Yıl 2018, Cilt 16, Sayı 1, Sayfalar 11 - 19 2018-04-23

Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi
Effect of Ultrasound Pre-Treatment on Drying Characteristics of Carrot Slices

Senem Tüfekçi [1] , Sami Gökhan Özkal [2]

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Sıcak hava öncesi uygulanan ultrasonik ön işlemin havuç dilimlerinin kurutma karakteristikleri üzerine etkisi araştırılmıştır. Ön işlem için 20 kHz frekansa sahip ultrases üreten bir prob kullanılmış olup ön işlem süresi 20, 40, 60 dakika ve ultrases genliği %55 ve %100 olarak seçilmiştir. Kurutucunun hava hızı 0.3 m/s olup, kurutma sıcaklığı 50°C ve 60°C olarak seçilmiştir. Artan ön işlem sürelerinde ve genliklerde havuç dilimlerinin kuruma hızları artarken, kuruma zamanı kısalmıştır. Havuç dilimlerinin kuruma kinetiğini açıklayan en uygun modellerin Page ve Modifiye Page modelleri olduğu saptanmıştır. Artan genlikle beraber havuç dilimlerinin dokusunda meydana gelen zarar taramalı elektron mikroskobu görüntülerinde belirgin bir şekilde görülmüştür.

The effects of ultrasound pre-treatment prior to hot air drying on drying characteristics of carrot slices were investigated. For pre-treatments an ultrasonic generator with 20 kHz frequency connected to an ultrasonic probe was used, time and amplitude values were chosen as 20, 40, 60 minutes, and 55 or 100%, respectively. The air velocity was 0.3 m/s and the drying air temperatures were selected as 50 and 60°C. Drying time of carrot slices decreased, and drying rate increased by the application of ultrasound pre-treatment with increasing pre-treatment time and amplitude. The Page and Modified Page models were the most suitable models for describing the drying characteristics of carrot slices. Tissue damage occurred by increasing the amplitude of ultrasound was observed clearly in scanning electron microscopy images of dried samples.

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Birincil Dil tr
Konular
Dergi Bölümü Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-4613-2418
Yazar: Senem Tüfekçi
E-posta: sgozkal@pau.edu.tr

Orcid: 0000-0001-5040-9814
Yazar: Sami Gökhan Özkal (Sorumlu Yazar)
E-posta: sgozkal@pau.edu.tr

Bibtex @araştırma makalesi { akademik-gida415636, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2018}, volume = {16}, pages = {11 - 19}, doi = {10.24323/akademik-gida.415636}, title = {Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi}, key = {cite}, author = {Tüfekçi, Senem and Özkal, Sami Gökhan} }
APA Tüfekçi, S , Özkal, S . (2018). Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi. Akademik Gıda, 16 (1), 11-19. DOI: 10.24323/akademik-gida.415636
MLA Tüfekçi, S , Özkal, S . "Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi". Akademik Gıda 16 (2018): 11-19 <http://dergipark.gov.tr/akademik-gida/issue/36746/415636>
Chicago Tüfekçi, S , Özkal, S . "Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi". Akademik Gıda 16 (2018): 11-19
RIS TY - JOUR T1 - Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi AU - Senem Tüfekçi , Sami Gökhan Özkal Y1 - 2018 PY - 2018 N1 - doi: 10.24323/akademik-gida.415636 DO - 10.24323/akademik-gida.415636 T2 - Akademik Gıda JF - Journal JO - JOR SP - 11 EP - 19 VL - 16 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.415636 UR - http://dx.doi.org/10.24323/akademik-gida.415636 Y2 - 2017 ER -
EndNote %0 Akademik Gıda Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi %A Senem Tüfekçi , Sami Gökhan Özkal %T Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi %D 2018 %J Akademik Gıda %P 1304-7582-2148-015X %V 16 %N 1 %R doi: 10.24323/akademik-gida.415636 %U 10.24323/akademik-gida.415636