Determination of The Physical, Physio-Chemical and Chemical Properties of Gilaburu Fruits (Viburnum opulus) Dried by Convectional Drying Technique


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Dal F. F. , Karacabey E.

Turkish Journal of Agriculture - Food Science and Technology, vol.9, no.sp, pp.2547-2551, 2021 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Volume: 9 Issue: sp
  • Publication Date: 2021
  • Doi Number: 10.24925/turjaf.v9isp.2547-2551.4924
  • Journal Name: Turkish Journal of Agriculture - Food Science and Technology
  • Journal Indexes: Directory of Open Access Journals, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.2547-2551

Abstract

Our country has many species in fruit and vegetable cultivation. One of them is Gilaburu fruit (Viburnum
Opulus
), which has spread to different regions, especially in Kayseri. Longer preservation of products in
fruits and vegetables; Drying process has been applied since ancient times to prevent deterioration caused
by microbial and/or biochemical changes. One of them and the most common one is convectional drying
in other words drying in a drying chamber under controlled hot air stream. In this study, Gilaburu fruits
were obtained from a local producer in Kayseri. Drying processes were carried out in a convectional oven
at 60, 70 and 80℃ in three repetitions. The effects of different drying conditions on the drying
characteristics of Gilaburu fruits were examined. Drying time for Gilaburu fruits decreased with
increasing temperature. As a color parameter total color change with respective to fresh fruit (ΔΕ) was
investigated. The results indicated that it remained almost identical with temperature change. Similar
trend was observed for rehydration rate. Titration acidity and pH values showed compatible changes.
With temperature increase, titration acidity increased, as pH decreased. As textural properties, skin
hardness and elasticity of dried fruits were measured. As hardness increased, elasticity decreased with
temperature elevation. Total phenolic content and antioxidant activity of dried samples were also
examined. The results showed that there were increases in both of them with an increase in temperature