Araştırma Makalesi
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Yıl 2025, Cilt: 12 Sayı: 3, 585 - 595, 23.07.2025

Begüm Arkain , Habib Kocabıyık

https://doi.org/10.30910/turkjans.1661155

Öz

Kaynakça

  • Bahçeci, K.S., Acar, J. (2020). Renk analizi. http://web.hitit.edu.tr/dosyalar/duyurular/hulya cakmak@hititedutr011220189A6L8V9X.pdf (Accessed date: 30.09.2024) (in Turkish).
  • Bölek, S. (2020). Vakum kurutucu ve Akışkan Yatak Kurutucu Kullanılarak Kurutulmuş Avokadoların Kalite Karakteristiklerinin Kıyaslanması. Turkish Journal of Agricultural and Natural Sciences, 7(4), 814-822. https://doi.org/10.30910/turkjans.686733 (in Turkish).
  • Celik, A., & Ercisli, S. (2008). Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. International Journal of Food Sciences and Nutrition, 59(7-8), 599-606. https://doi.org/10.1080/09637480701538221
  • Doymaz, İ., & Aktaş, C. (2018). Determination of drying and rehydration characteristics of eggplant slices. Journal of the Faculty of Engineering and Architecture of Gazi University, 33(3), 833-842. https://doi.org/10.17341/gazimmfd.416386
  • Francis, F. J. (1995). Quality as influenced by color. Food quality and preference, 6(3), 149-155. https://doi.org/10.1016/0950-3293(94)00026-R
  • Karaman, S., Toker, O. S., Çam, M., Hayta, M., Doğan, M., & Kayacier, A. (2014). Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology, 32(3), 258-267. https://doi.org/10.1080/07373937.2013.821480
  • Keskin, M., Soysal, Y., Sekerli, Y., Arslan, A., & Celiktas, N. (2019). Assess ment of applied microwave power of intermittent microwave-dried carrot powders from colour and NIRS. Agronomy Research, 17(2), 466-480. https://doi.org/10.15159/ar.19.071
  • Kocabiyik, H., Yilmaz, N., Tuncel, N. B., Sumer, S. K., & Buyukcan, M.B. (2014). The effects of middle infrared radiation intensity on the quality of dried tomato products. International Journal of Food Science and Technology, 49(3), 703-710. https://doi.org/10.1111/ijfs.12353
  • Lim, Y. J., & Eom, S. H. (2022). The different contributors to antioxidant activity in thermally dried flesh and peel of astringent persimmon fruit. Antioxidants, 11(3), 597. https://doi.org/10.3390/ antiox11030597
  • Markowski, M., Stankiewicz, I., Zapotoczny, P., & Borowska, J. (2006). Effect of variety on drying characteristics and selected quality attributes of dried carrots. Drying Technology, 24(8), 1011-1018. https://doi.org/10.1080/07373930600776191
  • Or, D., Arkain, B., & Kocabiyik, H. (2024). The effect of pretreatments on the drying of persimmon with infrared energy. Journal of Food Process Engineering, 47(5), e14632. https://doi.org/10.1111/jfpe.14632
  • Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6, 36-60. https://doi.org/10.1007/s11947-012-0867-9
  • Polat, A., Taskin, O., & Izli, N. (2024). Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. Journal of Food Science, 89(4), 2332-2346. https://doi.org/10.1111/1750-3841.16994
  • Sakare, P., Prasad, N., Thombare, N., Singh, R., & Sharma, S. C. (2020). Infrared drying of food materials: Recent advances. Food Engineering Reviews, 12(3), 381-398. https://doi.org/10.1007/s12393-020-09237-w
  • Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M., & Russo, P. (2020). Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods, 9(1), 101. https://doi.org/10.3390/foods9010101
  • Soysal, Y., Oztekin, S., Isikber, A. A., Duman, A. D. & Dayisoylu, K. S. (2005). Importance of color in dried red pepper as a quality parameter. 3rd Workshop on Drying Technique of Agricultural Products. Akdeniz University Agricultural Faculty, Agricultural Machinery Department, P. 74-81. Antalya.
  • Tosya, F., Bölek, S., Göksu, F., Göktaş, M. A., Özlü, Z., Şen, A., & Tangu, N. A. (2024). Farklı Kurutma Tekniklerinin Dört Farklı Trabzon Hurması Çeşidinin Kalite Parametreleri Üzerine Etkilerinin Karşılaştırılması. Turkish Journal of Agricultural and Natural Sciences, 11(1), 19-25. https://doi.org/10.30910/turkjans.1369011 (in Turkish).
  • Vivek, K., Subbarao, K. V., & Srivastava, B. (2021). Effect of thin-layer drying on the quality parameters of persimmon slices. International Journal of Fruit Science, 21(1), 587-598. https://doi.org/10.1080/15538362.2021.1919278
  • Wei, Z., Duan, Z., Tang, X., Qin, Y., Zhou, S., Duan, W., & Liu, Y. (2022). Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices. Journal of Food Measurement and Characterization, 16(2), 1744-1753. https://doi.org/10.1007/s11694-021-01273-2
  • Yılmaz, A. (2022). Doğal, konveksiyonlu, mikrodalga ve kombine mikrodalga-konveksiyonlu kurutma yöntemlerinin trabzon hurmasının biyoaktivitesi üzerine etkisi. (Doctoral dissertation) Bursa Uludag University. Bursa, Türkiye. (in Turkish).
  • Yildiz, E., Yilmaz, A., Gurbuz, O., & Alibas, I. (2024). Effect of drying methods and pre-treatments on bioactive potential of persimmon (Diospyros kaki L.). Journal of Food Measurement and Characterization, 18(3), 2014-2029. https://doi.org/10.1007/s11694-023-02252-5

Determination of Relationships Between Colour Indices and Colour Parameters in Dried Persimmon Slices

Yıl 2025, Cilt: 12 Sayı: 3, 585 - 595, 23.07.2025

Begüm Arkain , Habib Kocabıyık

https://doi.org/10.30910/turkjans.1661155

Öz

In this study, the effects of different infrared radiation intensity (IP) and air velocity (Av) on color index values and color change indicators of persimmon varieties (Fuyu, Hachiya and Rojo Brillante) were investigated and the relationships between color change indicators and color indexes were determined to define color quality. Drying trials were conducted at 1037, 1210 and 1407 W m-2 IP and 1.0, 1.5 and 2.0 m s-1 Av. During the drying process, the power of the energy source and air velocity were the factors directly affecting the color index and color change values of persimmon varieties. According to the results obtained, in terms of the change in color indices, the change in browning index (ΔBI: 9.47) and yellowness index (ΔYI: 10.08) was less in Rojo Brilllante variety compared to other varieties, while the change in whitening index (ΔWI: 4.61) was observed more. In color change indicators, total color change (ΔE) was lower in Hachiya (ΔE: 7.36) and Fuyu (ΔE: 7.43) varieties, change in color saturation (ΔC*: 11.15) was lower in Rojo Brillante variety and change in hue angle (ΔH*: 3.47) was lower in Fuyu variety. Regarding the relationships between color change and color indices, ΔE - Δa*, ΔBI - ΔYI, Δb* - ΔC* values exhibited similar behavior with each other, while behavioral differences occurred between ΔH* - Δa*, ΔL* - ΔE and ΔE - ΔH*.

Anahtar Kelimeler

Persimmon infrared drying color change browning index whitening index yellowness index

Kaynakça

  • Bahçeci, K.S., Acar, J. (2020). Renk analizi. http://web.hitit.edu.tr/dosyalar/duyurular/hulya cakmak@hititedutr011220189A6L8V9X.pdf (Accessed date: 30.09.2024) (in Turkish).
  • Bölek, S. (2020). Vakum kurutucu ve Akışkan Yatak Kurutucu Kullanılarak Kurutulmuş Avokadoların Kalite Karakteristiklerinin Kıyaslanması. Turkish Journal of Agricultural and Natural Sciences, 7(4), 814-822. https://doi.org/10.30910/turkjans.686733 (in Turkish).
  • Celik, A., & Ercisli, S. (2008). Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. International Journal of Food Sciences and Nutrition, 59(7-8), 599-606. https://doi.org/10.1080/09637480701538221
  • Doymaz, İ., & Aktaş, C. (2018). Determination of drying and rehydration characteristics of eggplant slices. Journal of the Faculty of Engineering and Architecture of Gazi University, 33(3), 833-842. https://doi.org/10.17341/gazimmfd.416386
  • Francis, F. J. (1995). Quality as influenced by color. Food quality and preference, 6(3), 149-155. https://doi.org/10.1016/0950-3293(94)00026-R
  • Karaman, S., Toker, O. S., Çam, M., Hayta, M., Doğan, M., & Kayacier, A. (2014). Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology, 32(3), 258-267. https://doi.org/10.1080/07373937.2013.821480
  • Keskin, M., Soysal, Y., Sekerli, Y., Arslan, A., & Celiktas, N. (2019). Assess ment of applied microwave power of intermittent microwave-dried carrot powders from colour and NIRS. Agronomy Research, 17(2), 466-480. https://doi.org/10.15159/ar.19.071
  • Kocabiyik, H., Yilmaz, N., Tuncel, N. B., Sumer, S. K., & Buyukcan, M.B. (2014). The effects of middle infrared radiation intensity on the quality of dried tomato products. International Journal of Food Science and Technology, 49(3), 703-710. https://doi.org/10.1111/ijfs.12353
  • Lim, Y. J., & Eom, S. H. (2022). The different contributors to antioxidant activity in thermally dried flesh and peel of astringent persimmon fruit. Antioxidants, 11(3), 597. https://doi.org/10.3390/ antiox11030597
  • Markowski, M., Stankiewicz, I., Zapotoczny, P., & Borowska, J. (2006). Effect of variety on drying characteristics and selected quality attributes of dried carrots. Drying Technology, 24(8), 1011-1018. https://doi.org/10.1080/07373930600776191
  • Or, D., Arkain, B., & Kocabiyik, H. (2024). The effect of pretreatments on the drying of persimmon with infrared energy. Journal of Food Process Engineering, 47(5), e14632. https://doi.org/10.1111/jfpe.14632
  • Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6, 36-60. https://doi.org/10.1007/s11947-012-0867-9
  • Polat, A., Taskin, O., & Izli, N. (2024). Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. Journal of Food Science, 89(4), 2332-2346. https://doi.org/10.1111/1750-3841.16994
  • Sakare, P., Prasad, N., Thombare, N., Singh, R., & Sharma, S. C. (2020). Infrared drying of food materials: Recent advances. Food Engineering Reviews, 12(3), 381-398. https://doi.org/10.1007/s12393-020-09237-w
  • Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M., & Russo, P. (2020). Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods, 9(1), 101. https://doi.org/10.3390/foods9010101
  • Soysal, Y., Oztekin, S., Isikber, A. A., Duman, A. D. & Dayisoylu, K. S. (2005). Importance of color in dried red pepper as a quality parameter. 3rd Workshop on Drying Technique of Agricultural Products. Akdeniz University Agricultural Faculty, Agricultural Machinery Department, P. 74-81. Antalya.
  • Tosya, F., Bölek, S., Göksu, F., Göktaş, M. A., Özlü, Z., Şen, A., & Tangu, N. A. (2024). Farklı Kurutma Tekniklerinin Dört Farklı Trabzon Hurması Çeşidinin Kalite Parametreleri Üzerine Etkilerinin Karşılaştırılması. Turkish Journal of Agricultural and Natural Sciences, 11(1), 19-25. https://doi.org/10.30910/turkjans.1369011 (in Turkish).
  • Vivek, K., Subbarao, K. V., & Srivastava, B. (2021). Effect of thin-layer drying on the quality parameters of persimmon slices. International Journal of Fruit Science, 21(1), 587-598. https://doi.org/10.1080/15538362.2021.1919278
  • Wei, Z., Duan, Z., Tang, X., Qin, Y., Zhou, S., Duan, W., & Liu, Y. (2022). Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices. Journal of Food Measurement and Characterization, 16(2), 1744-1753. https://doi.org/10.1007/s11694-021-01273-2
  • Yılmaz, A. (2022). Doğal, konveksiyonlu, mikrodalga ve kombine mikrodalga-konveksiyonlu kurutma yöntemlerinin trabzon hurmasının biyoaktivitesi üzerine etkisi. (Doctoral dissertation) Bursa Uludag University. Bursa, Türkiye. (in Turkish).
  • Yildiz, E., Yilmaz, A., Gurbuz, O., & Alibas, I. (2024). Effect of drying methods and pre-treatments on bioactive potential of persimmon (Diospyros kaki L.). Journal of Food Measurement and Characterization, 18(3), 2014-2029. https://doi.org/10.1007/s11694-023-02252-5
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Kurutma Teknolojileri
Bölüm Araştırma Makalesi
Yazarlar

Begüm Arkain 0000-0001-6044-4517

Habib Kocabıyık 0000-0002-5524-7831

Yayımlanma Tarihi 23 Temmuz 2025
Gönderilme Tarihi 19 Mart 2025
Kabul Tarihi 26 Mayıs 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 12 Sayı: 3

Kaynak Göster

APA Arkain, B., & Kocabıyık, H. (2025). Determination of Relationships Between Colour Indices and Colour Parameters in Dried Persimmon Slices. Turkish Journal of Agricultural and Natural Sciences, 12(3), 585-595. https://doi.org/10.30910/turkjans.1661155
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