THE USAGE OF CONCENTRATED CAROB SYRUP FOR OSMOTIC DEHYDRATION OF BLUEBERRIES
Özet
Dehydration of highbush blueberry samples in osmotic solution carob syrup with different concentrations were analyzed. Effects of osmotic treatment temperature, solution concentration, and ratio product/solution on water activity, dry matter content, reaction rate coefficient of solution concentration gradient and potential of hydrogen of the blueberry sample were determined. Response surface methodology with combinations of osmotic treatment temperature (43, 50, 60, 70, 77 degrees C), solution concentration (47, 50, 55, 60, 63 Brix), and blueberry:carob solution ratio (1:2, 1:3, 1:4, 1:5, 1:6) was applied. From the results it was observed that water activity values varied from 0.894 to 0.945 and dry matter values varied from 17 to 38%, respectively, as the linear effect due to the solution temperature for dehydration of blueberries had the highest impact on them.
Atıf için künye
FİDAN, H., PETROVA, T., SAPUNDZHİEVA, T., Penov, N., Dogan, H., & Ercişli, S. (2018). THE USAGE OF CONCENTRATED CAROB SYRUP FOR OSMOTIC DEHYDRATION OF BLUEBERRIES. COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES, 71(7), 893–899. https://doi.org/10.7546/crabs.2018.07.04
BibTeX
@article{fidan2018-264815,
author = {FİDAN, Hafize and PETROVA, Todorka and SAPUNDZHİEVA, Tana and Penov, Nikolay and Dogan, Hulya and Ercişli, Sezai},
title = {THE USAGE OF CONCENTRATED CAROB SYRUP FOR OSMOTIC DEHYDRATION OF BLUEBERRIES},
journal = {COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES},
year = {2018},
volume = {71},
number = {7},
pages = {893--899},
issn = {1310-1331},
doi = {10.7546/crabs.2018.07.04},
url = {https://akademik.atauni.edu.tr/yayinlar/264815-the-usage-of-concentrated-carob-syrup-for-osmotic-dehydration-of-blueberries}
}