DAĞ ÇİLEĞİNİN (ARBUTUS UNEDO L.) KURUMA KİNETİĞİNİN İNCELENMESİ VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Authors : Hülya ÇAKMAK, Neslihan BOZDOĞAN, Gülsüm Merve TURKUT, Seher KUMCUOĞLU, Şebnem TAVMAN

Pages : 227-234

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Publication Date : 2016-08-01

Article Type : Research Paper

Abstract :In this study, drying kinetics of wild strawberry insert ignore into journalissuearticles values(Arbutus unedo L.); fruits in freeze dryer and tray dryerwere observed. Fruits having an initial moisture content of 2.299±0.011 kg water/kg dry matter weredecreased to 0.160±0.001 kg water/kg dry matter in freeze dryer working at -50°C after 12 hour drying,while the final moisture of fruits dried in a tray dryer at 60°C and 0.6 m/s were decreased to0.156±0.001 kg water/kg dry matter after 16 hour drying. Thin layer drying behaviour of strawberrieswas evaluated and Page model was found to be the best fitting model to the experimental drying data.Vitamin C, total phenolic content and total antioxidant activity were found lower in dried fruitscompared to the fresh fruit. However, the samples dried in freeze dryer had higher vitamin C, totalphenolic and total antioxidant activity than tray dried samples. Lightness insert ignore into journalissuearticles values(L*); and yellowness insert ignore into journalissuearticles values(+b*); offreeze dried fruits were higher than the fresh ones and tray dried fruits had higher redness value thanboth of the fresh sample and freeze dried samples
Keywords : Dağ çileği Arbutus unedo L, kurutma, modelleme, ABTS, fenolik madde, C vitamini

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