Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi
Yıl: 2023 Cilt: 26 Sayı: 5 Sayfa Aralığı: 1135 - 1145 Metin Dili: Türkçe DOI: 10.18016/ksutarimdoga.vi.1081526 İndeks Tarihi: 20-10-2023
Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi
Öz: Bu çalışmada kereviz yaprakları (Apium graveolens L.) mikrodalga tekniği ile kurutulmuştur. Mikrodalgada kurutma işlemi 180, 360, 600 ve 900 W mikrodalga çıkış gücünde yapılmıştır. Uygulanan farklı mikrodalga çıkış gücünün kereviz yapraklarının kuruma kinetiği, toplam fenolik madde içeriği, antioksidan kapasite, klorofil a, b ve toplam klorofil miktarı üzerine etkileri incelenmiştir. Kereviz yapraklarının kuruma davranışlarını açıklamak için Page, Newton ve Weibull olmak üzere 3 farklı model test edilmiştir. Uygulanan tüm koşullarda Page modelinin kereviz yapraklarının farklı mikrodalga çıkış gücünde kurutulmasında kuruma kinetiğini açıklayan en iyi model olduğu görülmüştür. Kereviz yapraklarının kurutulması azalan hız periyodunda gerçekleşmiş olup uygulanan mikrodalga çıkış gücünün artmasıyla kuruma oranı artmış ve kuruma süresi azalmıştır. Kurutulan kereviz yapraklarının toplam fenolik madde içeriği ve antioksidan kapasitesi 180, 360 ve 600 W uygulamasında taze örneğe göre azalırken 900 W’da artmıştır. Uygulanan tüm mikrodalga çıkış güçleri kereviz yapraklarının klorofil a, b ve toplam klorofil içeriğinde taze yapraklara göre azalmaya neden olmuştur. Bu azalma en yüksek 180 W’da en düşük ise 900 W’da tespit edilmiştir.
Anahtar Kelime: Determination of Drying Rate and Same Quality Parameters of Celery Leaves (Apium graveolens L.) Dried by Microwave
Öz: In this study celery leaves (Apium graveolens L.) were dried by microwave technique. The microwave drying process was carried out at 180, 360, 600, and 900 W microwave output powers. The effects of different microwave output powers applied on drying kinetics, total phenolic content, antioxidant capacity, chlorophyll a, b, and total chlorophyll contents of celery leaves were investigated. In order to explain the drying behavior of celery leaves, three different drying models, namely, Page, Newton, and Weibull were tested. In all conditions applied, it was found that the Page model was the best to describe the drying kinetics in drying of celery leaves at different microwave output powers. It was observed that the drying of celery leaves took place in the falling rate period throughout the drying process. The drying rate increased, so drying time decreased as microwave output power increased. The total phenolic content and antioxidant capacity of the dried celery leaves decreased at 180, 360, 600 W, but increased at 900 W compared to the fresh sample. All the and microwave output powers caused a decrease in chlorophyll a, b, and total chlorophyll contents of celery leaves compared to fresh ones. This reduction was determined to be the highest at 180 W and the lowest at 900 W.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Kömüş E, SARI F (2023). Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. , 1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| Chicago | Kömüş Esra,SARI Ferda Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. (2023): 1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| MLA | Kömüş Esra,SARI Ferda Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. , 2023, ss.1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| AMA | Kömüş E,SARI F Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. . 2023; 1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| Vancouver | Kömüş E,SARI F Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. . 2023; 1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| IEEE | Kömüş E,SARI F "Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi." , ss.1135 - 1145, 2023. 10.18016/ksutarimdoga.vi.1081526 |
| ISNAD | Kömüş, Esra - SARI, Ferda. "Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi". (2023), 1135-1145. https://doi.org/10.18016/ksutarimdoga.vi.1081526 |
| APA | Kömüş E, SARI F (2023). Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(5), 1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| Chicago | Kömüş Esra,SARI Ferda Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26, no.5 (2023): 1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| MLA | Kömüş Esra,SARI Ferda Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, vol.26, no.5, 2023, ss.1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| AMA | Kömüş E,SARI F Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 2023; 26(5): 1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| Vancouver | Kömüş E,SARI F Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 2023; 26(5): 1135 - 1145. 10.18016/ksutarimdoga.vi.1081526 |
| IEEE | Kömüş E,SARI F "Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi." Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26, ss.1135 - 1145, 2023. 10.18016/ksutarimdoga.vi.1081526 |
| ISNAD | Kömüş, Esra - SARI, Ferda. "Mikrodalga ile Kurutulmuş Kereviz Yapraklarının (Apium graveolens L.) Kuruma Hızının ve Bazı Kalite Parametrelerinin Belirlenmesi". Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26/5 (2023), 1135-1145. https://doi.org/10.18016/ksutarimdoga.vi.1081526 |
