Comparison of Effects of Different Drying Methods on Quality Parameters of Four Different  Persimmon Cultivars

Feyza Tosya; Sibel Bölek; Feriha Göksu; Muhammed Ali Göktaş; Zeynep Özlü; Arzu Şen; Ertürk İnce; Nesrin Aktepe Tangu

Makale detayları

Comparison of Effects of Different Drying Methods on Quality Parameters of Four Different Persimmon Cultivars

Yazarlar:

Feyza Tosya | Sibel Bölek | Feriha Göksu | Muhammed Ali Göktaş | Zeynep Özlü | Arzu Şen | Ertürk İnce | Nesrin Aktepe Tangu

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Fruit-Vegetables Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 1, pp.19-25

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310192

pISSN:

2148-3647

Anahtar kelimeler:

Özet:

 In this study, influences of four different drying techniques oven drying, fluidized bed drying, vacuum drying, and freeze drying on quality parameters of four different persimmon cultivars Rojo Brilliante, Seedless, Hachiya, Türkay were investigated. For this aim, antioxidant activity, total phenolic content, color values, and rehydration capacity analyses were performed. All-persimmon cultivars were affected by different drying techniques similarly. Rojo Brillante cultivar gave superior dried products in terms of physicochemical properties. Oven drying increased antioxidative properties of persimmons 70.360.25, but this method caused a decrease in rehydration capacity 2.170.05 and L values 38.060.90. Freeze drying gave superior dried products in terms of physicochemical properties. However, vacuum dried products and freeze-dried products had similar quality properties. Because of high operation cost of freeze drying, vacuum drying can be used to obtain dried persimmons with high quality properties.

 In this study, influences of four different drying techniques oven drying, fluidized bed drying, vacuum drying, and freeze drying on quality parameters of four different persimmon cultivars Rojo Brilliante, Seedless, Hachiya, Türkay were investigated. For this aim, antioxidant activity, total phenolic content, color values, and rehydration capacity analyses were performed. All-persimmon cultivars were affected by different drying techniques similarly. Rojo Brillante cultivar gave superior dried products in terms of physicochemical properties. Oven drying increased antioxidative properties of persimmons 70.360.25, but this method caused a decrease in rehydration capacity 2.170.05 and L values 38.060.90. Freeze drying gave superior dried products in terms of physicochemical properties. However, vacuum dried products and freeze-dried products had similar quality properties. Because of high operation cost of freeze drying, vacuum drying can be used to obtain dried persimmons with high quality properties.

 In this study, influences of four different drying techniques oven drying, fluidized bed drying, vacuum drying, and freeze drying on quality parameters of four different persimmon cultivars Rojo Brilliante, Seedless, Hachiya, Türkay were investigated. For this aim, antioxidant activity, total phenolic content, color values, and rehydration capacity analyses were performed. All-persimmon cultivars were affected by different drying techniques similarly. Rojo Brillante cultivar gave superior dried products in terms of physicochemical properties. Oven drying increased antioxidative properties of persimmons 70.360.25, but this method caused a decrease in rehydration capacity 2.170.05 and L values 38.060.90. Freeze drying gave superior dried products in terms of physicochemical properties. However, vacuum dried products and freeze-dried products had similar quality properties. Because of high operation cost of freeze drying, vacuum drying can be used to obtain dried persimmons with high quality properties.

 Bu çalışmada, dört farklı kurutma tekniğinin fırında kurutma, akışkan yatakta kurutma, vakumla kurutma ve dondurarak kurutma dört farklı hurma çeşidinin Rojo Brilliante, Seedless, Hachiya, Türkay kalite parametreleri üzerindeki etkileri araştırılmıştır. Bu amaçla antioksidan aktivite, toplam fenolik madde, renk değerleri ve rehidrasyon kapasitesi analizleri yapılmıştır. Tüm hurma çeşitleri farklı kurutma tekniklerinden benzer şekilde etkilenmiştir. Rojo Brillante çeşidi fizikokimyasal özellikler açısından üstün kurutulmuş ürünler vermiştir. Fırında kurutma hurmaların antioksidatif özelliklerini arttırmış 70,360,25, ancak bu yöntem rehidrasyon kapasitesinde 2,170,05 ve L değerlerinde 38,060,90 azalmaya neden olmuştur. Dondurarak kurutma ile fizikokimyasal özellikler açısından üstün kurutulmuş ürünler elde edilmiştir. Ancak vakumla kurutulan ürünler ile dondurularak kurutulan ürünler benzer kalite özelliklerine sahip olmuştur. Dondurarak kurutmanın yüksek işletme maliyeti nedeniyle, yüksek kalite özelliklerine sahip kurutulmuş hurma elde etmek için vakumlu kurutma, dondurarak kurutma yerine kullanılabilir.

Makale detayları

Comparison of Effects of Different Drying Methods on Quality Parameters of Four Different Persimmon Cultivars

Yazarlar:

Feyza Tosya | Sibel Bölek | Feriha Göksu | Muhammed Ali Göktaş | Zeynep Özlü | Arzu Şen | Ertürk İnce | Nesrin Aktepe Tangu

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Fruit-Vegetables Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 1, pp.19-25

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310192

pISSN:

2148-3647

Drying

persimmon

antioxidant activityKurutma

Trabzon hurması

antioksidan aktivite

Sayı

Makale detayları

Comparison of Effects of Different Drying Methods on Quality Parameters of Four Different Persimmon Cultivars

Yazarlar: Feyza Tosya | Sibel Bölek | Feriha Göksu | Muhammed Ali Göktaş | Zeynep Özlü | Arzu Şen | Ertürk İnce | Nesrin Aktepe Tangu

Yayıncı: Mevlüt AKÇURA

Ana Başlıklar: Fruit-Vegetables Technology

Dergi: Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 1, pp.19-25

Belge Tipi: Makale

Yayın Tarihi: 1/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001310192

pISSN: 2148-3647

Drying

persimmon

antioxidant activityKurutma

Trabzon hurması

antioksidan aktivite

Sayı

Yazarlar:

Feyza Tosya | Sibel Bölek | Feriha Göksu | Muhammed Ali Göktaş | Zeynep Özlü | Arzu Şen | Ertürk İnce | Nesrin Aktepe Tangu

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Fruit-Vegetables Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 1, pp.19-25

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310192

pISSN:

2148-3647