Mikrodalga yöntemi ile kurutulan alabalık filetolarının kurutma kinetiğinin ve bazı kalite özelliklerinin belirlenmesi
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Dosyalar
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada gökkuşağı alabalığı örnekleri 90 W, 180 W, 360 W ve 600 W olmak üzere dört farklı mikrodalga gücünde kurutulmuştur. Kurutma öncesi örnekler iki gruba ayrılmıştır. Birinci grup örnek herhangi bir ön işlem uygulanmadan farklı mikrodalga seviyelerinde kurutulmuştur. İkinci grup örnek ise kurutma öncesinde %20'lik tuz çözeltisinde 2 saat bekletilerek osmotik dehidrasyona uğratılmıştır. Kurutma sırasında örneklerin düzenli olarak ağırlık ölçümleri alınmış, bu ölçümlerden faydalanarak kurutma grafikleri çizilmiş, yine bu verilerden yararlanılarak efektif difüzyon katsayısı ve aktivasyon enerjisi değerleri hesaplanmıştır. Böylece mikrodalga gücünün ve mikrodalga kurutmada ön işlemenin kuruma üzerindeki etkisi araştırılmıştır. Mikrodalga gücünün artmasıyla kuruma süresinin kısaldığı görülmüştür. Osmotik dehidrasyon ile kurutulan gruptaki örneklerin kuruma sürelerinin, ön işlem uygulanmayan gruba göre daha kısa olduğu gözlemlenmiştir. Örneklerin nem oranı verileri kullanılarak 7 farklı ince tabaka kurutma modeline olan uygunlukları araştırılmıştır. Model uygunluğunun anlaşılabilmesi için R2, ki-kare ve RMSE değerleri hesaplanmıştır. Analiz sonucunda alabalık örneklerinin mikrodalga kurutma davranışını en iyi açıklayan modelin Midilli modeli olduğu tespit edilmiştir. Kurutulan balık örneklerinin fizikokimyasal özellikleri araştırılmıştır. Bunun için kurutulan örneklerin renk (L*, a* b*), su aktivitesi, rehidrasyon oranı, tekstür analizleri ile duyusal analiz gerçekleştirilmiştir. Analiz sonuçlarına göre; renk değerlerinin ön işlem uygulanması ve mikrodalga gücünden etkilendiği görülmüştür. Kurutulan örneklerin su aktivitesi değerleri 0.78-0.58 arasında değişmiştir. Ön işlem uygulanan gruptaki örneklerin su aktivitesi değerleri, ön işlem uygulanmayan gruptaki su aktivitesi değerlerine kıyasla daha düşüktür. Yüksek mikrodalga güçlerinde su aktivitesi değerlerinin daha düşük olduğu gözlemlenmiştir. Ön işlem uygulanması, rehidrasyon oranının yükselmesine neden olmuştur. Mikrodalga gücü arttıkça, rehidrasyon oranı yükselmiştir. Tekstür profil analizinde istatistiksel anlamda en önemli farklar sertlik (hardness) değerinde bulunmuştur. Buna göre ön işlem uygulanmayan grubun sertlik değerlerinin ön işlem uygulanan gruba göre çok daha yüksek olduğu görülmüştür. Mikrodalga gücü arttıkça sertlik değeri azalmıştır. Elastikiyet (springiness), iç yapışkanlık (cohesiveness), çiğnenebilirlik (chewiness) değerlerinde ön işlem uygulanan ve uygulanmayan gruplar arasındaki fark istatistiksel olarak anlamlı bulunurken, mikrodalga gücünün bu değerler üzerinde etkisi olmadığı belirlenmiştir. Duyusal analiz sonuçlarına göre; genel beğeni puanı en yüksek olan, ön işlem uygulandıktan sonra 90 W mikrodalga gücü ile kurutulan örnek olduğu tespit edilmiştir.
In this study, rainbow trout samples were dried at four different microwave powers: 90 W, 180 W, 360 W and 600 W. Samples were divided into two groups before drying. The first group of samples were dried at different microwave levels without any pre-treatment. The second group of samples were osmotically dehydrated by keeping in 20% salt solution for 2 hours before drying During drying, weight measurements of the samples were taken regularly, drying graphs were drawn using these measurements, and effective diffusion coefficient and activation energy values were calculated using these data. Thus, the effects of microwave power and pretreatment in microwave drying on drying were investigated. It was observed that the drying time was shortened with the increase in microwave power. It was observed that the drying times of the samples in the group dried with osmotic dehydration were shorter than in the group without pre-treatment. The suitability of the samples to 7 different thin layer drying models was investigated using the moisture content data. R2, chi-square and RMSE values were calculated to understand the suitability of the model. As a result of the analysis, it was determined that the model that best explains the microwave drying behavior of trout samples is the Midilli model. The physicochemical properties of dried fish samples were investigated. For this purpose, color (L*, a*, b*), water activity, rehydration rate, texture analysis and sensory analysis of dried samples were performed. According to the analysis results; It was observed that color values were affected by pre-treatment and microwave power. Water activity values of dried samples varied between 0.78-0.58. Water activity values of samples in the pretreatment group were lower compared to water activity values in the non-pretreatment group. It was observed that water activity values were lower at high microwave powers. Applying pretreatment resulted in an increase in the rehydration rate. As microwave power increased, rehydration rate increased. The most statistically significant differences in texture profile analysis were found in hardness value. Accordingly, it was observed that hardness values of the non-pretreatment group were much higher than the pretreatment group. Hardness value decreased as microwave power increased. While the difference between the pre-treated and not pre-treated groups in the values of springiness, cohesiveness, and chewiness was found to be statistically significant, it was determined that microwave power had no effect on these values. According to the sensory analysis results; it was determined that the sample with the highest overall approval score was the one dried with 90 W microwave power after pre-treatment.
In this study, rainbow trout samples were dried at four different microwave powers: 90 W, 180 W, 360 W and 600 W. Samples were divided into two groups before drying. The first group of samples were dried at different microwave levels without any pre-treatment. The second group of samples were osmotically dehydrated by keeping in 20% salt solution for 2 hours before drying During drying, weight measurements of the samples were taken regularly, drying graphs were drawn using these measurements, and effective diffusion coefficient and activation energy values were calculated using these data. Thus, the effects of microwave power and pretreatment in microwave drying on drying were investigated. It was observed that the drying time was shortened with the increase in microwave power. It was observed that the drying times of the samples in the group dried with osmotic dehydration were shorter than in the group without pre-treatment. The suitability of the samples to 7 different thin layer drying models was investigated using the moisture content data. R2, chi-square and RMSE values were calculated to understand the suitability of the model. As a result of the analysis, it was determined that the model that best explains the microwave drying behavior of trout samples is the Midilli model. The physicochemical properties of dried fish samples were investigated. For this purpose, color (L*, a*, b*), water activity, rehydration rate, texture analysis and sensory analysis of dried samples were performed. According to the analysis results; It was observed that color values were affected by pre-treatment and microwave power. Water activity values of dried samples varied between 0.78-0.58. Water activity values of samples in the pretreatment group were lower compared to water activity values in the non-pretreatment group. It was observed that water activity values were lower at high microwave powers. Applying pretreatment resulted in an increase in the rehydration rate. As microwave power increased, rehydration rate increased. The most statistically significant differences in texture profile analysis were found in hardness value. Accordingly, it was observed that hardness values of the non-pretreatment group were much higher than the pretreatment group. Hardness value decreased as microwave power increased. While the difference between the pre-treated and not pre-treated groups in the values of springiness, cohesiveness, and chewiness was found to be statistically significant, it was determined that microwave power had no effect on these values. According to the sensory analysis results; it was determined that the sample with the highest overall approval score was the one dried with 90 W microwave power after pre-treatment.
Açıklama
Anahtar Kelimeler
Alabalık, Kinetik, Kurutma, Mikrodalga, Trout, NATURAL SCIENCES::Chemistry::Physical chemistry::Kinetics, Drying, Microwave
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Tayfun, E. (2024). Mikrodalga yöntemi ile kurutulan alabalık filetolarının kurutma kinetiğinin ve bazı kalite özelliklerinin belirlenmesi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
