Investıgation of Drying Methods of Tarhana Produced in Çankırı Region by Taguchi Method
Abstract views: 154
/ 
PDF downloads: 131
DOI:
https://doi.org/10.59287/ijanser.702Keywords:
Tarhana, Drying, Microwave, Taguchi Modelling, Physical and Chemical PropertiesAbstract
In this study, the drying behaviour of tarhana consumed in Çankırı region was investigated with various drying methods and optimum drying conditions were determined using experimental Taguchi design method. Solar, conventional oven and microwave oven methods were used for drying purposes. Different temperatures and microwave powers were used in the ovens and tarhana was also dried under sun light. The effective drying parameters were examined concerning the tarhana in the thickness and varying drying period. The data obtained were subjected to variance analysis. Statistical significance was determined in terms of strength, temperature, thickness and time parameters. Conventional oven drying optimization was found to be more successful with the lower p value than 0.01. After drying, tarhana was analysed from humidity, ash, protein and colour values. The results were evaluated for the solar, oven or microwave dried samples.
Downloads
References
Çelen, S., Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmon. Foods, 2019: 8(2), 84.
Coşkun, F., Derleme (Review) history of tarhana and varieties of tarhana in Turkey food technologies, Electronic Journal of Food Technologies,2014: 9, (3), 69-79. E-ISSN: 1306-7648.
Altundağ, O. Ö., Kenger E. B., & Ulu, E. K. ., A study on theevaluation of different tarhana species in terms of health. Health Academy Kastamonu, 2020: 5(2), 143-157.
Avcı, A., Akcay, F. A., Can, C., & Demir, S. Determination of some properties of tarhanas produced by using corn flour and kefir. Food and Health, 2019: 5(3), 168-174.
Cebeci, A., Polat, M. F., & Çalış, B. Isolation of lactic acid bacteria from tarhana. ÇOMÜ Journal of the Faculty of Agriculture,2020:8(1), 51-59.
Gurbuz, O., Gocmen, D., Ozmen, N., & Dagdelen, F., Effects of yeast, fermentation time, and preservation methods on tarhana. Preparative Biochemistry & Biotechnology, 2010:40(4), 263-275.
Bilgiçli, N., Effect of buckwheat flour on chemical and functional properties of tarhana. LWT-Food Science and Technology, 2009: 42(2), 514-518.
Bilgiçli, N., Elgün, A., Herken, E. N., Türker, S., Ertaş, N., & İbanoğlu, Ş. (2007). Corrigendum to “Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product, Journal of Food Engineering, 2007:680–686].
Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K., & Li, C., Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing, 2019:118, 67-76.
Salehi, F., Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. International Journal of Fruit Science, 2020:20(3), 586-602.
Goencue, A., & Çelik, İ., Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour. Food Science and Technology,2020: 40, 574-581.
Oduola, A. A., Bruce, R. M., Shafiekhani, S., & Atungulu, G. G., Impacts of industrial microwave and infrared drying approaches on hemp (Cannabis sativa L.) quality and chemical components. Food and Bioproducts Processing, 2023: 137, 20-27.
Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., & Kothakota, A., Impact of different microwave treatments on food texture. Journal of Texture Studies, 2022:53(6), 709-736.
Elik, A., Yanık, D. K., & Göğüş, F., Microwave-assisted extraction of carotenoids from carrot juice processing waste using flaxseed oil as a solvent. Lwt, 2020:123, 109100.
Huang, D., Men, K., Li, D., Wen, T., Gong, Z., Sunden, B., & Wu, Z., Application of ultrasound technology in the drying of food products. Ultrasonics Sonochemistry,2020: 63, 104950.
Oyinloye, T. M., & Yoon, W. B., Effect of freeze-drying on quality and grinding process of food produce: A review. Processes,2020: 8(3), 354.
Başataç, R., Yalçın, Z.G., Dağ, M., & Aydoğmuş, E. Optimization of Parameters Affecting Noodle Drying by Taguchi Method. European Journal of Science and Technology, 2022:(34), 34-41.
Konuray, G., & Erginkaya, Z., Traditional Fermented Food Products of Turkey. In Fermented Food Products, 2019: pp. 55-6). CRC Press.
Vega-Gálvez, A., Poblete, J., Rojas-Carmona, R., Uribe, E., Pastén, A., & Goñi, M. G., Vacuum drying of Chilean papaya (Vasconcellea pubescens) fruit pulp: Effect of drying temperature on kinetics and quality parameters. Journal of Food Science and Technology, 2021:58, 3482-3492.
Puente-Díaz, L., Spolmann, O., Nocetti, D., Zura-Bravo, L., & Lemus-Mondaca, R., Effects of infrared-assisted refractance window™ drying on the drying kinetics, microstructure, and color of physalis fruit purée. Foods, 2020:9(3), 343.
Tagnamas, Z., Bahammou, Y., Kouhila, M., Hilali, S., Idlimam, A., & Lamharrar, A., Conservation of Moroccan truffle (Terfezia boudieri) using solar drying method. Renewable Energy,2020: 146, 16-24.
Nimbkar, S., Leena, M. M., Moses, J. A., & Anandharamakrishnan, C.,. A modified 3-fluid nozzle spray drying approach for co-encapsulation of iron and folic acid. Chemical Papers,2023: 1-14.
