Mantarda farklı ön soğutma yöntemlerinin işletim ve kalite özellikleri üzerine etkisi
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Date
2010
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Uludağ Üniversitesi
Abstract
Sebze ve meyvelerde hasattan sonra oluşan bozulmaların önlenmesi 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 ön soğutma, suyla ön soğutma ve vakumla ön soğutma yöntemleridir. Bu çalışmada, mantarın hava akımıyla, suyla ve vakumla ön soğutulması sırasında ortaya çıkan soğuma hızı, enerji tüketimi, ağırlık, renk ve genel görünüm parametrelerindeki değişimler araştırılmıştır. Denemeler sonucunda, her üç yöntem arasında soğutma hızı açısından en uygun değerler vakumla soğutulan mantarlardan elde edilirken, enerji tüketimi açısından havayla soğutulan mantarlardan elde edilmiştir. Havayla soğutulan mantarlarda %1.9, vakumla soğutulan mantarlarda %2.5 ağırlık azalması gözlenirken suyla soğutulan mantarlarda %11.6 ağırlık kazancı gözlenmiştir. Genel görünüm değerlerine göre en uygun değerler su ve vakumla soğutulmuş mantarlardan elde edilmiştir.
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 is performed in three different methods according to yield properties. These methods are cold air current precooling, water precooling and vacuum precooling. In this study, the revealed operation parameters, cooling velocity, energy consumption, weight, color and general aspects were investigated during precooled with air current, water and vacuum of mushroom. As a result of tests, optimum results with respect to cooling velocity were obtained from vacuum cooling method while optimum results with respect to energy consumption were obtained from air cooling for all methods. While it was found 1.9% and 2.5% decrease in weight in mushroom with air and vacuum cooling, respectively, there were found 11.6% increase in weight with water cooling. According to color and general aspect values, the optimum results were obtained from mushrooms with water and vacuum.
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 is performed in three different methods according to yield properties. These methods are cold air current precooling, water precooling and vacuum precooling. In this study, the revealed operation parameters, cooling velocity, energy consumption, weight, color and general aspects were investigated during precooled with air current, water and vacuum of mushroom. As a result of tests, optimum results with respect to cooling velocity were obtained from vacuum cooling method while optimum results with respect to energy consumption were obtained from air cooling for all methods. While it was found 1.9% and 2.5% decrease in weight in mushroom with air and vacuum cooling, respectively, there were found 11.6% increase in weight with water cooling. According to color and general aspect values, the optimum results were obtained from mushrooms with water and vacuum.
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Keywords
Mantar, Ön soğutma, Vakumla, Havayla soğutma, Suyla soğutma, Muhafaza, Mushroom, Precooling, Vacuum precooling, Air precooling, Water precooling, Storage
Citation
Işık, E. vd. (2010). "Mantarda farklı ön soğutma yöntemlerinin işletim ve kalite özellikleri üzerine etkisi". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 24(2), 49-58.