INFLUENCE OF ULTRASOUND PRE-TREATMENT AND CONVECTIVE DRYING ON THE QUALITY PARAMETERS OF CARROTS (Daucus carota L.)

POLAT A., İZLİ N., TAŞKIN O.

Latin American Applied Research, cilt.52, sa.2, ss.149-156, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 52 Sayı: 2
  • Basım Tarihi: 2022
  • Doi Numarası: 10.52292/j.laar.2022.825
  • Dergi Adı: Latin American Applied Research
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.149-156
  • Anahtar Kelimeler: Rehydration, colour, microstructure, ultrasound technology, TOTAL PHENOLIC CONTENT, FUNCTIONAL-PROPERTIES, ANTIOXIDANT CAPACITY, PRODUCT QUALITY, MICROWAVE, KINETICS, COLOR, REHYDRATION, TEMPERATURE, SLICES
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

© 2022, Latin American Applied Research.All Rights Reserved.In this study, carrot samples with dif-ferent slice thicknesses (2 and 4 mm) were dried by applying ultrasound pre-treatment at different time periods (0, 20 and 40 min) and the changes in colour, rehydration, pH and °Brix values were evaluated. Be-sides, microstructures of dried samples under differ-ent conditions were observed through scanning elec-tron microscopy images. Drying was carried out in a modified oven at temperatures of 60 and 70 °C with an air velocity of 1 m/s. When compared to fresh po-tatoes, a decrease in yellowing values (b*) was ob-served for the different drying conditions employed. Carrots samples with a thickness of 2 mm, dried at 60 °C and treated with ultrasound for 40 min, presented the highest rehydration ratio (6.930). It was observed that pH and °Brix values changed from 6.705 to 6.120 and from 68.70 to 6.80, respectively. It was observed that the longer the duration of pre-treatment with ul-tra-sound, the greater the change in the structure of the product. The results showed that the pre-treat-ment by ultrasound can be used as an alternative method for drying carrot sample