Sıcak Suya Daldırma İşleminin Kalite Özellikleri ve Kuruma Kinetiği Parametrelerine Etkisi: Mor Havuç Örneği

In this study, the effect of pretreatment was investigated by drying purple carrots at a constant 65 °C temperature in a Nuve ID 300 air-conditioning test cabinet. The most suitable drying method was investigated in terms of drying time, drying rate, rehydration, color, hardness and effective diffusion parameters of the samples. It was determined that the pre-treatment application significantly reduced the drying time of the purple carrot. Carrot samples, which were pre-treated by dipping into boiled water before drying, dried in 5.5 hours, while control samples (without pre-treatment) dried in 6.5 hours. The color values closest to fresh (p<0.05) were determined in the dried samples after immersion in boiling water. The highest water absorption capacity was determined in the samples with pre-boiled water treatment. The effective diffusion value of the control samples was calculated as 4.10x10^-10 m²/s and the samples dipped in boiling water as 4.31x10^-10 m²/s. Among the drying models, the Polynomial Cubic model (R²: 0.9999) estimated the drying data best. It has been determined that the pre-treatment of dipped in boiled water reduces the drying time of the carrot samples, protects the color values ​​better and accelerates the effective diffusion values. According to the findings, it is recommended to apply dipping pre-treatment in boiled water in terms of both drying kinetics and quality properties in the drying processes of purple carrot samples.