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SULTANA ÜZÜMÜNÜN KURUTULMASINDA POTASYUM KARBONAT ÇÖZELTİLERİNİN ETKİLERİNİN İNCELENMESİ

INVESTIGATION THE EFFECT OF POTASIUM CARBONATE SOLUTIONS ON DRYING OF SULTANA GRAPES

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Abstract (2. Language): 
Preserving of foods by drying has became an important subject in food industry. The aim of this work was to determine the effect of various pretreatments on the drying rate and quality of product in drying operation of Sultana grapes. Drying was done in a horizontal air flow drier. The air flow rate in the drier was set to 1,5 m/s. Potassium carbonate solutions for pretreatment of grapes was used for drying. Grapes which are plunged into two solutions was dried in air atmosphere at 60 -70°C. We also dried grapes with air at 60 and 70°C without pretreatment with any solution in order to compare the drying time. The weight of samples were recorded during drying at every 15-20 minutes until constant weight. These values were used in drawing the drying curves. It is observed that being dried grapes pretreated with 5% K2 CO3 - 0,5 %olive oil solutions dried faster. Colour analysis of grapes were done and the best results were obtained in grapes which were pretreated with 5% K2 CO3 - 0,5 %olive oil solutions.
Abstract (Original Language): 
Gıda maddelerinin kurutma yöntemi ile uzun süre saklanması, gıda teknolojisinde önemli bir konu haline gelmiştir. Bu çalışmanın amacı, çekirdeksiz yaş üzümlerin kurutulmasında, kurutmadan önce ürüne uygulanan çeşitli ön işlemlerin, kuruma hızına ve kalite üzerine etkilerinin belirlenmesidir. Kurutma işlemi yatay hava akımlı bir kurutma cihazında yapıldı. Cihaz içindeki hava akımının hızı 1,5 m/s olarak ayarlandı. Üzüm kurutmalarında Potasyum karbonatın farklı konsantrasyondaki çözeltileri kullanıldı. Her iki çözeltiye daldırılan üzümler daha sonra 60 ve 70°C ta hava ile kurutuldu. Bunun yanında kuruma süresini karşılaştırmak amacıyla aynı ürün doğal olarak 60 ve 70°C’ta hava ile kurutuldu. Kurutma sırasında, üzümlerin ağırlıkları 15-20 dakika ara ile, numuneler sabit tartıma gelinceye kadar kaydedildi. Ölçülen değerler yardımıyla kuruma eğrileri çizildi. %5 K2 CO3-%0,5 Zeytin yağ çözeltisine daldırılarak kurutulan üzümlerin daha kısa sürede kuruduğu saptandı. Kurutulmuş üzümlerin renk analizleri yapıldı ve en iyi sonuçlar yine %5 K2 CO3-%0,5 zeytinyağ çözeltisine daldırılarak kurutulan üzümlerden elde edildi.
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