Yıl 2017, Cilt 15, Sayı 2, Sayfalar 139 - 148 2017-08-11

Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon
Drying Blueberry (Vaccinium corymbosum L.) Juice Concentrate by Spray Dryer: Optimization by Response Surface Methodology

Kübra Atacan [1] , Derya Koçak Yanık [2]

250 439

Bu çalışmada, fenolik madde içeriği ve antioksidan aktivitesi yüksek olan yaban mersininden elde edilen meyve suyu konsantresinden püskürtmeli kurutucu ile meyve tozu üretim koşullarının tepki yüzey yöntemiyle optimize edilmesi amaçlanmıştır. Çalışmada kurutma ajanı olarak maltodekstrin (DE8) kullanılmıştır. Hava giriş sıcaklığı (110-150°C) ve maltodekstrin oranı (%20-80) bağımsız değişkenler; fenolik madde geri kazanımı ve kurutma verimi ise bağımlı değişkenler olarak seçilmiştir. Verimin ve fenolik madde geri kazanımının maksimum olduğu optimum kurutma şartları hava giriş sıcaklığı için 130°C, maltodekstrin oranı için ise %71 olarak belirlenmiştir. Bu optimum koşulda hava çıkış sıcaklığı 76°C olarak kaydedilmiştir. Optimum koşullarda elde edilen toz yaban mersini (%3.51 nem) için verim ve fenolik madde geri kazanımı sırasıyla %75.8 ve %86.1 olarak belirlenmiştir. Elde edilen toz üründe çözünürlük, yoğunluk, higroskopisite, gözeneklilik, yapışkanlık, akabilirlik, camsı geçiş sıcaklığı, toplam fenolik madde miktarı, toplam antosiyanin miktarı, antioksidan kapasite ve renk, kalite parametreleri olarak incelenmiştir.

In this study, fruit powder was produced by a spray dryer from fruit juice concentrate of blueberry which is high in phenolics and antioxidant activity. Maltodextrin (DE8) was used as a drying agent. The effects of drying parameters and optimum drying conditions were determined by using response surface methodology (RSM). While the inlet air temperature (110-150°C) and the amount of maltodextrin (20-80%) were independent variables, the phenolic recovery and drying yield were dependent variables. At optimum drying conditions, inlet air temperature and amount of maltodextrin were 130°C and 71%, respectively. Outlet air temperature at an optimum condition was 76°C. The total yield and phenolic recovery obtained at optimum conditions for fruit powder (3.51% moisture) were 75.8% and 86.1%, respectively. The solubility, density, hygroscopicity, porosity, cohesiveness, flowability, glass transition temperature, total phenolic content, total anthocyanin content, antioxidant capacity, and color were used as quality parameters.

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Konular
Dergi Bölümü Araştırma Makaleleri
Yazarlar

Orcid: http://orcid.org/0000-0002-9433-9739
Yazar: Kübra Atacan

Orcid: http://orcid.org/0000-0003-3866-899X
Yazar: Derya Koçak Yanık

Bibtex @araştırma makalesi { akademik-gida333667, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {139 - 148}, doi = {10.24323/akademik-gida.333667}, title = {Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon}, key = {cite}, author = {Atacan, Kübra and Koçak Yanık, Derya} }
APA Atacan, K , Koçak Yanık, D . (2017). Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon. Akademik Gıda, 15 (2), 139-148. DOI: 10.24323/akademik-gida.333667
MLA Atacan, K , Koçak Yanık, D . "Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon". Akademik Gıda 15 (2017): 139-148 <http://dergipark.gov.tr/akademik-gida/issue/30836/333667>
Chicago Atacan, K , Koçak Yanık, D . "Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon". Akademik Gıda 15 (2017): 139-148
RIS TY - JOUR T1 - Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon AU - Kübra Atacan , Derya Koçak Yanık Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.333667 DO - 10.24323/akademik-gida.333667 T2 - Akademik Gıda JF - Journal JO - JOR SP - 139 EP - 148 VL - 15 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.333667 UR - http://dx.doi.org/10.24323/akademik-gida.333667 Y2 - 2017 ER -
EndNote %0 Akademik Gıda Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon %A Kübra Atacan , Derya Koçak Yanık %T Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 2 %R doi: 10.24323/akademik-gida.333667 %U 10.24323/akademik-gida.333667
ISNAD Atacan, Kübra , Koçak Yanık, Derya . "Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon". Akademik Gıda 15 / 2 (Ağustos 2017): 139-148. http://dx.doi.org/10.24323/akademik-gida.333667