Taze soğan, maydanoz ve terenin ön soğutulmasında bazı işletim ve fizyolojik parametrelerin belirlenmesi
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Date
2009
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Uludağ Üniversitesi
Abstract
Sebze ve meyvelerde hasat işleminden sonra oluşan bozulmanın engellenmesi için, ürünlerin derimden hemen sonra soğutulmaları gerekmektedir. Soğutma işlemi, ürünü soğuk hava depolarına ya da pazara ulaştırıncaya kadar ön soğutma yöntemleriyle gerçekleştirilir. Ön soğutma ürünün özelliklerine göre genel olarak üç farklı yöntemle yapılır. Bu yöntemler; hava akımıyla, suyla ve vakumla ön soğutma yöntemleridir. Bu çalışmada, taze soğan, maydanoz ve terenin hava akımıyla, suyla ve vakumla ön soğutma yöntemleriyle soğutulması sırasında ortaya çıkan işletim parametreleri, ağırlık kayıpları, renk değişimleri ve genel görünüm parametrelerindeki değişimler araştırılmıştır. Denemeler sonucunda, soğutma hızı açısından her üç üründe de en iyi sonuçları suyla soğutma vermiştir. Soğutma işlemi sırasında suyla soğutmada taze soğanda %27, maydanozda % 29.9, terede %33.6 ağırlık kazancı olurken, havayla ve vakumla soğutmada sırasıyla taze soğanda %2, %3; maydanozda % 3, % 4.26; terede ise %2.7, %3.42 ağırlık azalması gözlenmiştir. Renk ve genel görünüm değerleri incelendiğinde; en yüksek yeşil renk (a değerlerinin) sonuçları taze soğanlarda soğuk hava ile soğutulanlardan, maydanoz ve terede ise vakumla soğutulan uygulamalardan alınmıştır.
In order to prevent spoilage in vegetables and fruits after harvest they are needed to be cooled immediately. Cooling process is done by precooling methods until the transportation of vegetables and fruits to air storages or markets. Precooling in generally performed in three different methods according to product properties. These methods are cold air, water and vacuum precooling. In this study, the revealed operation parameters, weight loss, color and overall appearance are investigated during precooled with air, water and vacuum of fresh onion, parsley and peppergrass. As a result of tests, optimum results with respect to cooling velocity were obtained from water cooling method for all products. It was found to increase in weight of 27%, 29% and 33.6% for fresh onion, parsley and peppergrass, respectively, with water cooling, while there were found to decrease in weight of 2%, 3%; 3%,4.26% and 2.7%, 3.42 % with air and vacuum cooling. According to color and overall appearance values, the highest green color were obtained on fresh onions with water cooled, while the optimum results were obtained on parsley and peppergrass with vacuum cooled.
In order to prevent spoilage in vegetables and fruits after harvest they are needed to be cooled immediately. Cooling process is done by precooling methods until the transportation of vegetables and fruits to air storages or markets. Precooling in generally performed in three different methods according to product properties. These methods are cold air, water and vacuum precooling. In this study, the revealed operation parameters, weight loss, color and overall appearance are investigated during precooled with air, water and vacuum of fresh onion, parsley and peppergrass. As a result of tests, optimum results with respect to cooling velocity were obtained from water cooling method for all products. It was found to increase in weight of 27%, 29% and 33.6% for fresh onion, parsley and peppergrass, respectively, with water cooling, while there were found to decrease in weight of 2%, 3%; 3%,4.26% and 2.7%, 3.42 % with air and vacuum cooling. According to color and overall appearance values, the highest green color were obtained on fresh onions with water cooled, while the optimum results were obtained on parsley and peppergrass with vacuum cooled.
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Keywords
Taze soğan, Maydonoz, Tere, Ön soğutma, Fresh onion, Parsley, Peppergrass, Precooling
Citation
Işık, E. vd. (2009). "Taze soğan, maydanoz ve terenin ön soğutulmasında bazı işletim ve fizyolojik parametrelerin belirlenmesi". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 23(1), 43-53.