıldız 0000-0003-1304-4857

Furkan Sabri Gencer

Yayımlanma Tarihi 19 Ocak 2023
Gönderilme Tarihi 3 Ocak 2022
Kabul Tarihi 19 Ekim 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 20 Sayı: 1

Kaynak Göster

APA Yıldız, Z., & Gencer, F. S. (2023). Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration. Tekirdağ Ziraat Fakültesi Dergisi, 20(1), 41-50. https://doi.org/10.33462/jotaf.1052851
AMA Yıldız Z, Gencer FS. Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration. JOTAF. Ocak 2023;20(1):41-50. doi:10.33462/jotaf.1052851
Chicago Yıldız, Zehra, ve Furkan Sabri Gencer. “Optimization of Drying Conditions of Kiwi Rings With Osmo-Solar Dehydration”. Tekirdağ Ziraat Fakültesi Dergisi 20, sy. 1 (Ocak 2023): 41-50. https://doi.org/10.33462/jotaf.1052851.
EndNote Yıldız Z, Gencer FS (01 Ocak 2023) Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration. Tekirdağ Ziraat Fakültesi Dergisi 20 1 41–50.
IEEE Z. Yıldız ve F. S. Gencer, “Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration”, JOTAF, c. 20, sy. 1, ss. 41–50, 2023, doi: 10.33462/jotaf.1052851.
ISNAD Yıldız, Zehra - Gencer, Furkan Sabri. “Optimization of Drying Conditions of Kiwi Rings With Osmo-Solar Dehydration”. Tekirdağ Ziraat Fakültesi Dergisi 20/1 (Ocak 2023), 41-50. https://doi.org/10.33462/jotaf.1052851.
JAMA Yıldız Z, Gencer FS. Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration. JOTAF. 2023;20:41–50.
MLA Yıldız, Zehra ve Furkan Sabri Gencer. “Optimization of Drying Conditions of Kiwi Rings With Osmo-Solar Dehydration”. Tekirdağ Ziraat Fakültesi Dergisi, c. 20, sy. 1, 2023, ss. 41-50, doi:10.33462/jotaf.1052851.
Vancouver Yıldız Z, Gencer FS. Optimization of Drying Conditions of Kiwi Rings with Osmo-solar Dehydration. JOTAF. 2023;20(1):41-50.