Mikrodalga Ön İşlemli Vakumlu Kurutma Yönteminin Portakal Dilimlerinin Renk ve Fenolik Bileşen Profili Üzerine Etkileri: Çok Değişkenli Analiz Yaklaşımı
DOI:
https://doi.org/10.24925/turjaf.v13i3.719-730.7349Anahtar Kelimeler:
Portakal (Citrus sinensis L.)- kurutma teknikleri- polifenolik bileşenler- PCA- HCAÖzet
Bu çalışmada, portakal dilimlerinin kalite özellikleri üzerine farklı sıcaklık (60, 70 ve 80°C) ve mutlak basınç (15 ve 30 kPa) kombinasyonlarında gerçekleştirilen vakumlu kurutma (VK) işlemlerinde mikrodalga ön işleminin (90 W, 30 dk) etkileri incelenmiştir. Vakumlu kurutma işlemleri, aynı sıcaklık ve basınç koşullarında mikrodalga ön işlemi uygulanarak (MDVK) ve uygulanmadan (VK) gerçekleştirilmiştir. Çalışma kapsamında, polifenolik bileşikler (vanilik asit, klorojenik asit, gallik asit, sinapik asit, o-kumarik asit, epikateşin, hesperidin ve naringenin) analiz edilmiştir. Ek olarak, renk parametreleri (L*, a*, b* ve ΔE), esmerleşme indeksi (BI) ve beyazlatma indeksi (WI) gibi görsel kalite özellikleri de değerlendirilmiştir. Taze portakalların başlangıçta sahip olduğu renk özellikleri ve fenolik bileşen seviyelerini kurutma işlemi sonucunda en iyi koruyan vakumlu kurutma koşulları 80°C sıcaklık ve 15 kPa mutlak basınç olmuştur. Temel bileşen analizi (PCA) ve hiyerarşik kümeleme analizi (HCA) kullanılarak, kurutma koşullarının renk ve polifenolik bileşen profilleri üzerindeki etkileri kapsamlı bir şekilde değerlendirilmiştir. Bu analizler, ürün kalitesine ilişkin kimyasal ve polifenolik profillerin ayrıştırılmasına olanak sağlamıştır.
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